Chiogga Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette


Chiogga Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette
Serves 6
One bunch chiogga beets, tops trimmed, and scrubbed
One head butter lettuce, washed and spun dry
1buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce)
2 vanilla blood oranges, peel and pith removed, and segmented
1/4 cup extra virgin olive oil
2 tablespoons fresh blood orange juice
1 tablespoon sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper
1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets.
3. Arrange the lettuce leaves on 6 salad plates.
4. Thinly slice the beets and arrange over the lettuce.
5. Thinly slice the buratta, and arrange 3 pieces over the beets.
6. Arrange the orange segments around the outside of each plate.
7. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning, adjust with salt and pepper, and drizzle over the salad.
Learn more about Chiogga Beets Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Pasta with Golden Beets, Greens and Pancetta


Pasta with Golden Beets, Greens and Pancetta
Serves 6
Beet greens are a terrific source of vitamins and minerals, don’t throw them away! They are terrific sautéed with olive oil, salt and pepper, and this one dish meal uses both the sweet golden beets and their greens.
2 tablespoons extra virgin olive oil
One 1/2-inch thick piece pancetta, cut into fine dice
4 garlic cloves, minced
1/2 cup finely chopped onion (or red scallion)
Bunch beet greens, washed, spun dry tough stems removed, and cut into 1/2-inch thin ribbons
Golden beet bunch, peeled, cut in half, and thinly sliced
Salt and pepper
1/4 dry white wine (Pinot Grigio, Sauvignon Blanc or dry vermouth)
1 cup chicken or vegetable broth
1 pound penne, farfalle or other shaped pasta cooked 3 minutes short of al dente, saving some pasta water
1 cup grated Parmigiano Reggiano
1. In a large skillet, heat the oil, and cook the pancetta until it is crispy.
2. Add the garlic, onion and beet greens and saute until the greens begin to wilt.
3. Add the beet slices and saute turning frequently, until the beets begin to wilt. Season with salt and pepper.
4. Add the wine, and bring to a boil.
5. Add the broth, simmer uncovered, for 10 minutes, until the liquid in the pan has reduced, and the beets are tender.
6. Toss the pasta with the sauce, and add 1/2 of the cheese to the pan. If the sauce seems dry, add a bit of pasta water to the pan. Serve the pasta garnished with the remaining cheese.
Learn more about Golden Beets Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Sauteed Beet Greens


Sautéed Beet Greens


Serves 4


4 strips bacon, finely chopped
2 garlic cloves, sliced
One bunch beet tops, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, cook the bacon until it is crisp.
2. Add the garlic, and swirl in the pan, until it is fragrant, don’t let the garlic brown.
3. Add the beet tops, and saute until the greens are wilted. Season with salt, pepper, and serve warm or at room temperature.
Learn more about Beet Greens Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Golden Beet Salad


Golden Beet Salad


Serves 4


One bunch golden beets, tops removed and scrubbed (save the tops)
One bunch mizuna, washed, spun dry and chopped
1/4 cup Cara Cara orange juice
1/4 cup rice vinegar
1 tablespoon finely chopped onion
1/3 cup vegetable oil
Salt and pepper
1. Preheat the oven to 400 degrees; line a baking sheet with aluminum foil, silicone, or parchment. Arrange the beets on the baking sheet and cover. Roast for 20 minutes (tiny beets) 30 minutes (small) 40 to 50 minutes for medium to large beets. The beets will be tender, when pierced with the tip of a sharp paring knife.
2. Remove from the oven, when cool enough to handle, slip the skins off the beets, cut into 1/2-inch dice, and put into a small bowl.
3. Put the mizuna into a salad bowl, and set aside. In another bowl, whisk the juice, vinegar, onion and oil. Season with salt and pepper, pour a bit of the dressing over the beets, and toss.
4. Dress the mizuna with some of the dressing, and plate the mizuna. Top with the beets, and drizzle with some of the remaining dressing.
Learn more about Baby Golden Beets Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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