Here is another very simple and surprisingly tasty cooked beet salad simply dressed with walnut oil and sherry vinegar. Except for cooking the beets, which takes less than an hour to boil in water, the salad is ready in no time at all.
Mangelwurzel, shortened to mangel, or mangold, aka chard, is one of the cultivated leafy vegetables derived from beet. Like pumpkin, mangelwurzel was traditionally grown as cattle food. However, during the 18th century, European farmers improved mangelwurzels in size and flavour, it has become an excellent addition to our tables. If you love beets, then give this rustic crop a try. You will love them!
Beetroot Salad with Walnut Oil and Chervil
- 3-4 Medium beetroots
- 1 tbsp Freshly chopped garden chervil
- 1/3 tsp Fleur de sel
- Walnut oil
- Sherry vinegar
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 30-40 minutes, until tender. Drain and cool.
- Once the beets are cool, thinly cut beets acrossways with a mandolin slicer. Finely chop the garden chervil.
- Arrange the slices of beets on a serving plate. Sprinkle the chopped parsley and fluer de sel over the beets. Drizzle walnut oil and sherry vinegar over.
Stir-fried Mangelwurzel with Garlic and Black Forest Smoked Bacon
- 3 slice Black forest smoked bacon
- 300 g Mangold leaves
- 2 tbsp Canola oil
- 2 clove Garlic, thinly sliced
- 1 Cayenne chilli pepper
- 1 tbsp Medium dry sherry
- Salt to taste
- Cook bacon until crisp in a skillet over medium-high heat and drain. Crumble the bacon and reserve the dripping.
- Wash the mangold leaves well and trim. Cut into the inch pieces. Thinly slice the garlic cloves. Slice the pepper open, remove the membrane and seeds, then slice.
- Heat a large skillet over high heat until very hot. Add in the canola oil, bacon dripping and the garlic slices. Stir briefly, then add the mangold and sliced pepper, and stir-fry until the leaves wilt. Drizzle in sherry and taste with salt. Transfer to a serving dish and sprinkle the bacon crumbles over.