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
1/2 cup diced shallots
1 tablespoon dried dill
1 tablespoon chopped tarragon leaves
3 tablespoons chopped flat leaf parsley
salt and pepper
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.