Smashed Beet Salad

~ Mary ~

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This is yet another recipe from Francis Mallman’s “Seven Fires” cookbook.  Francis likes to smash things like potatoes, and in this instance, beets.  I can’t quite figure it out myself.  The first attempt I made was with a potato dish of his.  It was truly delicious, but made a very unfortunate photograph.

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This recipe would have been just as effective had I sliced the beets.  So don’t feel you have to smash the beets, its a delicate thing smashing, because you don’t want to break the beet. Despite the difficulty with the smashing, this recipe was not only easy, but had a wonderful flavor.

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And don’t feel obliged to grill these. They’d work out perfectly well just pan frying on the stove.

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Smashed Beet Salad

from Seven Fires by Francis Mallman

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In a large sauce pan place:

4 -6 Beets scrubbed well with skin on

1/2 Cup Red Wine Vinegar

2 Tbsp Olive Oil

1/2 tsp Whole Peppercorns

2 Bay Leaves

Kosher Salt

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Fill the rest of the way with water, enough to cover the beets.  Bring to a boil (I microwaved mine) then simmer for 20-30 minutes or until fork tender.  Let them cool.  You can either slice the beets and pan fry or try to smoosh them gentlyy and then pan fry.  I recommend slicing them and keeping it simple.

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Pan fry in olive oil until a nice crust forms. Salt and pepper to taste.

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Make Garlic Chips:

Slice 5-7 Cloves of Garlic and pan fry in Olive Oil until slightly browned.  Remove from pan to a paper towel before they get dark and bitter.

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Make Vinaigrette:

2 Tbsp Red Wine Vinegar

wisk in 6 tbsp Olive Oil

Salt and Pepper to taste

this is a very simple vinaigrette and all that is necessary with the rest of the elements in this lovely little salad.

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Assemble Salad

Layer of Tossed Greens – include beet greens if you have them.

Sliced Beets

Crumbled Goat Cheese

Garlic Chips

Vinaigrette