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Notorious EMDB
Aug 27, 2006 02:29 PM
Roasted beets or sauteed beet greens pair well with a french lentil salad with a vinaigrette. I like a poached egg on top.
My husband calls it "the iron craving combo."
Roasted beets, sliced and layered with goat, feta, or blue cheese, sauteed greens, and a tarragon vinagrette, makes an impressive first course, in the stacked food kind of way. I esp. like to alternate golden beets and red beets.
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Aromatherapy
Aug 27, 2006 01:44 PM
wowimadog's recipe just above (which sounds delicious, I'll try it) says leave the skins on. I think I've always just peeled them as a reflex. I can see peeling older, scalier beets, but little ones? Anybody else have an informed opinion on skins?
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For the beets themselves: cook however you like (the originator of this recipe pressure cooked them; I steam them), peel, slice, squeeze a lime over the slices and then grind a lot of black pepper over them. Eat. Or chill and eat, if you have the patience.
For the greens (which you may have cut off yesterday and kept, like fresh flowers, with their stems in a glass of water and a plastic bag loosely draped over the green parts), rinse thoroughly. Take some bacon or ham and cook in the bottom of a saucepan; when crisp, add the beet greens with the water that clings to them from the rinsing, cover, and cook like spinach (only longer, because they are tougher). Don't forget to drink the pot likker.
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wowimadog
Aug 27, 2006 03:29 AM
i got this recipe from evan kleinman, chef at angeli caffe in los angeles and host of kcrw's "good food." on a recent show, she mentioned this salad, which she calls "trio of reds." roast beets (i leave on the skins and add a touch of salt and olive oil) and cool. mix with tomato wedges, sliced red onion, a dash of cumin and pomegranate molasses. it was divine.
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Aromatherapy
Aug 27, 2006 02:25 AM
I've been experimenting with cooking beets shredded, sliced, etc., not whole. While I love whole roast beets, you get a different texture and they can cook very fast. Latest dish:
Peel beets and halve or quarter lenthwise, depending on size. Slice crosswise very thinly. Melt butter over medium-high heat, add beets, stir to mix. Partly cover, to get some steam going, and lower heat to medium. Cook for a few minutes, remove lid (you want the final result to be dry). (Sorry, the timing will depend on your beets, but this should go pretty quickly, maybe 5 minutes, but check.) When beets are almost done, add garlic (minced or through a press) and cook, stirring, for a minute or two. Add some toasted, ground cumin seed (toast in a dry skillet, grind). Good hot or tepid. Nice when the texture sort of "bites back" a bit.
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re: maillard
Notorious EMDB
Aug 27, 2006 02:24 PM
I make arancini the next day with any leftover risotto and leftover roasted beets; heat oven to 350F, take risotto, shape into balls smaller than a golf ball. Poke a hole most of the way through the middle, add diced roasted beets and the cheese of your choice (I like cubed smoked mozzarella), close up the hole, role in a beaten egg and toasted bread crumbs, and bake until golden, 15-20 min.
Golden beets are great grated and used as part of risotto themselves, with a hearty sicilian white as part of the liquid with chicken stock. I've never tried it with red beets.
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Chocolatechipkt
Aug 24, 2006 03:37 PM
The Barefoot Contessa has a great salad recipe that alternates slices of roasted beets with oranges. I don't have the recipe at hand but can post it later if you're interested. :)
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oakjoan
Aug 22, 2006 09:37 PM
It's not a real recipe, since I just tried to duplicate the A-16 Restaurant salad. But I'd prep the beets as Alice Waters/Paul Bertoli do in the Chez Pan cookbook. You roast unpeeled beets in a pretty hot oven (400) with a tiny bit of water on the bottom of the roasting pan (I use glass). Their cooking time is longer than I like (like a bit of "tooth" in my beets) - I'd say check after 1/2 hour if they're medium size.
When they're cool enough to handle, rub off the peel. While they're cooking, steam the greens until done. You'll have to look up times for this. I don't remember exactly how long. They should be wilted completely.
I usually dress the beets and greens several hours before serving so they can marinate. I use olive oil and red wine or sherry vinegar and usually some fresh tarragon. Before serving, toss with some goat cheese (or feta), salt and pepper, and some chopped walnuts. I sometimes use a bit of garlic in the dressing as well.
Hope this works out. Sorry it's not more specific.
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re: oakjoan
Notorious EMDB
Aug 27, 2006 02:26 PM
Rubbing the peel off with a paper towel keeps your hands from getting too messy. I know my beets are done when the peel rubs off easily.
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Beets and goat cheese are delicioius!
I have had this several ways but the easiest is to roast in tinfoil with a little balsamic sprinkled in or boiled...your preference, slice them or rough chop, add walnuts, and broken up pieces of goat cheese. you can make a nice vinagrette with a little balsamic and walnut oil if you have.
Add the vinagrette before the cheese....if you toss the cheese in it will look a strange pink mess.
Jenna
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I roast the beats in the oven till tender..then peel while still warm. I chill them, then cut into 1/4" cubes. I add feta or goat cheese along with a vinagrette of extra virgin olive oil, salt, pepper, a little sugar, and lemon. Toss together and chill for an hour. I serve the salad over the greens. You can also saute the greens with some garlic or shallots and olive oil...and some chopped bacon is great on it.
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oakjoan
Aug 19, 2006 10:24 PM
I have written earlier about a wonderful beet salad we had ad A-16 Restaurant in SF. It was roasted beats tossed with cooked beet greens, slivers of onions, walnuts and some sort of tangy cheese in an olive oil and vinegar dressing. I've made it many times since, using goat cheese and feta cheese with equal good results.
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