Wednesday, October 27, 2010


With beets to use from the garden, I am always interested in finding new recipes.  I found this recipe in the new cookbook by Mark Bittman, "The Food Matters Cookbook".  I will profile this cookbook in an upcoming column.  This recipe is easy to make, the ingredient list is short and it tastes good.  You could add a few other vegetables to it  if desired.   The original recipe called for chopped peanuts but I did not add that ingredient.

To make the salad, you need to first cook the beets.  The recipe calls for the beets to be baked in the oven, either wrapped in tin foil, on a baking sheet or in a covered casserole dish.  I wrapped several of them together in tin foil as it looked like the least amount of clean-up.  I also try to wear dish gloves when peeling beets so that my hands don't become stained.  I am thinking of planting yellow beets next year to avoid the red stain.

After the beets are cooked and peeled, they are sliced/cubed into a bowl.

Three green onions are chopped and added to the beets.

The finished dish, waiting to be served.
2 pounds of beets
3 green onions, chopped
2 tbsp olive oil
1 tbsp sesame oil
2 tbsp rice vinegar
1/2 tbsp soy sauce
black pepper

Clean the beets, trim the ends and bake in a 375 degree F oven for 60 to 75 minutes.  If beets are really big, I cut them in half.  To bake them you have several options.  Wrap them in tin foil (can do a few in one foil pouch), put them on a baking sheet or in a roasting pan.  To test the beets and see if they are cooked, pierce them with a knife.  There should be little resistance.  Remove the beets from the oven and let cool.

Once the beets are cool enough to handle, peel off their skins and cut them into wedges or cubes and put them into a bowl.  Add the green onions.  To make the vinaigrette, combine the oils, vinegar, soy sauce and pepper in a small bowl or cup.  Whisk the dressing and then pour over the beets.  Mix well.  Serve at room temperature.  Makes about 4 to 5 servings.

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