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“Yes,”said Piglet, “Rabbit’s clever.”
“And he has Brain.”
“Yes,” said Piglet, “Rabbit has Brain.”
There was a long silence.
“I suppose,” said Pooh, “that that’s why he never understands anything.”
Golden and ruby red beats found their way into my kitchen, fresh from that market the day before. They were roasted, chilled and sliced into sweet rings for one of my favorite summer salads.
Hugh Carpenter’s cookbooks were the first to push me out of my “comfort” zone and dive into creating dishes that were more challenging. It didn’t take long to discover that, once I had stocked up my pantry with a few of his unusual ingredients, Hugh’s recipes (although sometimes lengthy) are straight forward and his instructions precise. He even breaks them down into steps that can be done the night before, an hour before, and so on, which I sooo needed as an amateur chefin the making. The flavors in his fusion california fare are complex and exotic and your guests think you are a true epicure…or gormand, by definition a person “who is fond of good eating, often indiscriminatingly and to excess”♥ But, then again, who cares what they think…This recipe comes from the Fusion Food Cookbook which is now out of print but can be ordered from Amazon. I like to use a huge platter to serve this, just because it looks pretty… And remember “When having a smackerel of something with a friend, don’t eat so much that you get stuck in the doorway trying to get out.” (Winnie the Pooh)
Fresh Market Beet Salad
- 3 bunches (about 18) small beets, red, golden or a mixture of the two (try to buy the small, sweet beets at the Farmer’s market!)
- 1 cup sliced almonds, or ½ cup pine nuts
- 3 ounces buffalo mozzarella cheese or soft goat (chevre) cheese
- 4 cups baby spinach leaves, arugula or baby lettuce greens
- Dressing
- ? cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon thin soy sauce
- ? tsp freshly ground black pepper
- 2 tbsp chopped fresh basil leaves
- 1 clove garlic, finely minced
- Preheat oven to 400°F. Scrub beets and wrap in foil. Place then on a baking sheet (they leak sometimes) and roast for 45 minutes to an hour or until they can be pierced with a knife easily. Remove the beets from the oven and open the foil packet. When they are cool enough to handle, peel away the skins and break off the root. (I run them under cold water to cool if you’re in a hurry.) Cut the beets into thin slices and refrigerate.
- Reduce the oven to 325°, then toast the nuts until light golden, abt 8 mins. Keep an eye on them, they burn easily. Set aside nuts.
- Thinly slice the mozzarella or crumble the goat cheese; then refrigerate.
- In a small container, combine all ingredients for the salad dressing.
- Place the spinach or greens in a bowl or arrange on a large platter. Stir the dressing and pour half over the salad and toss until evenly coated. Place the beets, then cheese, then nuts in order over the greens and drizzle dressing over top to finish.
- Serve at once.
- 3 bunches (about 18) small beets, red, golden or a mixture of the two (try to buy the small, sweet beets at the Farmer’s market!)
- 1 cup sliced almonds, or ½ cup pine nuts
- 3 ounces buffalo mozzarella cheese or soft goat (chevre) cheese
- 4 cups baby spinach leaves, arugula or baby lettuce greens
- Dressing
- 1/3 one third cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon thin soy sauce
- 1/2 half tsp freshly ground black pepper
- 2 tbsp chopped fresh basil leaves
- 1 clove garlic, finely minced
- Preheat oven to 400°F. Scrub beets and wrap in foil. Place then on a baking sheet (they leak sometimes) and roast for 45 minutes to an hour or until they can be pierced with a knife easily. Remove the beets from the oven and open the foil packet. When they are cool enough to handle, peel away the skins and break off the root. (I run them under cold water to cool if you’re in a hurry.) Cut the beets into thin slices and refrigerate.
- Reduce the oven to 325°, then toast the nuts until light golden, abt 8 mins. Keep an eye on them, they burn easily. Set aside nuts.
- Thinly slice the mozzarella or crumble the goat cheese; then refrigerate.
- In a small container, combine all ingredients for the salad dressing.
- Place the spinach or greens in a bowl or arrange on a large platter. Stir the dressing and pour half over the salad and toss until evenly coated. Place the beets, then cheese, then nuts in order over the greens and drizzle dressing over top to finish.
- Serve at once.
