Valentine's Day

Well, it will soon be that day for romantics to celebrate love.  The cynics may suggest that Valentine’s Day is just a way for us to spend more money on cards, flowers and presents.  I feel there is nothing wrong with those things but it is more important to reflect and let your special person know that they are just that..... special and valued.   Enough of the mushy stuff, here is my Valentine’s bouquet for you, not of roses...........but of...............beets.   

Gouache on topography map

  When you make a romantic dinner for your BFF this Valentine's Day why not try this recipe:

Baby Beet and Citrus Salad with Watercress

2 bunches baby beets

1 clove garlic, crushed with ½ tsp of salt

60 ml extra virgin olive oil

Juice of one lemon

¼ orange

½ lemon

1 lime

½ cup watercress leaves

Salt and pepper

Wash the beets and cut off the tops, leaving about 3 cm attached.  Trim the roots.  Steam for 10-15 min or until tender.  While the beets are cooking, whisk the garlic paste with the lemon juice and olive oil to make the dressing.  When the beets are cool enough to handle, peel them and cut the larger ones in half.  Season generously with salt and pepper and while they are still warm pour on the dressing and toss gently.

Peel the skin and white membrane from the citrus fruit.  Using a sharp knife carefully cut the membrane between each segment and flip the fruit out of it’s skin casing.  Cut the segments into small pieces.  Add the fruit to the beets and the watercress leaves and gently combine.  Serves 4

This recipe comes from Greg and Lucy Malouf’s cookbook entitled Saha, a chef’s journey through Lebanon and Syria