In Coming Home To Cook I have a recipe and a picture for Burren Roasted Beet Platter. I call it that because it’s one of the many salads that is truly locally sourced. Small rounds of soft goat cheese, sliced fennel bulb, toasted hazelnuts and red and or yellow beets over a bed of fresh greens, lovely! There is also a recipe for pickled beets. But, after buying these organic beets at the Kilrush Farmers Market I think, why did I add all those ingredients to that recipe? These beets were so sweet and tender they can be eaten raw or cooked just as is. So, buy some organic beets, juice them, grate them into salads, cook and pickle or eat hot as your veg. Save the stems and stocks for a delicious and highly nutritious soup base. Make borscht and eat hot or cold. Ah, memories of the 2nd Ave. Deli! I wanted to serve these as part of a gluten free garden fresh salad plate at the Doolin Farmers Market so here’s what I did:
Wash and trim beetroot. Save leaves and stems! Put beetroot in a pot, cover with water and cook until tender. Cool and peel. Slice into rounds. In a flat container layer beets and drizzle each layer with a little cider vinegar and honey. This will keep the beets fresher, longer. I served this as a Vegetarian Plate, on a bed of greens with other salads, quinoa and red potato salad, both in Coming Home To Cook. I’ve been experimenting with new honey mustard vinaigrette recipes and finally came up with what I think is the perfect one. Add any of your favorite herbs, I used tarragon which made it particularly nice. Enjoy!
Honey Mustard Vinaigrette – gluten and dairy free
In a blender mix 1 cup of extra virgin olive oil, 5 Tbl. white balsamic vinegar, the juice of 1 lemon, 2 Tbl. dijon mustard, 1 tsp. honey, sea salt, black pepper and 1 Tbl. of fresh herbs of your choice.