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Roasted Beets and Blue Cheese Salad
Roasted Beets and Blue Cheese Salad
Adapted from Michael Symon's recipe on www.foodnetwork.com
1 pounds red beets
4 TB olive oil
1 tablespoons sea salt (plus a bit more at end at your discretion)
2-4 ounces blue cheese
1 orange juiced and zested (or subsititute a bit of lemon juice or a bit of apple cider vinegar)
Brush beets with 1 TB olive oil and sprinkle with 1 TB salt (this seems like a lot but beets will get skinned later removing much of the salt). Place in a preheated 400 degree oven and bake for 1 hour or until beets are tender. Remove skin from beets and slice into 1/4-inch thick discs and set aside. Place beets on plate. Top with crumbled blue cheese. Drizzle with remaining olive oil, zest and orange juice. Sprinkle with sea salt to taste and serve.
Red Beet Risotto with Mustard Greens and Goat Cheese
Red Beet Risotto with Mustard Greens and Goat Cheese
From the February 2007 issue of Bon Appetite. If you like the sounds of this recipe but hate to use up all of your goat cheese, it would also be delicious with shaved Parmesan substituted for the goat cheese.
1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped white onion
1 cup Arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
1 1/2 cups chopped mustard greens/mizuna
4 ounce chilled soft fresh goat cheese, coarsely crumbled
Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.
Herbed Goat Cheese, Roasted Beets, and Watercress Salad
Herbed Goat Cheese, Roasted Beet, and Watercress Salad
Adapted from a November 1994 Gourmet recipe. Serves 4. I have had this recipe in and out of the newsletter this week. It calls for goat cheese, but you really should use fresh goat cheese and save the Lake's Edge for a special treat.
1 bunch watercress, coarse stems discarded
2 medium beets, scrubbed and trimmed
1 small red onion sliced thin
For vinaigrette:
.5 teaspoons Dijon mustard
1 tablespoons white-wine vinegar
1/8 teaspoon dried tarragon, crumbled
1/8 teaspoon salt
1/8 cup plus 2 tablespoons extra-virgin olive oil
For herbed goat cheese
3/8 cup fresh bread crumbs
1/4 teaspoon dried tarragon, crumbled
3/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 ounces soft goat cheese, cut into 4 1/2-inch rounds and chilled, covered
Roasted Beets
Preheat oven to 400°F. Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Discard stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover.
Vinaigrette
In a blender blend together mustard, vinegar, tarragon, salt, and pepper. With motor running add oil in a stream and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
Herbed goat cheese:
In a bowl stir together bread crumbs, tarragon, salt, and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding.
Preheat broiler. Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes.
In a bowl toss watercress and onion with half of vinaigrette. Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.
Simple Beet Salad with Onions
Simple Beet Salad with Onions
I love these oh so simple James Beard recipes that just beg for creativity. I'd probably be inclined to cook the beets a bit as in the above recipe.
Grate scrubbed beets or cut into julienne: toss with chopped scallions and a vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, parmesan, feta). Serve alone or on a bed of mesclun or lettuce.
Sweet Beet Dressed Slaw
Sweet Beet Dressed Slaw
Adapted from a Rachel Ray recipe 4 servings
1/3 cup extra-virgin olive oil, plus 3 tablespoons
2 small to medium-sized red beets, peeled and grated
Salt and freshly ground black pepper
2 heaping tablespoons Dijon mustard
2 heaping tablespoons Honey
3 tablespoons red wine vinegar
3 tablespoons chopped fresh dill
1 bunch salad turnips, julienned
1 head Napa cabbage, shredded or
3 bias cut scallions
2 rounded spoonfuls dill pickle relish
Preheat a medium size skillet over medium-high heat with about 3 TB of extra-virgin olive oil. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and saute for 2-3 minutes. Then add the cabbage to the same pan and saute another 2-3 minutes until the beets are tender. Transfer the beets & cabbage to a bowl and let them cool down a bit. Add the mustard, vinegar and honey to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, salad turnips, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.
Warm Goat Cheese, Beet and Arugula Sandwiches
Warm Goat Cheese, Beet and Arugula Sandwiches
Still have beets left from a previous week? Adapted from Gourmet December 1999.
4 servings
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
2 beets, boiled until soft, peeled and sliced
8 (1/2-inch-thick) bread slices from a round country loaf
6 ounces soft mild goat cheese, softened
4 very thin slices red onion, rings separated
16 large arugula leaves
Preparation
Preheat broiler. Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.
Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.
Roasted Summer Vegetables
Roasted Summer Vegetables
This is a great simple dish to serve on it's own or alongside meat or with bread or rice or couscous. Other vegetables work well too - fennel, young beets, salad turnips, garlic, etc.
8 Baby carrots - cut in half lengthwise and then cut into 2 lengths
10 pearl onions, peeled
3-4 new potatoes - scrubbed and cut into 1 chunks
3 small zucchini - quartered or halved and cut into 2 lengths
a few sweet peppers cut into 1'2 to 1 wide strips
3-4 TB olive oil
sea salt and black pepper
15 Cherry tomatoes or tomato wedges
Preheat the oven to 450 degrees. Put the squash, onions, potatoes, and carrots in a roasting pan and toss gently with the oil, coating all vegetables well. Season with salt and pepper. Put the pan in the oven and bake for 4-5 minutes. Remove the pan from the oven and stir ingredients. Return pan to the oven and continue this process until the vegetables are fork tender, 15-20 minutes. Approximately 5 minutes before the vegetables are done, add the tomatoes.
Twice-Cooked Beets in Chianti Glaze
Twice-Cooked Beets in Chianti Glaze
The wine glaze both balances the natural sweetness of the beets and intensifies the savory beet flavor. This dish and perhaps some smashed new potatoes would make a fine meal with a roast chicken or other fowl. From the October 2003 Bon Appetit. Makes 6 servings
8 2 1/2-inch-diameter beets, trimmed, scrubbed
4 tablespoons extra-virgin olive oil
2 medium leeks por a bunch of small (white and pale green parts only), trimmed, halved lengthwise, thinly sliced (about 3 cups)
2 cups Chianti or other dry red wine
2 tablespoons (1/4 stick) butter
Preheat oven to 450°F. Toss beets with 2 tablespoons oil in 13x9x2-inch glass baking dish. Roast beets uncovered until tender when pierced with knife, about 1 hour. Cool beets slightly, then slip off peel. Cut beets into quarters.
Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add leeks and sauté until translucent and tender, about 12 minutes. Add beets to skillet; sprinkle with salt and pepper. Sauté 5 minutes. Add Chianti and bring to boil. Reduce heat to medium and simmer until wine almost evaporates and glaze coats beets, stirring occasionally, about 15 minutes. Add butter and stir until melted. Season to taste with salt and pepper. Transfer to bowl and serve.
I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.
