Delicious! I use red and yellow beets only sometimes.
- Carbohydrate 5.92895791740721 g
- Cholesterol 1.13333333333333 mg
- Fat 11.5188487500112 g
- Fiber 1.70797914121285 g
- Protein 1.4651345834758 g
- Saturated Fat 1.60921083333533 g
- Serving Size 1 1 Serving (98g)
- Sodium 220.133333333714 mg
- Sugar 4.22097877619436 g
- Trans Fat 0.36223754167005 g
- Calories 133 calories
Step-by-step
- Place beets and potatos in seperate pots of cold water. Boil high until tender. You can also wrap in foil and bake in 400? oven to roast. Peel beets and potatos. Slice 1/4 inch thich rounds.
- Whisk together oil, vinegar, garlic, and anchovy paste.
- Arrange beets and potatos on platter, drizzle with dressing and sprinkle with capers and parsley.
When restricted to root vegetables that require different cell wall breakdowns, moisture management becomes the primary challenge. Golden beets possess a high sugar content and dense fibrous structure that resists softening longer than starchy new potatoes. Starting both in separate pots of cold water ensures the thermal energy penetrates the center of each vegetable at an even rate, preventing the exterior of the potatoes from disintegrating before the beets are fork-tender.
The Chemistry of Emulsification and Slicing
Whisking extra virgin olive oil directly into white wine vinegar creates an unstable suspension that separates rapidly. The minced garlic and anchovy paste act as natural emulsifiers, utilizing proteins and starches to bridge the gap between oil droplets and water-based vinegar. Slice the cooked, peeled beets and potatoes to a uniform thickness of one-quarter inch to maximize surface area absorption of this savory dressing.
- If beets bleed color into the potatoes, roast them wrapped tightly in aluminum foil at 400 degrees Fahrenheit instead of boiling.
- Rinse capers thoroughly in cold water before scattering if the sodium content overwhelms the natural sweetness of the golden beets.
