This month's veggie, as featured on Gloria's interview on 95.3 The Wolf this morning, is beets.
Beet facts:
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
Ingredients
● 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 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
Directions:
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.
Ingredients
·
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
Directions
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.
Sources:
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