As much as I love my entrecote de boeuf and aligot, the cruel Parisian heat lately has finally and completely annihilated my desire to go anywhere near meat. Terrible. Though as a young lad I would have been more likely to eat an earthworm than a beet, I now think they're great. Anyway, this one comes to me from one of the Eternal Interns, whose mother makes this weekly in the summer. Beets are really popular in France thanks to Napoleon, and they're easy to find pre-cooked and vacuum sealed. This recipe couldn't get easier and it's nice and light. Now it's become one of my lunch time go-to meals. Here's what you need for 2 or more people:
- 4 beets (the pre-cooked ones are great if you can find them)
- A couple ounces of goat cheese (or however much you'd like to use)
- The equivalent of a bag of mixed greens or arugala
- Olive oil
- Balsamic vinegar
- High quality grain or Dijon mustard (Maille old style is my favorite for this)
- Half a cup or so of walnuts - coarsely chopped
- Tablespoon or so of honey
- Salt and pepper
* Boil the beets in salted water until they're fork tender (or bake if you prefer) the skin will come right off after about 15-20 minutes - cut into bite-sized pieces
* On a baking sheet, spread out the walnuts, drizzle with a little honey, and bake them at 350 for about 10 minutes
* For the dressing, grab a small bowl, whisk a few tablespoons of balsamic with about a tablespoon of mustard, stirring well as you slowly add about an equal portion of olive oil - you'll have to taste it as you go to get the proportions right - then season with salt and pepper
* Spread out your arugula or mixed greens on your serving dish, and simply top with beets, crumbled goat cheese, and toasted walnuts
This is another one of those recipes that's easily customizable. When it cools off I'll have it with a giant steak.
I second everything said by s1f.
ReplyDeleteSalads are however always the best way to go with a heat wave TO just experienced. Cooling thunderstorms do on the otherhand provide the perfect conditions for an aromatic and warm pho and/or other veg based soup.
Baking...desert...yes please.
Good post GG.
As a superstar rock frontman/actor, my main duties include being strung out and starved. However, from time to time, a good fresh salad is all I need to last me a week's worth of touring, recording and filming.
ReplyDeleteKeep up the good work buddy.
Thanks guys!
ReplyDeletes1f - been toying with the thought of delving into desserts a little, but don't have too much experience with the baking side... stay tuned! How'd the whirl go?
Anonymous - Couldn't agree more on the soup - love my pho and veg purees!
Mojo Risin - Jimbo's calling - a little jaunt to paris will cure what ails ya
Gave this a go for a dinner party - candied the walnuts in maple syrup on the skillet instead (far too hot for the oven these days). Enjoyed by all.
ReplyDeleteAm surprised you actually eat beets now though. I'd never have eaten an earthworm (never mind sit near one in the grass).
An Eternal Intern favorite! Trop bon! x Ophelia
ReplyDelete