The Food and Wine Hedonist

leave your inhibitions at the door

#TBT Recipe: Beet Slaw

Way, way, back in the beginning of this blog I used to do pro football predictions.   To tie it in with the site, I spun a fruit or vegetable to pick winners of the games.    Don’t laugh – those essentially random predictions often beat a panel of ESPN experts.   If I chose more winners than the produce, I would feature it in a recipe or two.

I absolutely love beets.   Why haven’t they become the hugely popular hipster food that’s on every trendy menu?   Just be warned – eat enough of them and the next time you go to the bathroom (1 or 2) the sight is going to make you think you’re dying.   Just saying.

 

Roasted Beets

-Slice off the greens if they’re there.

-Toss whole beets (with skins on) in some oil and put them in a baking dish

-Sprinkle with salt, pepper, and/or herbs de Provence

-Add ¼ cup of water to the bottom and seal with aluminum foil

-Roast at 350 for about an hour.

-When cool enough, peel with your hands.

 

Beet Slaw

OK, it looks like Doobie puked on a plate.  Trust me, it's fantastic.

Not the prettiest of dishes, but still tasty.   This is from the same Mark Bittman article I stole the Bahn Mi recipe from a couple of weeks ago.

–       1 ½ pounds whole beets

–       1/3 cup mayonnaise

–       2 tablespoons lemon juice

–       2 teaspoons minced garlic

–       1 chopped shallot

–       ¼ cup chopped fresh parsley

–       pinch of saffron

1 -Shred beets.

2 -Whisk together mayonnaise, lemon juice, garlic and a crumbled pinch of saffron.

3 -Toss with the beets, shallot and parsley.

4 -Garnish: More parsley.

 

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About thefoodandwinehedonist

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

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This entry was posted on December 3, 2015 by in Uncategorized.
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