Beet Relish Crostini with Fromage Blanc
The diced beets in this relish begin to sparkle like ruby jewels when spooned on top of the fromage blanc, making these crostini a great beet conversation starter. Bonus: This relish is very versatile; its lightly pickled flavor pairs well with most seafood or meats.
- 6 small red beets
- 2 tablespoons olive oil
- 2 sprigs thyme
- 2 shallots, finely diced
- 4 tablespoons rice wine vinegar
- 2 teaspoons mirin
- 2 tablespoons olive oil
- Handful of chopped flat-leaf parsley
- Fromage blanc (or other soft white cheese from the farmers market, like a fresh ricotta)
- 1 baguette Italian-style bread
- Olive oil
- 1. Preheat oven to 350°.
- 2. Cut the greens off the beets and reserve for another use.
- 3. Put the beets on a large piece of foil; toss with olive oil, thyme, salt and pepper; and fold the foil over to seal tightly like an envelope. Roast for 30 to 40 minutes, until just tender. When cooled slightly, use a paper towel to gently rub the skin off the beets and finely dice them.
- 4. Combine the diced beets with the shallots, rice vinegar, mirin and a pinch of salt, and let sit for 20 minutes. Add olive oil and parsley, season with more salt and pepper. The relish is best when the acid prevails, so add more vinegar if necessary.
- 5. Slice the baguette into half-inch slices. Brush with olive oil and season with salt and pepper. Grill or broil the bread for a couple minutes until just beginning to crisp.
- 6.Whip the fromage blanc with a fork to loosen slightly and season with salt and pepper. Add a splash of milk if needed to make it spreadable. Spread on grilled bread, and top with the beet relish.
Beet Chips with Dill and Horseradish Créme Fraiche
Beet Chips with Dill and Horseradish Créme Fraiche Beets, dill and horseradish are a classic and time-honored combination, and the addition of crème fraiche brings all the flavors together. Try to use a variety of beets for this recipe, including golden and Chioggia, which results in an especially colorful presentation. Click here for recipe.
Beet Green Tart with Spring Vegetables
Turning beet greens into an earthy pesto is an easy way to spread beet love to those who may not appreciate the root ends, and just a small amount of shaved and chopped spring vegetables bring big fresh flavors to this simple tart (this is a great way to use the odds and ends of spring veggies in your CSA box). Click here for recipe.
This content was published in the Spring 2013 issue of Edible San Francisco Magazine. © 2013 Edible San Francisco.