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Beets
In Season: Beets
August 1st, 2011Beets Once associated only with bland Eastern European–style cuisine, beets have become a darling of the culinary world. Nowadays, you’d be hard-pressed to find a fine-dining restaurant that doesn’t offer a beet salad—and for good reason: The brightly colored, sweetly flavored root vegetable delivers a powerful punch of folic acid, manganese, potassium, and iron.
Spinach Salad Nicoise With Golden Beets
September 1st, 2010UnfeaturedServes 62 tablespoons apple-cider vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/3 cup extra virgin olive oil
1 small shallot, minced
4 tablespoons minced flat-leaf parsley
Sea salt and white pepper to taste
4 medium golden beets, peeled and quartered
2 cups green beans, cut into 2-inch long pieces
8 cups baby spinach, loosely packed
1/2 cup coarsely chopped fresh basil
4 eggs, hard-boiled, peeled, and quartered
8 oil-packed anchovy fillets (optional)
1/2 cup pitted Nicoise olives
1/2 cup coarsely chopped walnuts
1. In a small bowl, whisk together vinegar, mustard, and garlic. Whisk in olive oil, shallots, and 2 tablespoons parsley. Season with salt and pepper.
2. Place beets in half of a stainless steel steamer or on the lower level of a bamboo steamer. Place green beans in the other half of the stainless steamer, or on the top level of the bamboo steamer. Steam over boiling water for 5 minutes.
3. Remove beans, leaving beets in steamer. Plunge beans into a bowl of cold water; drain and pat dry.
4. Cook beets for 5 minutes longer, or until tender; remove, plunge into a bowl of cold water, drain, and pat dry.
5. In a large bowl, toss spinach and basil. Drizzle with just enough dressing to lightly coat leaves; toss, and arrange on a serving platter.
6. In separate bowls, toss beans and beets with just enough dressing to lightly coat, and arrange over salad. Sprinkle with remaining parsley. Arrange eggs around outside edge of platter.
7. Arrange anchovies (if using) over salad. Scatter olives and nuts atop salad. Serve immediately, with additional dressing on the side.nutrition info per serving: 287 calories; 23 g fat; 4 g saturated fat; 141 mg cholesterol; 9 g protein; 5 g fiber; 233 mg sodium
In Season: Beets
March 1st, 2008They may not be as refined as radicchio or as elegant as asparagus, but beets have an earthy appeal all their own. Sweet and full in flavor—not to mention easy to add to any meal—this root vegetable is a good source of vitamin C, iron, magnesium, fiber, and beta-carotene. Even better, beets come packed with antioxidants.
Roasted Beets in Olive Oil and Rosemary
March 1st, 2008Unfeatured8 medium beets
Olive oil
Rosemary, fresh & finely minced
Coarse sea salt
Black pepper1. Scrub beets, wrap each in foil, and roast at 400 degrees for one hour or until tender.
2. Let cool slightly, unwrap, and toss with olive oil, finely minced fresh rosemary, coarse sea salt, and black pepper.
Beet and Rocket Salad With Goat Cheese
March 1st, 2008Unfeatured1/4 cup sherry vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 garlic clove, minced
1/2 cup olive oil
4 cups baby arugula
2 cups baby spinch
Pecans
Crumbled Goat Cheese
Roasted beets1. Whisk together herry vinegar, Dijon mustard, honey, garlic clove, and olive oil.
2. Toss with baby arugula and baby spinach. Top with roasted beets, crumbled goat cheese, and toasted pecans.
Beet, Carrot, and Sesame Salad
March 1st, 2008Unfeatured2 tablespoons sesame oil
1 teaspoon toasted sesame oil
2 tablespoons honey
2 tabelspoons black seasame seeds
2 medium beets, grated
2 medium carrots, grated
Salt and white peper to tasteIn a small bowl, mix together sesame oil, toasted sesame oil, honey, and black sesame seeds. Grate two medium beets and two medium carrots; squeeze out moisture with paper towels. Combine with dressing, and season with salt and white pepper.
