It's Secret Recipe Club time again! Each month, SRC members are assigned the blog of another member. We get to explore our assigned blog and pick a recipe to make for "reveal" day, which happens to be today!
This month, our assigned blog was Gastronomical Sovereignty. Kristy's blog is full of the most beautiful, local, sustainable, organic food. I learned so much from reading through her posts and she definitely has me thinking about joining a CSA. Overall, she seems to have a wonderful relationship with food and wine. And apparently, we share an affinity for bourbon. I wish I had seen this recipe for Bourbon Soaked Cherries back when we had cherries in abundance here!
But, then I saw this recipe for a roasted beet salad. Roasted beets are among my very favorite foods. The creamy goat cheese, vinegary kick of the onions, crunchy hazelnuts, and the sweet, luscious beets make this salad perfect in every possible way. It is honestly crazy for me to think that I actually like pickled onions (maybe it is because they turned a pretty pink when added to the salad). Not even two years ago, I wouldn't even touch an onion, now I'm quick pickling them and enjoying them. It's a wild world.
Roasted Beet and Hazelnut SaladFrom Gastronomical Sovereignty
4 Small to Medium Sized Purple Beets, washed & well dried
4 Small to Medium Sized Golden Beets, washed & well dried
2 Cloves Garlic, peeled
4 - 6 ounces Soft Goat Cheese
1 cup Hazelnuts
Tablespoon or two of Quick Pickled Onions (with a bit of vinegar)
1 teaspoon local organic honey
Extra Virgin Olive Oil
Coarse Sea Salt & Fresh Cracked Black Pepper
Pre-heat your oven to 400°F. Toss the beets in a roasting pan with a good glug of olive oil, a big pinch of salt and pepper and the garlic cloves. Cover and roast in the oven 25 - 40 minutes, depending on the size and age of your beets. Kristy's note: The younger and smaller they are (i.e. farmer's market or CSA share beets) the faster they'll roast; the older or bigger (i.e. grocery store chain beets), the longer. You want younger beets here because the flavor and texture of them is far superior to older ones, but use what is available to you. You will know when they are done when a fork slides easily into the center of the beet. Remove from the oven, allow to cool enough that you can touch them and then peel; cut in half or into fourths. Or if you want to get really fancy, dice! Discard (or eat) garlic.
As they cool you can toast your hazelnuts. Turn the oven down to 325°F. Place hazelnuts on a baking sheet and then place in oven. Toast for about 10 minutes. Remove from the oven, dump into a tea towel and rub vigorously to remove some of the bitter casings. Set aside.
In a bowl, mix together the chopped beets, goat cheese, pickled onions, toasted hazelnuts, a glug of olive oil and season well with salt and pepper. Drizzle with the honey. Serve.
Quick Pickled Onions
2 Medium Sized Onions, peeled and very thinly sliced (approx 1/4") - I used Vidalia Onions (look for a sweeter onion)
1 cup Apple Cider Vinegar
2 tablespoon Organic Cane Sugar
2 teaspoon Coarse Sea Salt
Heat the vinegar, sugar and salt in a small saucepan over medium-high heat, stirring constantly until sugar and salt dissolve and mixture comes to a boil.
Add the onions, stir well and pour into a clean jar.
Let sit at room temperature for about an hour and then refrigerate for at least one hour.
Will keep in fridge up to two weeks.