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Cylindrical Red Beets with Lemon Basil and Walnut Vinaigrette

Whenever we get beets in our Ranui Gardens CSA box I think of Danuta, a lovely and talented baker at Deer Valley. Dana is from Poland, in fact she spends every summer there. Dana once commented that the beets here in the US don’t taste very good. I think that’s because she buys her American beets at the grocery store and not from the Farmer’s Market. Garden grown beets are often sweet as well as earthy–they taste like they are supposed to. Red cylindrical beets have a reputation of being the sweetest of them all.

I prefer to roast beets in the oven—as opposed to boiling them. I think it keeps more flavor inside the beet. Just trim all but one inch of the tail, and put them in a covered casserole with a bit of water at 350 degrees. While you are at it roast a head of garlic as well.

Once the beets are tender when poked with a fork, let them cool, then slip off the peel. Keep refrigerated until ready to use.

Many weeks, we enjoy one roasted beet a day, sliced and tossed with Ranui lettuce mix. This Lemon Basil and Walnut Vinaigrette is a lovely dressing for such a salad.

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Lemon Basil and Walnut Vinaigrette
Author: Letty Flatt
Ingredients
  • 1/4 cup good-quality red wine vinegar
  • 1 teaspoon Dijon-style mustard
  • 2 cloves garlic , finely minced
  • 1/2 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • 1/2 cup lightly toasted walnuts , chopped
  • 1/4 cup chopped lemon basil
  • 1/8 teaspoon freshly ground pepper
Instructions
  1. Whisk the vinegar, mustard, garlic and salt in a bowl. Slowly drizzle in the olive oil, whisking to incorporate. Stir in the walnuts, chopped basil and pepper.

 

2 comments

  • letty– all your posts make my mouth water–seems like there’s another book in you!
    xoxoxo
    carolyn Reply · 2 August, 2011

  • Thanks Carolyn, Nice to know you are out there peaking. 😉
    Letty Reply · 2 August, 2011

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