Product provided. All opinions are my own.
This year’s garden has not been as prolific as last year’s. I’m not sure whether to celebrate or mourn. It obviously means a lot less work for me in the kitchen but it also means fewer vegetables going into the freezer. Fortunately last year was so bountiful we will not have to buy anything to supplement our meals. If next year’s garden doesn’t fare well we will then have issues.
The beet harvest was particularly light this year – I don’t think he brought me 10 pounds of beets where in past years I’d be dealing with 50 or 60! Instead of freezing any of them I’ve just been cooking them as they have come in and trying to devise interesting ways to dress them up. I do not care for beets so he has been eating them all.
|Pricilla enjoying her treat of beet greens|
Well, there has been some sharing of the greens. The goats love beet greens.
Devo Olive Oil sent out their featured flavors for the month of September and I just knew they would help highlight a beet salad that I served to the hubby with a venison steak. The earthy taste of the beets went well with the delicious grilled steak.
Each month Devo highlights two products; one oil and one vinegar. They are available at a special price. I do have to note that I haven’t tasted one yet that hasn’t been of very high quality and I’ve gone back and bought several to use on a regular basis. September’s oil is French Walnut and the vinegar is Serrano Honey. With jars in hand I set forth to make the hubby a delicious side dish with his freshly picked beets.
Beet Salad with Apples, Raisins and Walnuts
Serves 2 – 3
2 medium beets boiled, peel removed and cut into small pieces*
1 medium apple peeled, cored and cut into small pieces
1/4 cup raisins
2 TBS walnuts, toasted and chopped
2 TBS French Walnut Oil
3 TBS Serrano Honey Vinegar
salt and pepper
Preheat oven to 350°
Add the French Walnut oil to the bottom of a baking dish. Swirl it around so that it covers the bottom. Add the beets, the apples and then the raisins. Sprinkle with salt and pepper and then add the Serrano Honey Vinegar. Give the mixture a good stir to make sure everything is coated with the oil and vinegar.
Bake in the preheated oven for about 20 minutes until everything is heated through and the apples have begun to soften.
While the beets are roasting toast the walnuts and chop them into medium sized pieces. Set aside.
*I boil the beets until they are fork tender. Then I remove them from the water and drop them into ice water or a sink full of cold water. After they are cool the skins will just rub right off. At this point you can use them in a dish like this or they can be sliced and frozen for later use.
To serve just put the mixture in a bowl and sprinkle with the chopped walnuts.
The hubby really enjoyed his beet salad. In fact, he is having the leftovers for his lunch today. The earthy beets, the sweet/tart apple and the raisins came together very well. The walnut oil added a touch of richness and the serrano honey vinegar added a little heat and a binding sweetness that pulled it all together. He even drizzled a little extra of the vinegar on top because he is a man who loves his vinegar!
The flavored vinegars and oils from Devo are always delicious and add depth to my meals, salads and yes even my desserts. If you sign up for their newsletter you can keep up with their sales and discounts (bottom right of the page).
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