Just in case someone's looking for a different way to plate thinly sliced roasted beets, for my recent Tuscan dinner, I had forgotten to finish one of the antipasti until the other dishes were on the table. I grabbed Spencer to help me in the kitchen to get this one out fast. I was rubbing the skins off the beets and handing them off to him, asking him to slice them thinly and arrange them on a platter. By the time I looked up from what I was doing, he had sliced a few of them vertically with root tip up and kept them in whole form on the plate. Not what I had in mind, but I liked his vision much better! Here's what the final plate looked like -
The green balls are the chopped, steamed beet greens squeezed in the hands to drain as much moisture as possible and shape them. The cheese is 6-month old Pecorino Toscano cut into 1/2" dice and marinated overnight with EVOO, lemon zest, crushed garlic, fresh ground pepper, a few chili flakes, and fresh herbs (oregano, Italian parsley, rosemary). To finish, I piled the marinated cheese in the center, poured the marinade on the plate and drizzled a bit more EVOO on for good measure, and then squeezed lemon juice overall and sprinkled with sea salt.
These colorful organic beets were grown by Mariquita Farms of Watsonville, CA.
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