One of the benefits of having been around so long and having a couple of business adventures in the past is that I run across material I forgot was there. Every once in a while, I do l review some of the material that is archived in my history files.
This is the case today as I came across an article that was written for my newsletter 15 years ago. It is as relevant today as it was then. Below is the article written by my associate Allison Baloglu for Your Smart Kitchen.
One suggestion when cooking beets is to use a pressure cooker (Instant Pot or equivalent). It will save you at least half an hour in prep time.
Enjoy as beets are showing up in the grocery stores and farmers markets are just weeks away.
Roasted (or Boiled) Beet Salad
Wash and scrub 4 large beets. Cut the stems and keep some of the greens. The greens can be steamed or boiled and them tossed in the salad as well. (Note: the greens can be treated like Swiss Chard, you can eat them on their own or toss them with a grain such as quinoa.)
Roasting Method: Toss beets in a baking dish with olive oil, salt and pepper. Cover and roast at 425 degrees F until tender, about 40 minutes; let cool, then rub off the skins. Keep refrigerated until serving time.
Boiling Method: Alternatively, peel away the skins of the beets. Fill a pot with water,and put in a couple teaspoons of sea salt, and apple cider vinegar. Bring the water to a boil and place beats in the pot, reduce to simmer and cover with a lid and cook to your preference, five to seven minutes. Drain and let cool. Keep refrigerated until serving time.
Once roasted or boiled, cut into wedges; (toss with any juices from the baking dish if you roasted the beets). In a large bowl gentely toss beets with olive oil, red wine vinegar, feta cheese, green or kalamata olives, sea salt and black pepper. Transfer to serving dish.
Note: Before you enjoy beets, be sure to peel away the dirt-stained skin to reveal the gorgeous colors inside — different varieties are dark red, golden-orange and even red and white striped. Those deep-colored ones can leave their mark your fingers, but lemon juice will help get the stains out. You might also want to prep them with rubber gloves.
Fusilli Pasta with Greens
Recipe adapted from Food Network Magazine
4 servings; less than 30 minute prep and cook time
Ingredients
- Kosher salt
- 12 ounces fusilli
- 1 head escarole or about 3 cups beet greens, roughly chopped
- 1 tablespoon pine nuts
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons breadcrumbs
- Freshly ground pepper
- 1/4 pound pancetta or bacon, cut into thin strips
- 2 cloves garlic, thinly sliced
- 1 red jalapeno, or green Anaheim, pepper, thinly sliced (remove seeds for less heat)
- 2 tablespoons grated parmesan cheese
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole or greens and cook, stirring occasionally, until tender, about 2 more minutes. Drain the pasta and escarole, reserving 1 cup cooking water, set aside.
Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Remove from pan and set aside.
Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.
Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and hot pepper and cook until fragrant, about 1 minute. Add pasta mixture to the skillet. Add desired amount of reserved cooking liquid to moisten. Add half of the pancetta and toss. Season with salt and black pepper.
Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan cheese. Drizzle with olive oil (optional).
