Summer Beet Stacks

Are you a fan of beets?  I have to admit... they had to grow on me.  Growing up my mom LOVED them, my dad not so much, and me and my brothers - well - we were on the fence.  That is until a few years ago when I was introduced to roasted beets.  I fell in love with their intensely earthy, sweet flavor.  Plus their gorgeous red and sometimes vibrant yellow and orange coloring makes them pop on any plate.

Beets are a root vegetable known as beetroot or garden beets and they have been cultivated for centuries.  The tasty roots date as far back as 8th century BC Babylonia.  Aristotle even wrote about the ruby lovelies.  

Traditionally the dark-red roots are boiled, served cold over salads, or pickled (which I hate!).  In Eastern Europe they are one of the main ingredients in the popular cold soup: borsch. 

For me - roasting is the best way to prepare beets and so simple do.  This recipe makes a wonderful side to any summer meal!!  

SUMMER BEET STACKS

Makes 4 beet stacks

Ingredients

• 4 beets, small to medium sized
• 4 ounces goat cheese
• 1/2 cup walnuts, chopped
• 1/4 cup balsamic vinegar
• 1/2 cup walnut oil
• 1 tablespoon fresh thyme leaves, roughly chopped
• salt & pepper

Directions

1. Preheat oven to 350º F.
2. Scrub, rinse and pat beets dry then rub with a small amount of olive oil and wrap tightly in foil (two beets per foil packet).  Roast for 1 to 1 1/2 hours until beets are tender and easily pierced with a knife.  Allow to slightly cool then carefully remove skin.  (The beets will stain your hands and clothing! So I use rubber gloves.)  Set aside.
3. In a small, dry frying pan toast walnuts until slightly browned.  Set aside.
4. In a small bowl, whisk together balsamic vinegar and walnut oil then season with salt and pepper to taste.  Set aside.
5. Once skin is removed slice beets width-wise into three or four sections (depending on the size of the beet.)  
6. In layers, alternate beet slices and crumbled goat cheese.  Drizzle stacks with balsamic walnut oil vinaigrette, fresh thyme leaves and the toasted walnuts.  Enjoy.

Lemony-Thyme Purple Potato Stacks

One way I like to brighten up after a long, dreary, cold winter day is to put a little color on my plate.  Lemony-Thyme Purple Potato Stacks fit the bill every time!  Thinly sliced potatoes are paired with bright lemon, earthy thyme and delicious olive oil -- then roasted until nice and crispy.  These delish darlings make the perfect side dish and are super easy to make! 

Lemony-Thyme Purple Potato Stacks ((Recipe Below!!))

I am not sure when I first stumbled upon the cute purple spuds but you can pretty much find them everywhere now. Known for their deep violet color, purple potatoes have been grown and harvested for more than 8,000 years in Peru, Bolivia and Ecuador.  That's a long time!  Specialty Produce says there are many varieties: Purple Viking, Purple Majesty, and the Purple Peruvian (which is the fingerling variety.) 

The stacks are a synch to make!  You just need a Mandoline, a muffin pan and five minutes prep time!

LEMONY-THYME PURPLE POTATO STACKS

Adapted from Seasaltwithfood

Serves: 4 to 6

Ingredients:

• 4 medium purple potatoes (about 2 pounds), scrubbed
• 1/4 cup olive oil
• 1 tablespoon fresh thyme leaves
• 1/4 cup fresh lemon juice
• Kosher salt & fresh cracked pepper

Directions:

• Preheat oven to 425ºF.
• Spray a 12 cup muffin pan with non-stick cooking spray.
• Keeping the skins on, thinly slice the potatoes until paper thin and place in a bowl.  Add in olive oil, lemon juice, and thyme leaves.  Season with salt and pepper.  Toss to combine making sure every slice is coated.
• Stack slices on top of each other in muffin cups, pressing down to make them fit. (The slices may not fit perfectly -- it's okay -- just press them down more.)
• Top with a sprinkling of salt and more thyme leaves.
• Bake 30 to 35 minutes until the edges of the potatoes are crispy and the centers are fork tender.  Allow stacks to cool in pan for 2 to 3 minutes until serving warm.  Enjoy!

German Sunchoke Salad

I want to start off this blog with a disclaimer: EAT AT YOUR OWN RISK!

German Sunchoke Salad (my twist on German Potato Salad) - Recipe below!

Harsh... I know.... but read more and you will find that the sunchoke (also known as the jerusalem artichoke) is a ridiculously delicious tuber with some... ridiculously stinky side affects.

Sunchokes (or Jerusalem Artichokes)

The sunchoke is a tuber that resembles ginger root, has the texture of a potato and tastes very similar to an artichoke.  Eat the Seasons says the sunchoke plant is native to North America (specifically the Cape Cod area) and is closely related to the sunflower plant. ((Your random Jeopardy fact for the day!!))

I like to eat sunchokes with the skin on

Sunchokes are relatively inexpensive and are very healthy however they aren't widely used... because... to be frank... they make you fart.  A lot!  You see, sunchokes are very rich in inulin (a starching substance also found wheat, onions, bananas and asparagus.)  Inulin is great!  It helps with high cholesterol and triglycerides as well as weight-loss.  It can do this because it is never really absorbed in your stomach... it goes straight to your bowels where very important digestive bacteria LOVE it!  BUT... and this is a big but... in doing so the bacteria creates a lot of gas and well... you get the picture!

Roasted sunchokes are so good!

However, don't be scared of this tooting causing tuber!  It is so tasty and easy to prepare!!!  Just don't eat them on your wedding day, before you board an airplane or have a job interview!  While I usually puree sunchokes into a lucious soup or simply roast them with some olive oil, salt and pepper... I wanted to try something a little different.  

sliced sunchokes

My favorite whole grain mustard!

Mmmmm.... crispy bacon!

My fiance Joe loves German Potato Salad and so do I.  There is something about the tangy dressing, bacon (oh.... bacon) and onions that make my mouth water!  So I thought... why not do it with sunchokes instead!

Perfect with grilled steaks!

GERMAN SUNCHOKE SALAD

adapted from All Recipes

Ingredients

• 1 pound sunchokes, scrubbed and cleaned
• 4 slices bacon
• 1 small onion, diced
• 1/3 cup white vinegar
• 1 tablespoon white sugar
• 2 1/2 tablespoons whole grain mustard
• 3 green onions, green and white parts thinly sliced
• salt and pepper
• 2 tablespoons olive oil

Directions

• Preheat oven to 400 degrees F.
• Leaving the skin on, slice sunchokes in 1/4 to 1/8 inch slices.  Toss with olive oil, a pinch of salt and pepper then back for 30 mins or until sunchokes are fork tender.
• Meanwhile, slice bacon into thin strips.  Add bacon to a large skillet and cook over medium-high heat until crispy.  Remove bacon to a paper towel lined plate and set aside.  Discard all but 1 teaspoon of bacon grease in the pan.
• Add onion to the pan and cook until browned.  In a small bowl, combine vinegar, sugar and mustard.  Season with salt and pepper to taste.  Once onions are ready add in the vinegar mixture, roasted sunchokes and half of the bacon.  Toss to combine.
• Pour german sunchoke salad into a serving platter and top with remaining bacon and green onions.  Serve hot or warm.  Enjoy!