Need something fun and flirty to make your cutie for Valentine’s Day? Heart Beets might just be the most adorable thing. We love trying new things in the kitchen at Spitfire Girl, and decided to try microwaving fresh beets. The process was quick and easy, and the results were delicious!
Here’s what to do to make your own Heart Beets this Valentine’s Day:
Select beets that are approximately the same size so that they microwave evenly.
Pierce the beets in several places to prevent steam from building up inside the beets causing them to explode.
Place the beets, trimmed and washed, in a single layer on a plate.
Make sure the plate is microwaveable, of course.
Drizzle them with about 2 tablespoons water.
Cover the plate with a bowl or damp paper towel and microwave on high for 5 minutes.
Turn the beets and continue microwaving them for another 3 to 5 minutes
until they are fork-tender.
Let them cool for 5 minutes, then peel the skins off the beets and slice them into flat slivers. Use a knife to cut them into heart shapes, sprinkle them with feta, and voila! HEART BEETS.
We at Spitfire Girl love to snack, and we recently enjoyed these amazing puff pastries in the office so we thought we should share the recipe with you!
We were delighted at how easy and fun it was this was to make! Not to mention how creative your can be with your ingredients.
Feel free to switch up this recipe with what ever you want.
For instance, we had a bunch of blueberries from the farmers market, so we added some blueberries to one batch and made a sweet version too! One savory and one sweet! It’s a win win!
Here is what you will need for the Savory Puff Pasty.
Preheat oven to 450
1 package of frozen puff pastry defrosted
Thinly sliced good salami
2 kinds of your favorite cheese, (We used Gruyere and Parmesan!)
Portabello mushrooms sauteed
One beaten egg
Salt and pepper
Lay one sheet of parchment paper on a cookie sheet. Lay one sheet of puff pastry onto pan. Keeping a 1 inch border, brush dough with mustard, then arrange salami. Place a layer of sautéed mushrooms down then sprinkle a layer of cheese. Add salt and pepper. brush the border with egg wash. Roll the second piece of dough on top. Brush the top with egg wash. Chill in the fridge for 15 min until it is cold. Trim edges and pop into the oven for 25 to 30 min. Allow to cool for a few minutes, cut in squares and serve hot and enjoy!
We love this dish as the perfect pairing for some afternoon cocktails!
We at Spitfire Girl love all things cupcake and delicious so breakfasting out of the office to meet with Auntie Em’s Kitchenette founder, author, punk-rocker, and all around bad ass chick, Theresa Wahl, was a treat!