More beets...this was a few months back. I found some great produce in the Julian area and decided on this salad for a starter to that night's dinner. I like composed salads, and this presentation came together nicely. Simple, just a few ingredients and farm-fresh goodness.
THE RECIPE
(Per salad)
1 large beet
1 medium tomato
6-8 basil leaves
3-4 thin Bermuda onion slices
1 slice chevre
1-2T EV olive oil
2t red wine vinegar, divided
Sea salt, cracked pepper to taste
Pour 1t red wine vinegar over the onion slices; set aside and turn over after half an hour. Trim the beets, being careful not to nick the root end. Boil until tender in lightly salted water. Cool and peel the beets. Slice beets and tomatoes approximately 1/4 inch thick. Layer slices of beet, tomato, onion and a basil leaf; drizzle with a few drops of olive oil. Top with the chevre slice. Drizzle the balance of the red wine vinegar and oil; season with salt and pepper. Enjoy!
Two beet recipes in a row and both say "being careful not to nick the root end." Can I inquire why? My curiosity is piqued (if not nicked as well).
ReplyDeleteThanks, Beth:
ReplyDeleteMaybe part wife's tale, maybe part tradition but as I understand it, this is to avoid excessive "bleeding" of the color and flavor of the beet. If one trims the shoots short of the top of the bulb and leaves the roots intact, they should retain the maximum of both. IMHO, and what I have read.