When I first started my blog just over a month ago, I stated that my goal was to try a new ingredient each week that I had never worked with before. This qualifies, big time. Other recent ingredients new to me were polenta grits and fennel.
From reading up a little, I gathered that the best way to serve these was roasted or cooked, sliced up in a salad with a light vinaigrette. Sounds easy enough. I didn't want to mess with the oven, so I just boiled them for 10 minutes. After I peeled and sliced them, I found that they were still a little crisp-tender on the inside, which was fine by me. Didn't realize the potency of the juice and the aftermath on my hands:
Anyways, after my experience today, I can't say that I "love" beets, but they were pretty darn tasty and it just felt like they were good for me. They lended a subtle earthy slant to my lunch, which was balanced by the lemony dressing and pungent feta. I only used 2 of the 4 and so you might see a post soon for some kind of beet soup.
Beet Salad with Feta
2 beets, cooked, peeled and sliced
handful of greens (I used baby greens and spinach)
1 T. feta cheese
8 pistachios, chopped
2 T. lemon juice
1 tsp agave nectar or honey
1 tsp. Dijon
2 T. light olive oil
Use most of the dressing to coat the warm beets, and let sit for 30 minutes. Prepare dressing. Lightly dress the greens with rest of dressing. Put everything on a plate and sprinkle with feta and nuts and serve.