Golden Arepas with Beet Reina Filling and Fresh Cheese

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Place the beet on a small tray, toss it with 1 tablespoon vegetable oil, the garlic, and a pinch of salt, and roast for 20 minutes until tender. Let it cool for 5 minutes.

2. 2

   While the beet roasts, make the dough: in a bowl, combine the warm water with 1 teaspoon salt. Gradually add the pre-cooked white cornmeal and mix until you get a soft dough. Let it rest for 5 minutes.

3. 3

   Divide the dough into 4 portions and shape medium arepas about 4 inches wide. If the dough cracks, lightly moisten your hands with water.

4. 4

   Heat a skillet or griddle over medium heat and add 1 tablespoon vegetable oil. Cook the arepas for 5 minutes per side until golden. Then transfer them to the oven at 375 °F / 190 °C for 10 minutes so they finish cooking inside.

5. 5

   For the filling, in a bowl combine the shredded chicken, roasted beet, mashed avocado, red onion, cilantro, lime juice, mayonnaise, 1/2 teaspoon salt, and black pepper. Mix gently until creamy but still textured.

6. 6

   Split the hot arepas open without cutting all the way through and generously fill them with the chicken and beet mixture.

7. 7

   Finish each arepa with crumbled Venezuelan fresh cheese and serve immediately.