Currently viewing the tag: "beets"
Although the notion of the apricots may seem odd, they are a nice contrast to the slightly bitter lettuce and earthy beets, and the acid is nice against the cheese. Sort of like using dried cranberries or raisins in a salad, but brighter. Whatever you use, the cheese should be a lightly crumbly and not too salty. Think in terms of little logs of chevre, a less briny feta, or even ricotta salata grated.
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This is for the Romaine, Roasted Beets, and Apricot salad, but would be a nice sauce for grilled chicken with grilled apricots, or pork chops. It would also be nice with a salad of butter leaf lettuces with apricots and a small round of fresh goat cheese rolled in bread crumbs and baked until golden served with toasts.
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This is a variation on the Quickle theme. The “pickling” solution is heated to infuse it with the flavors of the herbs and spices, and then is poured over the roasted beets so it is absorbed as the beets cool. Tarragon is a great flavor to go with beets, and the other spices are there to enhance this marriage.
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This dressing is for the Arugula, Celeriac, and Hazelnut Salad, but goes well with many things. Any thing with arugula, and beets match especially well with this dressing, as do crisped porcini mushrooms. For nut oils, I like the Tourangelle line of oils. I find them to be full flavored, fresh, and relatively inexpensive for the quality, which I find to be consistent.
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The dressing for this salad has only a little cream in it, hence it is mentioned last. It is just creamy enough enhance the earthiness of beets and offset any sharpness of the mustard. The colors of this salad are nice and bright, and the flavors are vivacious. If you do not have a fixed-blade slicer for the carrots, see the method for using a peeler in the notes. A grater just doesn’t give sharp edges to the carrots to achieve the desired effect of crispness.
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This is a variation on the classic Red Flannel Hash of New England. There are many versions of this dish, some starting with raw vegetables, some use already cooked vegetables (left over from the corned beef dinner of the night before), some with eggs, all usually with corned beef. This version uses some cooked veg, some raw, and does not call for any meat, although there is an option for that. Also, this version calls for a smaller dice than most recipes, but this yields more crunchy surface while allowing the vegetables to cook all the way through without burning the surface. If you wish to use eggs, you can either cook them separately or add them to the mix and bake the lot until the eggs are done.
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We grow several varieties of beets. Red Ace beets are the earthy deep red kind. Chioggia beets are a beautiful candy-striped beet, an heirloom variety from the Italian town of Chioggia, near Venice. Golden beets are sweet (and won’t turn everything you are cooking red).
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Here’s a riff on a favorite from the 2012 Harvest Fair. Here I use Chioggia beets, but golden beets would work as well. The red beet beets would do okay, but are “earthier” tasting. The dressing has a very little cream in it to offset the acid of the apple and the tannins of the greens.
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This is for a salad of cilantro infused roasted beets with lettuce, but will work on things like shrimp salad, chicken (hot or cold), or shredded cabbage and/or jicama.
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These beets are part of a salad, but are great on their own as a side. The vinegar used for marinating the beets is also used as the base for the salad dressing. If making the dressing to go with the beets, double the amount of cilantro and vinegar and save half for the salad dressing.
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This recipe turns on two other basic recipes – Roast Beets, and Braised Shelling Beans-for a fairly easy to make dish that is filling and pretty in a bowl. Although the beets may seem an odd fit here, the earthiness of the beets links to the earthiness of the beans and carrots, while the vinegar and natural sugars of the beets make them an excellent foil to the rest of the ingredients.
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When my rosemary plant flowers, I like to collect the flowers and infuse honey with them. I use this fragrant honey to glaze vegetables and pork, for lacquering poultry, and on yogurt. I love the floral notes this infusion gives up. See recipe below for making rosemary flower infused honey.
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This is a simple salad of big earthy flavors and it makes a nice foil to rich dishes. It can also be a base for an entree salad, draped with strips of grilled beef or tofu, or bits of roast chicken. I would not add much in the way of lettuce, although the addition of mizuna and cresses such as peppercress or watercress would certainly work. Some softer, mildly sweet blue cheese such as Bleu d’Auvergne, Gorgonzola, or Fourme d’Ambert would go well, and you can scatter some dried cranberries or cherries over as well.
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INGREDIENTS:
parsnips
other roots (carrots, turnips, beets)
potatoes (optional)
orange juice
tamari soy sauce
olive oil
parsnips
other roots (carrots, turnips, beets)
potatoes (optional)
orange juice
tamari soy sauce
olive oil
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Here’s a riff on a salad I had at a friend’s restaurant. I use baby arugula in lieu of basil, but if you can find basil, use it by all means. I cook the beets longer than I usually would so they take on a texture similar to tomatoes, and you could use different colored beets just as you might use various tomato types, just remember to keep the red beets separate while prepping until the last moment as they will stain everything.
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INGREDIENTS:
for salad:
1 lb beets (preferably chioggia), trimmed and peeled
1/4 cup lemon juice
1 small red onion, thinly sliced
1/2 cup roasted pistachio nutmeats
for salad:
1 lb beets (preferably chioggia), trimmed and peeled
1/4 cup lemon juice
1 small red onion, thinly sliced
1/2 cup roasted pistachio nutmeats
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This takes its inspiration from the “salads” of Morocco. There, vegetables are mixed, cooked or not, and then dressed and served at various temperatures and called “salads”, although they are not what most Americans think of when they hear “salad”. (“Hey! Where’s the lettuce?”) I love this for the colors as well as the flavor and textures. You’ll want your fixed blade slicer for this…
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Here is a hearty salad with lots of bold flavors in it, all linked together by a dressing thickened with berry jam. The salad features ingredients that are similar in how they all have a little hit of bitter or sharp to spark the tongue, and then they contrast in textures (soft lettuces and blue cheese, crunchy almonds and lettuces, chewy raisins) all robed in a silky dressing that is sweet and tart. I like this salad for a main course, especially if there is some leftover roast or poached chicken to shred and mix in.
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INGREDIENTS:
1 bunch of beets 1 teaspoon olive oil salt and pepper to taste 2 tablespoons of water 1-2 tablespoons vinegar such as white balsamic or sherryContinue reading »
INGREDIENTS:
2 cups roasted beets 1 Tbsp neutral flavored oil such as grapeseed or olive oil 1 Tbsp unsalted butter 2 oz. orange juiceContinue reading »