In last week's review of Beacon Hill Bistro, I mentioned the beet salad. It features nicely dressed greens beside a crimson wedge -- a sort of beet quiche. The roots are sliced thin and layered with creme fraiche and eggs.
Several people expressed interest in the dish, so here is the recipe for the beets, from chef Jason Bond. You might want to scale down! Ten pounds of beets could provide more than you care to eat. (Not to mention 10 eggs plus 16 yolks -- there's a reason sometimes not to learn what goes into restaurant recipes.) Or make all of it and FedEx the leftovers to Barack Obama. It's time he learned the joy of beets.
Beacon Hill Bistro's beet salad
10 pounds beets
4 ounces creme fraiche
4 ounces flour
2 ounces fresh thyme, chopped
10 shallots, minced
Salt and pepper to taste
1. Cook beets in simmering water until tender; peel and cool.
2. Slice beets thinly on a mandoline.
3. Whisk together eggs and yolks, then stir in remaining ingredients. Fold with beets to coat.
4. Transfer beets to a shallow pan big enough to hold them and cover in plastic wrap.
5. Top with another pan and weigh it down with cast iron skillets. (Note: Bond specifies six cast iron skillets if you've got 'em.) Refrigerate several hours or overnight.
6. Heat oven to 350. Remove plastic and bake 1 1/2 to 2 hours, until the internal temperature reaches 160 degrees. Let cool, slice, and serve with greens dressed with vinaigrette.
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.