Los Angeles, California, November 2, 2011--Below the earth’s surface there is a hidden gem called the beet. A deceivingly delicious root vegetable, which has a unique and earthy flavor. There is so much to know about beets, including their deep rich red color.
While working in restaurants I had buckets of beets to cook and peel. My gloves would be dripping and dyed with red beet juice. Some days when the beets were really fresh the juice would be so intense it would soak through the gloves and stain my hands.
At night after a hard days work I would crawl into bed, grab a book and it was then that I would notice the red color that was left on my hands and fingers. One more time I am reminded of how a vegetable can leave a lasting impression.
Sliced beets from Chef Mary's kitchen.
November 1, 2011
10 things to know about beets.
- Beets come in a variety of colors; yellow, red, red and white striped, yellow and orange.
- Beets come in a variety of sizes; small, medium, large and baby.
- Avoid beets with long roots, as they can be woody in texture.
- Red beets bleed and can dye anything it touches, including hands, cutting boards and other beets that it touches.
- Protect your hands from beet juice by wearing gloves while you remove the skin.
- Beet skin is easier to remove when the beet is cold.
- Beet skin can be easily removed after it’s cooked through.
- You can use beet juice as a dye and to add a hint of beet flavor to many foods like goat cheese, rice and even fresh pasta.
- Beet greens are delicious in salads.
- Beets can be roasted or braised.
- Beets can help relieve headaches.
- Salt can discolor beets if added during cooking.
Beet and goat cheese fall salad
Goat cheese and beet salad from Chef Mary's
kitchen in Glendale, Ca. November 1, 2011
Salad Ingredients:
1 bag or box of mixed baby greens
1 bunch of beets
6 oz goat cheese chevre is a good choice
¼ cup toasted walnuts
Dressing Ingredients:
¼ cup balsamic vinegar
1 tbsp dijon mustard
½ tsp thyme or one sprig fresh thyme
½ cup canola oil
½ cup olive oil
Salt and pepper
Directions:
First cut off the top and the bottom of the beet, then place them into aluminum foil with a little salt, olive oil and water. Shut the package tightly.
Roast the beets in a 350-degree oven for an hour. They should be very soft to the touch. After they cool, use your fingers to gently remove the skin by peeling it. Then use a sharp knife and cut them into circles or wedges.
In a small bowl mix the balsamic vinegar with the Dijon mustard to create a thick base and then add the oil slowly while mixing to create an emulsion. Next season with a few thyme leaves and season with salt and pepper.
Toss the lettuce together with the beets, walnuts, salt and pepper and dressing. After you are finished have plated the salad top it with the goat cheese (the beets can dye the goat cheese it is tossed with it). Garnish the salad with fresh cracked pepper.
For more great cooking tips, recipes and stories from Chef Mary, visit her blog. To learn more about Chef Mary, check out her Hail Mary's, Inc. Web site. E-mail questions for Ask Chef Mary Fridays to mary@hailmarysinc.com or click the Ask Chef Mary link above.
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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen.
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