Sunday, September 20, 2009
Monday: Beet with anchovy
Beet with anchovy, beet greens, and roasted Yukon Gold potatoes.
Even to two anchovy lovers such as ourselves, beet and anchovy initially sounded like a strange combination. But there's something about the sweet richness of the beets and the saltiness of the anchovies that really works. Little other than a clove or two of garlic and a simple olive oil-vinegar dressing is required.
You can make this dish with any type of beets, but this week we used Chioggia, little candy-striped pink and white beets with a more delicate flavor. We suspect these particular Chioggias might have been a little too near the golden beets out in the field, because they looked suspiciously yellow-tinged...