Chef Tom – …and The Beet Goes On

The Beet goes on ….

Sweet Summer Salad

This is one of the more beautiful salads I have ever made and is always a hit. The pureed beet dressing is gorgeous, delicious, and a surprise. I haven’t tried it with golden beets yet, but I’m sure it will also be lovely and luscious.

Sweet Summer Salad

Serves 4-6

Ingredients:
1 large red beet

1/8 cup honey

1/8 cup Dijon mustard

2 garlic clove

1/4 cup cider vinegar or white wine vinegar

Salt and pepper

1 cup olive oil, plus extra to finish

1/2 cup dry roasted almonds (40 g ) skin on, roughly chopped

1/8 cup butter

2 endive

2 large firm-ripe nectarines

1 1/2 cups arugula

1/2 pound gorgonzola, broken into pieces

Directions:
Preheat the oven to 350F.

Wash the beet, drench it olive oil, wrap it in foil and bake for 1-1 ½ hours, or until very soft. Remove from oven, allow to cool, it will peel very easily.

To make the dressing, put the beet, honey, mustard, garlic, vinegar, salt and pepper in a food processor. Process for a few seconds, then incorporate a quarter of the oil at a time. It should be smooth and homogenous.

Sauté the almonds in butter and a pinch of salt for three to four minutes, then set aside to cool.

Trim the base of the endive and carefully separate the leaves. Halve the nectarines, remove the stone and cut each half into three wedges.

To assemble, spoon some dressing in a circle in the center of a serving plate. Top with a scattering of endive leaves, hollow side up. Drizzle with oil and arrange the nectarines, arugula and cheese inside and around the leaves. Drizzle more oil around and about, and sprinkle with almonds.

Beet and Lentil Salad

This salad is also very pretty, but much heartier. With a good loaf of whole grain artisan bread, this is a complete meal. If you want to get schmancy, place a poached egg on top before serving.

Beet and Lentil Salad

Ingredients:

1 1/2 pounds Golden beets (if you can find Candy beets, like in the photo, use those)

3 tablespoons olive oil

1 tablespoon salt

1/2 pound Puy lentils

3 tablespoons fresh lime juice, to taste (1 to 2)

1/4 cup olive oil, plus extra to finish

Salt and black pepper

1 small red onion, thinly sliced

2 tsp maple syrup

1 cup watercress (or baby arugula)

1 cup baby chard leaves (or baby spinach)

Directions:
Preheat oven to 350.

Rinse the beets under running water. No need to peel them. Place beets in the center of a large sheet of foil, enough to enclose them with no holes (sometimes I make a large cross with two sheets of foil).

Douse beets with olive oil and sprinkle liberally with salt. Close the foil tightly around the beets. Place on a cookie sheet.

Roast beets until easily pierced with the tip of a sharp knife (about 40-60 minutes, depending on their size). Remove from oven and let cool in the foil wrap to room temperature. Beets should then peel easily by scraping the outside with the edge of a small knife. Give them a rinse, then slice into thin wedges, about 1/4-inch at the base.

Put the lentils in a small saucepan and cover with plenty of water. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until al dente. Drain, transfer to a bowl and, while they’re still hot, stir in a tablespoon each of lime juice and olive oil. Season with salt and pepper and set aside to cool (the lentils can now also be kept in the fridge for a couple of days).

To put the salad together, mix the remaining lime juice and oil into the lentils, then add the beet wedges, onion, and maple syrup. Toss gently and taste for seasoning. Transfer greens to four shallow salad bowls and gently spoon over the beets and lentils. Finish with a drizzle of olive oil.

ON THAT NOTE

…the BEAT goes on ….

Street Drum

Doumbek Darbuka

And this:

Groove Onkels feat. Groove Tante – “Gelber Sack” outdoor!

Reminded me of this:

Wolfshäger Hexenbrut Walpurgis Wolfshagen im Harz

BONUS TRACK

Just because

=CTH=

Chef Tom is currently transitioning from Personal Chef to Private Chef. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at www.hippkitchen.com

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