Wednesday, January 20, 2010

They taste like dirt, really???


Whenever I hear someone explaining why they hate eating beets and hear that
they taste like dirt, my heart just breaks.....
They are such beautiful and nutritious little gems, sure...
they have some earthy qualities but they taste sweet and peppery as well, plus you can use them in so many ways: dye fabrics, make borscht, put them in salads,make lead free lipstick and blush or use them as a natural food colorant in those delicious red velvet cupcakes that everyone likes so much..... I personally use them to make salads.Should you finally decide to give a dirty beet a try, you have to find chioggias. These are heirlooms also known as Candystripe or Bull's eye beets, when sliced they display an array of amazingly red, pink or orange colored stripes. To show they flavor and beauty off I usually go for simple thyme and goat cheese beet salad.





You will need:

*5 medium beets,you can use chioggia, golden or red variety or mix all three
*1 clove of garlic, smashed
*2Tbsps of olive oil
*1Tbsp of sherry vinegar
*coarse sea salt and ground pepper
*1Tbsp of fresh thyme, coarsely chopped plus some for garnish
*1/4 cup goat cheese, crumbled

Directions:
Clean the beats thoroughly,cut off green parts carefully without touching the beetroot itself, you don't want to loose any of that nutritious juice while cooking.
  1. Next you can either steam the beet for 30 to 35 min or wrap them in aluminum foil and bake them at 425 degrees for about 45 min, checking once in a while for doneness. When cool enough to handle, grab beets with a paper towel and slip off skins you can also use gloves to prevent your hands turning red. Cut the beets into thin slices.
  2. In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with thyme and crumbled goat cheese.If the cheese is too soft you can briefly freeze it and then crumble it on a salad.
(adapted from Whole Living)
Bon appetit!

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