Beets are beautiful, earthy, and reminiscent of the dirt that nurtured them.They are also rich in nutrients such as betaine, an important component for cardiovascular health.
We bought our organic Golden and Red beets from Full Circle (Carnation, Washington), a farm that specializes in organic produce and soil health.
Though many are familiar with the beet salads that grace the menus of our favorite restaurants, some may be unfamiliar with how they are prepared. They can be boiled, oven-roasted, or served cold on a salad. We oven-roasted ours, using the red-hued beets to make an earthy puree, while the golden-ones were diced into qube-like segements and placed on top of the puree for added texture.
The deep-hues will stain your fingers purple and sickle-orange if you let them. Yet isn't that part of the fun and art of cooking?
The deep-hues will stain your fingers purple and sickle-orange if you let them. Yet isn't that part of the fun and art of cooking?
Beet (puree) Recipe:
1. Pre-heat oven to 400 degrees. Trim the beets.
2. Coat them with oil and Almond Cardamom salt.
3. Wrap them in tin-foil and cook them for 45-60 minutes or until you can easily pierce each one with a knife.
4. Take the skins off. The deep-hues will stain your fingers and/or cloth so that you may want to use an old towel.
5. Puree the beats with a cup of chicken stock and 1/4 tsp of butter. Puree until high and smooth.
6. Put beet puree in sauce pot on stove. Simmer and mount a 1/2 tsp of butter to round out the flavor.
7. Plate puree and finish with Almond Cardamom salt.
Those are really wicked looking the flavored salt has got me thinking. I'm going to have to experiment more.
ReplyDeleteBtw...I alerted the Seattle metblogs people about your salt and availability at a farmers market on our authors page. Can't promise they'll react but I alerted them to this unique product. (You'll find me on the la metblogs as frazgo).