Any special recipes that you love, beyond the basics???
Define “the basics”?
I’m Not really a fan of either, but I like roasted beets every now and then.
Roasted beet salad.
Roast red and golden beets then cut into small chunks and serve with burrata, toasted walnuts, and arugula.
Finish with a rich, olive oil, finely chopped basil, coarse sea salt, and a dash of fresh squeezed lemon.
I liked the recipe posted recently for just beets that added some balsamic during roasting. It’s not crazy but good. I modify the herbs/seasoning a little.
Roast beets and turnips together in foil package with evoo and s/p. About half way through roasting add more evoo, balsamic vinegar, whole bay leaf, fresh thyme on stem, tiny bit o’ nutmeg. Reseal foil. Juices from veg will mix with liquid to make a nice sauce.
When finished chop up the veg and pour off the remaining braising liquid to use as dressing.
Gloden beets are my favorite. I like them roasted and saute the organic leaves with evoo, salt, pepper and fresh herbs.
This is a Middle Eastern/North African beet salad recipe. Very pungent.
1 pound beets, cooked, peeled and diced
6 tablespoons vinegar
1 teaspoon mustard powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons water
Place beets in a salad bowl and set aside.
Place remaining ingredients in a small saucepan and bring to boil; then cover and cook over medium heat for 5 minutes. Pour over beets and allow to cool. Chill; then stir and serve.
For turnips, my wife cooks them with pork, green onions, soy sauce, Shaoxing cooking wine, water, garlic, star anise, and ginger. This makes a flavorful sauce that soaks into the turnips. Very tasty, but more of a winter food. Sorry, no proportions. I find that virtually every Chinese person I know - and I know dozens, cooks by family tradition and feel, not by recipe. Something like one lb pork, 1/4c ea soy sauce, Shaoxing, and water, 1-2 t minced garlic, 1 star anise, and 1-2 t grated ginger would get you in the ballpark. I would also add a wee bit of cornstarch, sear the pork, and perhaps roast the turnips before adding them.
This may count as the basics- but turnips and duck are a great combo. I’m particularly fond of duck soup with turnips. Braised duck legs with turnips and just turnips braised in duck stock are also good.
Truffle honey goes very well with golden beets. Fried beet chips- also delicious.
Beets I usually just boil and serve with butter, salt, pepper, and chervil. Sometimes I steam the greens and serve the beets atop them.
Turnips I generally quarter if small, sixths or eighths if larger. Then I roast in the pan under whatver I’m rotisserieing - chicken, boneless pork loin, bonelees leg of lamb. or ???. The drippings from the roast meat flavor the turnips nicely.
wow… great suggestions…we want to use the greens too, so thanks for those suggestions too!! I’ll let you know how we fare…
I really like baby golden beets. When I can find them, I wrap them in foil, in bunches of 4 or 5, add a touch of oil and roast in oven until tender. If you want to get chi-chi with them, which can be fun, you can do the French Laundry “cheese course” which combines (separately roasted) purple and golden beets, sliced and stacked and served with goat cheese. This is not exactly the Keller version but you get the idea.
Do a search for gumbo z’herbes recipes. I just made some using beet, turnip, collard, mustard, spinach, swiss chard, kale, and cabbage greens from the vegetable garden as well as dandelions picked from the yard where my orchard is located. This is a special, special dish. I served mine with ham steak, cornbread, vinegar red onion quarters, and a salad from the garden.
Both are great roasted and as a side. My wife recently made a roasted turnip and pancetta pasta dish (taglitelle) that was off the hook! I believe it is a Jamie Oliver recipe, but easily one of the best pasta dishes I’ve had anywhere!
Great call on the greens recipe, Tom!! http://www.chow.com/recipes/10906-gumbo-zherbes Definitely going to try this!!
how good does that look!!!