Don’t Worry, Beet Happy
We have a fondness for beets. I grab these organic gems in the produce section whenever they appear. Their greens are delicious, so it’s a two-fer. We like them roasted, inspired by ‘Fresh From the Farmer’s Market’ by Janet Fletcher. Chock-full of vibrant recipes for almost every vegetable you can think of, it’s also a handy reference for practical info like purchasing and storage, organized by seasons. Roasting beets is a cinch and more importantly preserves flavor and color. A velvety balsamic vinaigrette, deceivingly complex-tasting yet simple-to-make is the perfectly tart ‘n tangy dressing. Roasted beets make ‘worry-free’ companions for almost anything—meat, fowl, fish or pasta—just get ‘into-the-pink’ and be happy!
- 3 medium beets
Dressing:
- 2 tbs + 1 tsp extra virgin olive oil
- 1 tbs balsamic vinegar
- 1 tsp rice wine vinegar
- 1 clove garlic, minced
- 1 tsp dijon mustard
- cracked sea salt and pepper to taste
- Preheat oven to 375
- Wash beets well and cut off tops, leaving about 1/2 of stem.
- Put beets in a baking dish with approx 1/4 inch of water. Cover tightly with a lid or foil and roast until a knife slips in easily, approx 45-50 min.
- If using the greens, (I always feel too guilty to waste them and I’m never sorry!) rinse them well, remove stems and tear into large pieces. Drizzle with olive oil, toss to mix and bake during the last 10-15 minutes of the beets’ cooking time. Allow to cool slightly then drizzle with balsamic vinegar, salt and pepper to taste. Serve room temp. Surprisingly more delicate than greens like mustard, collards or chard, with a light, almost lemony tone.
- When cool enough to handle, slip off the skins. Trim ends and roots. (I use disposable gloves for this unless you want to have pink hands for a day or so!) Rinse if needed to remove any last bits of skins.
- While the beets cool, measure dressing ingredients into a small jar and shake vigorously to emulsify. (I find this easier and it works as good or better than whisking small amounts of dressing.)
- Cut beets into approx 1/2 inch cubes.
Drizzle with vinaigrette and toss to coat. Check for salt and pepper, adding more to taste if needed. Cover and marinate in fridge two hours or overnight. Serve chilled, or slightly less than.
If this is not quite enough color, why not enjoy a glass of slightly chilled La Ferme Julien Rose?
Delightfully fruity, it definitely puts us into-the-pink zone…..
