Don't let the beet.... drop
Oct. 24th, 2008 07:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Beet Salad with Fresh Basil Dressing.
4 large beets
associated beet greens
1/4 cup pumpkin seeds, toasted (I used toasted pine nuts)
2 green onions, chopped
1/4 lb feta cheese, chopped (optional) (I didn't have any, so I left it out)
Dressing:
3 tablespoons 1/4 cup olive oil
2 Tbs balsamic vinegar
3/4 tsp Dijon mustard
1/4 tsp ground black pepper
1 Tbsp minced fresh basil
Rinse beets and remove tops. Bring a large pot of water to a boil and add beets. Lower the heat and simmer for one hour, until the beets are tender. Set aside to cool, then peel beets, cut into small cubes, and set aside.
Rinse beet greens thoroughly. Shake off excess water and chop into bite-size pieces. Bring another large pot of water to a boil and add the greens. Cook for 30 seconds, just until the stems are tender. Drain, place greens in a colander, and run cold water over to stop cooking. Squeeze out water and set aside.
Place cubed beets, greens, pumpkin seeds, and green onions in a large bowl. Whisk dressing together and toss with the salad. Crumble feta over the top if desired. Can be served chilled or at room temperature.
What worked: Mmmmmm. I used gold beets (they came in last week's CSA box) and they weren't as dramatic-looking as Chioggia or red beets would have been, but regardless it was really good. The toasted pine nuts added good contrasting crunch. All around, just good, relatively easy, and moderately showy.
What didn't: I thought 3 T oil wasn't quite enough volume for the dressing, so I added another tablespoon just to get a larger amount. It still whisked in fine.
Will I make it again? Damn straight - this is one that will go into the regular summer rotation when we have fresh beets and basil.
4 large beets
associated beet greens
1/4 cup pumpkin seeds, toasted (I used toasted pine nuts)
2 green onions, chopped
1/4 lb feta cheese, chopped (optional) (I didn't have any, so I left it out)
Dressing:
2 Tbs balsamic vinegar
3/4 tsp Dijon mustard
1/4 tsp ground black pepper
1 Tbsp minced fresh basil
Rinse beets and remove tops. Bring a large pot of water to a boil and add beets. Lower the heat and simmer for one hour, until the beets are tender. Set aside to cool, then peel beets, cut into small cubes, and set aside.
Rinse beet greens thoroughly. Shake off excess water and chop into bite-size pieces. Bring another large pot of water to a boil and add the greens. Cook for 30 seconds, just until the stems are tender. Drain, place greens in a colander, and run cold water over to stop cooking. Squeeze out water and set aside.
Place cubed beets, greens, pumpkin seeds, and green onions in a large bowl. Whisk dressing together and toss with the salad. Crumble feta over the top if desired. Can be served chilled or at room temperature.
What worked: Mmmmmm. I used gold beets (they came in last week's CSA box) and they weren't as dramatic-looking as Chioggia or red beets would have been, but regardless it was really good. The toasted pine nuts added good contrasting crunch. All around, just good, relatively easy, and moderately showy.
What didn't: I thought 3 T oil wasn't quite enough volume for the dressing, so I added another tablespoon just to get a larger amount. It still whisked in fine.
Will I make it again? Damn straight - this is one that will go into the regular summer rotation when we have fresh beets and basil.
