Beet Cakes with Goat Cheese and Spinach; the update


I’m still playing with beets (beetroot).

I’m struggling to keep myself interested in the kitchen while waiting for summer cooking to start.

So I play.

We loved this – light enough for spring.

Beet Cakes with Goat Cheese and Spinach Salad

Total time: 30 minutes


  • 1 1/2 cups shredded, cooked red beet
  • 1 egg, beaten
  • 1 tbs Dijon-style mustard
  • 1 tbs horseradish
  • 2 tbs dry bread crumbs
  • 1 tbs olive oil
  • 4 tbs soft goat cheese
  • 3oz (90gr) fresh spinach
  • 1 tbs Dijon-style mustard
  • 1 tbs tarragon white wine vinegar
  • 2 tbs good olive oil

Red Beet Cakes wih Spinach Salad


  • Mix shredded beet, egg, mustard, horseradish and crumbs.
  • Heat large nonstick skillet over medium heat with 1 tbs oil.
  • Divide beets into 4ths and spoon each 4th into pan, shaping into patty and patting down lightly.
  • Sauté 5 minutes, or until starting to get crisp, then turn and sauté the other side 5 minutes longer.
  • While beet cakes cook:
  • In a large bowl, whisk mustard and vinegar together.
  • Drizzle in olive oil, whisking constantly.
  • Add spinach and toss to coat.
  • Divide and put on 2 plates
  • When beet cakes are finished, add to plates.
  • Top each patty with 1 tbs goat cheese. 

Spring has arrived.  As you could see in the last post our front garden desparately needed mowing.

So does our field.

After getting the little mower ready for the summer, and turning it over to me, mon mari started on the big mower.


The big mower needs a bit more work.

Mon mari bought himself a new toy a few weeks ago – a welding torch. Now he’s teaching himself how to weld so he can fix the lawnmower.

(After the lawnmower he needs to fix the barbecue – then we can start summer cooking.)

In between lawnmower repair he roto-tilled the potager.

While I was waiting for him to get the little mower ready, I picked rocks in the potager.

I filled this bucket 6 times with rocks, bits of broken brick and concrete, old toothpaste tubes (?), bits of crockery and this lovely blade of some sort.

I do this every year.

Every year I ask myself ‘Where does all this crap come from and why didn’t I see it last year?!?!?’

I can’t even count how many rusty scissors, blades, knives and other nasty tools I’ve found in my potager – and in the lawn as well.

One does not walk outside barefoot here!

Oh yeah, that big rock was in the potager, too….


After I was done playing there I meandered over to the herb garden.

Note to self: Do not ever let the parsley grow over the winter.

Normally parsley dies out over the winter, but the new location of my herb garden must be more protected.

The parsley was the size of small trees.

I had to dig it up with a spade – after cutting it all off. (It was starting to taste bitter)

This is a bucket of parsley roots.


In case you’re wondering – it’s sitting in front of lawnmower parts.

Yay spring!

7 thoughts on “Beet Cakes with Goat Cheese and Spinach; the update”

  1. My question is what is a “potager?” I am sure I will look it up on Google. Also playing with beets is a very good activity for these inbetween seasons.

  2. I love beet cakes like this! We had some that were similar just the other night. (We separated the eggs and folded whipped egg whites in at the last minute to make the cakes really light.) But we didn’t add horseradish. And we didn’t top them with goats cheese. What great ideas!
    Your parsley roots look like horseradish!
    How old is that knife that you found? It looks almost prehistoric.

  3. Interesting to be an archaeologist in one’s own back yard. That rusty blade looks like something a Neanderthal might have dropped. 🙂

  4. Hey Bellini – I’m from Quebec ( the poor man’s France ) where I try to blend in as a fluent French resident – despite being from England. Potager is a kitchen garden (I have two areas I like to dig in). I look out over from my kitchen window – right now it’s buried in snow – but once that’s gone – I grow herbs / rhubarb / weeds / and other experimental things that I hope to make a meal out of 🙂 I’m like Katie getting anxious for summertime to yield yummy things to cook with!!
    Psst Katie – I actually found a man’s gold ring (crunched mind you) in my potager many years ago – still have it – waiting for gold to become more valuable. Also, like you, nails from roofing and other little weird things.

  5. Val, what Anna says…. I’ve lived here long enough my words get mixed LOL
    Anna, I could do with finding a gold ring – better than old toothpaste tubes and big knives.
    Elizabeth, what a good idea. Know idea how long the knife was in the ground – it was very crusty and thick. I gave it to mon mari LOL
    manningord, I don’t like hot but I love horseradish. For some reason, I can eat that.
    Tanna, always a mystery – every time I hoe I wonder LOL
    Zoomie, it is interesting. I wish all the little stuff could tell me about themselves.

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