Being just back from an incredible trip in France for the last two weeks with my husband, I’m loving anything French. It’s funny, French food to me seems to always be one of two things… incredibly easy with few ingredients and super fresh or fussy, but worth-the-arduous-labor fancy. These toasts are great because you can prepare the goat cheese spread and roast the beets ahead of time and then just throw the toasts together right before guests arrive! This recipe comes from one of our good friends, who always make great food!
Recipe after the jump… Continue reading
For dinner last night whipped up a refreshing chilled beet soup last night to cool off from the humidity and “oven-ness” of swampy DC. I pulled the beets fresh from the garden and quickly turned them into soup!
Chilled Beet Soup
adapted from Martha Stewart Living
1 1/2 pounds red beets, scrubbed and stalks trimmed to 1/2 inch
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 leek, trimmed of tough green ends and coarsely chopped
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup fresh dill, loosely packed
1/4 cup white wine
1 3/4 cups chicken stock
1/2 small cucumber, peeled and seeded
are abundant in my garden at the moment. I love when they start to poke out of the soil – it’s a great indicator that they are ready to be eaten! Stay tuned later this week for a tutorial on how to pickle beets.
In the mean time, here is a little beet “salad” that I made for lunch yesterday.
When cooking those beets that are popping up in the farmer’s markets around the area the biggest struggle is avoiding coming out of the kitchen with purple hands. For a simple solution, wear rubber gloves (like the ones in a first aid kit). Cheap enough to throw away after peeling and dicing, the rubber gloves will prevent the beets from staining your hands.
Simple to throw together, this recipe has great fall flavors!
Arugula Salad with Beets and Goat Cheese Croutons
1/4 lb baby arugula
2 medium sized beets, steamed and peeled
1 baguette or loaf of French bread
1/2 cup goat cheese
2 tbsp white truffle oil
3 tbsp olive oil
3 tbsp balsamic vinegar
Preheat the oven to 400 degrees.
To make the croutons, slice 8 pieces of the bread. Trim to remove crust. Cut to desired size.
In a medium sized bowl, combine goat cheese and truffle oil. Salt to taste. Divide amongst the croutons and spread in a thin layer. Place on baking sheet and bake for 7 minutes or until tops are lightly toasted in color.
While croutons are baking, using a mandoline slice beets into waffer-thin rounds. Place around plate in whatever decorative manner you desire.
In a large bow, toss arugula, olive oil and balsamic vinegar. Season to taste. Arrange on plate with beets.
Once croutons come out of the oven, arrange on salad and serve immediately.