|ooh, imagine how pretty this would be with red onions...|
I'm learning to love the beet. The secret? Roast those suckers. That really brings them this rich, deep flavor that perfectly matches their deep fuschia hues.
This week, I used some CSA beets and a CSA onion (yellow, because there were no red onions in the box) to prepare a lovely beet salad. As with so many of the Around My French Table recipes, the preparation was very simple and really showed off each ingredient. We tossed the beets in a simple vinaigrette, added some fresh herbs (I used parsley because I have a bunch growing outside), and topped with onion that has been soaked in ice water to cut the pungency and also to keep them nice and crispy. One of Dorie's 'bonne idee's was to up the ante with some crumbled goat cheese, and I am never one to disagree with a cheese augmentation. It was nice for me also because I don't like raw onion, even with its pungency cut, so otherwise I would have been munching on roasted beets alone.
|onions. who needs 'em?|
|beets with parsley. purty.|