I'm not a huge fan of beets. In fact I wouldn't eat them as a kid. My husband on the other hand, likes beets a lot. So being the dutiful wife that I am, I have tried to find recipes that would enable me to eat them without the constant thought of oh these taste like dirt. This recipe, courtesy of Martha Stewart Everyday Food Magazine is just that. It actually makes beets taste good. Confirmed beet lovers across the world will love you for making it.
1/4 cup fresh orange juice
1 tablespoon red-wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 recipe Basic Roasted Beets
2 firm, ripe Bartlett pears, peeled, halved lengthwise, cored, and sliced 1/4 inch thick lengthwise
4 ounces soft goat cheese, crumbled
1/3 cup toasted pecans or walnuts, coarsely chopped
In a medium bowl, whisk together juice, vinegar, oil, and mustard; season with salt and pepper.
Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.
Basic Roasted Beets
1 pound small beets, well-scrubbed (about 5)
Preheat oven to 425 degrees. Wrap 1 pound (about 5) small, well-scrubbed beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots) and cut into wedges
1 tablespoon red-wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 recipe Basic Roasted Beets
2 firm, ripe Bartlett pears, peeled, halved lengthwise, cored, and sliced 1/4 inch thick lengthwise
4 ounces soft goat cheese, crumbled
1/3 cup toasted pecans or walnuts, coarsely chopped
In a medium bowl, whisk together juice, vinegar, oil, and mustard; season with salt and pepper.
Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.
Basic Roasted Beets
1 pound small beets, well-scrubbed (about 5)
Preheat oven to 425 degrees. Wrap 1 pound (about 5) small, well-scrubbed beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots) and cut into wedges
1 comments:
Sorry we didn't get to sample that a couple of weeks ago when we were visiting. If fresh beets weren't so hard to acquire around here, I might try that recipe one day soon. (Oh, yeah. I'd have to be able to find goat cheese, too.) Small towns. What can I say? Pioneer Woman knows what I'm talking about!
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