Sauteed Beet Green Salad with Roasted Beets (oh yeah and some chicken apple sausage too!)
I like to wash my beets the day of purchase because they typically come with a lot of grit that I don't like setting up abode in my fridge.
I clip off the greens above where they join onto the beet because then they won't bleed as much when they are being cooked which causes a lot of loss of the red pigment (anthocyanins) which are purported to have lots of those trendy antioxidant properties.
Then I drizzle the beets with oil, sprinkle with salt and freshly ground pepper and roast covered in foil at 400 deg. Celsius for ~ 1 hour or until they are pierced easily with a fork. The beets are much easier to peel when cool, so I usually do that the next day in the prep phase for the salad.
The greens, I usually steam the same night and then sautee in olive oil, garlic and shallots the next day before making the salad.
Here is said salad with a side of chicken apple sausage. This is a Germany type meal that my man friend enjoys very much. Yum!
2 comments:
Hey, I made a roasted beet salad last night, too! What are the odds? (I like to take the foil off for the last 15 minutes of roasting, for a bit of colour and texture on the beets.) I highly recommend roasted beets with goat cheese on some baby greens with a simple vinaigrette.
I noticed the excremental redness a few months ago - thank you for the scientific name for the red compound. Anthocyanin is so much more sophisticated than 'the red stuff in my poop from the beets'.
Oh, I forgot to say that there was gorgonzola sprinkled on top of the beet salad. Mmmmm.... stinky cheese!
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