Beet and daikon slaw
2 beets, peeled and cut into l/8-inch julienne (matchsticks) 1 6-inch daikon radish, peeled and cut into l/8-inch julienne 1 tsp toasted sesame oil 2 tsp canola oil 1 tsp unsalted rice vinegar 1 tsp sea salt Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. Season to taste […]
Roasted beet salad
6-8 small beets, scrubbed, tops trimmed to 1 inch 4 tbsp white wine vinegar 1/2 cup extra-virgin olive oil salt and pepper to taste 4 cups baby salad greens 1/4 cup pecans 1/2 small sweet onion, thinly sliced 1 tbsp Dijon mustard 1/4 cup crumbled blue cheese Heat outdoor or indoor grill. Place beets on […]
Honeyed beets
¼ cup honey 1 tbsp vinegar 1 lb cooked, sliced beets 1 tbsp butter 1/2 medium onion, sliced and separated into rings In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4.
Marinated beet and summer squash salad
2 medium-size beets, cooked, peeled and thinly sliced 4 bunching onions, thinly sliced 1/4 cup olive oil 3 Tbsp tarragon vinegar 1/2 Tbsp sugar 2 Small yellow summer squash (or zucchini, or a combination), cut into 1/4-inch slices 1 Tbsp minced dill 3/4 cup sour cream Salt and black pepper 2 Scallions, each with 3 […]
Orange-ginger beets
1/2 pound beets, cooked 1/2 tsp grated fresh ginger 1/2 tsp grated orange rind or 1/4 tsp ground ginger 1/3 cup orange juice Salt and freshly ground pepper 1/2 tsp fresh lemon juice to taste 1/2 tbsp cornstarch 1/2 tbsp butter or margarine 1 tsp sugar Grated orange rind for garnish Cut cooked beets in […]
Beet greens fiesole
1/2-pound beet greens, washed and trimmed 1 1/2 tablespoons olive oil Salt and freshly ground pepper 1 garlic scape, minced to taste Cook beet greens in salted boiling water until just tender, about 7 minutes. Drain well, pressing greens to sides of colander or sieve to remove all moisture. In a medium-size skillet, sauté garlic […]
Two-way street beets
1 bunch small beets juice of 1/2 orange 1/2 tablespoon butter, softened pepper 1/2 teaspoon peanut oil 1/2 teaspoon dark sesame oil 1/2 teaspoon hot chili oil 1 tablespoon soy sauce Cut beets off stems. Gently scrub beets. Wash the greens. Cut stems into 3-inch pieces and coarsely chop the greens; set aside stems and […]
East dragon tongue beans
1½ cups dragon tongue beans 1 tablespoon olive oil 2-3 cloves garlic, crushed 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped) Salt and fresh ground pepper to taste Fill a medium saucepan with a few inches of water. Set over high heat and let come to a boil. Place beans in a steamer […]
Dragon tongue bean salad with spicy honey-mustard
For the dressing: 2 tablespoons sherry vinegar 1 tablespoon Dijon mustard 2 teaspoons honey 1 1/2 teaspoons chili paste 1/4 teaspoon salt a few turns of freshly ground black pepper 3 tablespoons extra virgin olive oil For the salad: 1 pound Dragon Tongue beans, washed and dried, root ends trimmed 2 cups loosely packed mixed […]
Spicy pork and green bean stir-fry
1-pound lean ground pork 2 tablespoons minced garlic 2 tablespoons minced fresh ginger 3 tablespoons reduced-sodium tamari 1 ½ tablespoons Shaoxing rice wine or dry sherry 1 ½ teaspoons Sichuan peppercorns, toasted and ground, or ½ teaspoon Chinese five-spice powder ½ teaspoon cornstarch ½ teaspoon sugar 2 tablespoons peanut oil 1 pound green beans, trimmed […]