Steamed Baby Beets with Garlic Scape Vinaigrette
A Simple Recipe using Ingredients from a local Farmers’ Market. It’s easy to steam beets! Add to an assertive and zesty vinaigrette with Green Garlic Scapes; the curly shoot of the garlic bulb… they’re like scallions with a garlic kick!
A bunch of Fresh Beets from a farmer’s market makes a whole lot of scrumptious Beet Salad!
Adding some Peppered Goat Cheese ~ lends a nice creaminess and a tangy flavor to the beet salad. I love purple scallions too! Check your local Farmers’ Market.
Fresh picked herbs such as – small basil leaves, oregano, dill
Make the Garlic Scape Vinaigrette.
Steam the beets:
Trim the tops off the beets. Wash and scrub dirt from them.
Add enough water to the bottom of a pot so that it does not rise above the steamer basket. Add basket and beets into the pot.
Steam until beets are fork-tender, about 30 minutes (this will depend on the size of your beets.) Allow beets to cool until easy to handle and peel warm beets in the sink by nudging the peel off.
If necessary – nudge the peel off with the back of a pairing knife.
TIP: Fresher beets usually take less time to cook than older beets because older beets lose their tenderness over time.
For the salad:
Cut beets as you wish. I like 1/4 inch sliced circles – you may like to dice them.
Add warm slice beets to a bowl to fit. Add some vinaigrette to coat generously.
Use any leftover vinaigrette for another recipe.
TIP: The acid in the vinegar will extend the freshness of the salad.
Store in a clean glass container with a tight seal in the refrigerator for up to 2 weeks.
Garlic Scape Vinaigrette:
- 1/4 cup red wine vinegar
- 1 teaspoon fresh garlic, peeled and minced or finely grated
- 1 teaspoon dehydrated parsley
- 1/4 teaspoon pure cane sugar
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly cracked pepper
- 2 tablespoons Garlic Scapes – minced
- 1/2 cup extra virgin olive oil or neutral oil*
- Garnish: I like to add an additional tablespoon of thinly slice garlic scapes to the vinaigrette when using
- In a medium sized bowl add the first 8 ingredients (vinegar through garlic scapes.
- Let stand 15 minutes to macerate.
- Measure the oil in a pyrex cup (it’s easier to drizzle in!)
- SLOWLY add the oil in a narrow stream while stirring Â quickly with a wire balloon whisk.
- Continue until all the oil is added and emulsified.Store in a great glass container in the refrigerator. Will last at least 2 weeks.*Neutral oil: with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called expeller pressed.
This recipe may not be reproduced without the consent of its author, Karen Sheer.