I bought some beets and have been experimenting with them in their raw state. A few days ago I made a beet salad with fennel fronds. Here’s what I did today.
Here’s what’s needed:
- 2 or so artichokes, fresh or canned. In either case, make sure they’re thoroughly cleaned, rinsed, and relatively dry, and halved.
- one beet, small or medium. Or as big as you care to eat. Don’t forget to peel it.
- one medium shallot.
- olive oil
- sugar
- pasta
You’ll also need:
- a sauté pan
- a large pot with a cover, filled with water, seasoned with salt (about 2-3 tbsp kosher per 6 quarts, it should taste like sea water)
- wooden spoon
- chef’s knife, cutting board
So getting right to business, put your pot o’ water on high, and cover. Finely chop the shallot, and slice the beet into circles, as thinly as possible. To do this safely, slice off one end so the beet has a flat surface on which to rest. Heat your pan on medium -high and add a bit of olive oil, enough to sauté the artichokes. Add the shallots and sauté till they start giving off their flavor, then add the artichokes, flat side down. Push them with your fingertips to make sure they’re coming in full contact with the surface of the pan. Sprinkle with a touch of sugar and sauté till they’ve got some color on them, on all sides. The sugar should have carmelized somewhat.
When the pasta is done, drain and use a fork to turn two tantalizing tangles. Plate with the thin – and transparently so – beets, artichokes, and finish with a drizzle of olive oil. Eat.