#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
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.
About thefoodandwinehedonist
wine century
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