For this week’s peek into the Bucchere Family “cookbook,” I’ve adapted and hybridized both my grandmothers’ recipes to create this simple, refreshing beet salad. I often serve it with other simple things like sandwiches but, with its mild sweetness, it also serves as a great accompaniment to a savory meat or fish course.
1/2 lb of fresh yellow or red beets (but not both together, because the colors bleed when they touch)
A few sprigs of fresh oregano, stems removed and leaves chopped
2-3 T of olive oil
Salt and pepper to taste
2 oz of goat cheese (optional)
Wash the beets, but do not peel them. Drop them into boiling water for 10-15 minutes or until they can be easily pierced with a fork. You can roast them instead in a jellyroll pan at 400° for 10-20 minutes (again with skin on). I’ve found that how you cook the beets doesn’t change the taste of this dish, so it’s entirely up to you.
Once cooked, let the hot beets rest for another 10 minutes (or so) until they’re no longer too hot to touch. At this point, the skins should just fall off. Once you’ve removed all the skin, slice the beets up into bite-size chunks and place them in a serving dish. Add the olive oil, oregano, salt and pepper and stir to coat.
And . . . you’re done.
The dish can be served as is at room temperature or allowed to chill for up to three days in the fridge.
Optionally, you can crumble goat cheese on top. If you do, wait until right before serving. Unless you like pink goat cheese, that is.