Beets With Hazelnuts And Chives

• total tid: total time 40 minutes

Ingredienser

¼ teaspoon table salt,

3 beets (10 ounces),

1 tablespoon oil

1 tablespoon balsamic vinegar

trimmed and halved

divided

1 tablespoon chopped fresh

1 tablespoon chopped

skinned toasted hazelnuts, chives, mint, or parsley pistachios, or walnuts

Pinch pepper

Vejledning

together in medium bowl. Add beets and toss to coat, then

season with salt and pepper to taste and sprinkle with nuts and herbs. Serve.

3 Whisk vinegar, oil, remaining & teaspoon salt, and pepper

cut into ½-inch wedges. (Beets can be refrigerated for up to 1 week.) 2 Drain beets, then transfer to cutting board. When beets are cool enough to handle, rub off skins with paper towel or dish towel, then no resistance, 18 to 26 minutes.

medium-high heat. Reduce heat to low, cover, and simmer until

beets are tender and tip of paring knife inserted into beets meets 1 Place beets, cut side down, in single layer in medium saucepan. Add 1 cup water and ⅛ teaspoon salt, then bring to simmer over

Notater

seasoned grains.

baby spinach, arugula, or

make it a meal Serve over level up Sprinkle with crumbled cheese (goat, feta, or blue), dollop with yogurt, and/or add orange or grapefruit segments. kitchen improv

page 139), and canned chickpeas. Use beets that are 2 to 3 inches in lunch the next day by tossing with greens, hard-cooked eggs (see

diameter for this recipe.

pages 54-56) for an unexpected yet delicious meal. Beets are classic with hard-cooked eggs, so we like to turn leftovers into a salad for

some nuts and fresh herbs. The skins slip right off when the beets

are tender and slightly cooled. Serve alongside a white flaky fish (see saucepan. This method gave us tender beets with concentrated

a quick vinaigrette for the still-warm beets to drink up and chop

roasting-typical beet protocol-we halved whole unpeeled beets

and gently simmered them in a small amount of liquid in a covered flavor in less than half an hour, just enough time to whisk together it to feel like they take too long to cook. Rather than wrapping and weeks you didn't make it to the grocery store. But we didn't want

are hard to beat: The jewel-toned root vegetables, which pack a punch of earthy sweetness, will last for weeks in your fridge, perfect for the why this recipe works When it comes to storage vegetables, beets