I was going through my recent food pics, and I have so many tasty things to blog about! I love when there's great material in the hopper. Sometimes I dismiss certain recipes or idea because I'm afraid it isn't intriguing enough; or the photo isn't mouth-watering enough; or it's too simple, believe it or not! From now on, anything goes if it tastes good, or if it's interesting.
So, how did I choose among my array of tasty, bloggable options? It was easy, but it also depends on your (hopefully!) endless fascination with beets. I know, I could have picked a more exciting vegetable to write about twice in a row. But maybe you bought a bunch to make the beet risotto and have a few left over. Roast all of those babies, and give this salad a try.
It's one of those fabulously unnecessary composed salads built in a cylindrical mold. In my case, the mold was a can of pineapple rings opened on both ends and washed out, of course. Once you roast the beets, it's dead simple. Buy any smoked whitefish you like. We picked up mackerel (load with omega-3's by the way!) at Whole Foods, and I was very pleasantly surprised at how addictively delicious it was. All that remains is tossing the chopped beets with vinaigrette; likewise with the watercress and packing it into your mold.
I found this recipe in the November issue of Gourmet. I love those November and December issues. Yes, it's all decadent holiday food and you couldn't possibly make half of it, and each recipes serves approximately 48 people. But, I always get great ideas, especially for sides. I'll hold onto them and look over previous years when I'm building a holiday menu. This salad is a beautiful first course, or just put it together and serve it in place of a side dish.
Gourmet's version calls for smoked sable, but we loved the mackerel. I'd get any fish but salmon here. You can cut the recipe in half like I did. I also did closer to a half vinegar-half olive oil ratio in my dressing, as I usually do.
So tell me, have you ever roasted a bunch of beets? Do you plan on making beet risotto from the last post? Mark of Real Food Has Curves had a great idea to add the beet greens to the risotto. They are delicious and similar to Swiss chard, so use them if you've got them! If you are a beet lover, how do you like to eat them?