This is another guaranteed recipe. It is for everyone who who has had a bad relationship with beets. I've cooked this for many a hater and it has always won them over with is dark sangrian hue and firm texture. Trust me on this one-- it is awesome.
A little history on the beet. It is older than Jesus and its juice has been considered an aphrodisiac. Which, per a dinner conversation with a lovely guest last night, I would prefer over tiger penis and oysters every day of the week.
What you Need:
Four bulbs, Beets with leaves
1/2 lb. Green beans, *must be fresh
3 1/2 oz Goats Cheese
Dressing:
2 Tbsp. Olive Oil
1 clove Garlic, minced
2 Tbsp. Capers, chopped
1 Tbsp. red wine vinegar
1/2 tsp. salt and pepper
* You're probably noticing the turkey, cheddar and dough. Ignore it--it's for another day.
Fresh Beetroot and Goat's Cheese Salad
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To prepare Beets:
Boil water in a large pan.
Trim off leaves and wash.
Scrub and remove outer skin from beets
until clean.
Simmer bulbs, covered, for 30 minutes.
(tender when pierced with a fork)
Meanwhile . . .
Bring another saucepan of water to a boil.
Make a ice-water bath in a large bowl or sink.
Boil Beans 3 minutes, then toss into ice-bath.
Drain well.
Then boil leaves 3-5 minutes and repeat bath.
To make dressing:
Put all ingredients in screw top jar and shake.
To serve, divide ingredients amongst plates or in a bowl and crumble goat cheese over top.
* Don't you dare use frozen beans. Rico! Rico!
Total time: 45 minutes
Music: Iron and wine with Calexico
Drink: Wine, red
