Friday, September 18, 2009
Charlie Can, Can
Beets - I usually do about 4 large at a time, scrubbed.
Balsamic vinegar-splash over top
Gorgonzola or feta cheese 1/4 c. or to taste.
1/4 c. toasted pecans, walnuts, or pistachios toasted in pan with a a tsp olive oil and black pepper
Wrap individual beets in aluminum foil, drizzle olive oil and balsamic vinegar over top and scrunch closed. Roast 1hr at 350 degrees or cook on bbq for 1.5hrs (really good this way) test for doneness by inserting fork, just like potatoes, done when soft.
Unwrap beets and remove skins under cool running water. Chop into cubes and add to bowl with nuts and cheese, drizzle with olive oil and balsamic vinegar to taste, salt and pepper also to taste and serve.
yield: Makes 6 servings
Serve over mixed greens
6 1/2 tablespoons olive oil
6 small unpeeled beets, scrubbed, tops trimmed
10 shallots, peeled
2/3 cup pecan halves
2 tablespoons red wine vinegar
1 large garlic clove, minced
2 small heads Boston lettuce, torn
2/3 cup crumbled Gorgonzola cheese (about 3 ounces)
Preheat oven to 375°F. Brush large baking sheet with 1/2 tablespoon olive oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes.
Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with Gorgonzola cheese and serve.
Here are more images of the many canned goods created in Charlie's kitchen.