Currently viewing the tag: "golden beets"
This salad takes a little planning and has a few steps to it, but with a little bit of strategics it is easy enough. And the work that goes into this is rewarded with lots of clean flavor and crunch. Although substantial on its own, if you need more protein, it will take easily to some chicken or bacon.
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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 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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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 »