Now We're Cookin' - Beets
1 lb. small beets (about 7)
1/2 c. white vinegar
1/4 c. sugar
1/4 tsp. salt
1/2 tsp. black peppercorns
2 bay leaves
Leave tap root and 1 inch off stems on beets. Scrub well.
Place beets in a medium saucepan; cover with water. Bring to a boil and simmer for 45 minutes, or until tender. Drain and rinse with cold water; drain. Cool slightly.
Trim off roots and stems, then rub off skins. Thinly slice and place in large bowl. Combine vinegar and sugar in small saucepan. Bring to a boil, cook for 5 minutes. Remove from heat, stir in salt, peppercorns and bay leaves.
Discard bay leaves. Pour vinegar mixture over beets, cover and chill.
Simple Beet, Arugula and Feta
2 tablespoons pepitas (green pumpkin seeds)
2 medium red beets
Handful arugula, roughly chopped
¼ cup crumbled feta
Balsamic vinaigrette, to taste
First, toast the pepitas in a skillet over medium heat until fragrant and making little popping noises, about 5 minutes. Transfer to a bowl to cool.
Peel the rough skin from the beets with a vegetable peeler. If you have a mandoline, use it to slice the beets into thin matchsticks (watch your fingers!). If you don’t have a mandoline, hold onto the rough end of the beet and slice the beet into super thin rounds, starting at the tip and working your way to the rough top. Discard the rough top. Working in batches, stack the rounds on top of each other and slice them into long, thin matchsticks.
In a medium-sized serving bowl, combine the beets, arugula, crumbled feta and pepitas. Drizzle in just enough dressing to lightly coat the salad once tossed. Toss and serve. Yields 2 salads.
Savory Roasted Root Vegetables
1 c. diced, raw beet
4 carrots, diced
1 onion, diced
2 c. diced potatoes
4 cloves garlic, minced
1/4 c. canned garbanzo beans (chickpeas), drained
2 T. olive oil
1 T. dried thyme leaves
Salt and pepper to taste
1/3 c. dry white wine
1 c. torn beet greens
Preheat an oven to 400 degrees F (200 degrees C).
Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Roasted Beet Salad
1 pound beets, roots and stems trimmed
1/4 c. plus 3 tablespoons olive oil
Salt and freshly ground black pepper
4 shallots, peeled and halved
2 T. balsamic vinegar
1/4 tsp. sugar
1/2 tsp. Dijon mustard
12 ounces mixed greens
2 to 3 T. salted sunflower seeds
Preheat the oven to 450 degrees F.
Set the beets on a baking sheet lined with a two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.
Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.
Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.
Trim the tops and bottoms off the oranges with a paring knife or a small serrated knife. Set the oranges on one of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.
In a small bowl, whisk together the vinegar, sugar, mustard, some salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.