You can’t Beet this!


Star Brite Farms had lots of different types of beets this week at the Montclair farmer’s market especially my favorite the Chioggia or candy striped beets. According to Whole Health MD :

Beets … have the highest sugar content of any vegetable, but they are very low in calories. Fresh beets have twice the folate (folic acid) and potassium, and have a distinctive flavor and a crisp texture not found in canned beets. Fresh beets also supply a nutritional bonus–their green tops are an excellent source of beta-carotene, calcium, and iron.

I’m most fond of beets when they’re roasted with a little olive oil and thyme but here’s a beet salad that uses the nice small beets available right now and it won’t heat up your kitchen!
Beet & Tarragon Salad
8 small Chioggia (candy-stripped) beets

4 small red beets
1 small red onion or ½ a large one – sliced into strips
¼ cup red wine vinegar
1 ½ Tbs. Sugar Plum BBQ Sauce or Asian plum sauce
¼ cup olive oil
2-3 Tbs. chopped tarragon
salt & pepper to taste
Separately blanch the two different beets, whole & in their skins till just fork tender. They will retain their own color when you cook them separately in their skins.
Drain and cool beets under running water. Peel them and slice them thinly with a mandolin or with a knife. Combine in a large bowl.
Slice the red onion and add to beets.
In a separate bowl combine the dressing ingredients. First mix the vinegar, plum sauce, tarragon and salt & pepper. While whisking add the olive oil till the dressing thickens slightly.
Pour over beets and toss to combine. It’s best to let them marinate for at least a ½ hour to develop the flavor.
Garnish with tarragon.
Serves 6-8 people as a side dish
Cat Morris

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