Tuesday, August 08, 2006

warm beet salad

10 medium mixed beets
3 shallots
6 slices bacon
1 tsp olive oil
1/3 cup red wine vinegar
2/3 cup extra virgin olive oil
kosher salt/fresh ground pepper

Place whole, unpeeled beets in a large pot and cover with cool water (note: cook red beets separately). Bring to a simmer over medium heat. Continue simmering for about an hour, depending on size, or until beets are tender to the tip of a knife. Drain. When just cooled enough to handle, squeeze beets, they should pop out of their skins; otherwise, peel with a knife. Slice into wedges.

Slice shallots and bacon. Heat skillet over medium-high heat and add 1 tsp olive oil. Add bacon and cook. Add shallots and cook until translucent. Add beets and toss until warm. Transfer to a large bowl. Drizzle with red wine vinegar and olive oil. Salt and pepper to taste. Serve warm.

Note: For this recipe, candy-stripe, golden, white and red cylinder beets were used.

Where to find it: Look for designer beets at local vegetable farms and farmer’s markets.

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