beets
storage tip, loose beets // store in a plastic bag in the coldest part of the refrigerator. keeps for months
storage tip, bunched beets // remove the beet greens and stems from the beet roots. store each in separate bags in the fridge. greens will keep for 7 days, but roots will keep for months. If you don't remove the greens, the beet roots will get soft more quickly.
storage tip, bunched beets // remove the beet greens and stems from the beet roots. store each in separate bags in the fridge. greens will keep for 7 days, but roots will keep for months. If you don't remove the greens, the beet roots will get soft more quickly.
6 large (3-inch diameter) beets
Pinch of cayenne pepper
1/4 tsp salt
1/2 cup olive or grapeseed oil
1/4 tsp black pepper
1 1/4 cups walnuts
1/4 tsp dried thyme
1/4 cup butter
1/4 tsp paprika
1 1/2 oz red wine vinegar
1/4 tsp dried basil
3 oz olive oil
1/4 tsp dried oregano
1/2 lb soft goat cheese
dash each of garlic and onion powder
1/4 cup chives, chopped
Preheat grill to medium. Cover beets with 3 inches of cold water in a large saucepot. Bring water to boil and simmer until paring knife slides out of beet when pricked, about 10 minutes. Strain and let cool. While running under cold water, rub beets to remove skin. Slice beets into 1/2 inch rounds.
Prepare marinade by combining salt, pepper, herbs, cayenne, and oil in large bowl. Toss in sliced beets.
To prepare walnuts, melt butter in a 10-inch skillet and add walnuts. Toast over medium heat, stirring occasionally for about 5 minutes. Remove nuts and reserve leftover butter. Season walnuts with salt and pepper. Add a bit of sweetener of choice to taste if you want sweet nuts.
For the vinaigrette, mix vinegar, olive oil, and excess butter. Whisk well.
To finish, grill beets on both sides 2 minutes, then toss into vinaigrette. Place 4 to 6 slices of beet on each plate, drizzle with vinaigrette. Add 1 to 2 oz. of goat cheese, then sprinkle with walnuts and chives.
Pinch of cayenne pepper
1/4 tsp salt
1/2 cup olive or grapeseed oil
1/4 tsp black pepper
1 1/4 cups walnuts
1/4 tsp dried thyme
1/4 cup butter
1/4 tsp paprika
1 1/2 oz red wine vinegar
1/4 tsp dried basil
3 oz olive oil
1/4 tsp dried oregano
1/2 lb soft goat cheese
dash each of garlic and onion powder
1/4 cup chives, chopped
Preheat grill to medium. Cover beets with 3 inches of cold water in a large saucepot. Bring water to boil and simmer until paring knife slides out of beet when pricked, about 10 minutes. Strain and let cool. While running under cold water, rub beets to remove skin. Slice beets into 1/2 inch rounds.
Prepare marinade by combining salt, pepper, herbs, cayenne, and oil in large bowl. Toss in sliced beets.
To prepare walnuts, melt butter in a 10-inch skillet and add walnuts. Toast over medium heat, stirring occasionally for about 5 minutes. Remove nuts and reserve leftover butter. Season walnuts with salt and pepper. Add a bit of sweetener of choice to taste if you want sweet nuts.
For the vinaigrette, mix vinegar, olive oil, and excess butter. Whisk well.
To finish, grill beets on both sides 2 minutes, then toss into vinaigrette. Place 4 to 6 slices of beet on each plate, drizzle with vinaigrette. Add 1 to 2 oz. of goat cheese, then sprinkle with walnuts and chives.
4 beets, red yellow or both trimmed and cut into 1/2-inch pieces
1 tablespoon olive oil
1 tsp balsamic vinegar
1/4 tsp salt
Preheat oven to 400 degrees. Toss cut beets with oil, vinegar and salt. Roast in the oven for 30-40 minutes stirring occasionally. These are great as a side or incorporated into a salad with some goat cheese.
1 tablespoon olive oil
1 tsp balsamic vinegar
1/4 tsp salt
Preheat oven to 400 degrees. Toss cut beets with oil, vinegar and salt. Roast in the oven for 30-40 minutes stirring occasionally. These are great as a side or incorporated into a salad with some goat cheese.