My daughter was home from college this past weekend, and, among other activities, we indulged in one of our favorite pastimes: going to the movies. The movie we saw, “Pitch Perfect,” was one she had already seen at school (free preview for film students), but when I said I wanted to see it too, she was game for a second go-round. An entertaining story about the cut-throat competition of college a capella groups, these musical gangs of guys and girls perform their best mash-ups of songs, sans accompaniment, vocalizing their own beats and harmonies. It made me laugh, it made me cry–we had a great time. This salad reminds me of a harmonious mash-up, too. The deep, rich flavor of thyme roasted beets, napped with a balsamic vinegar reduction, juxtaposes beautifully against the light, bright ribbons of raw (yes, raw!) zucchini dressed in tangy lime and fresh mint. It’s like the end of summer and beginning of fall all together on one plate. Add some slivers of rich blue cheese, crusty bread, a glass of wine and you’ll happily sing for your supper.
Roasted Balsamic Beet and Raw Zucchini Salad
This salad is truly a study in simplicity: 2 vegetables, 2 herbs, 2 dressings, salt and pepper. As a result, you can really enjoy the flavors and contrasts of the components–sweet/sour, warm/cool, soft/crunchy. And look how prettily it presents on a plate!
Once you’ve mastered roasting the beets, the rest of this salad is a cakewalk. And I have an easy cheat for dealing with those beets which can be a pain to peel. Preheat oven to 400 degrees.
Most recipes will tell you to roast beets whole and remove their skins afterwards, which is a messy job when they are hot from the oven. My preferred technique is to peel them before roasting when they’re raw and easier to handle. Rinse the beets and use a serrated peeler (my secret weapon for many delicate peeling jobs) to remove the skin.
By chopping the beets into wedges before cooking, you’ll also cut down on cooking time. Slice off the root and stem ends, cut each beet in half lengthwise, then chop each half into 3 or 4 wedges. Place the wedges on a large sheet of aluminum foil.
Sprinkle several thyme sprigs over the beets, drizzle with olive oil, and season with kosher salt and freshly ground black pepper.
Seal the aluminum packet on all sides. Place on a baking sheet and into the oven to roast for about 30 to 45 minutes, or until the wedges can be easily pierced with the tip of a knife. Set aside to cool slightly.
Make the balsamic reduction: in a small saucepan over medium heat, add 1/2 cup of balsamic vinegar and a sprig of thyme and bring to a boil.
Adjust the heat so the vinegar is rapidly simmering and cook until reduced by half, about 5 or 6 minutes. Let cool.
Place the warm beet wedges in a medium bowl and drizzle with the balsamic reduction.
Top with fresh thyme leaves, season with good quality sea salt and freshly cracked black pepper, and toss well.
What a surprise to discover the deliciousness of raw zucchini. I’m not a big fan of the cooked variety, but it’s a whole new animal when eaten raw: milder in flavor and delectably crunchy.
Cut of the root and stem ends of each zucchini and slice in half lengthwise. Place cut side down so the zucchini will be stable as you use a U-shaped peeler to slice ribbons from each half.
Remove the first couple of slices of skin and place rest of the zucchini ribbons in a medium bowl. Dress with fresh lime juice, chopped mint leaves, extra virgin olive oil, good quality sea salt and freshly cracked black pepper. Toss well.
To serve the salad, make a mound of the zucchini ribbons in the center of a platter. Carefully make a circle around the edge with the beet wedges. If you like (and I do!), add slivers of a strong, creamy blue cheese, like French Bleu d’Auvergne, to round out the dish.
Serves 2 as a light supper; 4 as a side:
Beets:
1 bunch beets
fresh thyme sprigs
olive oil
kosher salt and freshly ground black pepper
2 teaspoons chopped thyme leaves
sea salt and freshly cracked pepper
Balsamic Reduction:
1/2 cup balsamic vinegar
fresh thyme sprig
Zucchini:
2 to 3 zucchini
juice of 1 lime
1 tablespoon chopped mint leaves
extra virgin olive oil
sea salt and freshly cracked pepper