Let it Beet
This weekend I am making a salmon dish that is garnished with mint leaves and a beet purée. The pictures should be marvelous. The purée will last up to five days in the fridge which means I am able to make it ahead of time. Given the timing issues of cooking fish it seemed wise to get this out of the way. Until I purchased these beets (pictured to the left) I am reasonably certain I have never seen a beet still attached to its greenery. I certainly have never cooked with fresh beets before. I have a couple left over from this recipe and my inclination is to slice them and serve them as a side dish for some future meal. Someone also mentioned a beet salad. We’ll see.
Making the purée was pretty basic, but a new experience. To start I peeled and chopped the beets. I wasn’t thinking about the beet juice the peeling would produce. By the time I was done peeling three beets my hand looked pretty red. Also, there is now a dark red thumbprint on the page for beet purée in my Damn Good Food cookbook.
After I washed my hands (it mostly came off), I boiled the beets in chicken broth until the were soft. I drained off the chicken broth before tossing them into the food processor.
I blended them with butter, salt, and cinnamon. I couldn’t get an appetizing picture of the finished product – probably because it is a mushy substance the color of blood. You’ll have to wait and see what it looks like when I make the salmon.
This recipe is a bit of the milestone because it is the 20% mark. 20% is actually 31.4, but I can’t make .4 of a recipe – well I could, but it wouldn’t really count so what would be the point. Sometimes I think that I will be able to make all of the Damn recipes within a year without really trying (assuming I can get all the ingredients), but then I sit down to plan out what I am going to make and I fill a month without even trying. I like the pace I have kept so far and I am reasonably certain that this pace will have me finishing before Thanksgiving. I have until 12/22/11. With all that extra time it should be a piece of cake – Angel Food Cake with Ginger-Tarragon Berries to be specific.
Recipe #32: Beet Purée
Damn Good Parody of the Day: There will be a purée, let it beet.