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Beet, Apple and Goat Cheese Salad
Beet, Apple and Goat Cheese Salad
Yet another from Cook's Garden... There are seemingly endless variations of beet and apple salads and I have never met one I didn't like. So in honor of THE LAST beets of the share (pretty sure this may be it!) do them right by using them in a way that makes you pine for the day the new beets get pulled from the ground. This recipe is merely a suggestion, feel free to change up nuts (pecans, walnuts, pine nuts), cheeses (goat, feta, blue), herbs etc! I had a very similar salad the other night with beets, apples, some grated celeriac, pecans, blue cheese and maple balsamic. Funny thing is that even in the book the title is as above, but the recipe itself calls for feta. Apparently, even the author couldn't decide. So dig through the fridge and see what you've got t0 throw together.
6 medium beets
2 tart apples
1/2 cup walnuts, toasted
1/2 cup crumbled feta cheese
1/2 cup parsley
1 small red onion
1/2 cup walnut or olive oil
1/4 cup balsamic
2 TB shallots
1/2 tsp Dijon mustard
Salt and Pepper to taste
Preheat oven to 400°. Scrub 6 mix beets and wrap in foil. Bake until tender, about 45 minutes. Cool, peel and cut into 1/2 inch cubes. Mix with 2 finely chopped tart apples, 1/2 cup toasted walnuts, 1/2 cup chopped parsley, and 1/2 cup thinly sliced sweet red onion. Whisk together 1/4 cup balsamic vinegar, 1/2 cup walnut or olive oil and 1/2 tsp Dijon mustard. Pour over salad and season to taste with salt and freshly ground pepper. Toss with 1/2 cup crumbled Feta cheese.
Turnip Hash
Turnip Hash
6 Tbsp. olive oil
1 onion, small dice
1 lb. turnips, small dice
2 cups hot chicken stock
2 Tbsp, unsalted butter
.5 cup reggiano cheese
.5 cup parsley, rough chop
Salt and pepper, to taste
Warm the chicken stock in a sauce pan over medium-low heat.
Heat the olive oil into a large skillet and turn the heat to medium. Toss in the onion and cook until translucent. Add the turnips and cook for 2 minutes. Ladle in some of the hot chicken stock and cook until absorbed. Continue until all of the stock has been added, about 10 minutes. Season with salt and pepper. Add the butter and grated cheese off the heat. Garnish with parsley.
Beet Risotto
Beet Risotto
Here's a recipe from Bill that he says is tried and true. Sounds delicious with the addition of the ginger!
2 lbs. beets
3 cups water
1 onion, small dice
1 Tbsp. ginger, peeled, smashed and minced
3 garlic cloves, minced
3 Tbsp. olive oil
1 cup Arborio* or long-grain rice
.5 cup dry white wine
.5 cup either local blue or goat cheese
Preheat oven to 450°F.
Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours. Unwrap beets and let stand until cool enough to handle. Discard stems and peel beets. In a blender purée half of beets with 1 cup water and transfer to saucepan, whisking in remaining 2 cups water to make beet broth.
Bring beet broth to a simmer and keep warm.
In a large heavy saucepan cook onion, ginger and garlic in butter over moderate heat, stirring, until onion is softened. Stir in rice and cook, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Continue simmering and adding beet broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Remove from heat once the rice is al dente and stir in the remaining chopped beets and the cheese of your choice. Parmesan can be used as well.
Tip for peeling ginger: A spoon is the easiest and most efficient way to peel ginger. Use the lip of the spoon in a downward motion. As well, slice the ginger into small pieces and smash with the heel of you knife.
Roasted Beet Salad
Roasted Beet Salad
1 bunch beets, trimmed
1/4 cup toasted walnuts or almonds
3 tbsp. olive oil
1 tbsp. minced shallot
1 tbsp. fresh lemon juice
1 1/2 tsp. cider vinegar
1/4 tsp. sugar
1/2 tsp. salt
1 large Asian pear
3 cups arugula
Preheat oven to 425°F.
Wrap beets in foil and roast in middle of oven until tender. Unwrap beets and cool. While beets are roasting, toast desired nut in a small pan until just slightly brown. Stir together shallot, lemon juice, oil, vinegar, sugar and salt in a large bowl. Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
Quarter and core pear and cut into julienne strips. Add pear and arugula and gently toss. Top with nuts. A good blue or goat cheese goes well with this salad and gives it some depth.
Crunchy Raw Chioggia Beet Salad
Crunchy Raw Chioggia Beet Salad
1 bunch Chiogga beets, scrubbed, peeled and cut into fine matchsticks
2 granny smith apples, cored and cut into matchsticks
7 oz. feta cheese
1/2 bunch of fresh mint, smallest leaves picked
1/4 cup sunflower seeds
Lemon-Honey Dressing
6 tbsp. extra virgin olive oil
3 tbsp. lemon juice
1 tbsp. honey
sea salt and freshly ground black pepper
Whisk all ingredients together. Correct seasoning.
Dress the beets and apple matchsticks in a little of the lemon oil dressing and season with some salt and pepper. Taste and add more dressing if desired.
Divide the salad between four plates or put it on a big platter, crumble over the feta, and sprinkle over the baby mint leaves and the sunflower seeds.
