Products - Beets
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Beets have been eaten since prehistoric times. They originated off the sandy soil coast of southern Europe. They are used widely in Flemish and Slav dishes, for example, Borsht and Botvinya.
Choose beets that are 1.5 – 3 inches in diameter. At least a half-inch of the beet greens should be attached so the beets do not “bleed” and lose their colour during cooking. The beets should be smooth and round with a deep colour. Store beets unwashed in the fridge for up to three weeks.
Beets are a good source of Folic Acid, Potassium and Manganese. They help rid the body of fatty deposits. Beets are low in calories, despite being the vegetable with the highest sugar content.
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Beetroot, Goat Cheese and Balsamic Glaze Salad
Chef Marc Miron |
4 Medium Beets, cleaned
2 slices orange peel (¼ of orange)
2 slices lemon peel (¼ of lemon)
1 branch fresh thyme
1 branch fresh rosemary
2 tbsp butter
Sprinkle of water
Salt & Pepper to taste
Mixed bitter greens
120 g (4 oz.) goat cheese
Herbed croutons
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On thick aluminum foil place cleaned beets, and lay orange and lemon peels, thyme, rosemary, butter and water on top. Season with salt and pepper and seal the foil tightly. Cook in pre-heated oven at 350 F for 1 hour 30 min.
When cooked, peel the beets while still warm and cut into wedges, discarding the peel and herbs.
Lay your favourite salad mix on a plate, garnish with the beetroot and crumbled goat cheese. Dress with croutons and balsamic glaze and serve. Makes 4 servings.
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Roasted Baby Beet Salad
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3 cups baby beets, any variety or mix
1 Tbsp. olive oil
1 Tbsp. red onion, minced
1 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. chives, minced
salt and pepper to taste
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Preheat oven to 400 degrees.
Mix the beets with the olive oil. Place them in a small baking dish and cover. Bake for 1 hour or until the beets are cooked.
Allow beets to cool, then peel the skin off with a knife. Slice the beets thinly on a paper plate on top of a cutting board (to prevent the beets from staining the cutting board). In a small bowl, combine the beets, onions, vinegar, oil and chives. Season with salt and pepper to taste. Allow the flavors to marinate for at least one hour before serving.
Serve on a bed of fresh beet greens. Top with some goat cheese and a few chopped walnuts.
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