Posts tagged ‘beets’

January 26, 2012

Why You Always Buy Beets with the Greens | Beetroot and Blood Orange Salad

Beets make me happy.  I know.

But I love their color and their dense, earthy flavor, greatly enhanced by slow roasting them whole for what almost feels like too long.

I make sure to buy them whole, with their greens attached.  Because beet greens are delicious.  I’ll show you an old family recipe for that soon (updated with the addition of some duck fat).  But in the meantime, head out to the store, buy some whole beets and give this simple composed salad a try.  Diana Henry’s recipe will get lots of good vitamins in you during the dark days of winter, good for staving off, the best you can, all those winter colds.

Playlist included Game of Thrones Freestyle, by Gotye featuring Dice Raw.

April 17, 2011

A Cheerful Starter | Golden Beetroot and Radish Salad

This is a joyous way to start a meal.  It’s a beautiful salad, with ribbons of fresh golden beetroot, bold red radishes, freshly picked mint, and wild and aromatic dill.  There’s an Eastern European soul in there, but those delicious and time-honored ingredients take on a brighter, more modern tone.  It’s very simple and unfussy to prepare, and it made me very happy to eat it.  All that’s left to be said is that it was inspired by a Michael Symon recipe in Vefa’s Kitchen.  Yes, that’s the Bible of Greek cooking.  No, borders don’t mean a whole lot when it comes to food.

As with any salad, there aren’t too many rules.  Peel the woody exterior off of 2 smallish golden beets.  No need to even cook them!  Then just shred them into ribbons using your peeler.  When the piece you’re holding becomes small enough, eat it.  Do the same with 2 largish radishes.  Then add your herbs: tear mint, parsley and dill roughly and in the proportion of your choosing.  Finally, make a simple dressing.  I would suggest 4 T of olive oil, 1 T of apple cider vinegar, 1 T of good mustard, a drizzle of honey or a pinch of sugar, and salt and pepper to taste.  Mix the dressing into the veg and herbs to coat evenly.  Enjoy as a starter or a light lunch.

Playlist included For What It’s Worth, by the Cardigans.

November 1, 2010

My Favorite Take Along Salad | Roasted Carrot and Beetroot


Really, I am almost beside myself when I’ve got the ingredients for this one.  I can’t take credit for the perfection of a pairing that is a cumin vinaigrette, roasted beets and carrots, crisp tortilla and French cheese.  Look to the amazing Hugh Acheson of 5&10 in Athens, Georgia for that.  Look to him and thank him.

This version is my very humble homage.  But one, that when I can, will eat four or five days in a row for lunch.  It’s that good, people.  If you’re worried about prepping something to take for lunch during the week, you can (as I do, think Sunday) roast all the veg on the first day and subsequently just warm them up and put them on top of the dressed greens with the cheese and tortilla.  You can fry your chips in advance, too, I think, if you keep them tightly sealed after you’ve let them cool.  Pack things separately and assemble just before you’re ready to dig in.  Think about how this is not your normal take along salad!  Heaven.    

Roasted Carrot and Beetroot Salad with Cumin Vinaigrette

Serves two

3 to 4 medium to large beets, peeled and cut into large chunks

4 large carrots, scrubbed and cut into large chunks

Olive Oil, salt, pepper

1 Tortilla (I’ve used both corn and flour, I like flour best right now)

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