Beet and Ricotta Gnocchi

This Piedmontese gnocchi takes on the striking deep red of its primary ingredient. When you're lucky enough to get a bunch of beets with their tops still attached, saute the leaves and stems while the gnocchi is cooking, adding the gnocchi to the greens' skillet once it's cooked through and tossing all to combine.

Serves 4-6

Ingredients:

1 1/4 lb. small red beets, scrubbed
2 tablespoons extra-virgin olive oil
1/2 cup whole milk ricotta
1/2 cup finely grated parmesan, plus more for serving
1 teaspoon freshly grated nutmeg
1 egg
2 1/2 cups all-purpose flour
Semolina flour, for dusting
2 tablespoons unsalted butter
Aged balsamic vinegar, for drizzling

1. heat oven to 350-degrees F. Toss beets, 2 tablespoons of oil, salt, pepper, and 1/4 cup water in a 9"x13" baking dish and cover with foil; roast until tender, about 1 hour.

2. Peel beets and transfer to a food processor. Add ricotta, parmesan, nutmeg, egg, and salt; puree until smooth and transfer to a bowl. Add 1 1/2 cups flour and, using your hands, mix until a sticky dough forms. Sprinkle 1/2 cup flour on a work surface. Place dough on top. Sprinkle remaining flour over dough and cover loosely with plastic wrap; let sit 30 minutes.

3. Cut dough into 6 pieces. Working with one piece at a time, and using your hands, roll dough into a 1/2"-thick rope. Cut rope crosswise into 1/2" gnocchi; transfer to a semolina-dusted, parchment paper-lined baking sheet. Keep gnocchi separated to avoid sticking.

4. Bring a large pot of generously salted water to a simmer over medium-high. Cook gnocchi, all at once, until they float, 2-3 minutes. Heat butter in a 12" skillet over medium-high. Using a slotted spoon, transfer gnocchi to skillet; season with salt and pepper and toss to combine. Serve immediately, drizzled with balsamic vinegar and sprinkled with parmesan.


Recipe from April 2015 Saveur magazine.

Kale Salad with Citrus-Marinated Beets & Herbed Goat Cheese Crostini

Ingredients
2 large or 4 medium sized beets
1 cup freshly squeezed orange juice
2 Tbsp. champagne vinegar
salt and freshly ground black pepper to taste
3 Tbsp. extra virgin olive oil
4 oz. fresh goat cheese
1 Tbsp. chopped soft herbs, such as chives, parsley, tarragon, or chervil
4 Tbsp. Marcona almonds (or substitute whole almonds)
1 small bunch cavalo nero or other tender, flavorful kale, cleaned & cut into thin ribbons
(about 4 cups shredded kale)
4 thin slices of rustic bread, such as ciabatta, pugliese, or mulitgrain boule,
brushed with extra virgin olive oil and toasted under the broiler

Steps
Boil or roast the beets until tender when pierced with a fork or skewer. When cool enough to handle, peel the beets and cut into chunks, or slice into rounds.

While the beets are cooking, make the citrus marinade. Pour the orange juice into a bowl. Add the champagne vinegar to the juice and season with salt & pepper. Whisk in the olive oil. Stir the prepared beets into the marinade and let the beets macerate for at least an hour, or overnight in the refrigerator.

Mix the goat cheese with the herbs and a few grinds of black pepper.

Pre-heat the oven to 350 ̊F. Place the almonds on a baking sheet & roast them until they are toasted golden brown (about 3 minutes – watch them closely). Remove the almonds to a plate. When the almonds are cool enough to handle, roughly chop them with a sharp knife, or pulse once in a food processor.

To serve, remove the beets from the dressing with a slotted spoon. Toss the greens with enough dressing to coat them evenly. Arrange the greens on 4 plates and spoon some of the beets over each. Sprinkle the almonds over the salads. Spread the toasted bread with the herbed goat cheese. If desired, the goat cheese crostini may be warmed for a minute or two in the oven before serving. Divide the crostini amongst the plates. Serve at once.

from Chef Kathryn Yeomans The Farmer's Feast

Winter Greens Salad with Beets and Goat Cheese

Salad Ingredients
4 beets, boiled, peeled, sliced into strips
6 cups winter salad mix, washed and dried
8 ounces goat cheese, crumbled
½ cup walnuts, toasted and coarsely chopped

Dressing ingredients
⅓ cup olive oil
1 lemon
½ teaspoon dry powdered mustard
¾ teaspoon sugar
~ salt and pepper, to taste

On four salad plates, place a handful of winter greens. Top each with a few beet strips, some cheese, chopped walnuts and dressing. Serve.