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|Publisher:||Clarkson Potter/Ten Speed|
|Sold by:||Random House|
|File size:||16 MB|
|Note:||This product may take a few minutes to download.|
About the Author
Kurt Beecher Dammeier is an entrepreneur and self-taught cook. Since opening Beecher’s Handmade Cheese in Seattle in 2003, Dammeier has quickly become known as an American cheese industry expert. In addition to Beecher’s, he owns four Pasta & Co gourmet retail shops and Bennett’s Pure Food Bistro on Mercer Island, Washington, where he lives with his wife and their three sons.
Laura Holmes Haddad a former caterer and cookbook editor, is a freelance food and wine writer.
Read an Excerpt
golden beet salad
Serves 4 to 6
Salads need not focus on the lettuce. Here the greens take a back seat to vibrant golden beets. The salty, creamy blue cheese and the crunchy walnuts complement the sweet beets. Roasting the beets in water prevents them from drying out.
• 1 1/4 pounds golden beets, trimmed and rinsed
• 1 1/2 tablespoons rice vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon whole-grain or Dijon mustard
• 1 ounce spinach leaves or baby spinach, sliced (about 1 cup)
• 3 tablespoons toasted walnuts
• 1 ounce blue cheese, crumbled (1/4 cup)
Preheat the oven to 400°F.
Place the beets in a roasting pan and add water to a depth of ½ inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 ½ hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into ½-inch-thick rounds, and then cut them into ¼-inch-thick sticks. Let the beets cool to room temperature.
Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.
Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.