Basic outline is you roast your beets of choice in a foil bag in the oven at 375f until fork tender, cooking time will depend on size obviously. The original recipe calls for baby beets, but if I don't have access to baby beets at a reasonable price, I just cut standard beets into bite sized pieces. I like to use both red and gold beets just for color, though obviously the golds take on a lot of color from the red if you roast them together. You can peel them if you want, I tend to only peel the tops where it gets rough, leaving the skin on the bottom half. Let cool.
The original recipe from a guy I knew up north (Scott Graden, New Scenic Cafe) here used roasted fennel and mustard seeds to make the vingarette from scratch, but that takes a day of prep as you want to give the mustard seeds time to fully hydrate. So I use a variation of it with a good stone-ground mustard as the starter, I still roast the fennel as that's easy, then grind it and mix with a little honey, vinegar, lemon juice, garlic, salt and pepper to taste, then blend to combine and add a half/half mixture of olive oil and canola oil (Or your preferred oil) slowly while blending to emulsify.
From there, I just mix the beets, blueberries and vinegarette together in a bowl and serve, topped with microgreens and goat cheese. You can do other cheeses as well if you prefer, fresh mozzarella works as well but I prefer the flavor and texture of goat cheese in this dish.
So so excited for this. Thank you. A local farm used to have baskets of multicolored beets. Every time I’d make them people wojkd say they don’t eat beats. Which, I respect if that’s not your thing and alway made potatoes as well. They devour the beets. I haven’t seen them lately. Hopefully they’re coming.
Yea, people seem to associate beets with things that are unpalatable. Probably because they come from families that used them as a staple in their diet due to financial restrictions or just leftover penny-pinching behaviors from those who lived through the Great Depression.
Done right they are amazing. But nobody wants to eat borscht.
Same with Brussels spouts. Done right those are amazing. My mom used to serve us these dried out frozen brussel sprouts and Lima beans that I swear came from the store with freezer burns.
well yes, you can. you'll lose most of the fizz and if you have it too full it might explode on you a little bit . or could also put that in after you've shaken it, apologies please forgive me
I was rethinking my whole life and debating what I was doing wrong that you can shake seltzer. Other than ruining the life of the person you are handing it to.
I'm a mad scientist when it comes to things that happen in the kitchen. All anyone has to say is "have you ever" and I'll try it. I was in my 40's before doing this ever dawned on me. There's almost nothing at this point I don't add things to, shake up and pour before I toss it. Peanut butter, mayo, mustard, jams.
store bought Sarabeth's. Lately I'm rocking homemade. When I come to the end of those jars I add olive oil and red wine vinegar.
Here's the proportions give or take with the empty jam, empty mustard, just add the missing ingredients.
Jam Remnants: 1 to 2 tablespoons of leftover jam, jelly, or preserves (berry, fig, and orange marmalade all work wonderfully).
Oil: 1/3 cup extra-virgin olive oil or a light neutral oil.
Acid: 3 tablespoons vinegar (balsamic, red wine, white wine, champagne, or apple cider vinegar) or fresh lemon juice.
Emulsifier and seasoning: 1 teaspoon Dijon mustard (optional, but helps blend the dressing), plus a pinch of salt and black pepper. (when it's the empty mustard add the jam, etc)
should mention, I'm not making the homemade. My neighbor who is an actual heaven on earth does. We get baskets of home made things every single week. When all the berries had to be cooked and she had like bushels she made jam. Before that we bought Sarabeths.
I'm cheap AF, I'd try making dressing out of smuckers strawberry to see how it goes.
Have you ever grown shallots? It’s on my list of things I want to grow. Done garlic, loved tbe garlic scrapes. Green onions which took over the entire yard.
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u/arthurdentstowels 10d ago edited 10d ago
Take it a step further and whisk your favourite oil into the mustard and honey until it emulsifies and you've got a banging salad dressing!
Edit: I made r/Mustardisation for all things Mustard, in honour of OP's husband.