Tutta Bella's Bietole Marinate from Chef's Secrets

Episode: 
Chef's Secrets

Bietole Marinate
Tutta Bella Neapolitan Pizzeria, Seattle & Issaquah
Chef Brian Gojdics

This recipe is a study of 'beauty in simplicity' and you will see how only a handful of ingredients can come together to make something quite delicious. Because there are so few ingredients in this dish, you will want to source the best that you can find. Remember that stellar, unfiltered extra virgin olive oil you have on the shelf that you are saving for the right moment? This is the perfect time to bust it out!

2 pounds Roasted Marinated Beets, at room temperature (recipe follows)
1/2 red onion, julienned 1/32-inch thick
2 ounces chevre
2 ounces Toasted Pistachios (recipe follows)
1 drizzle of your finest extra virgin olive oil
fresh cracked pepper, as needed

Right before serving the marinated beets, toss them with the julienned onion. Sprinkle the pistachios over the beet and red onion mixture and then top with crumbles of chevre. Drizzle with the extra virgin olive oil, grind fresh black pepper over the top and enjoy!

Also, feel free to get playful with this dish. You don’t have chevre or pistachios on hand, but you have a glorious gorgonzola dolce and walnuts? By all means use them instead!

Roasted Marinated Beets
21/2 pounds beets: red, yellow, Chioggia or a mixture of your choice
1 teaspoon salt, divided
1 tablespoon red wine vinegar
juice of half of a lemon
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided

Preheat your oven to 450 degrees. Scrub the beets and remove and reserve the beet tops for another use. Rub the beets with 1 teaspoon of the olive oil and 1/2 teaspoon of salt and place them into an ovenproof dish. Cover the beets with aluminum foil and roast in the oven for 45 to 75 minutes, depending on the size of the beets you are using. Once the beets are easily pierced with a knife, remove them from the oven and allow them to cool to the touch. While the beets are still warm, remove the skins and set aside to cool completely. If you allow them to cool completely it will be a challenge to remove the skin. You may want to wear gloves if using red beets as they will stain your skin. Once they have cooled completely, dice them into a half-inch dice and set aside.

While the beets are cooling, mix together the remaining 1/2 teaspoon of salt, red wine vinegar, lemon juice and 1 tablespoon of olive oil. Once the beets have cooled toss them with the marinade, making sure to stir the marinade first in case it has settled. Place the marinated beets into the refrigerator for at least 4 hours and up to overnight, making sure to stir the beets several times to distribute the marinade. Before serving, bring the marinated beets to room temperature. Toss them one more time and strain away any extra marinade away so it does not pool on your serving plate.

Toasted Pistachios
4 ounces raw pistachios
1 teaspoon extra virgin olive oil
1/4 teaspoon sea salt

Place a sauté pan over medium-low heat. Once the pan is warm, add the pistachios olive and sea salt. Toast the pistachios in the pan tossing them frequently being careful not to burn them. This will take roughly 5 to 7 minutes. Once they have been toasted, place the pistachios into a container to let them cool. Cool completely before using.

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