Golden Beet Salsa

When you ask people what their new year goals are, they are in most cases quite grand—run a marathon, learn a new language, travel to India. But me, I aim low, like my 2009 goal of conquering a fear of beets. It took me the better half of the year to grasp the concept of the dirt-smelling vegetable which stains everything in it's path, but I am happy to report that now I not only like beets, I adore them. How many of you can say that about the daily run you gave up after you realized 7 miles was way too long, not to mention 26.2? That's what I thought.

By embracing the power of beets, I have found my new favorite winter snack. That in itself was worth the many rounds of stained fingers to get here. In reality, I have quite a few lofty goals for 2010 that don't involve root vegetables. However, a marathon is not on my list (or a 5k for that matter...), so if any of you do manage those 26.2 miles, consider yourself formally invited over for a post-run dinner. I'll be sticking to what I know best. Which, lucky for you, now includes beets.

I particularly enjoyed the tangy goat cheese here, but if you, like Tommy, are still a bit hesitant about goat cheese, feta is quite delicious as well. Also if you find yourself with a package of pecans, which you swore were walnuts last time you opened the fridge, they are quite interchangeable here. Not that I know anything about that.

Golden Beet Salsa
serves 4-6

4 medium golden beets, stems trimmed to 3/4"
1/2 c walnuts, chopped and toasted (or pecans)
3-4 T finely chopped red onion
juice of 1/2 lemon
1 T olive oil
15-20 crostini
1/4 c crumbled goat cheese (or feta)

Preheat oven to 425F. Wrap beets tightly in foil and roast 1 hour. Carefully unwrap, and when cool, rub off skins with a paper towel and discard. Chop beets into 1/4" cubes and transfer to a mendium bowl. Add walnuts, red onion, lemon juice and olive oil. Stir, until well combined. Spoon onto crostini, and top with crumbled goat cheese.

Roasted Beet Salad with Olive Croutons & Ricotta Salata

The sun came out for FOUR WHOLE DAYS here in Massachusetts and I spent the time at my family’s beach house taking in as much as possible. The fourth of July is always one of my favorite times of year at the cape and this year was no exception, as a full house of family and friends joined us for the celebration of America, and my dad’s 60th birthday. The weekend consisted of boat rides, sun tanning, cookouts, cocktails, fireworks and A LOT of laughs. I forgot about emails and couldn’t remember which day it was. And it didn’t really matter. And that was nice. Really, really nice.

And just when I thought the weather had turned over a new leaf for July, we returned home to a hail storm, and people canoeing down our street because a river overflowed. Seriously. However, flood or no flood I HAD to pick up my CSA share. Among this week's bounty, I was greeted with a large bunch of red beets. But I assure you, the beets alone were worth the adventure.

Roasted Beet Salad with Olive Croutons & Ricotta Salata
adapted from Gourmet . serves 4

Salad
4-6 large beets, stems trimmed to 3/4"
6 c packed endive (or baby arugula)
1/4 lb ricotta salata, sliced thin or crumbled

Croutons
2 T kalamata olive paste
1 T olive oil
1 loaf french bread, sliced lengthwise

Vinaigrette
1/3 c finely chopped red onion
1 1/2 T whole-grain mustard
1 1/2 T white wine vinegar
juice of 1/2 lemon
1 1/2 t soy sauce
1/4 t salt
3 T olive oil

Preheat oven to 425F. Wrap beets tightly in foil and roast 1 hour. Carefully unwrap, and when cool, rub off skins with a paper towel and discard. Slice beets.

Place french bread on a baking sheet on spread with olive paste. Cut into 1" cubes and drizzle with olive oil. Broil 2-4 minutes until golden brown.

In a small bowl add onion, mustard, vinegar, lemon juice, soy sauce, and salt. While whisking, add oil in a slow stream.

To assemble, top endive with beets, croutons and ricotta salata. Drizzle with vinaigrette and season to taste with salt and pepper.