Monday, January 31, 2011

beet and potato kind of girl

I used to hate beets.  I mean HATE them.  I worked as an apprentice to a woman who made me beet and mayonnaise sandwiches. I told her I didn't like beets and that I think mayonnaise is gross but she insisted on making me lunch everyday, couldn't conceive of a different sandwich without meat in it.  So, I ate it, sometimes without chewing.  (I only lasted 6 months or so at that job.) 

But last year since I had some extra space in the spring garden, I decided to grow beets.  I did some research on how to cook them and now I love them!  (not so much on a sandwich, though.) 

Tonight we had beets, beet greens, potatoes, and salmon with Dijon mustard vinaigrette and it was delicious.  (serves 4)

6 or 8 small beets and their greens (it's nice to use a mix of colors, event though I didn't last night.)
6 or 8 small potatoes
1 lb salmon
olive oil
1/2 cup diced shallots
1 tablespoon dried dill
1 tablespoon chopped tarragon leaves
3 tablespoons chopped flat leaf parsley
salt and pepper

Dijon vinaigrette
1 egg yolk
1 tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 cup olive oil

Heat your oven to 400º.
Peel and cut the beets into 1 inch ish cubes, toss them and the shallots in olive oil, season with salt and pepper and put them on one half of a big cookie sheet. Chop the potatoes into same sized cubes, toss them in olive oil, season with salt and pepper and put them on the other half of the cookie sheet.  Roast the beets and potatoes for 20 to 30 minutes until the beets are tender and the potatoes cooked through and lightly browned.

In the meantime: chop the beet greens.  Heat a large saute pan over medium heat, add the beet greens and a little water and steam them for a few minutes.  When they are wilted, stir in the dill, tarragon and parsley and set aside.
Make the vinaigrette.  Whisk together the yolk, mustard, red wine and lemon juice and add the olive oil in a steady stream whisking constantly until thickened.
When the beets and potatoes are done,  turn the oven to broil and cook the fish on the top shelf for about 6 minutes until done.

Toss the beets and potatoes together with the greens and herbs, and put it all on a large plate. Add the salmon, drizzle with the vinaigrette and serve.



Brandi {not your average ordinary} said...

I keep trying to like beets, but I've had no success yet. Maybe this recipe will be the key. All I know is that I can't simply use them to bake cakes anymore.

{lovely little things} said...

I like beets but not sure I could eat beets & mayonnaise, gross!

meemsnyc said...

I used to hate beets when I was a kid. It was not until I grew them in the garden that I discovered how delicious they are! Now I love beets.
This looks like a very interesting meal!

lisa said...

WHY didn't i stay for dinner?!?

Hodge Podge said...

this dish sounds tasty. beet and mayo sandwiches just triggered my gag reflex. i can't believe you lasted 6 months.

AbbieBabble said...

I love beets and think mayonnaise usually improves a sandwich, but I must say, that sandwich sounds disgusting. No wonder you hated beets!

This salad, on the other hand, looks amazing. I'll have to try it sometime!

Kris said...

this dish looks lovely!!! So full of flavor.

la petite coquine said...

I've also never been much of a fan of beets, but I've never tried my hand at cooking them. I must give this recipe a whirl-if nothing else, I'll learn I still don't particularly like beets!

Pistachio said...

Girl, that looks so good! M.D. (the B.F. he,he) HATES beets too. I love them. I am gonna give this a whirl for Friday night dinner. I will let you know how it goes over! :)

the southern hostess said...

This looks amazing! I wish I could have a big forkful right now.