Pirat & Frisée Endive Salad with Beets, Fennel, and Caramelized Leeks

Pirat & Frisée Endive Salad with Beets, Fennel, and Caramelized Leeks.

2 Tb. butter

1 leek, sliced thinly

1 garlic clove

½ tsp salt

1 Tb coarse-grain mustard

1 Tb red-wine vinegar

1 tsp black pepper

¼ c extra-virgin olive oil

¼ c orange juice (preferably fresh-squeezed)

1 head pirat lettuce, chopped

1 head frisée lettuce, torn into bite-size pieces

2 beets, roasted with peels removed, sliced thinly

1 fennel bulb, sliced ¼ in. or save fennel sprigs

1/3 c walnuts, toasted chopped

¼ c gorgonzola (optional)

Melt butter in a small pan, and drop flame to lowest setting. Add leeks and cook, stirring occasionally for 20 min. Let cool.

Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.

Whisk together garlic paste, mustard, vinegar, pepper, and orange juice, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss greens with vinaigrette, and top with beets, fennel, caramelized leeks, walnuts, and gorgonzola if desired

Tagliatelle with Shredded Beets, Sour Cream, and Parsley

Tagliatelle with Shredded Beets, Sour Cream, and Parsley

Bon Appetit, Apr 2004

1 tablespoon butter

2 tablespoons olive oil

2 garlic cloves, minced

3 cups (packed) coarsely grated peeled uncooked beets (about 3 large)

1/2 teaspoon cayenne pepper

2 tablespoons fresh lemon juice

12 ounces tagliatelle or fettuccine

1 8-ounce container sour cream

6 tablespoons chopped fresh Italian parsley, divided

Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

Adding chopped beet greens in with the beet roots adds color and some form of plant unity to this dish. In addition, Quinoa can be substituted for pasta to highlight the earthy flavors of the beets.