3 Ways to Bet­ter Beets

WITH CHEF/CO- OWNER JEFF PARK, THE SALTED VINE KITCHEN AND BAR, SQUAMISH

Western Living - - FOOD -

Cut the stems off your beets when you bring them home. This will make them last longer, even in your fridge—usu­ally for a few weeks.

Use the leaves! Though they’re tough and hearty like Swiss chard or col­lard greens, you can lightly blanch them in vegetable stock to cook them out. Toss them in but­ter along with salt and pep­per be­fore serv­ing.

Use gloves when you’re han­dling red beets, or you’ll likely have pink hands for a few days . . . I’ve seen a few new cooks make this rookie mis­take. This is also the rea­son a lot of restau­rants pre­fer to use golden and pink beets.

The Salted Vine Kitchen and Bar’s beet salad with bur­rata and gra­nola

y T s Boiled beets

can be puréed in a blender with olive oil, salt and pep­per. This makes a great sauce for scal­lops and fish. Find this recipe from Chef Park on­line at westernliving.ca

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.