Wednesday, August 3, 2016

August Veggie of the Month - Beets! (Beetroot)

This month's veggie, as featured on Gloria's interview on 95.3 The Wolf this morning, is beets.

Beet facts:
     Related to swiss chard, also in-season
     Helps prevent heart disease and stroke
     Matures in 50-60 days
     Top greens are also edible
     Red Beet juice is a very effective dye

Recipe: Red Flannel Hash
     A traditional New England breakfast
     Includes three vegetables in-season! - onions, potatoes, beets
     Great way to use up leftover corned beef
     Requires cooking some ingredients beforehand


                  4 Tbsp butter
      1 cup chopped onion
      2 cups chopped cooked corned beef
      1 1/2 cups chopped cooked beets
      1 1/2 cups chopped cooked potatoes
      1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
      1/4 cup (packed) chopped fresh parsley (optional)
      Freshly ground black pepper to taste

1. Heat butter in a frying pan on medium-high heat. Add the onions and cook a couple minutes.

2. Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Don't stir, but just let cook until nicely browned on one side, then flip it with metal spatula to brown other side. If the mixture sticks to the pan too much, just add a little more butter.

3. When nicely browned, remove from heat.
(Optional) Sprinkle in some Worcestershire sauce, fresh chopped parsley, salt, and freshly ground black pepper to taste.

Serve plain or with fried or poached eggs.

Alternate recipe: Roasted beet and goat cheese salad

Beets and goat cheese are a popular combination. This recipe involves a little more investment than the typical salad, but it’s well worth it.

·         2 pounds beets, peeled and cut into wedges
·         1/2 cup extra-virgin olive oil
·         1/4 cup red wine vinegar
·         1 tablespoon finely chopped fresh rosemary
·         salt and black pepper
·         Vegetable oil, for frying
·         1/2 cup all-purpose flour
·         2 large eggs, beaten
·         1 cup seasoned breadcrumbs
·         Three 4-ounce goat cheese logs, cut into 12 slices
·         1 tablespoon Dijon mustard
·         Pinch of sugar
·         12 cups mixed greens

Preheat the oven to 400 degrees F.
Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.

Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.