Beets (παντζάρια)Jan 23rd, 2008 | By Peter Minakis | Category: Appetizer, Cheese, Meze, Olives, Salad, Vegetables
It’s winter time and yes, the beet dishes are all over the internet, in your markets, in your grocery bags and on your table.
I can remember beets beyond a part of my family’s cuisine since I was a young, Greek “palikari”.
I’m going to show you beets done 2 ways: the first is the simple, Greek family style beet salad and the second is also a beet salad with Greek ingredients, from the luvable southern belle, Paula Deen.
Beet Salad (Ï€Î±Î½Ï„Î¶Î¬ÏÎ¹Î± ÏƒÎ±Î»Î¬Ï„Î±)
1 bunch of beets (with greens)
1/4 cup extra virgin olive oil
3 Tbsp. balsamic vinegar
1 clove of garlic, minced
salt and pepper to taste
- Cut the bulbs of the beets from the greens and rinse. Wrap the beets together in aluminum foil and roast in the oven for 40 minutes at 400F. Allow to cool before handling.
- In the meantime, fill your sink with cold water and soak the beet greens to remove sand and grit. You may have to repeat this process one or two more times to remove the dirt.
- Get a pot of water to boil and and salt. When the water boils, chop your greens and throw them in the water and count 5 minutes from when the water returns to a boil to know they have been cooked.
- Strain the beet greens and blanche them in a strainer with cold running water. Allow the water to drain.
- Open the foil around the beet bulbs and peel away and discard the skins (you want to use gloves as the beet juices are also a strong dye).
- Cut the red beets into wedges and place in your salad bowl along with the beet greens.
- Add your olive oil, vinegar, garlic, salt and pepper and toss to coat.
- Adjust seasoning and serve cool or room temperature.
Next up, we have a Roasted Beet Salad from Paula Dean. Even though I haven’t tried many of her recipes, I love her like an aunt and I’d love to have her over for dinner…she’d be a riot, Y’ALL!
I was so impressed with the ingredients in this salad…beets, garlic, pitted olives, olive oil, vinegar, dill – all topped up by a piece of feta cheese! This dish screams of Greek influences. My bet is the southern belle (Paula) must have knicked this recipe from a Greek friend.
Today, I’m taking it back!
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