The nature’s healing magic never tasted so good!
“Summer Cooking implies a sense of immediacy, a capacity to capture the essence of a fleeting moment.” – Elizabeth David
According to the Old Farmers Almanac, beets contain nature’s healing magic. They are known to lower blood pressure, improve exercise performance and blood flow to the brain, help fight arthritis, liver disease and cardiovascular disease. However, heat destroys beet pigments, and much of its beneficial effect. Luckily, prepared the right way, beets can be delicious and even pair beautifully with wine – our Quail Hill Vineyard Chardonnay in particular! So enjoy this recipe and capture the magical moments of Summer. Cheers!
Roasted Baby Beet Salad
With orange-turmeric vinaigrette, Redwood Hill Farm chevre & tarragon
Serves: 6-8 Appetizer Portions
|1||lb.||Medium-sized gold beets (oiled first, then wrapped in foil and roasted at 4oo for about 45 minutes-to-an-hour, or until fork-tender)|
|1||lb.||Medium-sized red beets (oiled first, then wrapped in foil and roasted at 400 for about 45 minutes-to-an-hour, or until fork tender)|
Once beets are peeled, slice into desired shape and place on plates in a decorative fashion (can do this step ahead and keep in fridge covered until ready to serve).
|¼||C||Orange juice (fresh-squeezed)|
|½||C||Un-seasoned rice wine vinegar|
|¼||C||Rice bran oil (or vegetable/canola)|
|½||C||Extra-virgin olive oil|
|½||t||Kosher salt (to taste)|
Whisk the above ingredients together in medium-sized bowl until well combined (can place in blender and ‘whizz’ for 30-45 seconds, if needed).
NOTE: Can either sprinkle a couple of tarragon leaves on as garnish, or lemon thyme, basil, or another seasonal herb.
Always serve with Lynmar wine. Enjoy.