This past weekend, we celebrated the women who gave us life. Our moms! As you know, mine is very special to me and I was so happy and blessed that she was able to join us for our annual mother’s day celebration. Now, I didn’t serve these beet roses at the brunch, but you certainly can add these beauties to any menu. I know, I know….I’m obsessed with anything in the form of a rose. My avocado rose making days are set aside for now. I’m sticking to things that are sure fire.
These little beet rosies are definitely easier to make. Oh and by the way. My Instagram friends have been so amazing. They keep tagging me in every possible avocado rose making tutorial video on the planet. Although it is great to see someone else accomplish this feat……I’m afraid I just stink at it.
But what about these roses? Well, they are exactly the same as the Rose Apple Tarts and the Potato Roses I’ve done. Are they easy? Yes. Can you screw them up? Yes. Have I screwed them up? Yes. SO? How are they so easy? They just are. Trust me.
What about the beets? Do they roll as nicely as the apples and potatoes? Yes. But only if you use a mandoline to slice them very, very, very thinly. Yep….there’s that mandoline again. This is the second time I’ve hauled that gizmo out of the cupboard to make something. It still scares me to death to use because your fingers do get dangerously close to the blade.
Now, let’s talk about the filling for a second. I happened to have found a Greek Yogurt Cream Cheese brick at my local supermarket. It looks like this → GYCC1 or like this → GYCC2 or even like this → GYCC3
- 1 roll of puff pastry dough, thawed
- ¼ cup roasted red pepper dip (store bought or homemade)
- 1 brick Greek Yogurt Cream Cheese (250g), softened
- 2 tbls butter, melted
- 3 medium size red beets, roasted, sliced VERY THINLY on a mandoline
- Fresh parsley for garnish
- Preheat oven to 400F. Wash and wrap beets in foil tightly and place on a lined cookie sheet. Roast for 50 minutes.
- Roll out the dough on a lightly floured board until it measures 10 X 12 inches. Width is 10, length is 12. Click here for the exact idea.
- Slice dough into 6 equal pieces.
- Mix melted butter and red pepper dip together in a small bowl.
- Whip Greek yogurt cream cheese until light and fluffy in a stand mixer.
- Using a pastry brush, paint the dough with the butter/red pepper mixture.
- Using an offset spatula, coat dough with a nice layer of the whipped cream cheese.
- Remove beets from oven and let cool slightly so they are easy to handle. Peel skin and slice very thinly into round circles and then cut those circles in half.
- Start layering your beet slices along the edge of the first strip of dough, leaving half the strip at the bottom so that you can fold it up when you're ready.
- Fold up one edge and now roll them into a rose shape.
- Repeat with all the strips.
- Place into a well greased muffin tin. (I did mine in 3's in a tart tin but you needn't get that fancy)
- Brush with any leftover butter/red pepper mixture mixture.
- Bake for 45 - 50 minutes or until nicely browned and crispy.
- Sprinkle with salt and pepper. Serve with fresh parsley if desired.