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What is Zip06?

Zip06 is the digital news division of Shore Publishing covering the towns along the CT shoreline between New Haven and the Connecticut River. It is a community news platform that aims to not only provide up to the minute local news and information but also provides a platform for community engagement where registered users can share opinions, photos and information with their neighbors. Join in the conversation!

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Beeting the Cold-Weather Blues

Beets are one of the things that people either love or detest. I am in the former corner. I will eat almost any kind of beet, any color, any time. I will eat beets right out of the can, even before I cook them. I love roasted beets and borscht, cold-the latter with just a dollop of sour cream on top.

It is now time for beets. I buy mine with the stems and leaves attached, although I've never used the leaves, or beet greens, because I don't know what to do with them. However, as soon as you get them home, cut off the greens, leaving just an inch or so of the stems, since the greens leach nutrients from the beets themselves. For most beet recipes, I roast them (in foil packets for at least an hour and a half, or maybe longer), wait 'til you can handle then, then peel them. To make borscht, peel the beets, cut them, then put them in a big pot with enough water to cover and add a peeled onion, cut into four wedges. Boil them, then simmer until they're a pink-red color. After this is cool, put veggies in the food processor's feed tube using the grater tool, then spoon the beets and onions back into the broth. Add juice from one lemon, salt and pepper to taste, and cook until it has flavor. I drink the soup very cold. It freezes beautifully.

I also love beet salads with goat cheese and lettuces. Two years ago I wrote about this beet and goat cheese recipe. It is incredibly delicious and gorgeous to look at. If you can't get all the herbs, try to get at least two. If you don't have walnut oil, try peanut. If you have neither, use a light oil, like canola. But do try to find sherry vinegar; never use the cooking wine.

Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.


Roasted Beet and Goat Cheese Timbales

with Apples and Walnut Vinaigrette

From The Waldorf-Astoria Cookbook by John Doherty and John Harrisson (Bulfinch Press, New York, 2006)

Serves 8

For the walnut dressing:

¼ cup sherry vinegar

1 teaspoon Dijon mustard

½ cup vegetable oil

¼ cup walnut oil

½ teaspoon sugar

Salt and freshly ground black pepper, to taste

For the salad:

3 large red beets, about 1½ pounds, cut into ½-inch dice

½ cup olive oil

Salt and freshly ground black pepper, to taste

2 Granny Smith apples, peeled

½ teaspoon minced fresh parsley

½ teaspoon sliced, fresh chives

½ teaspoon fresh tarragon

2 tablespoons sherry vinegar

4 ounces aged goat cheese, crumbled and divided into

8 portions

1 cup frisée (or other soft lettuce)

½ cup toasted walnut pieces

To prepare dressing: Combine vinegar and mustard in a nonreactive mixing bowl and, while continuously whisking, slowly pour in vegetable oil and walnut oil. Still whisking, add sugar until it dissolves and is thoroughly combined (use a little more sugar if the taste's too acidic). Season with salt and pepper and set aside.

To prepare salad: Toss beets in 2 tablespoons of olive oil and season with salt and pepper. Place beets on a well-oiled cookie sheet and transfer to the oven. Roast until beets are soft but not mushy, 12 to 15 minutes. Cut 1 of the peeled apples into ¾-inch cubes and transfer to a nonreactive mixing bowl. Add beets, parsley, chives, tarragon, remaining olive oil, and sherry vinegar. Mix well and season with salt and pepper. Separate the beet salad into 8 portions. Create a timbale for each portion using a 3½-inch-diameter mold or cookie cutter. Place mold on a serving plate, spoon a portion of the mold, and press lightly to make even. Sprinkle with a portion of the goat cheese. Julienne remaining apple into matchstick lengths. Add frisée and 3 tablespoons of the walnut dressing. Season with salt and pepper and toss together. Place some of this salad on top of the goat cheese in the mold. Sprinkle walnuts and drizzle with additional walnut dressing to taste. Repeat for remaining ingredients and serve.

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