I can't believe it's taken me four years to get around to writing a post featuring the blog's namesake root vegetable. So, in its blog debut, the beetroot is featured in a simple salad with some classic flavour combinations, perfect for the warm and sunny weather that has been sticking around lately.
The Salad Formula:
Sweet: Roasted beets, d'Anjou pear
Sour: Maple vinaigrette
Salty: Goat cheese
Bitter: Mixed greens
Creamy: Goat cheese
Crunchy: Toasted pecans
Beets can be a bit messy to prepare. This is how I usually cook them to avoid leaving the kitchen stained bright pink:
Coat whole, unpeeled beets in olive oil and wrap them in a foil packet. (You may want to quarter them if they're really large.) Roast at 400 F until tender. You can test this by poking one with a paring knife. Let the beets cool until you can handle them easily. Use a paper towel to rub the skins off and keep your fingers from getting stained. I find it also helps to coat your fingers with a little oil so the beet juice washes off more easily.
The sweet and salty glaze on this salmon gives it a nice char if, like me, you're too lazy to use a grill. I don't have a particular recipe for this; it's just a combination of soy sauce, maple syrup, and pepper. Coat the fish in the glaze and pan-fry both sides over medium-high heat, 3-4 minutes a side.
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