Posted by The Serious Eats Team, May 14, 2008 at 2:45 PM
- serves 5 -
Adapted from Entertaining by Martha Stewart.
Ingredients
6 medium beets
1 medium yellow onion, peeled and minced
1 carrot, peeled and finely grated
1/2 tablespoon unsalted butter
1 teaspoon sugar
3 cups chicken or beef broth
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
1 cup sour cream
Garnishes: boiled potatoes, peeled and cubed; chopped fresh dill; cucumber, skin on, cubed; hard-boiled eggs; sour cream
Procedure
1. Wash unpeeled beets. Wrap in aluminum foil and put on a baking sheet; roast in a preheated 350°F oven until fork-tender, about 30 minutes. Cool, peel, and grate.
2. Sauté the onions and carrots in the butter for 10 minutes. Add the beets, sugar, and broth. Simmer for 20 to 30 minutes. Remove from heat. Puree in a food processor or food mill. Stir in the lemon juice and season with salt and pepper. Chill.
3. Stir sour cream into soup and serve with bowls of garnish.
Posted by Blake Royer, April 24, 2008 at 5:00 PM
The basic hamburger has many permutations, depending on condiments–from classics like bacon and cheese to crazier additions like a fried egg. The meat itself can be charred on a grill, or seared on a griddle; the bun can be crusty, soft like a potato roll, or nixed altogether. The patty can be thick or thin; the meat ground from sundry parts of the cow. But unless you're from Australia, you might never have heard of this one: sliced beets. My girlfriend came across this recipe while befriending Aussies in England.
Especially counterpoint to a crispy, griddled, well-salted patty, the sweet earthiness of a roasted beet works wonderfully. After reading about thin-patty cast iron burgers the other day, I was anxious to get home and make one, which is when I remembered I had some Chioggia beets waiting to be roasted. I skipped the traditional Aussie burger bacon for avocado, but kept the essential fried egg, which drips its yolk over everything like a sauce. This is a great burger twist to have in the repertoire as summer approaches.
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Posted by Adam Kuban, April 16, 2008 at 1:45 PM
It's been only within the last year or so that I've acquired a taste for beets. I used to hate the earthy flavor and slightly gritty texture, which reminded me of eating dirt. But my girlfriend loves them, and after many dinners out with beet salads and beet dishes as an appetizer, I've come to savor them in all their variations. So when I found this straightforward Beet Soup with Feta, I knew I wanted to highlight it as one of the Cook the Book recipes this week. The book it's adapted from, The River Cottage Cookbook, by Hugh Fearnley-Whittingstall, gives instructions for serving it hot but also mentions that it's good chilled as well, especially if you grate some raw beet on top as a garnish.
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Posted by Nick Kindelsperger, August 31, 2007 at 4:55 PM
The world probably wasn't clamoring for yet another roasted beet recipe. But this one is stellar. It's a great alternative to the standard tomato-based bruschetta—and almost as easy. Plus, it lasts longer. My fiancée and I made a huge batch of this and ate it happily for three straight days. I'll repeat that: We ate beets for three days. Who should we thank for such a sublime appetizer?
Of course it was Batali. Who knew beets could be such a delicacy? This one has a few more ingredients than this column likes to use. But like everything else I've made from Mario, all the ingredients feel crucially important. I can't imagine cutting any component.
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Posted by Adam Kuban, August 29, 2007 at 2:15 PM
If you missed Monday's intro post on it, this week's Cook the Book features Jenni Ferrari-Adler's Alone in the Kitchen with an Eggplant, a book in which food writers and food-crazy authors share what it means to cook for one or dine alone. Today's recipe accompanies an essay written by Jami Attenberg, in which Attenberg relates how she picked up her solo dining habit after a romance had started to turn sour.
The recipe, for Roasted Beet and Cucumber Salad with Ricotta Salata, has been adapted from Diner in Brooklyn, New York, where Attenberg lives.
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Posted by Ed Levine, July 10, 2007 at 3:00 PM
Working with Dave Pasternack on The Young Man and the Sea taught me how good seemingly plebian flounder can be if it's fresh and prepared well. This recipe for pan-fried Flounder with Beets and Sugar Snap Peas will have you thinking wonderful thoughts about flounder from now on. Trust me. Actually, don't trust me. Trust Dave. The man knows how to cook fish.
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