The Beet Gene
Have you ever heard that there is a gene that determines your like or dislike for beets? About a year ago, First Lady Michelle Obama was interviewed by Ladies Home Journal and talked about her belief in a beet gene. She said, " Beets, I am a believer that there is a beet gene. People who love beets love them and people who hate beets can't stand them. Neither the President nor I have the beet gene." If there is a beet gene than I have it because I love beets! At dinner last night I polled the rest of the family and it was 1 - loves beets and 3 - hates beets. I guess that means more beats for me. :)
Last week Gwyneth Paltrow posted this wonderful beet salad in Goop - her weekly newsletter.
I made it yesterday for lunch. It was delicious, if you like beets!
Check out the recipe below...
Inspired by Jamie Oliver’s recipe for Beef Carpaccio with Marinated Bean Salad featured in Jamie at Home, we swapped the beef for beets and added some toasted pine nuts for protein to create a beautiful and nutritious treat. This works great as a healthy appetizer or served with a non-gluten grain or starch for a cleanse-friendly meal option.
Makes 4
- 4 medium beets
- ½ pound green or mixed beans, trimmed
- 1/4 cup toasted pine nuts
- 1/4 cup fresh parsley, chopped
- 2 shallots, finely chopped
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- sea salt
- freshly ground pepper
Preheat oven to 400°F. Wash beets well and remove green tops if necessary. Line a roasting pan with aluminum foil and place the beets in the pan. Coat them with a tablespoon of olive oil and sprinkle with salt. Cover the beets with aluminum foil, place in the oven to roast for about an hour or until tender. Beets are done once they can be easily speared with a fork. Remove from oven and let cool. Alternatively, if you have a steamer or steam extension, you could steam the beets for about 40 minutes, or until soft.
Meanwhile, mix the shallots in a large bowl with the parsley, mustard and vinegar. Slowly whisk in the rest of the olive oil and season with salt and pepper to taste. Set aside. Bring 6 cups of water to a boil. Add the beans and let them cook for about 3 minutes. You just want to blanche the beans, not cook them through, so that they stay firm and beautifully bright green. Remove beans from the water and add them to the marinade. Once the beets have cooled, slice them as thin as you like, season with salt and pepper and arrange in a single layer over 4 large plates. Top with green beans, spooning any leftover marinade on top, and sprinkle with toasted pine nuts.
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I didn't have white wine vinegar or shallots.
I used red wine vinegar and ommitted the shallots.
Mix the dressing while the beets are cooking.
Toast the pine nuts...so good!
Marinade the steamed green beans in the dressing.
Slice the beets.
Enjoy!
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