Currently viewing the tag: "chioggia beets"
The peppery notes of the cress and rocket play up the sweetness of the beets. The shreds of Little Gems add crunch and loft to the salad, while the orange in the dressing adds a bright note with some sweetness to marry with the beets and contrast with the nutty peppery cress and rocket. If you wish, you can serve the salad without the lettuce and use a standard Balsamic Vinaigrette. Use this as an accompaniment to things like steaks or roast chicken. You could also serve it alongside (or in the cup of the cap) roasted Portobello mushrooms. If you wanted you could add orange suprêmes to the salad just before serving.
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We grow several varieties of beets. Red Ace beets are the earthy deep red kind. Chioggia beets are a beautiful candy-striped beet, an heirloom variety from the Italian town of Chioggia, near Venice. Golden beets are sweet (and won’t turn everything you are cooking red).
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Here’s a riff on a favorite from the 2012 Harvest Fair. Here I use Chioggia beets, but golden beets would work as well. The red beet beets would do okay, but are “earthier” tasting. The dressing has a very little cream in it to offset the acid of the apple and the tannins of the greens.
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INGREDIENTS:
for salad:
1 lb beets (preferably chioggia), trimmed and peeled
1/4 cup lemon juice
1 small red onion, thinly sliced
1/2 cup roasted pistachio nutmeats
for salad:
1 lb beets (preferably chioggia), trimmed and peeled
1/4 cup lemon juice
1 small red onion, thinly sliced
1/2 cup roasted pistachio nutmeats
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INGREDIENTS:
1 bunch of beets 1 teaspoon olive oil salt and pepper to taste 2 tablespoons of water 1-2 tablespoons vinegar such as white balsamic or sherryContinue reading »
INGREDIENTS:
2 cups roasted beets 1 Tbsp neutral flavored oil such as grapeseed or olive oil 1 Tbsp unsalted butter 2 oz. orange juiceContinue reading »