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Beacon Hill Bistro's beet salad

Posted by Devra First  April 20, 2009 01:09 PM

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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.

beet.jpg
Wendy Maeda/Globe Staff

Beacon Hill Bistro's beet salad

10 pounds beets
10 eggs
16 yolks
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.

About Dishing

What's cooking in the world of food.

Contributors

Sheryl 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.
 

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If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
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