And -- it's also my first time to experience golden beets. Call me hooked! The flavor is still very beet-ish but somehow a bit less earthy than red beets. And the color, of course, is glorious ...
And -- it's a great way to use my brand-new benriner, the one recommended by Karen from FamilyStyle Food who seems to 'get' me whether it's cookbook recommendations or food finds or now, kitchen tools.
It was a breeze to create razor-thin slices of beet, also thin-thin-thin bits of red onion. I can't wait for more chances to experiment! The cutting area is about 2 1/2 inches wide, perfect for beets, potatoes, most vegetables. There's also a Super Benriner that's slightly wider. It includes the straight blade used for the beets, plus three interchangeable blades. And they're sharp! so there's a finger guard too. (For the record, there may be cheaper places than Amazon to purchase this Benriner. Even the package I received was labeled $35, not the higher price via Amazon.)
2010 UPDATE Looking for My Favorite Way to Roast Beets? It's now a photo tutorial!
Time to table: 15 minutes
About 2 medium roasted golden beets, sliced very thin (my favorite way to roast beets)
2 tablespoons red onion, thin sliced (with the benriner if you have one)
2 tablespoons capers
2 tablespoons chopped fresh chive (or other herb)
1 hard-boiled egg, chopped (how to cook hard-boiled eggs)
Olive oil to bind (use the good stuff!)
Salt & pepper to taste
Arrange thin slices of beet on plates. Mix remaining ingredients and arrange on top. Serve immediately.
~ King Hill Farms Simple & Sublime Beets ~
~ Swedish Beets ~
~ Beets with Feta ~
~ more beets recipes ~
and vegetable inspiration from Asparagus to Zucchini.
© Copyright 2007