I usually like my beats dirty, but this type you need to make sure are extra clean. Trim and save the greens and stew with a little roasted garlic and olive oil to eat on top of pasta or farro with parmesan cheese and you’ve got an accidentally delicious lunch ready for tomorrow.
Place the beets in a shallow baking dish with about an inch of water and cover with foil. Bake in the oven until they can be easily pierced with a fork, about 30 minutes.
Allow the beets to cool, when they are safe to handle you should be able to rub the skins off of them.
I be rockin them beets…
For this recipe I like the beets to be cold so this is usually where I would refrigerate them for a few hours, until I am ready to toss the salad.
In a large bowl mix together the ingredients for the dressing:
1 TB White Miso
2 TB Korean Style Yuzu Tea (It is almost like marmalade)
1 TB Grapeseed Oil
3 TB Rice Wine Vinegar
1 Chopped Scallion
Salt & Pepper
Chop or slice the beets (This is even better if you can find Golden Beets) and then gently toss them in the dressing.
Paint sliced baguette with olive oil and toast in the oven. You can toast the hazelnuts in there also, or on a dry pan on the stovetop.
Spoon the dressed beats onto the toasts. Top with Pea Shoots and Toasted Hazelnuts.
Pass them around to people you love. Do this in memory of the worst public transportation day ever.
