EVERGREENS AND TOMATOES
About the Recipe
I've never considered myself a huge fan of beets. In fact, I managed to avoid them for most of my life. Every holiday someone would bring out a jar of pickled beets, and I just was not having it. That all changed when I went to a local restaurant and they served these Spanish Remolachas (beets) that were simply divine. The beet flavor was so beautifully complemented by the sherry vinegar and the minced garlic gave it the perfect kick - all brought together by a lovely Spanish olive oil. We still go to this restaurant a few times a year, and this is always a part of our order. The dish itself is so incredibly simple, but packs a ton of flavor without overpowering your palate for the rest of the meal. Maybe you will change a few minds on beets as well.
Ingredients
2-3 fresh beets
2 cloves of garlic
flaky sea salt
2 Tbsp sherry vinegar
3-4 Tbsp nice olive oil - Spanish olive oil recommended
1 Tbsp fresh chopped parsley
Preparation
Step 1:
Fill a pot full of water and bring to boil. You need the water level to be high enough to cover the beets when they are added, but not too high to avoid the water spilling over when you add the beets.
Step 2:
Remove the greens from the beetroot and wash the outside of the beets to remove any dirt or debri. Then transfer to the boiling water.
Step 3:
Let boil for 30-50 minutes (depending on the size of the beets). You will know when they are done when you can easily poke them with a knife in the center.
Step 4:
Fill a mixing bowl with water and ice then transfer the beets and let rest until they have cooled down.
Step 5:
While still in the cold water bath, remove the skins. You should be able to easily remove the skins with your hands. Once you have removed the skins you can discard the water and the skins and set the beets aside until you are ready to use - if using later than a few hours from now then place in a container or ziploc, and transfer to the fridge. Beets can easily be made days in advance.
Step 6:
Using a mandolin (preferred) or a sharp knife, cut the beets into thin slices and place on serving tray then top with minced garlic. Pour the sherry vinegar and olive oil over the top. Let rest for 5-10 minutes then top with flaky salt, chopped parsley, and red onion (optional) and serve.
