Beet and Celery Heart Salad

I love beets - blood red or golden. I think they make the best salads. Here is one with another of my favorite vegetables of all time - so simple - hearts of celery. Save them for fresh salads - they are crunchy and aromatic. And they counterpoint the rich smooth flavor and texture of roasted beets.

But be sure to use the BEST vinaigrette you can - it makes all the difference.

3 beets

2 cups heart of celery, including leaves, chopped

2 green onion, sliced diagonally

1/2 small sweet yellow onion, sliced

dash red pepper flakes, to taste

1/4 cup favorite vinaigrette - this matters! I used Vinaigrette Eric 2.0

Preheat oven to 400F. Place beets on a large sheet of aluminum foil and drizzle a dash of olive oil on them. Wrap them tightly and roast them for about 45-60 minutes, until they are soft throughout.

Unwrap beets and allow to cool enough to handle. Slip the skins off working them with your fingers. Slice the beets in half and then into half moons. Toss with the remaining ingredients and allow to marinate in the refrigerator at least 30 minutes, preferably 1-2 hours. Season with freshly ground black pepper to taste.

Serves 4.

Cook’s Note: I find the inner 3-5 stalks of celery (the heart) to be of a unique texture and aroma. I save them for special occasions and always use the leaves alongside the stalks. I use the outer stalks only for sautéing a mirepoix.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

Cuisine Eric

Search This Blog