Marinated Beets with Mascarpone and Thyme
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Ingredients & Equipment
What we send
- 1 packagesteamed beets
- 1/8 ouncechives
- 2 tablespoonshickory-smoked almonds
- 1/8 ouncethyme
- 4 ouncesmascarpone cheese
- 1/2 ouncegrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- Tree Nuts
Rinse all produce. Pat beets dry with paper towel, cut into ½-inch pieces, and place in a medium bowl. Strip half of thyme leaves, discarding stems, then mince (save remaining thyme for another recipe). Thinly slice chives. Roughly chop hickory-smoked almonds, or leave in bag and gently crush with the bottom of a heavy pan. Halve lemon.
To bowl with beets, add minced thyme, juice of ½ lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Stir to combine; set aside to marinate for at least 10 minutes.
While beets marinate, in a small bowl, stir together mascarpone, Parmesan, 1 squeeze lemon juice, ¼ teaspoon salt, and pepper as desired until just combined.
Serve marinated beets
Spread half of mascarpone in the center of a serving bowl. Using a slotted spoon, top with marinated beets (discard excess marinade). Dollop over remaining mascarpone. Garnish with chives and hickory-smoked almonds. Enjoy!