The beet. What to do…
Slice off thin root, chop off tops (wash and save for other use). Drizzle of olive oil, wrap in foil with a few sprigs of fresh thyme and/or rosemary. Roast a good hour at 425º. Let cool, unwrap and peel off outer skin. Now what?
1 – The Stack: Here’s a pretty presentation. Slice beets and stack with alternating slices of goat cheese. Drizzle with champagne vinegar, olive oil. A throw of sea salt and cracked pepper. Garnish with some chopped fresh herbs and toasted pistachios. Click here for a past post and pic on this one.
2- In a Salad: Beets add a nice sweetness to a bitter greens salad. Cut into small cubes, if using red beets add right before service (too soon and they’ll stain the salad).
3- A Solo Performance: Serve alone as a side dish. Cut into cubes or slices, heat and toss with melted butter and S&P. Garnish with chopped fresh dill.
4- Lightly Pickled – Chop and toss with apple cider vinegar and sliced red onions, let sit overnight at least. Serve cold in place of (or beside) a potato salad.
5- In a Bloody – Cut into large cubes, let sit overnight covered in vodka. Use the vodka for the Bloodies, garnish with the cubes.
Still steamin’ …