Roasted Beets Greek Style with Honeyed Pistachios
8 medium beets, tops removed and cleaned
3 tablespoons olive oil
½ teaspoon kosher salt
Freshly ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh mint
½ cup shelled pistachios, coarsely chopped
¼ cup crumbled Natural & Kosher Goat Cheese
2 tablespoons honey
1. Preheat oven to 400°F. Wrap beets in foil and roast until they are tender when pierced with a fork, about 1 hour. Cool to room temperature. Peel and cut into bite size chunks.
Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.
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