Tags

, , , , , ,

With beet juice and beet powder in the freezer, I sat back and waited for Grace to visit before making Ashed Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette which appeared in Epicurious in November 1999. It’s a recipe by Thomas Keller chef/proprietor of the French Laundry. “The most exciting place to eat in the United States”, writes Ruth Reichl in the New York Times, [Thomas Keller] is a wizard, a purist, a man obsessed with getting it right. His flavors have clarity and intensity. His methods dazzle. Every mouthful is an explosion of taste”. The recipe also appears in his cookbook, The French Laundry Cookbook.

I don’t know anyone who loves beets more than Grace, except possibly me, or maybe Holly. So it seemed right to cool my heels and wait for Grace  before finishing this dish. BTW, the beet juice and powder did very nicely in the freezer. After visiting the local big box grocery store as well as Findlay Market, I finally found yellow beets at Whole Foods along with the always readily available red beets.
P1150532

After scrubbing and removing the stems and leaves, the beets were ready for slow roasting (90 minutes at 300 degrees) in individual (by color) tin foil packets drizzled with a little olive oil. The beets must be roasted separately or the red color will seep into the yellow color).

P1150543P1150542

While the beets roast, heat the beet juice to a simmer in a small saucepan and cook until there are large bubbles forming at the top. Add the red wine vinegar and reduce until the liquid has a syrupy consistency. Pour into a small squeeze bottle.
P1150545I didn’t assemble the salad according to instructions. I also added plain goat cheese to the platter to counter the strong flavor of the ashed goat cheese (pictured in the foreground below).
P1150549P1150559As much as we love beets, we had leftovers. Storing the red and yellow beets together produced a beautiful bleed of red into the yellow wherever they touched. Leftovers made for a beautiful salad served over baby greens with toasted walnuts and balsamic vinaigrette.
P1150576It’s nice to have beets in the house.

Advertisements