Just Beet It

Posted by Mario Bosquez

On "Living Today" I was joined by Amanda Freitag, executive chef of the Harrison in New York City. Chef Amanda brought along some wonderful summer recipes which included one dish that converted me into a beet lover!

First, the chef presented an array of colorful vegetables that included orange and yellow carrots, radishes, and even fennel!

She also brought a sample and recipe for Beet Vinaigrette (julienned beets, dressed with a vinaigrette). I'll confess that I've never been a big beet fan. But my preference immediately changed on the first sampling of the Beet Vinaigrette. The beets were sweet, earthy, and delectable. They were also topped with crushed pistachios so I couldn't stop eating them!

After the jump, get the recipes for the Beet Vinaigrette -- and a Spring Onion Ricotta Dip. Both recipes are perfect for the summer! What's your favorite summer veggie/dip combo?

GET THE VEGGIE RECIPES

Beet Vinaigrette
Ingredients:
1 quart red wine vinegar
1 large, or 2 small beets, peeled and cut large dice
12 shallots sliced
1 cup sugar
1/8 cup salt
1 1/2 quarts extra virgin olive oil
1 tablespoon cracked black pepper

Directions:
1. Bring vinegar, sugar, beet and shallots to a boil and simmer for approx. 10 minutes. Remove from the heat and add olive oil, season with salt and cracked pepper and chill.

2. Mix with julienned beets and top with crushed pistachios.

Spring Onion Ricotta Dip
Ingredients for purée:
1 cup spring onion tops only
1 cup canola oil
1 cup olive oil
Salt to taste

Directions:
1. Purée altogether in blender until smooth. Store in an airtight container.

Ingredients for Spring Onion Ricotta Dip:
2 cups ricotta
1/2 cup spring onion purée
Salt to taste

Directions:
1. Blend together 1/2 cup of the puree with 2 cups of ricotta and season with salt and pepper to taste.