Wednesday, August 3, 2011

B Batteries Salad


We got our delicious box of veggie goodness yesterday. So I figured it was about time to use the beets from the prior box from two weeks ago. And I had a not-sure-how-old head of broccoli that was pleading to be used and basil from our new veg box. Enter B Batteries Salad, so named because I love alliterations and Demetri Martin is pretty rad as well. I don't have a specific beet salad recipe, I generally just make some sort of vinaigrette and hope it's delish. And generally, it is. This time, I measured and wrote down the process as I made it. So in hopes, it can be replicated...

And here is the rambling recipe:

B Batteries Salad

3-5 beets
1 head broccoli
10 basil leaves, chiffonaded

1/4c - 1/3c oil - I used safflower, but whatever floats your boat...
1/4c red wine vinegar
2T Dijon mustard
1T red miso paste
2 cloves garlic, minced
1/8c maple syrup
1/2t - 1t cracked black pepper
1/8t - 1/4t cayenne pepper
2T apple cider vinegar
1T lemon juice

Boil beets, I boiled mine whole and it took about 40 minutes on a low boil. While the beets are a boilin', everything else can be done.

Chop the broccoli into small florets with as little stem as possible. Or leave the stems on, no diff. I peeled the stalk of the broccoli and sliced it into rounds. Nice broccoli taste with a water chestnut like crunch. Plus the stalk is full of vitamins and damn it, I paid for those vitamins, I'm eating 'em! Broccoli florets and stalk rounds can then be parboiled for about two minutes or left raw. If you parboil them, be sure to shake as much as the excess water out of the florets as possible. I parboiled mine to better match the soft (slightly overcooked, shh) beets.

Combine oil and vinegar in mixing bowl, whisk in mustard and miso paste until emulsified. Add maple syrup, garlic, black pepper, cayenne pepper, apple cider vinegar and lemon juice and whisk until combined. Feel free to add the ingredients in small increments and taste test as you go. It is always a "little more of this, dash more of that, oh shit now I need to add that" kind of process for me. If you cut up the broccoli before making the vinaigrette you can use the broccoli florets for taste testing. Once you feel the vinaigrette is where you want it taste wise, mix in the chiffonaded basil and refrigerate.

Once the beets are done, after about 40 minutes, rinse them under cold water, peel the skin and remove any funky bits. Slice into thin quarter slices or dice. Combine beets, broccoli, broccoli rounds and vinaigrette in a large bowl. Or preferably a large food storage container with lid, since it's going in the fridge anyway. Mix until everything is nice and all up in each others' shit. Refrigerate and let the magic happen for however long you can wait or eat immediately. Top with more cracked pepper and cayenne pepper, if so desired.

Whew, alrighty! There ya be, my recipe! Take it, make it or leave it :) The dressing is a pretty generous amount and you could probably use only half or thee quarters and save the remainder for salad. Or use it all and sop it up with french bread....mmm...bread. Jeez I need to get on learning about baking some gluten free bread!