July 24, 2018
Summer beets are a special treat, especially when you get them small and tender. This is a pretty and refreshing salad using the beets in a few different ways. I cooked the beets sous vide but you can roast them to equally delicious results. I then marinated them in a little olive oil and balsamic crema to impart sweet and tangy flavour. I then made a light mayo style dressing to which I... View Article
May 2, 2018
I find that roasting a few beets (2-3 large ones) is useful as they keep in the fridge for a few days and you can use them to make a soup or salad or serve as a vegetable in various ways. Today I had two beets, previously roasted, and they were perfect to make a nice little beet salad with goat cheese and walnuts. I sliced them and then cut into cubes of equal size... View Article
August 2, 2017
On my last trip to the local farm stands a few blocks behind where we live I picked a whole bunch of beautiful new and local produce. Small new potatoes, plump green onions, field cucumbers and these small sweet bunches of red and yellow beets. Normally I would roast them but I recently bought a new gadget for the kitchen, a sous vide immersion circulator, and decided to cook the beets sous vide. If the... View Article
June 19, 2017
Beets and gorgonzola is one flavour pairing that was meant to be. The smooth, creamy, slightly pungent gorgonzola set against the sweetness of the roasted beets, nutty oil and sweet and tangy balsamic crema, you have to try it to understand. The added layer of walnut oil and crunch of walnuts make this a completely irresistible salad. I cut the beetroot into equal size cubes, toss them with the dressing and then distribute the cheese... View Article
September 2, 2015
The bitter endives and sweet roasted beets go together nicely in a salad, balanced by the sweet and pungent gorgonzola and candied nuts. I make shredded salads like this quite often, combining whatever vegetables I have with the contrast of crunchy, sweet nuts. My system is to keep a couple of bags with candied nuts in the freezer so I can take a few when I need them and add to the salad without the... View Article
August 6, 2015
Cooking is an aesthetic experience. Before I even start to cook I may browse through beautiful food images in books and magazine and get inspired by an image, a colour, a combination of ingredients, a table setting. It’s already beautiful. Then I landscape the countertop with the cooking ingredients: colourful vegetables, fresh herbs, exotic spices, crusty bread, beautiful bottles of oil. The cooking itself is also aesthetic: flames rising to touch food on the grill,... View Article
June 4, 2014
Do you avoid cooking beets because of the leaking colour and the long cooking time? Granted, it can be a messy job but with your hands protected with thin kitchen gloves it shouldn’t be too bad and if you use fresh beets they cook in no time, really. You can use larger beets or baby ones, red, yellow or candy beets. They are all gorgeous and make a beautiful dish for the eye and the... View Article
September 15, 2013
Beets are abundant n the markets right now and I have been taking advantage of this and buying them in red, yellow, pinkish and the striped varieties. (It’s kind of like buying clothes I like, give me one in very colour:). I roast them, make them into a chilled soup, add them to salads, pickle them or shred them and bake in foil with a pat of butter, salt and pepper. Summer beets Pickled beets... View Article
