Successfully Beeting.

I publicly outed myself (and my entire family) as decidedly not beet fans a few years ago in an article published for one of the alternative weeklies, which prompted just about every chef I know to come crawling out of the woodwork with suggestions as to how I could prepare beets so that we would like them.  I managed to find some ways we like to eat them, but it’s still not a popular dinner item.  This changed recently however, when I stumbled upon a serving presentation that actually caused me to hear “Can we please have that again?”.

It was, admittedly, a phoned in, clean out the pantry sort of dinner on a night that was way too hot and busy to do more than dump a few things in a bowl and go with it.  I had gotten some beets at the farmer’s market and roasted them.  I had some Mount Alto feta style goat cheese from Caromont Farm that needed to get eaten up, some fresh buttery local lettuce and red quinoa. I chopped the greens, stacked the quinoa on top, added sliced beets, cheese and scattered some pecans. The whole thing got dressed in a vinaigrette I had made a few days before – olive oil, red wine vinegar, lemon juice, s&p.

So easy, so simple and so well received that I can report we’ve eaten it three times in the last week.  Edie even got up to go to the market with me Saturday morning to ensure I got all the proper ingredients for it again – lettuce from Crazy Farm, beets from Whisper Hill and Caromont’s feta. Terroir is everything you know.

The Best Beet Salad

Lettuce – something buttery is preferred, but not essential

Cooked, cooled quinoa

Roasted beets – (Note: I like to make a foil boat, add some water and roast the beets in their skins.  I tend to stick them in the oven when I have something else in there, so I’ve roasted them at 325° for an hour and a half and I’ve roasted them at 425° for a half hour.  Both worked beautifully. I let them cool completely before removing the skin, which just falls off at that point.  I store beets in the fridge unpeeled until I’m ready to use them up.  They keep for several days once roasted.)

Feta Cheese

Handful of nuts – pecans or walnuts both work nicely, crumbled

Vinaigrette – 2:1 Olive Oil to Red Wine Vinegar with juice of half lemon, salt & pepper

Layer the first five ingredients, drizzle with vinaigrette and serve.

 

This post is part of Our Growing Edge, a monthly blogging event to encourage bloggers to try new food related things.  Jordan and Cindy from My Daughter and I are the hosts for this month’s event.

If you have a blog and you are eating or cooking something new this month, more information on joining up here.

 

 

 

9 thoughts on “Successfully Beeting.

  1. Cassi says:

    So glad you posted this –it sounds delicious! I absolutely LOVE beets, (until someone pickles them, which I really hate). I also really appreciate your tip on how you roast them –I’ve been roasting them wrapped in foil, but this sounds better and easier. (My mom has been making them in her rice maker, with a bit of water, so I was looking for a way to do them in the oven with water.)

    • Becky says:

      Funny, I’ve pickled some and we liked those, although now I can’t remember which recipe it was we liked! I think it was the one with ginger. Just add water to your foil wrap – I throw them all in together, so I guess it sort of steam/bakes?

  2. Meridith Wolnick says:

    I want to love beets but no matter how they are prepared (and as someone whose wife is a beet-eater, we have tried many ways), I just can’t take the earthy flavor. Mores the pity. So, so pretty.

    • Becky says:

      The golden ones aren’t as earthy. And in this presentation, the earthy flavor was balanced by all the other flavors. I don’t just say this – at least one of the dinner table comments was “I don’t taste the dirt”.

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