"See, Beets Aren't So Scary After All."
|Roasted chioggia beets are an approachable pink,|
not a scary red.
The cornbread is just a bonus
This one has beets, beet greens, pistachio nuts, goat cheese, and plenty of vinegar.
But the wonderful thing about this beet salad is it can take several substitutions.
4 small to medium beets (nothing larger than your fist)
4 1/2 inch slices of goat cheese
small handful of roasted nuts - pine nuts, pistachios and pecans are all good choices
1 overflowing handful of a dark green - nothing too tough (beet greens, chard, tender kale, arugula etc.)
1/2 tsp oil + 1 tsp oil/bacon drippings
salt & pepper (if you have truffle salt, break it out here!)
cider or wine vinegar - to taste
pan for roasting beets & foil to cover... or just wrap beets in foil
utensils for mixing and eating the salad
Saute/fry pan & spatula
Cut off the beet tops, and the roots, and give them a good rinse. Rub the beets with the 1/2 tsp of oil to speed up cooking.
Roast the beets in the oven at 425˚F for about 1 hour (this can even be done a few days ahead) until they are fork tender (a fork easily pierces them).
Let the beets cool all the way down.
Use your fingers or a towel to rub off the tough outer skin.
Cut the beets into thumb size pieces, place in your bowl.
grind on some pepper, and add a pinch of salt. Toss with at least a Tbs of vinegar, and set aside while you get on with the rest of the prep.
Rinse your greens, chop or tear roughly if they are large leaves. Heat a saute pan with the 1 tsp of bacon drippings or oil over medium high heat. Saute your greens until they are tender, and have wilted down to a tiny huddled mass.
Toss in the nuts and heat them through as well.
Keep an eye on things. Toasty nuts are good. Burnt nuts are yucky.
Slice the goat cheese, and crumble into pieces.
Toss together the beets, nuts and greens.
Taste. Add salt, pepper and vinegar as needed.
Taste with a piece of the goat cheese to see if there is enough tanginess.
Serve the salad over the crumbled goat cheese.