beets

Roasted Eggplant and Pickled Beet Sandwich /  by Cynthia Raub

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Serves: 4
Time: 45 minutes

2 medium eggplants (~2 pounds), sliced into 1/2"-thick rounds
1/4 cup olive oil
1/4 teaspoon smoked paprika
Kosher salt, ground pepper
1 garlic clove, finely grated
1/2 cup mayonnaise
2 teaspoons Sherry vinegar
4 scallions, thinly sliced
1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large
1/2 cup chopped pickled beets
1/4 cup chopped pitted oil-cured olives
2 tablespoons drained capers, chopped
1 tablespoon olive oil
4 6x4" pieces focaccia, split (I used La Brea Bakery torta rolls from Costco)
6 ounces feta, thinly sliced or crumbled

Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

While the eggplant is in the oven, toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.

Recipe from: Epicurious
 

Cucumber and Beet Salad /  by Cynthia Raub

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beet and cucumber salad

In and of itself, grilled cheese is a perfect meal. It combines the three food groups: bread, butter and cheese. But because I added *bacon* in the Bacon Jam and Cheddar Grilled Cheese Sandwich, I thought I would lighten up the meal with a salad. This Beet and Cucumber Salad is simple and straightforward - you don't even have to make a vinaigrette! The crispy crunch from the cucumber and the velvety, sweet beets are a great accompaniment to the slightly spicy baby arugula. Don't be deceived - the recipe is very simple, but the salad turned out to be tasty and balanced.

Notes: Letting the salad sit for a minimum of 30 minutes after being dressed is a must. Let the cucumbers and beets marinate separately to avoid beet-stained cucumbers. I used prepared and packaged beets for this recipe, but you can roast your own if you have the time and patience. 

Time: 15 minutes
Servings: 8

1/2 cup rice vinegar
1/4 cup chopped shallots
1/4 cup sugar
1 pounds beets, trimmed
1 large English hothouse cucumbers (about 1 pound), halved lengthwise, seeded, cut crosswise into 1/4-inch-thick pieces
2 tablespoons chopped fresh chives or parsley
Baby Arugula (optional)
Extra Virgin Olive Oil
Kosher salt and pepper to taste

Combine vinegar, shallots and sugar in small bowl to make a marinade. Set aside while preparing vegetables.

Cut beets into wedges. Toss with 1/2 cup of marinade to coat.

Place cucumbers in large bowl and toss with remaining marinade. Season salads to taste with salt and pepper. Cover separately and chill for at least 30 minutes or up to one day.

Drain beets of liquid and arrange on platter towards the outer edges; rinse colander clean, drain cucumbers and arrange in the middle of the platter. Scatter a handful of arugula on top, garnish with herbs.

Adapted from: http://www.epicurious.com/recipes/food/views/pickled-beet-and-cucumber-salads-5409