3 Ways to Better Beets
WITH CHEF/CO- OWNER JEFF PARK, THE SALTED VINE KITCHEN AND BAR, SQUAMISH
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