November 4, 2007

I know that I’ve had many requests for recipes this last workshop or three. I remember the beet salad request. Here it is.

1. peel and cut up beets. I’d say around 1 per person depending on side. If they are enormous, go for 1/2 per person. You may slice them but I like to cut them into chunks. Very large dice.

2. Smother them. That is, put them in a pan with olive oil and some butter, add sea salt, I like Fleur de sel, and add black pepper. Cook (covered and on medium heat) for about 1/2 hour to 45 mins depending on size of chunks. I like to start out on high heat and then lower it and cover it. You might want to cook it for 1 hour, again, depending on the beets.

3. Make salad dressing. I like to make a nice apple cider vinaigrette. The way I do that is 1 cup of olive oil to about 1/4 cup of vinegar. I like to put a little smoked sea salt in the salad dressing or sometimes I put in soy sauce. Add pepper to taste. I like to use a good amount.

4. clean a bunch of baby spinach and then I like to ladle on the beets hot and pour the dressing over the beets, spinach and everything. Play with it. The combination is great.

Post comments if you want other recipes. I’ll put them up in this format. No problem. Just hit the comment button and post it. Or you can always email us. Posting is more sure, though.

Enjoy the salad!