Wednesday, April 4, 2012

Beet Salad & Tops

This recipe was sent by our friend, loyal customer, CSA member Anne Hayes....
Here are my favorite recipes for beet and beet green salad. Both, by
Italian cooking wizard Marcella Hazan, are simple and delicious served
slightly warm or at room temp.


Cut off tops. Wrap washed and trimmed beets all together in foil.
Bake in upper part of oven at 400 degrees for 1 1/2 to 2 hours.
Should be tender but firm when prodded with a fork.

While warm but cool enough to handle, pull off skin. Slice thinly.

Dress with salt, liberal quantities of extra virgin olive oil and dash
of red wine vinegar.

BEET TOPS SALAD - Best when greens are very fresh.

Snap stems in two or three pieces pulling away any strings as you do
so. Wash stems and leaves.

Put stems into a large pot of boiling, salted water. After eight
minutes add leaves and cook approx five more minutes until tender to
the bite. Drain well shaking off moisture.

When cooled down but still slightly warm dress with olive oil, fresh
lemon juice and salt.

Can't you just see these two beautiful salads with a bit of grilled
meat!? Best wishes- Ann Hayes

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