Red Beet and Goat Cheese Timbales

I like timbales.

They’re easy – a little prep followed by 25 – 30 minutes in the oven… Which makes them great for a dinner party, for two or 10.

Plus, for all you health-conscious folks out there, it’s a great way to get in some extra veg.

And they’re fun!

I like fun food.

I’ve been writing this blog for 7 years (as of Feb. 6) and I decided there is no need to take either myself or my food seriously.

While I was trying to come up with something new and innovative for a first course, mon mari suggested Carrot Timbales (see below). 

Well…. We couldn’t possible have Carrot Timbales.  I just made them last year. I couldn’t do them again so soon.

What would people think?

After 7 years I’m losing all creativity?!?!?

Mais, non!

Still…. Timbales sounded interesting.

I was hoping these would come out a brighter, more vibrant deep red. 

So much for that…..

Red Beet and Goat Cheese Timbales

Total time: 35 minutes

 Ingredients:

  • 1 1/2 cups shredded, cooked rd beets (beetroot)
  • 1 egg
  • 2 tsp prepared horseradish
  • 1 tsp Herbes de Provence
  • 3 tsp Balsamic vinegar, divided
  • 2 slices aged goat cheese, 1/2″ (1cm) thick
  • butter for ramekins

Beet and Chevre Timbale

 Instructions:

  • Butter two ramekins and line the bottoms with buttered waxed paper (makes getting them out much easier). 
  • Beat egg lightly.
  • Add horseradish, 1 tsp Balsamic vinegar, Herbes, beets and mix well.
  • Spoon 1/4th of the mixture into ramekins.
  • Lay got cheese in the center, trimming if needed so you can tuck the beets around the edges.
  • Top with remaining beet mixture.
  • Put into a roasting pan with deep sides – I use a metal bread pan, and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins.
  • Bake for 25 minutes at 400F (200C). They should be set – firm on top.
  • Remove from oven and from hot water.
  • Run a table knife around the sides to loosen.
  • Put a small plate over top of ramekin and flip over.
  • Remove ramekin, and paper from top (formerly bottom) of timbale.
  • Drizzle with remaining Balsamic vinegar and serve.  

Mon mari’s (former) favorite – and a few more….

 Carrot Timbales

 

Carrot Timbale

Spinach Timbales

 

Spinach Timbale

Mushroom Timbales with Parmesan Sauce

 

Mushroom_timbale

 

Zucchini Timbales with Pimento Sauce

 

Courgettetimbales

7 thoughts on “Red Beet and Goat Cheese Timbales”

  1. I love beets and this looks delicious. I have a question though. I see little ramekins and big ramekins…what size did you use and what is the best size to keep in the cupboard?

  2. I LOVE this recipe. I would make it all the time because my husband liked goat cheese!
    This recipe is terrific. It seems so simple, but tastes wonderful.

  3. Theo, the size I use are about the size of a 1 cup dry (metal) measuring cup – does that make sense to you? 😉
    Simone, with your own cheese… sounds wonderful! I don’t every see raw beets.
    Movers, thanks – try it!
    Manningroad, oh, that’s too bad. Horseradish has such a unique, interesting taste.
    Ina, I agree..
    Zoomie, I love the color – and was hoping it would be more brighter. I refuse to add anything, though ;-))

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