Saladish by Ilene Rosen

Author:Ilene Rosen
Language: eng
Format: epub
Publisher: Artisan a division of Workman Publishing Co., Inc.
Published: 2018-03-29T04:00:00+00:00

Red

Serves 6 to 8

1 bunch of red beets (about 1 pound), stems and leaves removed and reserved, root ends trimmed

Pickling Liquid

½ cup sugar

½ cup red wine vinegar

A pinch of kosher salt

Kosher salt

1 cup red quinoa, thoroughly rinsed and drained

¾ cup Coriander Dressing, plus more if desired

1 cup shelled pistachios, toasted

Freshly ground black pepper

This strikingly red, many-textured salad of beets, pickled beet stems, and red quinoa is refreshing and satisfying. If your beets don’t have much in the way of leaves, swap in some sliced red chard leaves and stems.

1. Separate the beet stems from the leaves, cut the stems into ½-inch pieces, and put in a small heatproof bowl; reserve the leaves. Grate the beets on the shredding disk of a food processor or coarse side of a box grater.

2. Make the pickling liquid: Combine the sugar, vinegar, and salt in a small saucepan and bring to a boil over medium heat. Boil gently, stirring occasionally, for a minute or two, until the sugar is dissolved. Pour over the cut stems and steep until cool. Use right away or store refrigerated in the brine in a tightly covered container for up to 2 weeks.

3. Drain the beet stems. You can reserve the pickling liquid, tightly covered in the refrigerator, for use as a shrub (a drinking vinegar) diluted with seltzer or in a cocktail within the next few days.

4. Bring a large pot of salted water to a boil. Add the quinoa and boil for 10 to 15 minutes, until the white germ ring is visible and the quinoa is tender but not mushy. Drain in a fine-mesh strainer and spread out on a sheet pan to cool. Break apart any clumps with your fingers.

5. Combine the grated beets, quinoa, and drained pickled beet stems in a large bowl. Add ½ cup of the dressing and toss to combine, fluffing up the quinoa as you go.

6. Just before serving, slice the beet leaves into ½-inch-wide ribbons. Add to the salad, along with the remaining ¼ cup dressing and the toasted pistachios, and toss well. Season to taste with salt and pepper, add more dressing if desired, and serve.

NOW YOU KNOW

Stem Collection

Stop throwing out those thick stems! For an extra bite in a simple salad or a tangy condiment for a sandwich, pickle leftover stems with the pickling liquid on the previous page. If you are not sure if a particular stem will work (too woody? too bitter?), cut a few pieces into ¼-inch lengths and taste them.

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