- Melanie Wong Nov 23, 2006 11:28 PM
Just in case someone's looking for a different way to plate thinly sliced roasted beets, for my recent Tuscan dinner, I had forgotten to finish one of the antipasti until the other dishes were on the table. I grabbed Spencer to help me in the kitchen to get this one out fast. I was rubbing the skins off the beets and handing them off to him, asking him to slice them thinly and arrange them on a platter. By the time I looked up from what I was doing, he had sliced a few of them vertically with root tip up and kept them in whole form on the plate. Not what I had in mind, but I liked his vision much better! Here's what the final plate looked like -
The green balls are the chopped, steamed beet greens squeezed in the hands to drain as much moisture as possible and shape them. The cheese is 6-month old Pecorino Toscano cut into 1/2" dice and marinated overnight with EVOO, lemon zest, crushed garlic, fresh ground pepper, a few chili flakes, and fresh herbs (oregano, Italian parsley, rosemary). To finish, I piled the marinated cheese in the center, poured the marinade on the plate and drizzled a bit more EVOO on for good measure, and then squeezed lemon juice overall and sprinkled with sea salt.
These colorful organic beets were grown by Mariquita Farms of Watsonville, CA.
Looks terrific--nice presentation as well as a good combination of ingredients. I did something not too dissimilar (though nowhere near as carefully arranged) with sliced beets, beet greens and stalks (cooked and drained), one thinly sliced Sierra Beauty apple, vinaigrette and grated fresh goat cheese.
how clever, and appealing! it's the same technique that one uses to slice strawberry fans, and if, next time, you sliced the beets more thinly, when you pressed down on them from above, they would fan out gracefully and make an even prettier presentation.