1 lb beets (preferably Chioggia), trimmed and peeled and cut into slices, 1/4 cup lemon juice, 1 small red onion, thinly sliced, 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled, 1/4 cup micro greens or salad greens
For dressing:
2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper
DIRECTIONS
Thinly slice the beets with a mandolin slicer. Place the slices into a bowl and toss with 1/4 cup lemon juice. Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended. Slowly add the olive oil, while whisking constantly. (This creates an emulsion). Add salt and white pepper to taste. Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray. If you like, add salt and a splash of lemon juice to the water. Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly). Cover and steam for 5-6 minutes, or until tender yet firm. Briefly shock the beets in an ice bath, then drain. Layer the beets and onions on four small plates. Sprinkle with pistachios and feta cheese crumbles. Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens.
Chioggia Beet Salad with Shaved Oranges and Edamame
INGREDIENTS
2-3 medium raw beets, sliced 1/16th to 1/8th inch thick (using a mandolin works best for this recipe)
1 orange, zested and then supremed, juices reserved
¼ cup roasted or steamed edamame
2 oz. soft goat cheese
2 T. extra virgin olive oil
1 T. Lemon juice
salt and pepper
DIRECTIONS
Whisk the reserved orange juice, lemon juice and a pinch of salt together until salt dissolves. Continue to whisk while drizzling in olive oil. Toss beets with dressing. Arrange all of the remaining ingredients on a platter and top with extra dressing and fresh black pepper as desired
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-07-21 15:11:242014-07-21 15:11:45Chioggia Beet Salad with Shaved Oranges and Edamame
Tempura Green Beans with Garlic Aioli Dipping Sauce
INGREDIENTS
Aioli
1 egg yolk
1 tsp. Dijon mustard
1/3 cup olive oil
1/3 cup safflower or peanut oil
3 garlic cloves, finely minced
Salt and freshly ground pepper, to taste
Juice of 1/2 lemon
2 Tbs. warm water, if using aioli as a sauce
Tempura
1 cup ice water
1 large egg, beaten
3⁄4 cup sifted all-purpose flour, plus extra for dusting
2 or 3 ice cubes
Peanut or vegetable oil for frying
1 lb. green beans
Salt
DIRECTIONS
Aioli: In a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive oil until an emulsion forms. Combine the remaining olive oil and the safflower oil in a pitcher. Drop by drop, add 2 to 3 Tbs. of the oil to the egg yolk mixture while whisking constantly. Once the mixture has thickened, add the remaining oil in a very fine, steady stream, whisking constantly, until all of it has been incorporated. Stir in the garlic and season with salt, pepper and lemon juice. If using the aioli as a sauce, whisk in the warm water to lighten the aioli and make it barely fluid. Makes about 1 cup.
Tempura: In a bowl, whisk together the ice water and egg. Whisk in the 3⁄4 cup flour; the batter should be quite lumpy. Add the ice cubes. Pour enough oil into a wok or deep fryer to reach halfway up the sides and heat to 350˚F on a deep-frying thermometer. Working in batches, lightly dust the beans with flour, then dip in the batter, shaking off the excess. Fry, stirring occasionally, until crisp, about 3 minutes. Drain on paper towels and season with salt. Serve right away with the aioli for dipping. Serves 4.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-07-21 15:10:132014-07-21 15:10:13Tempura Green Beans with Garlic Aioli Dipping Sauce
Beet Carpaccio Salad
Beet Carpaccio Salad
INGREDIENTS
For salad:
1 lb beets (preferably Chioggia), trimmed and peeled and cut into slices, 1/4 cup lemon juice, 1 small red onion, thinly sliced, 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled, 1/4 cup micro greens or salad greens
For dressing:
2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper
DIRECTIONS
Thinly slice the beets with a mandolin slicer. Place the slices into a bowl and toss with 1/4 cup lemon juice. Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended. Slowly add the olive oil, while whisking constantly. (This creates an emulsion). Add salt and white pepper to taste. Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray. If you like, add salt and a splash of lemon juice to the water. Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly). Cover and steam for 5-6 minutes, or until tender yet firm. Briefly shock the beets in an ice bath, then drain. Layer the beets and onions on four small plates. Sprinkle with pistachios and feta cheese crumbles. Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens.
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Chioggia Beet Salad with Shaved Oranges and Edamame
Chioggia Beet Salad with Shaved Oranges and Edamame
INGREDIENTS
DIRECTIONS
Whisk the reserved orange juice, lemon juice and a pinch of salt together until salt dissolves. Continue to whisk while drizzling in olive oil. Toss beets with dressing. Arrange all of the remaining ingredients on a platter and top with extra dressing and fresh black pepper as desired
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Tempura Green Beans with Garlic Aioli Dipping Sauce
Tempura Green Beans with Garlic Aioli Dipping Sauce
INGREDIENTS
Aioli
Tempura
DIRECTIONS
Aioli: In a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive oil until an emulsion forms. Combine the remaining olive oil and the safflower oil in a pitcher. Drop by drop, add 2 to 3 Tbs. of the oil to the egg yolk mixture while whisking constantly. Once the mixture has thickened, add the remaining oil in a very fine, steady stream, whisking constantly, until all of it has been incorporated. Stir in the garlic and season with salt, pepper and lemon juice. If using the aioli as a sauce, whisk in the warm water to lighten the aioli and make it barely fluid. Makes about 1 cup.
Tempura: In a bowl, whisk together the ice water and egg. Whisk in the 3⁄4 cup flour; the batter should be quite lumpy. Add the ice cubes. Pour enough oil into a wok or deep fryer to reach halfway up the sides and heat to 350˚F on a deep-frying thermometer. Working in batches, lightly dust the beans with flour, then dip in the batter, shaking off the excess. Fry, stirring occasionally, until crisp, about 3 minutes. Drain on paper towels and season with salt. Serve right away with the aioli for dipping. Serves 4.
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