turnips and beets
got some fresh turnip and beets today. Looking for ideas for both....
My favorite thing to do with them is also just about the simplest. I wash them, stem them, split them, and throw them into a pan with olive oil, salt and pepper. Roast them at whatever temperature your other food's cooking at (350's good). Then you can treat the tops like spinach. I like to wilt them and dress them with olive oil, salt and pepper (hmmmm, do you detect a theme here?), and maybe rub the bowl with raw garlic.
- The original comment has been removed
Roasted Beet Salad
This is a delightful salad with a medley of flavors. Roasted beets provide an earthy flavor. The apples and jicama add their own flavors and crunchy textures. The oranges give a sweet, tangy taste, offset by the slight sharpness of the Feta cheese. The combined flavors are all enhanced by the addition of lime juice, balsamic vinegar, olive oil and candied nuts. Makes about 4-5 servings.
2 medium to large size beets, stems and greens removed
2 small to medium oranges, peeled and cut into small wedges
1 cup jicama, peeled and coarsely diced
1 medium to large apple, peeled and coarsely diced
½ cup Feta cheese, coarsely chopped
Juice of ½ lime
1 Tbsp. Balsamic vinegar
1/4 cup fresh cilantro, coarsely chopped
1/4 cup fresh mint leaves, coarsely chopped
2 Tbsp. olive oil
1/4 cup + 1 tsp. sugar
1/4 tsp. salt
1/4 cup walnut or pecan pieces
Corn starch or tapioca starch
Preheat oven to 300º F. Spread the nuts in a shallow baking pan and place them in the oven for 5 minutes. Meanwhile combine 1/4 cup water, 1/4 tsp. salt and 1/4 cup sugar in a sauce pan. Over medium heat, heat the sauce pan contents to a simmer until the salt and sugar are dissolved and the liquid begins to thicken. Remove the nuts from the oven and put them into the sauce pan, stirring just until they are all well coated. Remove the nuts from the liquid and place them back on the baking pan. sprinkle the starch over the nuts and stir them around until they are LIGHTLY coated. Put them back into the oven for another 5 minutes. Remove and let them cool.
Preheat oven to 400º F. Wrap each beet in aluminum foil. Place them in a shallow pan and bake for 45 minutes, or until the beets are tender. When beets are done roasting, remove from oven and let them cool. Then remove them from the foil. Peel the beets and cut them into small wedges.
In a cup or small bowl, mix together the lime juice, balsamic vinegar, olive oil and 1 tsp. sugar for the dressing. In a salad bowl, toss the other salad ingredients and add the dressing.
(Next time I make this I plan to add about a teaspoon of fresh minced ginger.)
Normally I like roasting turnips and beets, but it seems too hot to turn on the oven in my neck of the woods.
If it is too hot, lately I've been dicing up turnips and throwing them in soups and Indian curries. In fact, just did it last night with a beef curry!
For the beets, if you do pickle them, throw a couple of peeled hard-boiled eggs in the mix. They'll end up awfully purty :)