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Sunny Side Up Egg with Roasted Beet Puree and Herbed Goat Cheese

on November 23, 2011

We got this recipe from a tumblr account called “The Bored Vegetarian” and we love it. It’s the perfect way to eat healthy and light before the big turkey day tomorrow!

Sunny Side Up Egg with Roasted Beet Puree and Herbed Goat Cheese 

1 large beet
Olive oil
1 Tbsp red wine vinegar
2 eggs
butter
Herbed goat cheese
Salt & pepper to taste

Preheat oven to 375 degrees.  Place beet on piece of aluminum and coat with olive oil and a pinch of salt.  Bake in the oven for 20-30 minutes until easily poked with a knife.  Remove from oven and run under cold water until cool to touch.  Rub off skin (should come off easily).  In a food processor, puree beet with a pinch of salt and red wine vinegar.

In a sautee pan, melt a pat of butter.  Crack egg into pan and salt and pepper.  Cover with lid and cook on low/medium until the egg white firms up.  Add a few spoonfuls of beet to a bowl and top with egg.  Add crumbles of herbed goat cheese. Serve immediately

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