It is the season of color.
But beets are the star, and I wanted to use a few techniques with them.
The maple poppyseed dressing is sweet, and offsets the earthiness of the beets and other root vegetables nicely.
Eat with your eyes first!
When the oven is hot,remove the pan and drizzle with olive oil.
The carrot should be doneat this point, as well as any smaller beets.
If your beets are large and not tender, put them back in the oven for another 10 minutes.
Shred the golden beetand place in a small bowl.
cider vinegar, a little water, and salt and pepper.
Set aside to make a quick pickle.
Line a large platterwith spinach or kale, whatever is nicest at your market.
grainy Dijon mustard
4 tsp.
dark amber maple syrup
2 tsp.
poppy seeds
Marinated Rosemary and Pink Peppercorn Mushrooms
These mushrooms are delicious hot or at room temperature.
I could eat a bowl of them myself!
Here I used oyster, shiitake, and crimini, but use whatever you like or can find.
If you want more of a zip, add a pinch of crushed red pepper flakes.
finely minced fresh rosemary
1 tsp.
crush pink peppercorns, crushed
1 tsp.
Remove from the pan and set aside.
Add the olive oilto the pan, along with the mushrooms.
Cook until the mushroomsare softened and starting to brown.
Add the rosemary and pink peppercorns, and continue cooking for a few moments, until everything is fragrant.
Marinate themfor at least a half hour.
They will keep nicely (if there are any left) for a week.
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