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

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

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...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F. Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized. Add the garlic and cook for about 2 more minutes. Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl. Whisk this mixture into the boiling sauce until thickened. Add mushrooms and salt and pepper to taste. Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...

Cuisine Eric

Search This Blog