Chef Patrick McElroy

RED BEET BLUEBERRY COBBLER WITH GOAT CHEESE AND ROSEMARY CRUMBLE

10 pounds Red Beets- no tops
10 poounds IQF Frozen Blueberries
1 c corn starch
1 1/2 c sugar (more sugar may be necessary depending on the sweetness of the berries
3 vanilla beans or vanilla extract
4 oz balsamic vinegar
Black pepper to taste
Kosher salt- 3 cups (for cooking the beets) plus 1 tsp for the filling mix
1 Tbsp cinnamon-ground
˝ tbsp nutmeg- ground

Crumble
1 1/2 c brown sugar-packed
1/2 pound butter- softened
Salt
3 c A/P flour
2 c pecans- chopped
2 # Goat Cheese- softened
2 Tbsp rosemary-chopped
1 1/2 C Quick Oats
1 tbsp course grind black pepper

1. Place the 3 cups of salt in a hotel pan. Spread evenly. Place the beets on the salt, cover with foil and roast in a 300 degree oven for 1 ˝ -2 hours or until the beets are fork tender.
2. Cool the beets. Discard salt
3. Peel the beets and dice into small pieces
4. In a large mixing bowl- Toss together the beets, blueberries, corn starch, vinegar, sugar, vanilla bean seeds, pepper, cinnamon, nutmeg and salt to taste. Mix well. Pour filling into baking dishes
5. To make the topping-stir together the brown sugar, butter, pepper and salt. Cream well
6. Add the rosemary, pecans, goat cheese, oats and the flour. Gently blend the mix together. Do not over blend.
7. Allow the topping to rest for 45 minutes in a cooler before crumbling on top of the filling mix
8.  Bake at 350 degrees for 35-45 minutes covered or until the filling starts to bubble. Remove the cover and cook to brown the top.
9. Allow the cobbler to rest 30 minutes before serving

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