We made a superb vegetable soup that was symbolic of the wintry weather recently. Actually, my wife created the soup. My role was much smaller: just preparing the Cavolo Nero and the Cannellini Beans, and adding a little color with slow-roasted grape tomatoes.
For a first course I put together a sort of a la carte Beet Salad. This permitted my wife to choose the accompaniments she likes, and avoids the spicier stuff that I prefer.
Using the steamed beets as the foundation, the accessories included:
- goat cheese
- toasted walnuts
- beet greens
- slow-roasted grape tomatoes
- grated lemon zest
- olive oil
- bittersweet Basque vinegar
- and the piece de resistance — Holy Schmitt’s Beet Flavored Horseradish Sauce
Here’s a close-up…
I think next time I should add some crystallized ginger. What do you think?