Geraldine Ferraros Beet Salad Recipes

BEET SALAD WITH GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
• Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
• When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
• In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.

FARRO, ROASTED BEET AND GOAT CHEESE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
• Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
• Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
• While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
• With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
• Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
• Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.

GERALDINE FERRARO'S BEET SALAD

Steps:

• Preheat oven to 350 degrees. Place beets in a roasting pan and bake, uncovered, for 2 hours or until they are tender.
• Allow to cool (or bathe in ice water), then peel and cut into julienne strips and place in a bowl.
• Whisk the oil and vinegar and add the garlic and oregano. Pour over the beets, season with salt and pepper to taste and marinate overnight in the refrigerator. Serve cold.

MOROCCAN COLD BEET SALAD WITH VINAIGRETTE

Steps:

• Gather the ingredients.
• Rinse the beetroots. Place in a pot or pressure cooker and cover with cold water. Boil or pressure cook the beets until tender. Test by piercing the beet with a sharp knife; if it can be inserted into the center, the beet is cooked. This can take up to an hour and a half when boiling, and up to 40 minutes when pressure cooking-how long depends on how large the beets are. If the beets you're cooking are different sizes, simply check the cooking at intervals and remove the beets one by one as they're done, drain the beets, rinse under cold running water and slide the skins off while the beets are still warm.
• Allow the beets to cool.
• Cut the beets into 1/4-inch to 1/2-inch slices of uniform thickness, and then cut each slice into uniformly sized cubes.
• Transfer the cubed beets to a large bowl and combine with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight.
• Prior to serving, taste the salad and adjust the seasoning if desired. The salad may be garnished with freshly slivered onion or a little more parsley.

GERALDINE FERRARO'S EASTER PIE

Steps:

• Combine all the filling ingredients in a large bowl and set aside.
• Preheat oven to 350 degrees.
• Combine the flour, baking powder and pepper on a wooden or marble surface.
• Make a well in center of the flour mixture and break three eggs into it. Incorporate the eggs into the flour, then add the remaining eggs. Knead the dough until it is smooth. Cover loosely with a damp towel and set aside to rest for 15 minutes.
• To make pies: Cut dough in half and set one portion aside. Cut remaining half so that one part is slightly larger than the other. Roll out the larger portion into a circle that is less than 1/8-inch thick and large enough to fill and overlap the edges of a 9-inch pie plate. Avoid getting thin spots that may allow the filling to break through.
• Place the dough in the pie plate. Smooth half of the filling on top of it. Roll out the smaller dough portion and place it on top. Trim the excess dough, leaving enough to seal and crimp the edges.
• Repeat with remaining dough and filling to make the second pie. Brush the tops of the pies with a little water. Cut slits in the tops.
• Bake pies for about 50 minutes in the center of the oven, until the tops are brown. Remove from oven and cool completely. Pies may be served at room temperature or refrigerated and served the next day.

GODDESS BEET SALAD

Steps:

• Heat the olive oil in a skillet over medium heat; cook and stir the garlic and onion in the oil until translucent; scrape the mixture onto a plate, and place in the refrigerator to cooled to room temperature. Once cooled, stir the feta cheese into the garlic and onion mixture.
• Arrange the beets on a serving plate; top with garlic, onion, and feta cheese mixture; season with salt and pepper.