In a recent post, I used the leaves from my beets in a mixed greens stir fry but I saved the beet roots for later. The following recipe for a beet salad is beautiful when composed on a large serving platter or individual plates. The beets glisten like jewels, and their earthy sweetness is balanced by the tartness of the dressing and the saltiness of the other ingredients.
Four servings
Ingredients
2 pounds beet roots
1 clove of garlic
pinch of salt
1 Tbsp lemon juice
2 Tbsp olive oil
4-6 cups mixed leafy and peppery lettuces
12 Pitted and halved calamata olives
a wedge of parmesan cheese
Procedure
Cook the beet by placing them in a covered baking dish with some water. Bake in the oven at 350 degrees F for 45 minutes for small beets to an hour or longer for large ones. Once the beets are tender, place them in a bowl of cold water. Then you can remove the skins. Quarter the beets and set aside while you make the dressing. ( That step can be done the day before)
Make the dressing. Using a mortar and pestle, mash the garlic clove with the salt until you have a paste. Add the lemon juice and then the oil, whisking continuously. Pour this dressing over the beets and place in the refrigerator for an hour. When you are ready to serve, arrange lettuce on a large serving platter, then distribute the beets and their dressing on top. Scatter the olives around and finally, using a vegetable peeler, shave strips of parmasan cheese evenly over the salad.
About Beets: Beet roots provide many important nutrients including folate, manganese, potassium, fiber, vitamin C, magnesium, tryptophan, iron, copper, and phosphorus. A cup of cooked beets is about 75 calories and has about 3 grams of fiber. Learn more about beets
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