Thanksgiving beet salad recipes
I've shifted my focus to Thanksgiving dinner recipes. I like to include a beet salad, but have already done beets with goat cheese and walnut twice (which I love, love, love). Any suggestions for a new take on beet salad? By the way, I have both Ottolenghi cookbooks but have not tried his beet salads, so feedback on the suitablity of those for Thanksgiving woudl be appreciated. Thanks in advance.
Hi - I make a Finnish beet salad every Thanksgiving and Christmas as it is a traditional holiday dish in Finland (my spouse loves it) and it tastes pretty good (if you like beets, which I assume that you do!). See this link - http://christmas.food.com/recipe/finn.... There are a few variations, just Google "Finnish beet salad" and you will find them.
Two ways I've been making beets lately:
SWEET AND SOUR BEETS
Melt 1/2 stick butter with 3 Tbsp horseradish, 2.5 Tbsp maple syrup or agave, 2.5 Tbsp sherry vinegar, and salt, pepper and pickling spice to taste.
Add quarted baby beets and boil until reduced, about 5 minutes'
I like to serve this over the sauteed beet greens.
Roast full size beets with olive oil, and herbs of your choice, for an hour at 400 degrees. Cool and dice.
1/2 cup orange juice (blood orange if you can find is best)
1/4 cup cider vinegar
salt, pepper and oregano
chopped hot peppers of your choice, or red pepper flakes
1/2 red onion sliced thin, then halved into half moons
Throw all together and marinade overnight.
Just off the top of my head, beets, brussel sprouts, and pistachios salad? You'd want to pluck the leaves off the brussel sprouts, blanch them and shock them so they are lightly cooked, but lock in the color. I would also toast whole green pistachios, then just crack them with the bottom of a glass or saucepan. Dice up the beets, toss them all with a lighlty emulsified vinaigrette.
My favorite combination is beets, blue cheese and simple oil and vinegar. to do beets as part of a green slad, I like lettuce (I love butter lettuce, frisee, red curly, but any will be good), beets, blue cheese, hazelnuts or almonds. FOr the beets: wrap each individually in foil and roast--about an hour at 400 for biggish ones. cool, peel, and then cut in small cubes, wedges or slices. For vinaigrette: finely mince a shallot and let soak in a mix of balsamic and sherry vinegar with a pinch of salt for about 10 minutes. then add a dab of dijon and good olive oil, salt and paper to taste. whist and it's ready.
I'm dying to make this beet salad, but everyone I know thinks fennel is disgusting. It looks delicious to me, anyhow. The same people won't eat a beet salad with goat cheese and walnut, so if your crowd loves it maybe they'll like this beet salad.
Beet, bok choy, and fennel sald in raspberry vinaigrette: