Beet It, Beet It...Sorry Couldn't Help It PDF Print E-mail
Thursday, January 13, 2011 00:00

Beets, anti-oxidant, roasted beets, salads, skordalis

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Laura
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Beets can be intimidating. As a vegetable, they aren’t very appealing. They have a blood red residue which stains almost instantly, whether it’s on your hands, clothes or cutting board. They are normally served cold which doesn’t exactly shout, “eat me.” But, if you haven’t tried them, you’re missing out on an amazing, richly flavored vegetable that lends great texture and flavor to many dishes.

Plus, you can sauté the bitter greens attached. To make things easy, roast some beets at the beginning of the week and keep them in your fridge, making them easily accessible for salads and as toppings for fish and meat. To roast the beets, preheat your oven to 400°F. Cut the greens and stems off each beet, then wrap in foil individually. Roast until tender when pierced with a fork, up to an hour and 30 minutes. After the beets have cooled, you can peel and slice the beets to your preference.

Chilled Beets with Skordalia
2 pounds russet potatoes (about 2)
1 tablespoon coarse salt
2 tablespoons finely minced garlic
1 egg yolk
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
1 1/2 teaspoon minced shallot
1 teaspoon fresh thyme leaves
Salt and pepper
1/4 cup olive oil
Diced beets

For the skordalia: Peel potatoes and cut into 6 evenly sized pieces. Steam or boil until a knife can be inserted and removed without resistance. Meanwhile, in a mortar and pestle, grind salt and garlic together to create a paste. Strain potatoes and add to a stand mixer with the paddle attachment. Add garlic paste, egg yolk, lemon juice and vinegar until well blended. With the speed on low, slowly add oil until mixture is thick and creamy. Cool.

For the vinaigrette: Combine vinegar, shallot, thyme, salt and pepper in a medium bowl. Drizzle in oil, whisking constantly, until vinaigrette is well combined.

To serve: Toss chilled beets in vinaigrette. Spoon skordalia onto a serving dish and top with the beets.

Adapted from Kouzzina by Cat Cora.


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