Isn’t it ironic that the most delicious, comforting foods can look ugly in photographs. while cold, bland dishes appear stunning? (I checked to make sure that I am using the word “ironic” correctly, especially after watching Weird Al’s music video this week). We live in a world where it can’t be true that you ate good food unless you got a good picture. I can be reluctant to post certain recipes on this blog because they look unimpressive in my pictures.
I’m not going to dwell on these facts, because today I have a recipe for you that is delicious for the eyes and the mouth. Hooray!
When you receive something as visually lively as red and white candy cane beets in your farm share, you have to show them off. If you have one red beet leftover from the previous week, even better! Throw in some salt, some sugar, and some fresh herbs, and some creamy and crunchy texture, and you have a delightful dish.
Beet Carpaccio Salad with Goat Cheese, Prosciutto, and Candied Walnuts
Inspired by this, this, and this
About 3 medium-large beets, of various colors – such as 1 red and 2 Chioggia
For the dressing:
1 Tablespoon of fresh basil, chopped
1/2 teaspoon lemon zest
1 Tablespoon red onion or shallot, minced
juice from 1 lemon
5 Tablespoons of extra virgin olive oil
To top it off:
about 2 ounces crumbled goat cheese, to taste
about 2 teaspoons capers, to taste
1 piece of proscuitto, chopped into bite-sized pieces, to taste
about 3 Tablespoons candied walnuts, chopped (see below for instructions), to taste
You can roast the beets and glaze the walnuts for this recipe the day or even days before, which eases the pressure of completing it for dinner guests.I thought I would take a shortcut and use a microwave method for combining the sugar and walnuts. Not a good idea–even at 2 minute intervals, they started burning and sticking before they were supposed to be done. As a result, I don’t advise following this recipe. Anyway, I used 1 Cup walnut halves and 1/3 Cup sugar plus 2 Tablespoons of water. Using these quantities and caramelizing on the stovetop with a little more water would probably be fine. Once they are coated in melted sugar, pour onto a sheet to cool. Transfer to an airtight container and use for any and all salads. Or snacking.
For roasting the beets, heat the oven to 350F. Trim the beets before roasting.
Wrap in an aluminum foil packet with a little sprinkle of water. Place on a roasting pan and cook until tender when pierced with a fork (check at 45 minutes). Once done and cool, they should be easy to peel.
Slice the beets thinly and layer on a white dish, alternating colors.
Prepare the dressing ingredients: lemon, basil, onion, and olive oil.
You could add a pinch of sugar or a drop of honey if you want more sweetness.
Drizzle dressing evenly over the beets.
Top with crumbled goat cheese, walnuts, prosciutto slices, and capers.
The assembled salad keeps well and develops more flavor in the refrigerator.
Because it looks so beautiful, you won’t hesitate to reach for any leftovers!