Beet Salad

If your oven as a steam cooking feature – For half pound beets, steam for ≈20 min. If using the pressure cooker, add 2 cups/500g of water to the inner pot, place a steam rack on the bottom and add beets. Cook on steamer position for 20 minutes or so. Large beets will take longer. Let cool, peel and cut off ends.

Take extra care when cooking with oil. Place cleaned and pat dried beets in a large saucepan, cover with a cheap and neutral vegetable. It takes about an hour for a 7-ounce/200g beet to cook, so double cooking time for large beets. Bring to a gentle boil and cook slowly for 45 minutes on the stove or in a 290ºF/145ºC. Turn off the heat and leave it for ≈15 min more. To check beet doneness, insert a tooth pick into the flesh from the stem and push it to the center. Avoid thicker devices otherwise the beet may bleed. Remove cooked beets from the oil and let cool completely before peeling. Pass used oil through a cheesecloth and store in a cool area for your next batch.

Cooked beets can stored peeled or unpeeled for up to 4 days. Use paper towels to peel beets, the skin will come off easily, and cut off ends. Store beets in freezer bags and refrigerate for up to 4 days. Though, beets shelf-life can significantly be extended when vacuum-sealed. Avoid freezer.

Whisk the vinegar vigorously and pour the extra virgin olive oil in thin stream. Season to taste with salt, pepper and reduced balsamic vinegar. A hint of minced garlic, shallots or chives can be added to the vinaigrette if desired.

Greek feta cheese can be subbed for goat cheese log. However, feta cheese can only be crumbled over the salad. Chop nuts and add cocoa nids. Give a light toast over the stove and let cool. Rub and press the nuts onto the cheese and refrigerate. Cut into 40g serving size – keep refrigerated until ready to serve.

When it comes to food plating techniques, even basic dishes like a beet salad can benefit from thoughtful presentation—it makes the dish seem more appetizing and valuable. If you plan to make this salad for the whole family, place beet wedges in a large bowl, garnish with feta cheese, arugula, orange supremes and a light touch of red onion shavings. Season with vinaigrette to taste. Beet salad plating for restaurant: arrange a few seasoned arugula leaves into a circle. Season beet wedges and orange supremes. Arrange beets and oranges artfully over the salad. Place goat cheese in the center and top with a walnut halve. If using feta cheese, crumble it over. Add a drizzle of vinaigrette.

Here is another cool way to serve beet. Use a large and whole red beet and trim it; just like a filet mignon. Top with Greek feta cheese and garnish with seasoned arugula, pomegranate seeds, orange supremes, red onion shavings, toasted hazelnuts and add more dressing. Enjoy!