Beetroots are available in a variety of colors -- red is the most common, but there are also bright yellow, golden beets, as well as the curiously stripped candy-cane beets. I choose golden beets for this recipe mainly because they don't bleed as much as the others, which makes them easier to work with. golden beets also have a slightly less earthy flavor, making them more appealing to noobs.
Golden Beetroot & Shredded Carrot
2 bunches golden beets, roots rinsed; greens removed
2 large carrots, grated
1 shallot, thinly sliced
1/2 cup italian parsley, chopped
1/2 tsp fennel seed, crushed
1 tsp dijon mustard
1 TBS apple cider vinegar
3 TBS extra virgin olive oil + extra for beets
--pre-heat oven to 375.
1. drizzle a bit of olive oil over the beets, making sure each beet is evenly coated. season w/ salt & pepper, place in an oven-safe vessel, cover and cook until tender -- anywhere from 30 - 60 minutes.
--the beets are done when a knife can easily puncture the center. check after 30 minutes, and every 10 minutes after that. once done, allow to cool, but only for a few minutes; you want them hot so they are easy to peel.
Peel:
I suggest putting on a pair of latex gloves; beets stain. grab an old, CLEAN towel that you won't miss, and rub the skins right off them beets. if they are cooked correctly, this should be simple out-patient procedure. once peeled, allow the beets to cool, and then chop into edible-sized chunks.
2. combine dijon mustard, crushed fennel seed, and vinegar in a work bowl; whisk in the olive oil to emulsify. add the shallots and carrot, toss to combine. add the beets and parsley, toss to combine. taste. season. serve.
© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com
