Sunday, June 27, 2010

Because I Said So.

Today I feel proud to announce that I have an original recipe for you, that I was able to carve out a pocket of time to experiment, play and actually achieve.  Perhaps this small endeavor fits my taste buds alone, but I'm willing to toss the idea over to you to see what you think.  If you were in my kitchen, I might slide the plate into your hands and give you a sly, implicating wink.  Not that I'd blame you if you didn't appreciate it, because not everyone likes beets, and those who do can be a bit particular about them, as in, they must be served pickled, for example.  Anyway, I'm taking a gamble that you do indeed like beets, very much, especially served with an ample drizzle of homemade blue cheese dressing, chopped pecans and cilantro.   Fingers crossed, that is. 

We've talked before about the indicative health value of beets, so I suppose that's a mild selling point, but the real aspect tipping the scales is the homemade blue cheese dressing.  If you are like me, you'd probably eat your least favorite food, granted you could slather it in blue cheese dressing.  Yet for some reason, this dressing makes the beets taste rich, creamy and sweet in a way that almost hints of dessert.  The chopped pecans and cilantro garnish encapsulate and compliment the subtle flavor of the beets, making this a truly lovable dish.  However, you can always use the dressing for salads instead - and you'll have an easy, quick, outstanding blue cheese dressing staple to show off all summer long. 

The homemade blue cheese dressing recipe comes directly from The Kitchen Bible.  I used Grey Poupon Dijon mustard and crumbled a block of  Roth Kase for the blue cheese. Also, this dressing would be incredible with a spinach/bacon salad, so know that it will keep for a few days.

Blue Cheese Dressing 

1/2 cup crumbled blue cheese
3 tbsp olive oil
2 tbsp red wine vinegar
2 tsp Dijon mustard
2 tsp finely chopped shallot
pinch sugar
kosher salt & freshly ground black pepper

To make the dressing:  shake the cheese, oil, vinegar, mustard, shallots and sugar in a jar until well combined.  Season with salt and pepper and shake again.  * Double the recipe for 4+ more people.*  The dressing can be refrigerated for up to 2 days before serving.

Beets with Homemade Blue Cheese Dressing, Chopped Pecans & Cilantro

(serves 4)

10 small/medium size beets
1/3 cup blue cheese dressing
1/4 cup chopped pecans
2 tbsp chopped cilantro, for garnish

Step 1:  Steam the beets for approx 35 minutes, or until tender when pierced with a paring knife.  Rinse and peel outer layer, discarding tops & tails.  (The beets can be chilled prior to this step.)  Slice into thin peels, about 1/2 an inch thick.  Arrange on a small plate.  Drizzle dressing and toss lightly with your fingertips.  Add chopped pecans and cilantro.  Serve warm or chilled.

P.S.  Can you see the tiny heart beet?  If so, it means you are going to have a great week.  (Because I said so.)

No comments:

Blog Widget by LinkWithin