Beet and potato salad

Here one of my favorite winter salads. For some reason I love this simple salad It might be the starchiness potatoes or the sweetness of the beet, but I really love this salad. My mom makes it in winter as a quick side, here it is more of an elaborate side, but still worth it in my opinion.

The reason why in Italy it is a quick side, is that in Italy you can buy pre-roasted red beets. They are sold pretty much at any supermarket or veggie store, but here they are not available. And roasting a beet is quite a feat. I found that it is not so much about the size of the beet, meaning small beets take almost as long as large beets to cook. For some reason large beets, the ones we use in Italy, start out much softer than smaller beets, so it doesn’t take much longer too cook them than the smaller ones.

The good news is that, although it takes long to roast a beet, it is not a difficult process, nor it requires much labor. So go ahead and try this salad!

Beet and potato salad

Ingredients

  • 1 large beet
  • 2 large potatoes
  • chive
  • salt
  • oil

Directions

  1. Wrap the potatoes and the beet in aluminum foil and place in a 415F oven until soft throughout. It takes abot 30 minutes for the potatoes, and almost 2 hours for the beet. Once your veggies are ready dice them uo and put in a bowl.
  2. Dress with chive, olive oil and salt. Be aggressive with the salt. I am not a salt person, but this dish really benefits from salt, trust me.
  3. Serve warm as a side.

Beet and potato quiche recipe

Today I am going to share with you a simple yet very impressive quiche. It is simply a shell of dough filled with alternating slices of potatoes, beets and cheese, but the play of flavors and textures makes it a rather interesting dish. Plus it looks quite stunning!

I suggest eating this warm, when the cheese is all melty and its flavor is at its most intense. But as all quiches, you can also prepare it ahead of time and eat it cold.

Anyway, hot or cold, I hope you enjoy it!

Beet and potato quiche

Ingredients

  • 1 roll puff pastry or your preferred quiche dough
  • 1 large cooked beet (steamed or oven roasted)
  • 1-2 cooked potatoes (boiled or steamed)
  • 2-3 oz taleggio or Camembert
  • milk

Directions

  1. Line a tart pan with the dough.
  2. Slice the beet, the potatoes and the cheese.
  3. Arrange the slices alternating a slice of potatoes, one of beet and one of cheese.
  4. Add enough milk to cover the bottom of the quiche.
  5. Place in a 375F oven for 30 minutes or until the cheese starts bubbling and the crust is golden brown.

Beet and carrot jam

And it is time for my second Secret recipe club posting. This time I was assigned to Easily Good Eats. I didn’t know this blog before but I love its philosophy: simple recipes with few ingredients that can be found in your pantry. A number of recipes intrigued me (and here you can see the finalists), but the recipes I keep going back to were the ones on savory jams. I was really intrigued by carrot jam and beet jam: I could imagine serving them with a good cheese board, possibly including some good, salty goat cheese. And when that thought entered my mind, there was no going back. I had to make it. And I had to serve them with something like these crackers (and the above mentioned cheese of course).

So for the jams, I pretty much only weighted out the ingredients instead of measuring them by cups and let the vegetables macerate with the sugar for a while before cooking them. Pre-maceration is something my mom does for all her jams and it cuts down cooking time quite a bit (which is great). Oh and I changed the flavoring of the carrot jam from lemon to ginger. Both jam turned out great and work well with cheese. Particularly very salty cheeses like goat cheese.

And then I tried the crackers, but I added twice the water….. not my best idea. They ended up sticking to the cookie sheet like crazy…. They tasted great, but it was really a pain to get them off the sheet. Next time I will follow the original recipe!!

Ingredients

  • 1/2 lb carrots cleaned and diced
  • 1/2 lb sugar
  • 1 tsp grated ginger

Directions

  1. Mix the carrots with the sugar and the ginger and let sit to macerate for a couple of hours or overnight.
  2. Cook the carrots with all the syrup in which they are macerating and a couple of spoons of water for 20 minutes or until the jam coats a spoon.
  3. Puree if you like a smoother texture.
  4. Place in a jar and serve with cheese and crackers.

3.1

Ingredients

  • 1/2 lb beet cleaned and diced
  • 1/4 lb sugar

Directions

  1. Mix the beet and the sugar and let it macerate for a couple of hours or overnight.
  2. Cook the beet with all their syrup for 20 minutes or until the beets are soft and the jam coats the back of a spoon.
  3. Put in a jar and serve with cheese and crackers.

3.1

And don’t miss what everyone else did!

Beet Salad Recipe

There are chefs who have it and chefs who don’t. Where it is that ability to bring a dish from good to great. It is that undefinable thing that makes you say: this dish is perfect. And chef Silverton has it. Without a doubt. I tried some of her creations during the demo and even if they were mostly simple salads, something made them special and unforgettable.

A great salad

So once I got home, I have started flipping through her book to try some of here recipes and I have been attracted by more than one. I love how she doesn’t just give you a recipe, but she tells stories about recipes, ingredients and people as she explains how to get that perfect dish.

Since I have been occupied with my dissertation and defense, I have only gotten around to try only one: the recipe for a simple beet salad.

Beet salad with horseradish vinaigrette

The dressing has horse radish and mustard and vinegar and oil and is just amazing. I could eat it by the spoon. It goes great with the beets because it complements their sweetness. And I love how spicy horseradish is.

Meeting Nancy Silverton and beet salad

Ingredients

  • Red and golden beets
  • 2 tbsp vinegar
  • 2 tbsp mustard
  • 1 tsp salt
  • 3/4 tsp pepper
  • 4 tbsp oil
  • 3-4 tbsp horseradish

Directions

  1. Oven roast the beets until well cooked.
  2. In a jar, pour all the ingredients. Close the jar and shake it to emulsify all the ingredients.
  3. Pour the dressing on the beets, let them marinate for a while before serving to allow all the flavors to mingle.

Anyway, after this success I have decided that I absolutely want to try the egg yolk and ricotta ravioli they look so amazing! Have to try it. I also earmarked the recipes for torta della nonna, an amazing orata wrapped in fig leaves, most of her pasta and pizza recipes and all of those delicious appetizers. Will have some work to do to get to the bottom of this!