White Wine-Braised Beets

Rosemary Walnuts

• Melt butter in a medium skillet over medium heat. Add walnuts and cook, stirring until golden brown and very fragrant, 5-6 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate, sprinkle with salt, and let cool.

Wine Braised Beets

• Combine beets, wine, bay leaf, thyme, ½ teaspoon kosher salt and ¼ teaspoon pepper in a Dutch oven. Bring to a boil, reduce heat to low, cover the pan, and simmer until the beets are tender and easily pierced with a knife, about 45 minutes.
• Transfer to a cutting board to cool.
• Meanwhile, stir in sugar, Danish Rosemary butter, and lemon juice and simmer until thick and syrupy, 8-10 minutes.
• When beets are cool enough to handle, chop beets into ½-inch cubes. Return beets to pot with glaze and toss to coat. Keep warm while you whip the goat cheese.
• Combine goat cheese, cream cheese, heavy cream, honey, ¼ teaspoon kosher salt, ¼ teaspoon black pepper in a food processor. Blend until smooth and creamy.
• Divide into 6 wine glasses and top with a spoonful of braised beets. Drizzle with extra glaze and top with rosemary walnuts. Serve.