Today I have a little treat for you all! Jerry from the Turning Stone Steakhouse in Verona, New York contacted me on doing a guest post. Of course I was up for it, I love new perspectives and fresh ideas.
The funny thing is I was actually thinking about what to do with beets. I had tried them once before heated from the can and they weren’t too bad. But I am totally going to try this out on my next grocery visit, beets will be on my list. I hope you guys can feel inspired by a little something different. Enjoy!
Now that it’s the New Year, it’s time to try something a little outside of your usual food picks. Why not take a look in your root cellar for ideas? Beets have long been given a bad rap as a vegetable that only your grandmother could love, and as tasting like dirt. You toss them into a pot of boiling water, just the way that your mother and her mother’s mother have always cooked them. Yet there is so much more to cooking with beets. You can turn the “Oh no!” into “Oh yeah!” with a few easy steps.
The trick is all in how you prepare the beets. Roasting in the oven slowly brings out their natural sugar, making the beets sweet. Roasted beets are becoming more popular, and are seen popping up on menus of fine dining restaurants everywhere. When paired with other strong flavors, such as arugula and goat cheese, the sweetness balances out to create a dish that is sure to please! The below recipe is used at the Turning Stone Steakhouse, one of the top restaurants in New York:
7 teaspoons extra-virgin olive oil
4 pounds beets
6 cups baby arugula, cleaned
4 tablespoons salt
4 tablespoons shallot vinaigrette
6 ounces goat cheese, rolled into approx. 30 balls (the size of small cherry tomatoes)
6 teaspoons reduced balsamic vinegar
Pour 2 teaspoons of olive oil in the palm of your hand, and rub the beets all over to coat. Place the beets on a baking dish whole, and bake for 1 hour and 15 minutes, or until tender. When time is up, insert a sharp paring knife through the middle of the thickest part of the beet to check for doneness.
When beets are cooked all the way, remove from the oven and cool completely. Peel the beets under running water and cut them into thin slices.
Arrange 4 to 6 slices on a salad plate in a circle. Toss the arugula with kosher salt and 4 tablespoons of the balsamic dressing. Place 1 cup of arugula on top of the beets. Spread 4 to 5 goat-cheese balls around the salad. Drizzle a little balsamic syrup and 1 teaspoon of olive oil over each serving. Repeat the assembly procedure for the other servings.
The beetroot has a long history as being used in folk medicine for everything from fevers, to binding wounds, to aphrodisiacs. The pigment betanin, located in the roots of red beets, may protect against oxidative stress, which may be involved in the development of many diseases. Beets are also an excellent source of several vitamins, nutrients and minerals, such as vitamins A, B, and C, iron, potassium, magnesium, phosphorus, fiber, and folic acid. Not only are you trying out a new “old” vegetable with this dish, you’re looking out for your health and wellness!
In the wintertime, we all crave food that is hearty and comforting; it’s one of the joys of the season, and from a strictly biological slant, we want it because it’s high in sugar. Our bodies want more sugar since we need more energy to stay warm in the colder months. However, there is only so much stew and soup that one can enjoy before it becomes bland. This recipe is great, as you get some of that good carb (and sugar) craving fulfilled with a minimum of fat and a maximum of other healthy foods. Now you can keep to your all resolutions, while enjoying the wonderful natural tastes of the world around us!
Question: Have you ever tried beets? What’s your favorite roasted veggie? Mines has to be green beans or broccoli. It’s a toss up!