Vegetables: Beets :: Leslie Durso

Archive for Vegetables: Beets

Carrot and Beet Salad

By Leslie · Comments (1) · July 7th, 2011

I hope you all enjoyed the Fourth of July weekend as much as I did! I spent it just how I like: out on the beach with my family enjoying the sun, water and food of South Hampton. Coming from a large Italian family, there is never a shortage of food and this trip was no exception. Some of the culinary highlights included my (incredibly talented!) cousin Joe making homemade beer and just about the best bread I've ever tasted in my life! It's also tradition for all the men in the family to go out clamming in the clam beds. It's always a competition to see who comes back with the most. Again, my cousin Joe dominated. I think he has officially de-throned my Grandfather of being the best clammer in the family (don't tell him I told you though!) Of course I don't eat clams, but I can appreciate the excitement over them. They are always enjoyed three ways: raw on the half-shell, baked or linguini and clams.

So what can I contribute to a meal of clams? Well, I brought a whole box of vegetables from my garden and with the help of my Grandma, this is what we came up with:

These are heirloom carrots and red and golden beets. We gently steamed them, sliced them while still warm and tossed them with olive oil, salt and some fresh parsley. Delish! So easy, it seems silly to write out the recipe, but here goes:

Carrot and Beet Salad

What you'll need:

a couple beets, doesn't matter which color

a few carrots, cut into sticks

olive oil

salt

a handful of fresh parsley

What you'll do:

Steam the carrots and the beets separately. When still firm, but fork tender, remove from the heat and drain. While still warm, remove the skin from the beets and slice. In a medium bowl, toss together all the ingredients and serve warm.

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Categories : Salad, Side Dishes, Vegetables: Beets, Vegetables: Carrots

Beet, Orange and Arugula Salad

By Leslie · Comments (4) · June 22nd, 2011

The beets in the garden are all getting so big! I couldn't resist picking one of these beauties and making a fabulous salad. Now the combination of beet, orange and arugula has been around for a long time. In a "California Cuisine" restaurant it's practically a staple, but everyone seems to have their own spin on it. Some include bufala mozzarella, goat cheese, walnuts etc. My spin on this salad is to add pomegranate seeds!

Beet, Orange and Arugula Salad with Pomegranate Seeds

Serves 2

What you'll need:

a handful or two of arugula (or rocket as they call it over the pond)

1 large red beet, steamed till fork tender (a how to here), chilled and slivered

1 orange, peeled and slivered

1 slice of purple onion

a handful of pomegranate seeds

balsamic dressing:

1/4 cup (good) olive oil

3 tbsp. balsamic vinegar

1 tbsp. agave nectar (or a pinch of sugar)

a pinch of salt

What you'll do:

Pile the arugula up on a plate and arrange the beets and orange slices on top in a pretty manor. Tuck the purple onions in on the plate and then sprinkle with the pomegranate seeds. Drizzle with balsamic dressing and serve!

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Categories : Salad, Vegetables: Beets

Corn & Beet Hash

By Leslie · Comments (5) · March 9th, 2011

With St. Patrick's day right around the corner, I've been thinking of fun ways to "vegetarianize" some of the traditional Irish fare. My first attempt was to make vegetarian corned beef hash. And I have to say, I love my version of corn and beet hash! So delicious! I don't know why I have never tried potatoes and beets together before. And I love the play on words with this dish : )

Traditional corned beef hash is a mix of corned beef, cabbage and potatoes fried up the day after eating corned beef for dinner. It is also often served with a fried egg on top, which if you eat eggs could definitely add to this recipe.

Serve this as breakfast dish or a side dish, either way I think you'll enjoy.

Corn & Beet Hash

Serves 4

What you'll need:

3 red potatoes, diced

1/2 onion, diced

1/2 red bell pepper, diced

1/2 cup corn

2 small beets (red or gold), steamed and peeled

garlic salt

pepper

chives to garnish

What you'll do:

In a large frying pan, add a couple tablespoons vegetable oil. Add in the potatoes with a pinch of salt and toss to coat in the oil. Fry for about 10 minutes tossing occasionally until the potatoes start to toast. Add in the onions and red bell peppers. Cook another couple minutes until the onions just start to get soft. Add in the corn and season with garlic salt and pepper. When the potatoes and onions are soft, gently toss in the beets. Garnish with chopped chives and serve as a side or with toast or a fried egg.

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Comments (5)

Categories : Breakfast, Vegetables: Beets, Vegetables: Potatoes

Beet and Avocado Salad

By Leslie · Comments (2) · October 29th, 2010

What better thing to have for a light dinner than a fabulous, hearty salad. This salad basically happened by throwing all my favorite things on a platter and that's it : ) Sometimes you just need those nights.

Beet and Avocado Salad

What you'll need:

Arugula

1 beet, check out this post if you've never cooked one

a handful of cherry tomatoes

an avocado

pomegranate seeds, check here to learn to de-seed a pomegranate

shallot vinaigrette:

Dressing:

½ cup olive oil

6 tbsp red wine vinegar

1 tbsp minced shallots

½ tsp salt

½ tsp pepper

pinch of sugar, or some agave nectar

What you'll do:

mix all the ingredients up and serve : )

Comments (2)

Categories : Salad, Vegetables: Beets, Vegetables: Tomato

Beets

By Leslie · Comments (3) · January 5th, 2010

Beets scared me a little at first, but now I make them all the time! You can use them in so many different ways! After this blog, you'll be a pro too!

First cut the beet greens off (read below blog for use) and the root.

Place in a small pot with about 2 inches of water in it.

Cover and let steam for about 20-30 minutes. (make sure you add water if it gets too low!)

The beets are done when they are fork tender. Remove them from the water, place in a bowl and stick in the fridge.

When the beets have cooled, you can easily peel the skins off.

Then slice, dice or puree for your favorite recipes! So easy!

My favorite way to use beets is in a salad! I love the nice cold, sweet bite you get from them! They are also excellent thinly slice in a sandwich.

Comments (3)

Categories : Vegetables, Vegetables: Beets

Beet Greens

By Leslie · Comments (3) · January 3rd, 2010

Don't you dare throw out those beet greens! They are so tasty, really good for you and really easy to make! They taste like a hearty version of spinach. If you never have, give them a try! So here is a crash course on how to prep, cook, and serve beet greens.

I'm using golden beets today, but red beets would taste just as yummy.

So first cut off the beets and save for the next blog ; )

Take the stalk in your fingers and snap at the base of the leaf.

Once you've snapped the stalk, pull down and pull some of the ribs off. (like celery, they can get a little stringy, but this method solves it completely)