Description: Beets are a root crop with round red or gold flesh. Beet leaves are also edible.
Selection: Choose beets with tops
attached. Bunches with beets of similar size will cook more evenly. Very
large beets are sometimes woody and tough; those that are about 2
inches in diameter are just right.
Storage and handling: Remove the
leaves and treat them like other greens. Store beets in a plastic bag in
the refrigerator crisper drawer for 2-3 weeks, or in a root cellar.
Before eating, scrub with a brush, remove dangling roots and all but an
inch or so of the tops.
Preparation: Boil for 20-30 minutes, drain, cool and peel. Microwave 1 pound of whole 2-inch beets by placing in covered dish with 1⁄4 cup water and cooking 10-11 minutes. Pressure-cook for 12-20 minutes, depending on size. Skins will slip off easily after cooking. Sauté peeled, shredded beets, covered, for 10 minutes.
Roasted Beet and Goat Cheese Salad with Sherry-Walnut Vinaigrette
Ingredients
10 small red beets
1/2 cup sherry vinegar
1 teaspoon Dijon mustard
1/4 teaspoon agave nectar or honey
1 clove garlic, finely chopped
1/2 cup walnut oil
1/4 cup olive oil
1 1/4 teaspoon salt
Ground black pepper to taste
1 pound baby spinach, roughly chopped
5 ounces arugula, roughly chopped
1/2 cup walnuts, toasted
4 ounces goat cheese, crumbled
1/2 cup sherry vinegar
1 teaspoon Dijon mustard
1/4 teaspoon agave nectar or honey
1 clove garlic, finely chopped
1/2 cup walnut oil
1/4 cup olive oil
1 1/4 teaspoon salt
Ground black pepper to taste
1 pound baby spinach, roughly chopped
5 ounces arugula, roughly chopped
1/2 cup walnuts, toasted
4 ounces goat cheese, crumbled
Method
Heat oven to 400°F. Place beets on a piece of aluminum
foil on a baking sheet and make a pouch out of the foil, sealing it
tightly. Bake for 40 minutes. Remove from oven and let beets steam for
10 minutes. Open pouch and let beets cool slightly.
Meanwhile, whisk together vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper. Set vinaigrette aside.
After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces. Mix beets with half of vinaigrette, then mix spinach and arugula with the rest of the vinaigrette. Transfer greens to plates and top with beets, walnuts, and goat cheese.
Meanwhile, whisk together vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper. Set vinaigrette aside.
After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces. Mix beets with half of vinaigrette, then mix spinach and arugula with the rest of the vinaigrette. Transfer greens to plates and top with beets, walnuts, and goat cheese.
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