Farm to table! Call it what you like, but it’s just hard to beat a meal freshly picked or dug from the garden. And, it’s definitely hard to beat sweet, colorful garden beets. From my experience beets have to be one of the easiest vegetables to grow, cook, and store, not to mention the whole plant is edible not just the root. This year I tried a few different varieties that were new to me and I’m loving all the color that they bring to the table! Here I paired the beets with fresh mozzarella cheese and hard boiled eggs, along with garden green beans and cherry tomatoes. Although not necessary, I did serve this platter alongside warm pasta and homemade focaccia for a very filling meal. A taste delight for sure! Makes a perfect patio lunch or dinner.
Ingredients / Serves 4-6
2-3 hard boiled eggs
5-6 assorted colored beets, medium
2-3 cups or a few large handfuls of garden green beans, trimmed
1 head red or green leaf lettuce
1-2 cups cherry tomatoes, halved
5-6 slices fresh mozzarella (8-10 ounces)
1 lemon, quartered or sliced
1/3 cup olive oil
1/3 cup red wine vinegar
Salt and pepper to taste
Method
Step 1) Cook hard boiled eggs by placing in small medium sauce pan with just enough water to cover eggs. Bring to a boil. Cover and turn down to low and let cook 10-12 minutes. Run under cold water, drain, and peel before refrigerating. This can be done a day ahead of time if desired.
Step 2) In a small bowl whisk together the olive oil, vinegar, salt and pepper and set aside.
Step 3) Wash and trim beets leaving skins on. Place in large pot and bring to a boil, cover and turn down to med-low. Cook for 15-20 minutes or until just tender when pierced with a knife or fork. Drain beets. When cool enough to handle you should be able to easily peel the skins off, trim the ends if needed. At this point you can place beets in refrigerator to cool until ready to use. This step can be done the day before if desired. Once cooled you can cut into desired size and place in medium bowl. Spoon 2-3 tablespoons of the oil and vinegar dressing over the beets stirring once or twice to coat well. Cover with wrap and place back in refrigerator or set aside on counter until ready to use.
Step 4) Wash, trim and cut beans to desired lengths before blanching (I kept my whole). Bring 4 cups water to a boil in a medium sauce pan with lid. Once boiling place trimmed/cut beans into water, cover, and turn down to low. Let the beans simmer for no longer than 3-4 minutes, or until just barely tender. Drain and rinse under cold water. Drain well and place in small bowl. Spoon 1-2 tablespoons of dressing over beans to marinate lightly while you finish making the platter, or place in refrigerator.
Step 5) Wash and drain lettuce and tomatoes. Slice tomatoes in half and eggs in fourths (or as desired), and set cheese out.
Step 6) On a large serving platter or plate lay out a bed of lettuce. Now you are ready to assemble the platter to your choosing. Serve remaining dressing on the side or drizzle over the salad.
