Utilizing a True Treasure

Yesterday I took the kids to the library to pick out some books.  We haven’t been spending very much time in the library this summer, it seems we’re always busy doing something! While there, I headed over to the cookbook section and just casually browsed- looking for something exciting.  I didn’t really find something that called to me, but I decided to pick up a Williams-Sonoma book called Picnics and Tailgating.  I flipped it open and right away a recipe caught my eye.  A quick glance determined that I had everything called for in Roasted Beets with Orange Vinaigrette– including the beets growing in the garden.  But it was the balsamic vinegar called for that sealed the deal, and I brought home the cookbook, happy that I’d found an accompaniment for the chicken sandwiches at dinner time.

Balsamic vinegar.  I’ve never really been a huge fan.  I’ve always found it okay, and I appreciated the different flavor it would add to some dishes, but it’s just never wowed me.  I’ve tried brand after brand, each time spending just a little more, hoping that the next bottle will be the balsamic vinegar that makes my salads sing. I have yet to find such a thing on the store shelf.  As luck would have it though, I happen to know someone who recently traveled to Italy and Germany, and wouldn’t you know, upon his return back to the States, he brought me a few tablespoons of this dark brown, syrupy treasure.  My friends, I was the lucky recipient of real, true balsamic vinegar!  There really is nothing I can say to totally convey the flavor in this balsamic- it’s like nothing I’ve ever tasted before.  It’s like an explosion of flavor in the mouth- I taste raspberries and blackberries and the vinegary tang rolls off into smoothness, and you almost forget that you just tasted a vinegar.  It’s absolutely wonderful, and I’ve been hiding that little container away, waiting for a few special moments to use it.  One such moment is coming, as the tomatoes are slowly ripening in the garden, and the bulk of the vinegar will dress the most amazing heirloom salad.

But last night, it was the beets turn to wear this splendid vinegar.  I picked my beets, washed them and roasted them, and forty-five minutes later I rubbed the skins off- which works fantastically well.   The beets chilled while I chopped some pecans and made the vinaigrette.  As I read through the vinaigrette, I thought about the tablespoon of balsamic vinegar called for.  Then I thought about the salad as a whole and I decided that if it was as good as I thought it was going to be, Andy would enjoy this one, so I knew I’d be making it again this coming weekend.  So I doubled the vinaigrette, but since I was using real balsamic instead of the fake watery stuff, I reduced the balsamic called for.  The original amount called for was one tablespoon, and I reduced it to one teaspoon- which ultimately meant 2 teaspoons since I doubled the dressing.  Add to that, some Dijon mustard, orange juice and olive oil, and the vinaigrette was mostly done.  I did think it needed quite a bit of pepper, but not so much salt.  I also chose to toss the chives with the beets instead of with the vinaigrette.

The salad was delightful.  The vinaigrette had a depth that worked so well with the beets, and the sweet earthiness of the beets married perfectly with the grassy fresh chives.  The toasted pecans added a necessary crunch factor, as well as a whole other dimension of flavor.  I loved it, and although I made a recipe that says it serves six, I ate well over half of it, and will happily eat the rest with my lunch.  As I was eating it last night, I thought that this would also be excellent served on a bed of greens, but really, it was perfect just the way it was, and in my mind, it definitely did that balsamic vinegar justice.

Roasted Beets with Orange Vinaigrette

slightly adapted from Williams-Sonoma Picnics and Tailgates

6 beets, about 2 pounds, trimmed and scrubbed

1/4 cup coarsely chopped pecans

2 tablespoons orange juice

1 teaspoon real balsamic vinegar **see note

1 teaspoon Dijon mustard

1/4 cup olive oil

salt and ground pepper

1 tablespoon freshly snipped chives

Preheat the oven to 425ºF.  Place the beets in a small roasting pan and pour in water to a depth of 1/4 inch.  Cover the pan with aluminum foil and roast the beets until fork-tender, about 45 minutes.  Remove from the oven and let cool.

Reduce the oven temperature to 350ºF.  Spread the nuts on a baking sheet and toast in the oven until lightly browned and fragrant, 5-7 minutes.  Remove from the oven and set aside.

Remove the skins from the beets and cut into 1/2 inch pieces.  Transfer to a transportable bowl, cover, and refrigerate.

In a small bowl, whisk together the orange juice, vinegar, and Dijon mustard.  Slowly whisk in the olive oil until incorporated.  Season to taste with salt and pepper and add the chives.

Pour the dressing over the beets and toss to coat evenly.  Sprinkle with the toasted nuts.  Cover and keep cool until ready to serve.  Serve chilled or at room temperature.

Serves six.

**Note:  I made this recipe using authentic balsamic vinegar- the kind that is thick like a syrup, with a bright, vibrant fruity flavor.  If the only balsamic vinegar you have is the watery version that we’re all used to, then increase the balsamic to a full tablespoon.