Beets & Radicchio

April 17, 2009

An appeasing and colorful aside to pizza…served on endive boats, you can jettison flatware entirely.

Despite our Fearless Leader’s aversion to them, beautifully hued beets boast a subtle, earthy flavor and are supremely nutritious. With the scientific name of Beta vulgaris, they are vegetables from the amaranth family which has been cultivated for some 4,000 years. Beets are herbaceous biennial plants with stems growing to 2-6 feet tall bearing nearly heart shaped leaves. They belong to the same family as swiss chard and spinach.

Beyond their divine flavor and ruby tint, beets are quite the health food—loaded with vitamins A, B1, B2, B6 and C. (By the way, besides the deep red variety, there are beautiful golden beets, and pink and white striated Chioggia beets.) The greens have a higher content of iron compared to spinach. They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron.

So far, of the 55 varieties of vegetables in the new White House garden, beets have yet to make the grade. Maybe, just maybe, Mr. Obama will convert.

The time to buy beets is June through October, when they are most tender. Look for unblemished bulbs with sturdy, unwilted greens.

Radicchio is a zesty and spicy leaf chicory which has been relished since ancient times. Consider using radicchio on the grill as it mellows with heat.

BEETS & RADICCHIO

2 pounds medium red beets, scrubbed, ends trimmed
Extra virgin olive oil, to toss
Red wine vinegar, to toss
Sea salt and freshly ground black pepper

2 fresh, plump garlic cloves, peeled, minced and mashed to a paste
1/2 C red wine vinegar
2 C extra virgin olive oil
2 t fresh tarragon, chopped
1 head radicchio, cored and roughly cut
1/4 C fresh parsley, chopped
1/4 C fresh beet leaves, chopped
4 ozs fresh firm goat cheese, roughly cut into cubes
2/3 C pine nuts, toasted

2 heads endive leaves, cleaned

Preheat oven to 400 F

Line an adequately sized baking dish with aluminum foil. In a large bowl, toss together the beets, some olive oil, red wine vinegar, and salt and pepper. Place beets in a the dish and cover with foil. Bake for 35 minutes, then uncover and bake until tender and golden around edges, about 10 minutes more. Check throughout the latter part of the cooking process to see if the beets are cooked until tender, but still al dente. They are done when easily penetrated with a fork. Slip off skins. Transfer to a small bowl and cool. Cut into thin half moons by cutting across transversely and then vertically.

In a small bowl, whisk together with 1/2 cup red wine vinegar with the mashed garlic and tarragon. In a narrow stream, add 2 cup olive oil to emulsify, making a vinaigrette. Season with salt and pepper to taste.

Separately toss beets and endive leaves with vinaigrette to coat. Set both aside. In an open bowl, combine radicchio, parsley and beet leaves. Toss with vinaigrette so it is gently dressed. Add beets, goat cheese, pine nutes and toss gently. Serve on open endive leaves. If additional vinaigrette is needed, very sparingly drizzle over the top.

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