Beets and Greens Recipe

From Dorothy McNett's Recipe Book.

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Beets and Greens

From Dorothy McNett's recipes at Use both purple beets and yellow beets for a dynamite color presentation. Some sliced or slivered good quality Italian salami added to this is also wonderful. Make an arrangement of sliced beets and sliced salami placed on individual salad plates filled with fresh local greens. This combination screams for a good zinfandel!

2 purple beets
2 golden beets
2 tablespoons butter or extra virgin olive oil
1-2 teaspoons best quality balsamic vinegar (aged at least 8 years...)
fine sea salt
freshly ground pepper
salad greens as desired
sliced Italian salami, as desired

Wash and peel beets with a vegetable peeler as if peeling a potato. If using both colors of beets, it is a good idea to cook them separately so that the colors stay true to form. Place whole or sliced beets of one color into a glass or ceramic batter bowl, cover. Cook in microwave, calculating about 2 minutes per each beet as a general cooking time. (Two average sized beets will take about 4 minutes) Repeat with the second batch. Whisk together the olive oil and balsamic, adding salt and pepper as desired. Drizzle the dressing over the warm beets and allow to stand to cool. To serve, arrange the greens on plates and then make a beautiful arrangement of the sliced beets and salami, drizzling with more dressing if needed.

Recipe created 2011-09-18.

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