About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan
Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim
Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy
Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Roasted beet with Many Flavors+ Bonus Beet Greens | Main | Roasted Citrus Beets »

Stacked Roasted Beet Salad with Goat Cheese Fritter

By Palma

Beets%201.jpg

On an earlier post, I mentioned that there are only two things Brad will NOT eat. One of them is beets! I also want nothing to do with them, so I decided to keep this week's experiment simple.

I bought a bunch of red beets and a bunch of golden, or yellow beets. I cleaned them, wrapped them in foil, and roasted them for 1 hour at 350.

Beets%204.jpg

Brad peeled the little suckers, and I sliced them, trying not to gag or get too much beet juice on myself.

On the plate I began with some mixed greens in an orange vinaigrette, then stacked both colors of beets, sliced orange, and shaved fennel.

Beets%202.jpg

I made a goat cheese fritter by taking a coin of goat cheese, dipping it in bean egg, and dipping it in a mixture of bread crumbs, panko and fresh thyme, and quickly sauteing it in olive oil.

Beets%203.jpg

Brad ate the goat cheese fritter, and the rest of the plate went down the drain! My friend who LOVES roasted beets was out of town. I probably should have walked to a couple of neighbors, begging someone to take my offering, but it was after 8 p.m., and the rest of our dinner was ready!

This was another example of cooking for the camera, not the taste buds! It LOOKED good, but I can promise I will not make roasted beets again for the two of us who clearly do not appreciate their goodness.

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Comments (1)

Mindy Smith:

Palma, I thought I heard angles cry when you tossed those delicious and scrumptious looking beets down the drain :(

I adore beets and love that they're colorful, so easy to roast and healthy!

at least you enjoyed the goat cheese.

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This page contains a single entry from the blog posted on January 18, 2012 5:00 AM.

The previous post in this blog was Roasted beet with Many Flavors+ Bonus Beet Greens.

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