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.

Cod and potato burgers

I am a bit late today, because I was in Chicago during the weekend meeting up with family and showing baby A. off: she walks now and had a ball at millennium park splashing around the Crown fountain and at the beach people watching and splashing about on the shore.

The recipe I’m sharing today is inspired by a dish my mother used to make often when we were young: cod layered with potatoes. I lowed it very much as a kid for its simple flavors. As I grew older and started making it myself, I started adding a spoonful of capers to add another layer of flavors, and a couple of months ago I had the idea of transforming it into burgers. It is now a bit of a classic.

They use only a handful of ingredients and are very quick to put together, particularly if you have leftover boiled or baked potatoes. Yet the use of capers and pickled lemon as seasoning, give the dish a whole new depth of flavors by introducing notes of acid, pop of saltiness and just a touch of sour to give a counterpoint to the fishiness of cod and the of simple earthiness of the potatoes. Give it a try and you won’t be disappointed.

Ingredients

  • 1 lb boiled potatoes (baked would work too)
  • 1 lb raw cod
  • 1/2 tbsp capers
  • 1/2 small onion
  • 1/2 pickled lemon
  • salt
  • pepper
  • panko breadcrumbs
  • olive oil

Directions

  1. Chop the raw fish roughly with the capers, onion and pickled lemon using the pulse function of a food processor.
  2. Mash the potatoes and mix in the chopped fish mixture. Add salt and pepper to taste and form into patties. If the mixture is too wet, you can add a couple of spoons of breadcrumbs. If it is too dry, you can add a bit of mayo.
  3. Coat the patties using the panko breadcrumbs and place on an oven sheet lined with parchment paper. Drizzle lightly with olive oil and bake in a 375F oven for about 30 minutes or until golden brown, turning over once to get even browning and cooking.
  4. You can serve with a light mixed green salad and a bit of tartar sauce or lemony mayo on the side.
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