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Yum. I mean seriously yum, yum, yum! The greens are delicious and the roasting beets brings out their sweetness. I eat this all the time when my grandmother's beets are popping up. I just skip the shallot/oil--a personal trigger.
I use a little Nakano seasoned rice vinegar, or fresh lemon/lime juice and zest, or balsalmic vinegar, and fresh herbs. Dijon mustard is nice, too. I've even dressed the wilted greens with fatfree zesty Italian. This is great cold with a little grain--the more ancient ones accompany it better, i.e quinoa or millet.
Thanks, Casey.
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True enough, Casey. One word of warning, wear rubber or latex gloves--you'll look like an axe murderess for a few days if you don't.
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My grandmother makes something like this, except she cooks the beets, first and then grates them. Ditto for the carrots. It's great in a sandwich or wrap or your homemade chapati recipe--I tried it out a few weeks ago with rice flour. It's sort of a cooked slaw the way she makes it. Note re: cinnamon. Cinnamon is really good on beets.
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I do this with dijon mustard instead of horseradish and skip the garlic, oil and nuts--substituting a little broth and a little balsalmic vinegar, sage and dill. We eat this for Easter brunch every year.
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Hahaha...
#185885 - 06/12/05 03:23 PM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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That was why the recipe/directions recommended using towels to peel the beets, but yeah... gloves are an excellent idea. (I never worry about looking like a murderess... my hairdyeing messes have already taken care of that one!  )
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