Roasted Beets with Fromage Blanc

Something delicious happens when you pair these tangy beets with creamy fromage blanc, creme fraiche, or even plain yogurt.  Delicious and beautiful.  The changing colors of deep purple lightening to various shades of pink as you move the salad around a bit with your fork will mesmerize you into slowing down and taking notice as you eat.

Roasted Beets with Fromage Blanc
serves 6
 

6 - 8 beets
2 shallots, finely diced
2 tablespoons balsamic vinegar (or variation; the pomegranate balsamic from Del'Oliva in Burlingame adds a bit of sweet fruit to the earthy beets)
2 tablespoons capers, rinsed
1 tablespoon sherry vinegar
1 tablespoon horseradish ("prepared horseradish", sold in jars)
a few dashes (1/4 teaspoon max) worcestershire sauce
sea salt and freshly ground pepper
a few sprigs fresh parsley, chopped

Serve with fromage blanc and thinly sliced radicchio and endive

1.  Roast the beets.  Preheat oven to 375 degrees F.  Trim off beet greens, making sure not to cut into the round beet part.  (You want to roast the beet whole and keep more juice inside the beet rather than in your baking dish - so don't trim the root too close to the round part either.).   Rinse and scrub dirt off beets using a stiff bristled veggie brush or washcloth and water.   Place beets in a glass or ceramic baking dish and cover tightly with foil.  Bake for 45 minutes, until tender.

2.  Make the dressing by combining the shallots with the vinegars in a glass measuring cup or bowl.   Stir in the horseradish, capers, parsley, salt and a few grinds of fresh black pepper. 

3.  After the beets are cooked, peel each one and cut into small dice starting by cutting each in half so you have something stable to work with, instead of a ball.  Make horizontal slab slices through each half, stack back up then slice lengthwise, trying to keep your stack together, then cut crossways and you have dice.   Put in a glass or ceramic bowl (just not metal), drizzle dressing over and stir with a rubber spatula to combine.    Refrigerate at his point up to one week.

4.  Serve with thinly sliced radicchio and endive and a spoon of farmers cheese.  If desired, drizzle with a little olive oil.

Amy's Kitchen Coach Tips

• Roast the beets up to 3 days in advance, perhaps when you have something else already cooking in the oven - saves energy and then you have the beets ready to go when you get the salad craving.

• The sharp flavor of shallots mellows when they are diced and rest with vinegar for 10 minutes or so.  Always allow this minimum time before dressing beets, or any salad.

• These beets make a great hors d'oeuvre.  Serve a small spoonful in an endive spear, top with a small dollop of creme faiche.

Tomatoes and Mozzarella

Nothing could be easier, or more seasonal and beautiful...fresh heirloom and/or cherry tomatoes, fresh mozarella, some basil, olive oil and salt.  I dashed off with the kids to a family party after work yesterday and arrived with the platter above...only 20 minutes behind the (overly optimistic) schedule.  (Not toooo bad, and quickly forgiven, I might add.  But I did also crack open some Alban Viognier and Fizzy Lizzies upon arrival...)

I can't blame my being late on the complexity of slicing the tomatoes or cheese.  It was the thought of leaving the Crêpe & Brioche giant-levain behind in my kitchen.  (I HAD to grill it and bring it to go with.)  Anyway, more about the cheese.   It is important to find a fresh mozzarella -- any size or shape, just don't buy the rubbery ball that you grate for pizza.  Not the same stuff.   Point Reyes Farmstead Cheese Company comes through with another winner with their fresh mozzarella.  Oh my.  If you can get it, do not hesitate.  But explore what is available around you, you'll probaby find a good one, especially if it is made by someone who cares.

Tomatoes & Mozzarella
Heirloom tomatoes, any mix will do
Fresh mozzarella
a tasty olive oil
some good flake salt, I like Maldon

1.  Slice the tomatoes and put on a plate or platter.  Slice the cheese and tuck in between the tomato slices, or just toss on the small boccaccini sized balls.

2.  Drizzle with olive oil, sprinkle with salt and a some leaves of basil.  Done!

Amy's Kitchen Coach Tips

• Don't know fresh mozzarella?  It is usually packaged floating in a pint sized tub of water. 
• Another great cheese to serve with tomatoes is buratta - fresh mozzarella stuffed with cream. 
• A quick way to chiffonade (cut into long, thin strips) the basil -- stack up the leaves, roll tightly into a cylindrical shape and snip with scissors.