Friday, May 1, 2009

Golden Beet and Purple Potato Salad

I am having an ongoing love affair with golden beets and beet greens. When I spied some purple potatoes in Whole Foods Market I decided to pair them with the beets and place them on a bed of beet greens for a delicious and colorful spring salad.
I started by boiling the beets in salted water until tender. I then peeled, quartered and tossed them with a white wine vinaigrette.
I sat them aside and let them soak in the flavor while I prepared the potatoes and greens.
After washing the potatoes I cooked them in plenty of salted boiling water until they were also tender.
I drained and cut them in half.
I was wowed by the centers. The color knocked me off my feet! I made a stronger vinaigrette with lemon juice, red wine vinegar, minced garlic and Dijon mustard. Tossing them gently I seasoned them with sea salt and freshly ground pepper and set them aside to marinate. I julienned the beet greens and blanched them in salted boiling water until they were bright green. I drained them and chilled them in an ice bath to stop the cooking. Once cool, I placed them in a salad spinner to remove the excess water. When I was ready to serve the salad, I tossed the greens in the white wine vinaigrette, and placed them on a platter. I then added the potatoes and beets. I felt the dish needed a few chives. Not having the time or inclination to run to the market, I found wild onions in my yard. Minced, they made a perfect garnish! Purple Potato and Golden Beet Salad

1 pound medium golden beets with tops

1 pound purple potatoes


Wash the beets, trim reserving the green tops and cook in a sauce pan in plenty of salted boiling water for about 15 minutes for medium beets. Rinse and when cool enough to handle peel and quarter. Place in a bowl and toss with just enough white wine vinaigrette to moisten. Set aside.


Wash the potatoes and place in a pot of cold salted water. Bring to a boil turn the heat down and cook about 7-10 minutes. Drain. Halve lengthwise, place in a bowl and pour in the lemon vinaigrette, toss. Set aside. Do not mix with the golden beets, the potatoes will bleed.


Lemon and Red Wine Vinaigrette

1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1 clove minced garlic
1 teaspoon Dijon mustard

Place all ingredients in a jar and shake until blended.

White Wine Vinaigrette

1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
1 shallot, minced
1 teaspoon Dijon mustard
freshly ground pepper
sea salt

Place all ingredients in a jar and shake until blended.

All text and recipes are property of The Gypsy Chef.


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