Wednesday, November 10, 2010

I got the beet - marinated beetroot salad with ricotta and basil

I LOVE beets! Also know as beetroot they're a delicious healthy LOCAL sweet vegetable that we eat all the time at home. There are so many ways to enjoy beets, and I better not see any of you throwing away the tops. The tops are the leafy greens you see on top of these beautiful burgundy bulbs. They are wonderful - kind of a cross between spinach and swiss chard, but that not what I'm here to talk about today. Today we are talking marinated beet salad served cold with ricotta,  fresh basil and a orange marinate for the dressing. INGREDIENTS:
beetroot - thinly sliced and boiled until tender
1 orange - juices 1 cup of tropicana will also do
1/2 lemon - juiced
salt & pepper
drizzle of olive oil
ricotta cheese - feta or goats cheese will also work
fresh basil sprigs
PREP: You can boil your beets whole and peel the skin off, or you can peel and slice your beets and then boil. Its really up to you. Once beets are tender place them in a bowl with orange and lemon juice  enough to cover them completely and sprinkle of s&p. Lets beets sit over night.
PLATE: Sandwich dollops of ricotta between slices of beets, use the beet marinate as the dressing for the salad and top with a drizzle of plain or flavored olive oil and some fresh basil. Simple and delicious.

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Thanks for your two cents. I love change!