Wednesday, July 11, 2012
So Beet It, Just Beet It!
I though, wow! Lucky that nobody got it before me!
At the register, I realized it wasn't luck, it was by the pound price. So I left with my almost 10 dollars beet.
Of course the fun I had with it was priceless. :) Here are some photos comparing it with other things.
Small watermelon, big beet:
cooked beet and an apple:
First I cooked it in the pressure cooker for 20 minutes. When it cooled down, I sliced it.
The bigger slices took almost the whole space of a dinner plate.
So I used one big slice for a salad with goat cheese and pine nuts.
Part of the beet was used to make a gazpacho that I then served with goat cheese and fig crostini.
Here is the recipe:
1 1/2 lb of cooked beets in cubes.
1 tomato, chopped.
1 slice of bread without the crust.
1/3 cup of pine nuts.
1tbsp dijon mustard
2 tbsp balsamic vinegar.
1/2 cup olive oil.
1/2 cup of water or more if you think it's too thick.
salt and pepper to taste
Pulse everything in the blender until you get a smooth texture, season with salt and pepper and chill.
Serve with crumbled goat cheese or serve with crostini and a salad.
Believe it or not I still have half of the beet chopped in the fridge!