In an effort to coax customers to try beets, I have been conveying an image of an old-fashioned comfort food. This may be true, however, the chioga beet is much more! And more trendy than I realized. The glamorous New York Biltmore Room serves a chioga beet dish in their restaurant.
Roasted Beet and Arugula
SalRoasted Beet and Arugula
Salad
baby golden and chioga beets with spiced pecans, shaved roncal cheese
and aged sherry vinegar
This is a world-renown restaurant. Since opening in August
2003, the restaurant has garnered "Three-star reviews from every major
New York City newspaper, with critics unanimously praising chef Gary
Robins’s globally influenced progressive American cuisine."
Ok, I have no idea what shaved roncal cheese is and no desire to purchase aged sherry vinegar. However, if the chioga is good enough for upscale New York, it is good enough for me (and you). Here is a more down to earth recipe.
Serves 4
- 1 bunch (about 1 1/2 pounds) small to medium beets
Kosher salt and freshly ground black pepper
- 8 cups baby spinach or arugula
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 3 ounces goat cheese or brie, sliced
Preheat oven to 400°F. Trim beets and scrub them, leaving about 1/2 inch
of
stems attached (reserve greens for another use). Place beets in a
casserole
dish and drizzle with a little olive oil (about 1 tablespoon). Sprinkle
with
salt and freshly ground pepper.
Cover tightly with aluminum foil. Roast in middle of oven until tender,
about 1
hour.
When beets are cool enough to handle, slip off skins and stems. Quarter
beets
and place in a bowl. Drizzle with balsamic vinegar and toss. (Beets may
be
roasted 1 day ahead and chilled, covered).
In a bowl whisk together the remaining 2 tablespoons of oil, lemon
juice, and
salt and pepper to taste. Toss greens with the dressing and salt and
pepper to
taste.
Serve salad greens topped with beets. Arrange cheese slices on the side
and
serve with a crusty baguette.
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Visit localharvest.org for all sorts of interesting info and recipes.
DCO Chioga Beets
Delicious and beautiful!
Or just roast, peel and slice into a bowl with orange and grapefruit chunks.