These easy-to-make, well-loved skewers are the perfect appetizers for a summer party or barbeque. They can be assembled ahead of time in mere minutes and present beautifully with the rich colors of the cherry tomatoes and basil.
It’s worth listening to Krista Tippett’s interview with Dan Barber for the most recent episode of On Being. Barber is a gourmet chef whose upstate New York restaurant, Blue Hill at Stone Barns, highlights the unique flavors of the fresh produce grown on site.
Barber’s perspective on food issues is one that is frequently overlooked. While Michael Pollan most often laments the environmental consequences of factory farming and Mark Bittman emphasizes the health benefits of vegetable consumption, Barber brings a taste-first perspective to the food movement. While he nods to the social and environmental benefits of high-quality produce, Barber cares most about flavor.
Golden beets tend to have a more delicate and less earthy flavor than the traditional red beets, making them the perfect star of a beetza. The combination of roasted beets, goat cheese, shallots, and honey on whole wheat crust makes a wonderfully light and flavorful main dish. And don't waste those beet greens - a quick blanch makes them beetza-topping ready.