I LOVE beets! They are one of those ingredients that draws me in, and influences me to try a recipe.
I grew up only knowing pickled beetroot, which we would put on a burger or sandwich, so my discovery of fresh beets during the past few years has been a delicious and beautiful revelation.
ROASTED BEETS WITH HAZELNUT VINAIGRETTE AND BURRATA
VINAIGRETTE
2 tablespoons champagne vinegar
2 tablespoons fresh lemon juice
2 teaspoons minced shallot
2 teaspoons whole grain mustard
6 tablespoons hazelnut oil
salt and freshly ground black pepper
SALAD
2 pounds beets, tops trimmed
2 tablespoons olive oil
salt and freshly ground black pepper to taste
2 8-ounce rounds of burrata, sliced
5 to 6 basil leaves, cut into ribbons
1/4 cup coarsely chopped toasted hazelnuts
VINAIGRETTE
Combine vinegar, lemon juice and shallot in a small bowl. Stir in mustard. Gradually whisk in oil. Season to taste with salt and pepper.
SALAD
Heat oven to 375F.
Toss beets with oil in a large bowl. Season with salt and pepper. Transfer to a baking dish, cover tightly with foil and roast beets until tender, about 40 minutes. Uncover, let stand until cool enough to handle, about 10 minutes. Peel beets, then quarter them.
Toss beets with 1/4 cup vinaigrette in a medium bowl. Arrange burrata on a serving plate. Season with salt and pepper.
Top burrata with beets, drizzle remaining vinaigrette from bowl over the top. Garnish with basil and hazelnuts.
Enjoy!
Recipe adapted from bon appetit
www.bonappetit.com/…/roasted-beets-with-hazelnut-vinaigrette-and-burr…
SPINACH SALAD WITH BEETS, QUINOA AND GOAT CHEESE
1 lemon, zested and juiced
1 shallot, finely chopped
3 tablespoons olive oil
5 ounces of spinach
3/4 cup cooked quinoa, cooled
2 cooked beets, peeled and cut into wedges
3 ounces goat cheese
1/2 cup walnuts
In a bowl, whisk the lemon zest and juice, shallot and olive oil, season to taste with salt and pepper. In a large bowl, toss the remaining ingredients with the dressing.
Enjoy!
Recipe adapted from Rachael Ray Magazine, January/February 2014
www.rachaelray.com/
ROASTED BEETS AND CELERY ROOT WITH GOAT BUTTER
1 1/4 pounds golden beets, trimmed
1 tablespoon olive oil
3 tablespoons goat butter
1 pound celery root, peeled and cut into batons
2 thyme sprigs
salt and freshly ground black pepper to taste
1 cup chicken stock
Heat oven to 350F.
In a baking dish, toss the beets with the oil. Cover with foil and roast for about 1 hour, until the beets are tender when pierced. Let cool slightly, then peel the beets and cut them into small wedges.
In a large skillet, heat 2 tablespoons of the goat butter. Add the celery root and thyme sprigs and season lightly with salt and pepper. Cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Add 1/4 cup of the stock and simmer over moderate heat until nearly evaporated, about 2 minutes. Add the remaining stock, 1/4 cup at a time, and cook until the celery root is tender, 8 to 10 minutes total.
Stir in the beets and cook until heated through, about 2 minutes. Discard the thyme sprigs. Swirl in the remaining 1 tablespoon of goat butter and season with salt and pepper.
Enjoy!
Recipe adapted from Food and Wine Magazine, January 2011
www.foodandwine.com/
