And The Beet Goes On

And The Beet Goes On With California Cuisine (22-July-2017)

Beets at the farmers market? Yes! Our favorite way to have them is by following or somewhat following a recipe for roasted beets from the Chez Panisse Menu Cookbook by Alice Waters. We like this recipe so much that we plan to make it in the morning so that we can turn on the oven while the day is still cool and the AC is off. We make this a few times a year whenever good beets are available. Here's how:

Ingredients needed: 1 bunch beets (1 1/2 lbs)., 3/4 cup water, 1 orange, 1/2 cup raspberry vinegar, 1/2 cup EVO, 1 Tab. walnut oil or some walnuts, salt and pepper.

1. Preheat oven to 350° F.
2. Cut beet greens to about 1.5 inches above the beet root.
3. Set beet greens aside for another dish*.
4. Scrub beet roots with a veggie brush, place them in an oven-safe dish then add ¾ cup of water.
5. Cover dish and place beet root dish in the oven.
6. Cook until tender about 45 minutes or longer depending on size. We cooked ours 45 - 60 minutes due to size.
7. While beets are cooking, work on the dressing. Put the following items in a container and then shake to combine:
• Orange peel from one orange (I use a micro plane)
• 1/2 cup raspberry vinegar
• 1/2 cup EVO
• 1 Tablespoon walnut oil or toast walnut pieces in the oven for about 7 minutes
• salt and pepper to taste
8. When the beets are tender and slightly cooled, peel the beets and slice thinly. Pour dressing over the beets.
9. Serve beets with lettuces and/or micro greens using the dressing on the lettuce.
10. Top salad with the toasted walnuts, if using. Note: Many times we add goat cheese to the salad.

Note: *For the beet greens, remove the stems, wash the greens and saute in olive oil with a smashed clove of garlic. Salt to taste.

WA Pub: 2017-Jul-24 11:30 Cuisine: California Cooking: Side Dish or Starter
WA Pub: 2017-Jul-24 11:30 Ingredients:Beets, Raspberry Vinegar, EVO, Walnut Oil, Walnut, Orange