We used to love a beet salad at a great restaurant and now make it ourselves. Our produce stand has had wonderful local beets the past month or two for 25 cents each...very sweet.
Trim all but an inch or two of the stem, wash well. Cook beets in a little water in covered pan in oven about 50 mins. Cool and peel.
Slice them into rounds and place over a bed of salad greens. Add very thin sliced red onion, lightly toasted pecans or walnuts, crumbled Gorgonzola cheese or other blue cheese. Fresh ground pepper. Drizzle with vinaigrette.
NCWriter wrote: We used to love a beet salad at a great restaurant and now make it ourselves. Our produce stand has had wonderful local beets the past month or two for 25 cents each...very sweet.
Trim all but an inch or two of the stem, wash well. Cook beets in a little water in covered pan in oven about 50 mins. Cool and peel.
Slice them into rounds and place over a bed of salad greens. Add very thin sliced red onion, lightly toasted pecans or walnuts, crumbled Gorgonzola cheese or other blue cheese. Fresh ground pepper. Drizzle with vinaigrette.
I pressure cook them, about 14-16 minutes.
I peel them, slice them then cook them. They cook faster sliced.
I hated slicing them UNTIL----- I bought a Salad Shooter (Professional model) at local thrift Store for $6.00 !!! That thing slices them like they are nothing!
I was slicing them with a knife and I tried a Mandoline (Plastic flat cutter with adjustable blade) but I had to count my finger tips after each one because they are so hard!
I also cook then freeze too.
I made the Beet Cake with Cream Cheese frosting - I figured that even beets would taste good with cream cheese frosting. (they did)
Julie
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