It just so happened that tonight's dinner was determined by a small bunch of beets left from last week's farmer's market. The salad included the beetroot and the main dish included the leaves. Both recipes were inspired by the well designed Simply Recipes. The root won, hands down.
Roasted beet salad
While it may not look as pretty as the salad in the original recipe, our modification tasted great - the combination of bitter arugula and sweet roasted vegetables is wonderful. We cooked the beets for about 45m at 425F/220C wrapped in aluminum foil inside a baking dish capped by a lid, with half-a-dozen thin carrots inside. The beets and carrots were arranged together with apple slices on top of arugula, with pine nuts, thin onion slices, and classic French dressing (oil/vinegar/mustard) on top.
- olive oil
- 4 small beets, unpeeled
- 6 small carrots, peeled
- onion, sliced
- 1 apple, sliced and diced
- pine nuts
Beet Greens
Lacking the sufficient amount of beet greens for the original recipe, we added some sliced celery; lacking the desire to cook with bacon, we used olive oil. To be precise: cook onions in a medium-sized saucepan over medium heat 5 to 7 minutes, stirring occasionally, until onions soften, stir in garlic. Add water to the hot pan, stirring in sugar and red pepper. Continue cooking until mixture boils. Add greens, reduce heat. Cover and simmer for 15-20 minutes. Stir in vinegar.
- 1 lb/0.5 kg beet greens, possibly supplemented with other tough greens
- 2 Tbsp olive oil
- 1/2 cup chopped onion
- 3 large garlic cloves, minced
- 3/4 cup of water
- 1 Tbsp granulated sugar
- 1/4 teaspoon crushed red pepper flakes
- 1/6 cup of cider vinegar
Roasted beet salad
While it may not look as pretty as the salad in the original recipe, our modification tasted great - the combination of bitter arugula and sweet roasted vegetables is wonderful. We cooked the beets for about 45m at 425F/220C wrapped in aluminum foil inside a baking dish capped by a lid, with half-a-dozen thin carrots inside. The beets and carrots were arranged together with apple slices on top of arugula, with pine nuts, thin onion slices, and classic French dressing (oil/vinegar/mustard) on top.
- olive oil
- 4 small beets, unpeeled
- 6 small carrots, peeled
- onion, sliced
- 1 apple, sliced and diced
- pine nuts
Beet Greens
Lacking the sufficient amount of beet greens for the original recipe, we added some sliced celery; lacking the desire to cook with bacon, we used olive oil. To be precise: cook onions in a medium-sized saucepan over medium heat 5 to 7 minutes, stirring occasionally, until onions soften, stir in garlic. Add water to the hot pan, stirring in sugar and red pepper. Continue cooking until mixture boils. Add greens, reduce heat. Cover and simmer for 15-20 minutes. Stir in vinegar.
- 1 lb/0.5 kg beet greens, possibly supplemented with other tough greens
- 2 Tbsp olive oil
- 1/2 cup chopped onion
- 3 large garlic cloves, minced
- 3/4 cup of water
- 1 Tbsp granulated sugar
- 1/4 teaspoon crushed red pepper flakes
- 1/6 cup of cider vinegar