Candied beet and spiced cream cheese petit fours
The beet is a colourful, fleshy root that is rarely chosen for the dessert course. The flavoured honey is by John Russel Honey, a local specialty producer. It delicately sweetens this dish while adding a hint of spice.
2 each of organic Chiogga (candy cane), gold and traditional beets, sliced 1/2″ thick
1/4 cup sugar
250 g cream cheese
2 Tbsp liquid cinnamon honey
1. In a small saucepan, boil beet slices with sugar and 3 cups water until tender. Drain.
2. In a small bowl, combine cream cheese and honey. Taste. Adjust honey to desired sweetness.
3. Assemble sandwiches by layering beets with cream cheese mixture.
Yield 4 servings