The fact that the Apple Rosettes were such a hit in our home not too long ago, AND that earthy beets abound this time of year, spawned the idea of a floral beet arrangement.

Brian adores the brilliant and bright bulbs.
I like to pair them with the savory aroma of fresh herbs, a touch of lemon juice, and the funky tang of Maytag blue cheese.

He agrees…well done.

These beets blossom like no other.

Blossoming Roasted Beet Rosettas

2 large red beets
1 Tbs. lemon infused olive oil
2 tsp. fresh lemon thyme
2 Tbs. fresh rosemary, minced and divided
sea salt and pepper

1/2 sheet puff pastry, thawed + flour for dusting
2 Tbs. butter, room temperature
2 Tbs. Maytag blue cheese

Preheat the oven to 475 degrees. Wrap the beets in foil and roast for about 90 minutes, until soft.
Once cool, peel the bulbs (wearing gloves is a good idea) and slice into very thin half-moon slices.
Marinate the beet slices in the lemon olive oil, lemon thyme, half the fresh rosemary, sea salt, and pepper for at least 3 hours, or overnight.

Once ready to assemble and bake, preheat the oven to 350 degrees.
Roll out the flour dusted pastry into a long ribbon to be split into 4-6 smaller ribbons.
Slather with softened butter.
Layer and overlap the half-moon slices two-thirds of the way into the pastry ribbons, leaving 1/3 pastry left to fold over. Before folding the last bit of the pastry, sprinkle the beets with the crumbled blue cheese.
Fold the remaining third pastry up and roll into rosettes.
Place each rosette into the muffin cup of a muffin tin and bake for about 45 minutes, until golden brown.
Sprinkle with remaining fresh rosemary just before serving.