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Sep 29

Autumn’s Glorious Flavors- 01

Posted by Marla Russell

You know it’s really fall when the first batch of soup or chili has been built after a summer of grilled vegetables and giant dinner salads celebrating the abundance of the season.

Beets take some bullying, so today I’m standing up to the critics.  Beets come early in the spring and return again in the autumn. They are true givers. Beets are very low in Saturated Fat and Cholesterol and are a good source of Vitamin C, Iron and Magnesium, and a very good source of Dietary Fiber, Folate, Potassium and Manganese.  Manganese!  How many foods can say that?

I would love to share a Beet Salad recipe I got from Anne Burrell’s cookbook, “Cook Like a Rock Star.”  The roasting brings out the sweetness of the beets and balsamic vinegar and herbs brighten and elevate.

ROASTED BEET and Many Herb Salad
Anne Burrell

This uses a combination of beets, which I find what makes this recipe stand out.

Ingredients:

4 Large Beets, red, golden, Chioggia, or any combination

beet-chioggia

Beautiful Chioggia Beets

8-10 baby beets, any color or combination (the more the merrier!)

3 tablespoons balsamic vinegar

3 tablespoons extra virgin olive oil

Kosher salt

2 cups mixed fresh herbs (parsley, dill, chives, basil, fennel fronds, marjoram, oregano and/or thyme), leaves picked from stems.

 


 

Preheat oven to 375 F

Place the large beets on a baking large sheet. Make sure it’s large enough to accommodate the baby beets later on. Roast the large beets for 20 minutes. Add the baby beets and cook another 20-25 minutes until a fork can pierce the beets easily. Remove from oven and cool.

Peel the beets (you can use paper towel for this to avoid staining your hands).

Slice the large beets into ½ inch slices and cut the baby beets in half.

Place all the beets in a large bowl, toss with 2 tablespoons vinegar and 2 tablespoons olive oil, and season with salt. Arrange the assorted beets on salad plates. Put all the herbs in bowl and dress lightly with the remaining vinegar and oil.   Season with salt and (pepper) and taste. Adjust seasoning to your own preferences.

roastedbeetsalad

Got a favorite cool weather recipe to share?

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