Wednesday, June 27, 2012
Chioggia Beet Salad
Nature provides amazing gifts from the various landscapes around the world to the vast variety of foods that we eat. Living in the Bay Area we are fortunate to have access to a bounty of gorgeous fruits and vegetables. Attending the local farmers markets is like being a kid in a candy store. Each time, you can find a new item to try and purchase.
Currently one of my favorite things to buy is in season – the chioggia beet. Sometimes you will hear it referred to as the candy stripe beet due to its alternative red and white rings. When you cut the beet in half, the bright and vibrant colors just jump out at you. Along with the golden and traditional dark red beet, the selection of types of beets makes it fun this time of year.
One of the vendors at the farmers market had a bunch of three chioggia beets for two dollars – what a bargain – so I had to pick up a couple bunches. I thought it would be such a beautiful presentation to have a simple beet salad with these beauties and a drizzle of honey Dijon vinaigrette with fresh herbs sprinkled on the top. To enhance the honey flavor, I crumbled a honey infused goat cheese that I picked up at Trader Joes. This goat cheese was amazing and I highly recommend if you have a Trader Joes near year, run don’t walk down there and give it a try.
Chioggia Beet Salad
6 Medium Chioggia Beets
Honey Goat Cheese or Simple Goat Cheese
Wash and trim the beets. Cut the beet in half so that both ends are pointing north and south, so you keep the red and white circles consistent. Preheat your oven to 350 degrees. Use a baking sheet and drizzle olive oil over the beets and using your hands rub the olive oil all over the beets. Makes sure the candy stripe side is face down when cooking. They will roast for about 60 to 75 minutes or until tender and a knife pokes through.
Remove from the heat and let cool. With a sharp knife trim the skin away and slice each one. Lay on a large platter or on individual plates in a nice pattern. Drizzle with the vinaigrette, sprinkle with chopped chives and bits of fresh thyme. Then crumble pieces of the honey goat cheese and serve.
Honey Dijon Vinaigrette
1 shallot, minced
2 t. Honey
1 T. Dijon mustard
2 T. Sherry Vinegar
1 garlic clove, minced
9 T. Olive oil
Salt and pepper
Add all of the ingredients to a small jar. Shake well and let stand for one hour to let the flavors develop. Season with salt and pepper. Taste for any adjustments you want to make.