Beets

September 2, 2010 at 8:23 pm 2 comments

Beet season is upon us and will last through early fall. Take advantage of the various stripes and colors at farmers’ markets, they are more flavorful and luscious than their winter counterparts.

Many people aren’t sure how to cook or what to do with beets once they’ve bought them. I usually roast mine at 350 degrees for an hour,  wrapped in tin foil and drizzled with a touch of olive oil and salt. I recently made a beet and burrata crostini, which was fabulous and incredibly simple. You’ll wow your friends with it.

http://www.foodandwine.com/recipes/beet-and-burrata-crostini

Beets are also terrific in salads. Toss with greens or arugula, an orange or balsamic vinaigrette, blue cheese chunks, and some marcona almonds or pistachios.

I often hear people say they don’t like beets. I didn’t think I did either, based on childhood memories of ones that came in a can. But roasting fresh beets, recently dug out of the ground, changed my perception, and I suspect it may change yours as well.

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Entry filed under: food. Tags: , , .

North in Leawood Proof–Washington, DC

2 Comments Add your own

  • 1. Amy  |  September 3, 2010 at 4:49 pm

    One of my favorite ways to prepare beets is also simple as long as you have a food processor. With the medium shred disc, shred a pound or more of fresh, raw beets. Shred a large granny smith apple (peeled or not) as well, and turn all out into a large bowl. In a smaller bowl, place a minced shallot, and cover it just barely with sherry vinegar, usually around a tablespoon. Season the shallot and vinegar with salt and pepper. Let it sit to soften while you microplane a teaspoon or more of fresh ginger root over the apple and beet shreds. (You can skip the ginger, if you don’t care for it, though.) With a whisk, incorporate a quarter cup of good tasting evoo into the shallot and vinegar and pour it over the beet mixture. Toss to dress evenly and serve cold or room temperature. You can also add a teaspoon of dijon mustard and/or a dollop of creme fraiche to the dressing, particularly if you don’t use the ginger root. Even better tasting after storing overnight in the fridge!

    Reply
  • 2. Mary Bloch  |  September 3, 2010 at 5:06 pm

    Thanks, Amy! That sounds awesome.

    Reply

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