BEET SALAD, A FIRST COURSE
From Love Beets, producers of ready-to-eat vacuum-packed beets, comes this seemingly unusual combination of beets and smoked anchovies. If you and your Valentine are anchovy fans, serve this salad as a first course.
While there are no greens in this recipe, we served it on a bed of sliced endive and radicchio to make it more of a traditional salad. (We were looking for frisée instead of the endive/radicchio, but the store didn’t have it.)
RECIPE: MARK HIX’S BEET SALAD WITH
1. CUT the beets into ¼-inch slices and arrange them on plates or on a serving dish.
2. MAKE the dressing, combining the ingredients. Spoon the dressing over the beets. Arrange the anchovies on top of the dressed beets and serve.
Here’s another warm side dish that combines beets with one of today’s trending ingredients, quinoa. It’s from Alter Eco Royal Pearl Quinoa. It uses the beet greens, too: a delicious green that should never be discarded!
1. SCRUB and roast the beets. Once they are cooled, remove the skins and cut into 1/4-inch dice. Set aside.
2. BLANCH the greens in a large pot of generously salted water or steam them above an inch of boiling water until wilted, one to two minutes. Refresh with cold water, squeeze dry and chop.
3. HEAT the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the caraway, beet greens and salt and pepper to taste. Stir over medium heat for 30 seconds to a minute until the greens are nicely infused with the garlic and oil.
4. ADD the beets and quinoa. Toss together until the ingredients are well combined and the quinoa is heated through and colored with beet juice. Taste and adjust salt and pepper. Transfer to a wide serving bowl or platter, and sprinkle the goat cheese over the top.