I tried an Anne Burrell recipe last night. I saw it on her show a few weeks ago and it looked interesting. And a way to try beets. It was really, really good!!! Justin and I both liked it. And he isn’t even that crazy about beets. The combination of all the flavors was so good. The salty cheese and nuts with the beets and a simple dressing. Yum!!!! And it looks really fancy too. Maybe I’ll have to make it the next time I have guests. I had never cooked a beet before (only ever had them from a can…shudder :P). It’s pretty easy…just put them on a pan and toss them in the oven. They were kind of tough to peel. So I just sliced them with the peel on and then trimmed the peel off of each slice with a knife. It went much faster. And was less messy. I only used regular beets. I didn’t see baby beets at the store. And it took much longer to roast mine than the recipe says. I think they were in the oven for a little over an hour and a half. And I turned the temp up higher part way through. Now I have some leftover beets to snack on and use on my salad for dinner tonight 🙂 I don’t know if I had ever had a pistachio before either. But now I know they are really good!
This post is linked to the Whole Foods for the Holidays progressive dinner – salad course.
8 to 10 baby beets- any color or combo (I skipped these, but it would be a pretty presentation)
2 cups baby arugula (I used mixed organic baby greens…we don’t like arugula)
2 to 3 tablespoons balsamic vinegar
2 to 3 tablespoons high quality extra-virgin olive oil
1/4 cup pistachios, toasted and chopped (soaked and dehydrated)
1/4 cup shaved pecorino, aged pecorino Toscano or pecorino Romano (I used parmesan since I had it on hand)
*I whisked the oil, vinegar and salt in the bottom of 2 bowls and then added the greens/beets and tossed.