As the weather starts to get cooler, you may be looking for nourishing meal ideas that incorporate the fall and winter vegetables that are in season. We are highlighting Chef Renee Erickson's recipe from Row 7 - salt-roasted Badger Flame Beets with green coriander and ricotta - to bring some inspiration to the table and to encourage you to think outside of the box when it comes to seasonal vegetables.
Beets, which are harvested throughout summer and into late fall, are one of winter's greatest treats thanks to their excellent storage capacity.
While most mature beets have an earthy, bitter flavor, Row 7's Badger Flame Beet is a bit different. It boasts the sweetness of beets, but without their polarizing earthiness that we're all used to.
Row 7 is a seed company built by chefs, breeders and growers striving to make ingredients taste better before they ever hit a plate. Co-founded by Chef Dan Barber, vegetable breeder Michael Mazourek and seedsman Matthew Goldfarb, their mission is to change how we eat by improving how - and what - is grown at scale.
Working together in the field and kitchen, the team at Row 7 creates, tests, tastes and markets delicious new plant varieties to make an impact in the soil and at the table.
Salt-roasted Badger Flame Beets with green coriander and ricotta
Recipe by Renee Erickson (Seattle, WA)
This delicious and simple recipe is made with the visually striking, flame-colored beet that is mild, sweet and doesn't have the characteristic 'earthy' taste that beets are known for. Paired with whipped ricotta, a coriander vinaigrette and pistachios, this recipe will send your tastebuds on an adventure.
Yield: 6 servings
Ingredients
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1 tsp
dijon mustard
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1 cup
cilantro leaves, tightly packed
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1 cup
flat-leaf parsley leaves, tightly packed
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1/4 cup
fresh green coriander seeds
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3/4 cup
extra-virgin olive oil
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1
clove of garlic
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2 1/4 cup
good quality white wine vinegar
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Freshly ground black pepper
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1 cup
shelled unsalted pistachios
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1 box
kosher salt
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10
badger flame beets, stems removed
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12 oz
fresh ricotta
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cilantro flowers, for garnish (optional)
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1
lime, juiced
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maldon salt, for garnish
Recipe Instructions
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Put the Dijon, cilantro, parsley, green coriander seeds, olive oil, garlic and 1⁄4 cup of the white wine vinegar into a blender and pulse to get it moving. Turn on high and blend until smooth. Add a touch of water if it’s too stiff to blend, but do not overmix. Season with salt and freshly ground black pepper to taste.
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Preheat the oven to 350°F. Toast the pistachios for about 10 minutes—they should still be chewy once cooled. Set aside.
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In a large bowl mix the entire box of kosher salt with the remaining white wine vinegar. Spread the wet salt on a baking sheet and place all but 1 beet on the salt. Cover tightly with aluminum foil, place in the oven and roast for 30-45 minutes (larger beets will take longer), until the beets are tender when pierced with a paring knife. Set aside to cool.
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Once cool, peel off the skins by rubbing them with your hands, then cut the beets into wedges.
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Peel the skin off the remaining uncooked beet and shave it on a mandolin into thin rounds. Salt the slices lightly and set aside.
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In a food processor, whip the ricotta on high for about 10 minutes, or until shiny and smooth.
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To serve, toss the roasted and sliced raw beets in a bowl with a drizzle of olive oil and a pinch of salt. Spread the ricotta onto a platter, leaving a well in the middle. Spoon some of the coriander vinaigrette into the well, followed by half the beets and half the pistachios. Repeat with more spoonfuls of the coriander vinaigrette and the rest of the beets and pistachios. Garnish with cilantro flowers and a sprinkle of Maldon salt.
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