Beets
Romantic Beet Salad (This Heart Beets For You)

2/3/2010

Beets from the Santa Rosa Original Certified Farmers Market
I decided to get all fancy-schmancy at the Santa Rosa Original Certified Farmers Market this week. I picked up two bunches of beets, a golden one and a red one. I roasted them in aluminum foil, but I kept the golden ones separated from the red ones. After they were roasted, I peeled them, and then sliced them lengthwise to have a flat surface from which to cut little hearts. I have a few small cookie cutters, and they were perfect for this purpose. The rest of the beet slices went into a marinade of orange juice, salt, sugar, pepper, and olive oil, along with a bit of shallots and orange segments. The red beets got blood oranges, and the golden beets got navel oranges. After the beets had marinated in color appropriate marinades, I placed a few hearts at the top of each plate, and then spooned a mound of each beet salad below it, topped with a few crumbles of soft goat cheese.
 
Romantic Beet Salad

Romantic Beet Salad (This Heart Beets For You)
2 bunches of beets, one golden, one red
1 small blood orange
1 small navel orange
2 pinches salt
1/2 tsp sugar
freshly ground pepper
2 tblsp olive oil
2 tblsp thinly sliced shallots
1 oz fresh goat cheese

Preheat oven to 400 degrees. Trim beets. Each bunch should have beets large enough to cut small hearts from. Rinse and place golden beets on one sheet of aluminum, and red beets on another sheet of aluminum. Wrap aluminum around beets. Place in oven and roast for about 40 minutes, until beets are tender. Remove beets from oven and allow to cool.

Carefully pinch skins off beets to peel them, keeping the golden and red beets separated. Slice beets lengthwise. Using a small heart shaped cookie cutter, cut hearts out of beet slices. Cut remaining beets into bite sized pieces. Over a bowl, slice segments of blood orange, allowing juice to gather in bowl. Set segments aside. Add 1 pinch salt, ¼ tsp sugar, a few grinds of pepper, and 1 tblsp olive oil. Whisk to combine. Add blood orange segments, 1 tblsp of shallots (rings separated), and red beets to mixture. Toss red beets with the dressing VERY carefully, so as not to damage the hearts.

Repeat with a navel orange and the golden beets in a separate bowl. Allow beets to marinate for at least 15 minutes. Right before serving, place heart shapes on top of plate, then spoon two mounds of beets (one red, one golden) below the heart shapes. Top with crumbled fresh goat cheese. Makes 2 to 3 servings.

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Meagan

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