October 6, 2012 in The Ingredient, Beets: 1 Ingredient, 3 Chef Creations. Vote for your favourite.
Beets: The Root of All Flavour
Which of these three recipes look most appetising to you? Vote on your favourite now!
Beet Salad with Caramelized Tangerine and Goat Cheese
Michael Goodman
Executive Chef of Four Seasons Hotel Las Vegas
Beet and Parmesan Risotto Topped with Chicken
Antonio Minichiello
Restaurant Chef of Four Seasons Hotel Las Vegas
Caramelized Beet and Apple Cobbler
Jean-Luc Daul
Pastry Chef of Four Seasons Hotel Las Vegas
Beets are like hidden gems in the ground, mysterious in girth and colour until pulled up. Sweet and earthy, beets are meant to be stored in the root cellar and enjoyed all winter long. They have this gorgeous colour that makes them stand out from other root vegetables. And for a chef, they are spectacular to work with—because the deep maroon of the beetroot can make any dish look appealing. Did you know that Beta vulgaris is used to dye pink lemonade? Beetroot can also be used to make wine.
| SEASON: | June through October. |
| REGION: | Survive in most climates. |
| TASTE: | Sweet, rich and earthy. |
| SELECTION: | Select beets that are heavy for their size and show little skin damage. If they're sold with their tops on, the greens are always a good indicator of freshness. Don't choose a wilting one. |
| PREPARATION: | For the best flavour, beets are best roasted. |
Flavour Profile
Jean-Luc Daul
Pastry Chef
If you’ve got the equivalent of a black thumb in the kitchen, you’ll be glad to know it’s hard to ruin beets. They are forgiving and will generally turn out beautifully no matter what you do. What’s not to like?
Beets grow all over the world: in the Mediterranean, Europe, North America, India, Syria and parts of Asia. Start with fresh, firm beets, heavy for their size and with stems attached (you can use these heart-shaped greens for salads). Rinse off any dirt, but there's no need to scrub. The simplest thing is to just roast them in the oven until the heat intensifies their sweetness and they’re tender and buttery.
What I love most about beets is how versatile they are: Borscht, pickled beets for salad, roasted til caramelized, raw, baked, served with pork or duck, juiced… The possibilities are truly endless.
Benefits
When I was a child growing up in France, beets were definitely not among my favourite vegetables. In fact, I despised them so much, my mother had to force me to eat them (she was a fan because they’re so good for you—a source of phytonutrients called betalains, good for detox and as an anti-inflammatory or to treat high blood pressure. Ancient Romans considered beets healthy and an aphrodisiac).
But now that I’m a pastry chef at Four Seasons Hotel Las Vegas, I’ve discovered a new appreciation for these vegetables and their capabilities. My mom would be pleased to know that beets are making a comeback as a veggie in vogue, especially the attractive fancy varieties: red-and-white striped (Italian heritage, chioggia), white and golden-yellow.
COMMENTS
I would like to nominate Antonio Minichiello. Excellent cook!!!!
Comment by Judy Kret on December 18, 2012 at 1:44 pm