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Posts Tagged ‘Beets’

When we got married, we had the most adorable woman catering our wedding.  She was hilarious and so sweet.  In one of our conversations, she started talking about Tyler Florence, and referred to him as “a little slice of heaven.”  A couple weeks ago, I caught an episode of his, and he made a salad that looked just incredible.  I mentally added those ingredients to my next farmers market list, determined to make it.  And when I did, OMG.  If it’s possible for a salad to be a little slice of heaven, well, this is it.

Like most recipes anywhere, but especially for salads, the original is way too complicated.  I skipped a lot of steps and ingredients.  It was still delicious.   The basics are beets, greens, and toasted bread.   The ingredients all taste good together, and none are so delicate as to be overpowered by the others.  So, just play around with proportions and just work with what ingredients you have.  Because this was my dark days meal, I skipped a few things (goat cheese, balsamic vinegar) that wouldn’t have been local, and nothing was missed.

Winter Panzanella Salad
adapted from Tyler Florence

Ingredients
Beets
Greens (recipe recommended arugula, I used baby chard.  Radicchio would probably be amazing.)
Pancetta
Italian bread, cut into crouton size pieces
Dates
Orange
Honey
Olive oil
Salt and pepper

Directions

Spread the bread on a baking sheet, drizzle with oil, and bake on 350 until they start to become dry and crispy, like croutons, about 10-15 minutes, depending on how big your cubes are.  When they are done, add to a large salad bowl.

Scrub the beets and cut them in half.  Cut the shallots in half.  Place on some tin foil, drizzle with oil, and wrap up.  Roast in the oven at 350 for 30 minutes or until the beets turn soft (mine took about 40 minutes).

When the beets are done, pour off the juices into a bowl (this is why you should wash the beets first).  Peel the beets and cut in to 1 inch chunks and put in a large salad bowl with the bread.  Mash up the shallots and add those to the roasted beet liquid.

Pit the dates and chop them into smaller chunks.  Add to the beets and bread.  Chop of the salad greens if needed and add those to that mixture.

Juice the orange or whatever citrus you have, and add that to the beet liquid.  Add a bit of honey and some vinegar if you’d like.

Dice the pancetta, and cook in a skillet.  When it’s cooked, pour that and the fat into the beet liquid with the citrus and honey.  Whisk together, pour over the salad, and toss.  If you want, add goat cheese.  Blue cheese would be good too.  But even without the cheese, the salad was incredible and made for a super delicious weeknight dinner.

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One of my favorite blogs is Not Eating Out in New York.  The blogger, Cathy Erway, always uses such lovely, fresh produce and comes up with some of the most interesting combinations.  She was the creative force behind one of my favorite dishes last year, sweet potato gnocchi with arugula and hazelnuts.  So, when she posted this salad, I knew I had to make it.

It’s delicious.  If you are looking for something inspired and fresh to do with your beets, I highly recommend this. I didn’t have all the ingredients, so I simplified it quite a bit.  I imagine it’s even better when done properly, but this worked out well for a farmers’ market eve dinner, when produce on hand is low.

Peach and Beet Salad
Adapted from Cathy Erway, Not Eating Out in New York

Ingredients
4 beets
2 medium-sized peaches
2-3 tablespoons olive oil
juice of 1 lemon
salt and pepper to taste
handful fresh basil leaves

Ingredients I skipped: 1 shallot or 1/2 small onion, finely chopped, about 1/4 cup sweet bell or cubano pepper, finely chopped, about 1/4 cup the beet stems, finely chopped

Directions
Preheat oven to 375 degrees. Wash each beet and remove any long strands.  Wrap each beet individually in foil and place on an oven-safe tray. Roast approximately 30-40 minutes (depending on the size of your beets). Remove from oven, unwrap foil, and let cool completely. Once cool enough to handle, peel the skins off (they should slip off easily). Cut into quarter or eighth wedges.

In a large bowl, toss the onion, pepper and beet stems if you are using them, with the olive oil, lemon juice and salt and pepper to taste.  Carefully cut peaches into wedges and discard the pits. Gently toss in the beet and peach wedges, and add the basil leaves for garnish just before serving.

The beets stained the peaches before I could get a good picture, but here it is.  I served it up with some delicious ribs, coated with a harissa spice blend, and a bottle of pinot noir for a summery, fresh Friday night dinner.

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