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Beets, Olive Oil, and Sea Salt

I just finished telling you why not to boil vegetables in my roast chard recipe. Now please enjoy this recipe for boiled beets. Wha? Everything I said in the linked post is true. Roast beats are delicious, and certainly more boldly flavored than these, but this recipe is about subtlety, texture, and letting some really great olive oil play equal co-star. Sure, boiling doesn’t bring out and intensify flavors like dry heat methods, but it is gentle, and preserves the tender, moist texture of lovely beets. A word about slicing… Slicing them thin and evenly is hard. If your beets are small enough, try the slicing face of your box grater. If you have a mandolin or even a meat slicer, you should give that I try. I sliced these by hand, and really, even thinner would have been better.

Sliced beets on a platter

IF YOU DON'T LIKE THESE BEETS, YOU DON'T LIKE BEETS

Very Thinly Sliced Beet

FUNNY WHERE WE FIND BEAUTY SOMETIMES

This recipe is about simplicity. Three ingredients. Get the best ingredients you can, and treat them with care, and even simple combinations can be outstanding. In fact, the simplest recipes are almost always my favorites. If simplicity isn’t your thing, I wouldn’t harumph too much if you tried sprinkling on a little good balsamic vinegar, or some fresh ground pepper, or even some little blobs of chevre. But don’t push your luck.

Sliced Beets on cutting board

IF YOU CAN'T SLICE THEM THIS THIN, I'LL.... MOCK YOU?

 

Oil Drizzled on Sliced Beets

THE OLIVE OIL AND SEA SALT ARE EQUAL PARTNERS

BEATS, OLIVE OIL AND SALT

Inspired by a dish I had at The Harvest Vine

  1. Two large beets. Gold beets are delicious too, and make a gorgeous visual contrast if you alternate them
  2. Good extra virgin olive oil
  3. Sea salt. Slightly course is nice, because it adds some texture

Cover the beets with water and boil. It will take between 20 minutes and 40 minutes depending on the size of the beets. Check by piercing with a thin blade. You want to feel similar (low) resistance from edge to center. Don’t check too many times, each time you do, you leave a wound in the beet that will make the slices ugly later. Let cool enough that you can handle them, then scrape the skin off with the edge of a spoon or fork. Slice as thin as you can with a sharp knife, slicer, or mandolin. Arrange the slices on a platter, and drizzle with really good oil, and sprinkle with course salt.

 

 

10 Comments

  1. Darcy wrote:

    Nice. I will give it a try this summer when I harvest my own. The pictures are beautiful, by the way. 🙂

    Monday, February 28, 2011 at 2:04 pm | Permalink
  2. cedar wrote:

    Thank you Darcy.

    Monday, February 28, 2011 at 10:22 pm | Permalink
  3. Roger wrote:

    My wife Jenny loves beets, I’m gonna send this recipe to her. Have tried using golden beets. I don’t have strong feelings about beets but sometimes when we eat them it looks like we just sacrificed a small animal.

    Tuesday, March 1, 2011 at 9:03 am | Permalink
  4. Roger wrote:

    I noticed your knife, is that a Shun?

    Tuesday, March 1, 2011 at 9:04 am | Permalink
  5. cedar wrote:

    Good eye Roger, it is a Shun. I like it a lot, though shun blades are quite brittle.

    Tuesday, March 1, 2011 at 9:36 am | Permalink
  6. Wow. I don’t like beets, but I think I would like your beets. Great pictures too. 🙂

    Monday, March 7, 2011 at 8:56 am | Permalink
  7. cedar wrote:

    Thanks, Cilla!

    Tuesday, March 8, 2011 at 4:50 pm | Permalink
  8. Todd Clarke wrote:

    Beautiful site, layout, pics, simple design…and yummy looking foodies. Nice work, Cedar!

    Sunday, March 13, 2011 at 7:22 pm | Permalink
  9. cedar wrote:

    Thanks Todd!

    Monday, March 14, 2011 at 10:42 am | Permalink
  10. Veronica wrote:

    Wrong! I don’t like beets – these included – but there’s a way to eat them! It’s a beet-carrot soup (and, coincidentally, I dislike cooked carrots as well). About half and half chopped beets and cooked carrots in a pot (maybe first do the sauteed onion and garlic dance), just cover with water, cook until blendable, add things like lemon juice, coconut milk, more garlic, curry if you’re feeling adventurous, etc. Might be a good one for you to play with.

    Oh, and y’got yourself another follower 🙂

    Tuesday, October 9, 2012 at 8:49 am | Permalink

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