Western Living Magazine
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Plus a you're-gonna-want-to-eat-this-all-season-long beet salad recipe from the Salted Vine Kitchen and Bar's chef Jeff Park.
For Jeff Park, chef/co-owner of the Salted Vine Kitchen and Bar in Squamish, beets are one of the most versatile ingredients to have in your kitchen (“I love the bold colours they bring to fall dishes”), so he’s sharing his best tips on how to prep, cook and serve ’em like a pro—and, oh yeah, we also convinced him to share his recipe for beet salad with burrata and granola.
“I usually purchase beets from the farmers’ markets,” says Park. “If you do the same, you’ll notice beers are often covered in sand and mud. Before you start preparing your beets, make sure you give them a good wash under running water.”Cut the stems off your beets when you bring them home. This will make them last longer, even in your fridge—usually for a few weeks.Use the leaves! Though they’re tough and hearty like Swiss chard or collard greens, you can lightly blanch them in vegetable stock to cook them out. Toss them in butter along with salt and pepper before serving.Use gloves when you’re handling red beets, or you’ll likely have pink hands for a few days…I’ve seen a few new cooks make this rookie mistake. This is also the reason a lot of restaurants prefer to use golden and pink beets.
BoilBoiled beets can be puréed in a blender with olive oil, salt and pepper. This makes a great sauce for scallops and fish.
RoastRoasted beets are a great addition to steak and hearty meat dishes.
PicklePickled beets are great in salads or served alongside fatty meats or cheeses, like Buratta.
Put all these tips to good use and make The Salted Vine’s beet salad with burrata and granola at home—get the recipe here.
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