Joe's Eats

Twitter - @joesenigaglia

Food!

Cant beet this!

Posted by Joe Senigaglia on May 18, 2012 at 12:50 AM

I wasn’t a fan of beets up until about 3 weeks ago. I think my issue I had was that I had only ever had them canned, and I just didn’t like the flavor of them. They came in that weird syrupy whatever sauce that is, and I’m not sure if they were pickled or what, but I tried them a couple of times hoping to like them but it just wasn’t happening for me. I was ridiculed by my Pops and my wife. Always made fun of during salad time when I wouldn’t add beets to it. Whatever.

Fast forward to a couple weeks ago – if you read the Anniversary blog you would have seen it – and I had a beet salad at dinner and LOVED it -


 

I’m talking L-O-V-E-D it. Admittedly, I had a couple of adult beverages in me at the time, but the salad was fantastic, and really simple. It consisted of greens, fresh beets, goat cheese, and a little vinaigrette. As always, less is more. Those beets were unlike any beets I had ever had before. So freaking good! I came to the conclusion that (SHOCKING!) fresh veggies are always better than canned. Duh. How dumb of me for waiting this long to actually try fresh beets. Since that night, I have been craving a beet salad. Last night, it was time. I stopped at the store on the way home from work last night, and grabbed a bunch of beets (this bunch was 3 good sized beets with their greens still on them). Since I had never cooked beets before I was unsure of the prep and how to go about attacking these. I texted my go-to chef buddy (thanks again!) and he let me know just how easy these were. I boiled them in water with a little bit of sugar, salt, and some vinegar. He also mentioned mustard seeds, but I didn’t have any in the pantry. I boiled these with the skins on for about 40 mins until they were tender enough to pierce with a paring knife. Since these were going into a salad, I needed them to cool off quickly, so after taking them out of the boiling water, I dropped them in an ice bath to stop the cooking and to cool them off. The skins peeled off with zero effort, I cut them into nice big pieces and served them over a spinach salad with goat cheese, olive oil and balsamic vinegar:


 

Again, simple = awesome. I do wish I would have had some walnuts lying around because I would have added those as well for some crunch (like in the salad we had), but I didn’t miss them too terribly. What an awesome – and super good for you – salad.

Low cal, too:

  • 2 cups Baby Spinach – 20 cals
  • 1oz Goat Cheese – 79 cals
  • Beets (per cup) – 58 cals
  • Olive Oil (1/2 TBSP) – 60 cals
  • Balsamic (TBSP) – 26 cals

Next time, I’m roasting beets. Can’t wait! :)

 

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1 Comment

Reply Stephen
3:59 PM on May 17, 2012 
Just beat it, EAT it, beat it, EAT it
No one wants to be defeated
Showin' how funky and strong is your fight
It doesn't matter who's wrong or right
Just beat it, EAT IT
Eat it, eat it, eat it!