Napa Cabbage Picnic Salad Recipe
Napa Cabbage Picnic Salad Recipe
From www.elise.com. This salad is sooo tasty! I have made it a lot lately because it's just really good, flavorful with a good amount of spice. The recipe below is great, but there's lots of room for improvisation (vary up the veggies, reduce the amount of mayo in dressing, etc). You can also prepare a lot of this salad ahead and then just throw it together in minutes when you are read to serve it. I have been washing, salad spinning dry, and then chopping a whole head of Napa and then storing it in a bag in my fridge. It easily stays fresh 5 days or more. I make the dressing ahead and keep it in the fridge. Then when I want the salad I put some Napa in a bowl, toss in snap peas or a substitution of garlic scapes, carrots, salad turnips, thinly sliced beets, whataver I have on hand. It's all good. The almond are really good in this and the cilantro is totally optional.
1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions including greens (or baby leeks)
2/3 cups lightly packed fresh cilantro leaves (optional)
Dressing
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise
1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, radishes, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
SWEET SALTED TURNIPS WITH ORANGES
SWEET SALTED TURNIPS WITH ORANGES
1 bunch turnips, trimmed, halved and sliced
1 tsp salt
1 orange
Juice of 1 lemon
1 clove garlic, minced
1/4 tsp harissa or other chile garlic paste
Salt
3 Tbs olive oil
2 Tbs chopped fresh cilantro
Salt the turnip slices and set aside for 30 minutes. Drain and squeeze out the excess liquid.
While the turnip is being salted, prepare the rest of the salad ingredients. Cut the rind off of the orange with a sharp knife. Cut into 1 inch chunks. Blend together the lemon juice, garlic, harissa, salt to taste, and olive oil. Toss turnips, orange and dressing. Garnish with cilantro.
The beets are wonderful as a roasted vegetable. Scrub the roots, but you don’t have to peel the whole thing, just trim as needed. Toss together chunks of beets, fennel, turnips, carrots and any other roots, wedges of onion and minced garlic with salt, pepper and a couple tablespoons of olive oil. A pinch of cumin and paprika are nice, too. Place in a baking dish, roast at 400 for about hour, covered for the first 30 minutes. When done, the roots should be tender and nicely browned. Stir a couple times during roasting.
FROZEN SOUP BASE
FROZEN SOUP BASE
Roasted vegetable soup
1 quart vegetable soup base
1 quart water
2 tbsp vegetable or olive oil
3 cloves garlic, cut in 1/2
1 large onion cut in wedges
8 cups peeled and cubed assorted winter vegetables; carrots, beets, parsnip, winter squash, sweet potato, celeriac, leeks, etc
Salt to taste
Seasoning of choice:
1 tbsp minced ginger, 1 tsp cumin, 1/2 tsp corriander, 1/2 tsp red pepper flakes
Or
2 tbsp fresh rosemary, pinch thyme, black pepper, parsley
2 qt water or vegetable broth
Preheat oven to 425
Place soup base and water in a saucepan, cover and simmer until melted. Stir often to make a nice smooth puree.
Combine cubed vegetables with onion wedges, garlic, 2 tbsp oil, salt, and ginger if using. Roast in oven for at least an hour; stir occasionally.
When vegetables are tender and nicely carmelized, combine in a large stock pot with the puree and additional water or broth as needed. Puree with a stick blender, or in batches in a food processor or blender. Add water or stock as needed to make a smooth and creamy soup. Adjust seasoning and simmer 15 minutes to blend flavors.
Beet Carrot Slaw
Beet Carrot Slaw
4 servings
2 Beets, peeled
3 Carrots, peeled
1 c sprouts
1/4 c oil
1/4 c cider vinegar
2 tbsp maple syrup or sugar
1 clove garlic, minced
salt and pepper to taste
Blue Ledge Chevre
Whisk together oil, vinegar, maple, garlic, salt and pepper to make a dressing. Grate beets into a small bowl. Grate carrots into another bowl, mix in sprouts. (Keeping them separate for now will preserve their colors.) Toss 1/2 the dressing with the beets, 1/2 with the carrot & sprouts. Set aside to marinate for a bit. Combine just before serving, with some of the goat cheese crumbled over the top. This would also be yummy in a sandwich.
Topping?
Topping
1 cup all purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
Pinch of salt
3 tablespoons chilled unsalted butter, diced
1/2 cup low-fat buttermilk (or 1/2 cup milk with 1 tsp lemon juice)
For Filling:
Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.
For Topping:
Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.
Topping
4 garlic cloves thinly sliced
1 medium onion, diced
4 small potatoes*
3 medium carrots*
1 medium turnip*
3 small to medium beets*
1 tsp crumbled dry thyme leaves or rosemary
1 tsp kosher salt
black pepper to taste
2 TB sunflower or olive oil, plus more for drizzling
8 oz chevre or blue cheese
For the crust, combine all of the dry ingredients in a food processor. Pulse to combine. In a large measuring cup, stir together 1 cup warm water, honey and oil. With the food processor running, slowly pour the liquids through the chute. If needed, add the rest of the water a bit at a time, until the dough all holds together nicely. It should be slightly sticky. Process for a total of 2 minutes. Form the dough into two tight balls, rub with oil and cover with plastic wrap or a dish towels. Leave in a warm place to rise 1 to 1 1/2 hours. Don't be worried if the dough doesn't double.
Preheat oven to 500F.
While the dough is rising, cut all of your root vegetables into a 1/2 dice. Combine the roots with the garlic, onion, herbs, oil, salt and pepper on a large baking sheet. Toss to coat. Roast in a 500 degree oven for 15-25 minutes, stirring occasionally, until the vegetables begin to soften and the edges begin to brown. Remove from the oven, cool slightly and toss with the cheese.
