Monday, November 15, 2010

Gingered Beets

Adapted from Sunday Suppers at Lucques by Suzanne Goin
Serves  6
Ginger Beets
about 12-16 small beets
1 small shallot, peeled and finely diced
1/2 small jalapeño pepper, cored, seeded and finely diced
1 small clove garlic, peeled and finely minced
2 tsp grated fresh ginger
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1 Tbl lime juice
6 Tbl extra-virgin olive oil
kosher salt & finely ground black pepper, to taste

To prepare the beets: Slice and the stems and roots from of the beets and discard.  Add the beets to a large saucepot and cover with water.  Bring to a boil over high heat.  Reduce the heat to medium and simmer until the beets are tender, about 30-45 minutes.  The beets are done when you can easily slide a paring knife through the center, without hardly having to push at all.  Drain the beets from the water, and allow to cool at room temperature for about 5-10 minutes.  Peel the beets, discarding the skin. You should be able to easily peel the skins off the beets with your fingers.  If not, use a paring knife.  Slice each beet into 6-8 wedges.  Reserve.

To make the vinaigrette: In a medium-sized mixing bowl, whisk together the shallot, jalapeño, garlic, ginger, mint, cilantro and lime juice.  Season with a good pinch of salt and pepper.  Slowly add the olive oil, pouring in a thin stream and whisking as you pour.  Taste and season as needed with salt and pepper. Reserve.
To finish:  In a mixing bowl, toss to combine the sliced beets with the vinaigrette.  Serve warm or at room temperature.  This dish can be kept refrigerated in an air-tight container
for about 12 hours, before the herbs begin to discolor.