Atlantic Books Today’s food editor Valerie Mansour has culled some tasty beet recipes from two new books,to bring the spirit of the season into your kitchen and offers her reviews of the latest in Atlantic Canadian food writing.
Behold! Halifax Tastes: Recipes from the Region’s Best Restaurants by Halifax foodie Liz Feltham:
Liz Feltham has taken her knowledge from almost 10 years as restaurant critic for The Coast weekly newspaper in Halifax and compiled a collection of recipes from restaurants in the Halifax/Dartmouth area. Stunning photos—by Scott Munn—of food, local scenery and awe-inspiring architecture make it an attractive book.
It’s a brave endeavour to document the ever-changing restaurant scene; already, two of the featured restaurants are no longer, and another has moved.
But their recipes live on, as do those from other restaurants, including a simple yet beautiful Pepper Prosciutto-Wrapped Halibut with Mango Salsa from Dartmouth’s Nectar Social House, and the Armview’s yummy Manchego and Chorizo Mac ’n Cheese.
Recipes are clearly presented and methods concisely written, making even the multi-step dishes accessible. Halifax Tastes is a celebration of our impressive culinary scene.
Pulled from the pages: Roasted Beet & Goat Cheese Salad from The Haliburton:
- 1 pound very small unpeeled
- mixed beets
- 3 sprigs fresh thyme
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ pound young arugula
- 8 ounces goat cheese
- 2 ounces pistachios, peeled, roasted, and coarsely chopped
- 10 ounces fresh orange juice
- 1 small shallot, finely diced
- 2½ tablespoons balsamic vinegar
- 5 ounces extra-virgin olive oil
- 1 teaspoon grated orange zest
- Preheat barbecue or oven to 375°F. Divide beets according to variety (to keep the red beet colour from bleeding into the others), and lay them onto separate squares of double thickness aluminum foil. Place into each package a sprig of thyme, and drizzle red wine vinegar, olive oil, salt, and pepper over beets. Fold the edge of the foil and roll up to form a tight package.
- Roast the beets on the upper rack of the barbecue or in the oven for 45 minutes to one hour, until a skewer inserted into the package can pierce beets with only a little resistance. Remove beets from the package, allow to cool, and peel—the skins will easily slip off.
- In a small saucepan over medium heat, simmer orange juice until one quarter of its original volume. Remove from heat and add diced shallot and balsamic vinegar. Slowly, in a thin steady stream, whisk in olive oil, and then add orange zest.
- Dress arugula with vinaigrette and divide among the plates. Place the grilled beets around the arugula, top each salad with goat cheese and roasted pistachios, and serve.
Makes 4 appetizer-sized salads.