Veggin’ Cookbook Chronicles: Beet and Beet Green Salad

June 26, 2010 By: Megabeth Category: Cookbook Chronicle Challenge, Salads, Side Dishes

I had a lovely bunch of beets from my CSA delivery this week and I was fully prepared to make a recipe for Harvard Beets. Well, I must have been prepared only mentally because my pantry did not have the honey nor the white wine vinegar the recipe called for. I was unwilling to heat back out to the store to go get these missing ingredients.  So, back to the drawing board or in this case The Greens Book which saved the day. The cookbook was just featured in another post for chard baked with parmesean cheese. You can see my review of this cookbook in that post. (I obviously like it if I’m using it again, right?)

In this recipe, you use both the beets and the greens and end up with a very zesty and strong salad. The beauty of this recipe is that it is easy to adjust depending on how many beets you have and it really does not involve a lot of intense labor to make it. Just be prepared to have your oven going for a while to roast the beets. I roasted our kitchen on what was already a hot and humid evening.

I’m not normally a fan of beets, but made this way I didn’t mind eating them at all.

Beet and Beet Green Salad
The Greens Book

3 pounds beets, about 2 inches in diameter, with tender greens
salt and freshly ground pepper
about 3 Tablespoons extra-virgin olive oil
about 3 Tablespoons red wine vinegar

Preheat oven to 400 degrees. Cut the greens from the beets, leaving about 1 inch of stems on the beets. Trim the tails of the beets to about an inch. Scrub the beets well.

Wrap each beet tightly with double alumninum foil. Place the beets in a baking dish and bake about 1 hour, or until tender.

Remove the beets from the dish and cool until beets can be handled. Remove the foil.

Trim and peel the beets while they are still warm.

Slice the beets thinly and season with salt and pepper. Toss with a tablespoon each of olive oil and vinegar.

Meanwhile, prepare the beet greens. Cut the leaves from the stems.

Cut the stems in two to three pieces. Rinse the leaves and stems well. Blanch the stems for about 4 minutes in boiling lightly salted water.

Add the leaves and cook until just tender, another 2 or 3 minutes. Drain the greens well and cool until warm to the touch. Toss with the slice beets and the remaining olive oil and vinegar. Adjust the seasoning and serve.

Classic Romesco Sauce

June 22, 2009 By: Megabeth Category: Other, Sauce/Gravy

Heads up: This recipe takes a little bit of work. (However, I have a small kitchen so I’m not sure if most of the labor came from me having to try to find counter space and or if it was truly a lot of steps.) This recipe requires broiling, roasting, mashing, soaking, toasting, blending, chopping and more. But, man, is the work worth it. The roasted goodness of the onion and tomatoes, the zing of the red wine vinegar and the smokiness of the ancho chilies creates a deeply flavored sauce. This sauce is so versatile that it is going to be poured over pasta, vegetables and anything else I find for the next week. I just need to remember to save enough to freeze so I can enjoy it at another time.

Classic Romesco Sauce
Madhur Jaffrey’s World Vegetarian

  • 2 medium onions, peeled but left whole
  • 8 to 10 large garlic cloves, unpeeled
  • 3 large very ripe tomatoes
  • 3 dried ancho chilies
  • 1/2 cup red wine vinegar
  • 5 tablespoons blanched slivered almonds
  • 6 tablespoons extra-virgin olive oil
  • 1 3/4 teaspoons salt

Turn on the broiler. Spread the onions garlic, and tomatoes on a baking tray lined with aluminum foil.

vegetable roasting for romesco sauce

Broil 4 to 5 inches from the heat for 5 to 7 minutes, turning the onions, garlic, and tomatoes as the outsides char. The garlic will get done first. Remove the garlic cloves and continue for another 10 minutes or so until the onions and tomatoes are also browned on all sides. Remove the tomatoes at this stage.

roasted garlic and tomatoes for romesco sauce

Reduce the oven temperature to 350 degrees and bake the onions for 25 to 35 minutes, or until they have softened all the way to the inside. Meanwhile, remove the stems and seeds of the ancho chilies by cutting the tops off and shaking out as many seeds as possible.

ancho chile for romesco sauce

Put the chilies in a small pot along with the vinegar and 1/4 cup of water and bring to a boil.

ancho chile for romesco sauce

Cover the pot, turn the heat down to low, and simmer for 5 minutes, or until all the chiles are soft. Turn the heat off. Let the ancho mixture sit, covered, for another 5 minutes, or until the peppers are very soft. Cool slightly in the liquid, then remove the peppers from the liquid and peel away the skin. (If the skin does not peel easily, leave it; it will come off later. ) Remove any seeds that are still clinging to the flesh. Save any vinegar left in the pot.

ancho chili for romesco sauce

Put the tomatoes and ancho chilies into a coarse sieve set over a bowl. Using your fingers or a wooden spoon, push out as much pulp as possible. Make sure you collect all the pulp on the underside of the sieve as well.

roasted tomatoes for romesco sauce

ancho chili for romesco sauce

romesco sauce

Put the almonds in a small cast-iron pan and set over medium heat. Stir the almonds quickly for 2 to 3 minutes, or until golden brown. Set aside to cool, then grind to a fine powder in a clean spice grinder. (Note: I do not have a spice grinder, so I put the almonds in my food processor.)

almonds for romesco sauce

When the onions are very tender, remove them from the oven and discard the charred outer layer. Chop them coarsely. Peel the garlic cloves.

roasted onions for romesco sauce

Put the ancho-tomato mixture, onions, garlic, ground almonds, oil, leftover vinegar, if any, and salt into a blender.

blending romesco sauce

Blend to a puree. Serve at room temperature or chilled.

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