Page 114 - Flathead Living Fall 2014

food&drink recipe by thrEE ForKs GrillE | photos by JMK photoGrAphy
Beets, Three Ways
L ucky for us, the annual fall beet harvest coincides with the south’s citrus harvest, which makes for a medley of wonderful pairings and bursts of flavors in a variety of dishes and recipes. Below are three original recipes
crafted at Three Forks grille. The soup recipe is right out of the Three Forks grille’s cookbook. Enjoy!
Beet Sauce with Ginger, Balsamic and Rosemary (perfect for grilled salmon or trout) Serves four
Ingredients:
1 beet,boiledorroastedwithskinremoved 1 tablespoonginger,minced
2 tablespoonsshallot,minced
1 teaspoonrosemary,chopped
1 teaspoongarlic,minced 1 cupPinotNoir
1 tablespoonbrownsugar 1⁄3 cup balsamic vinegar
1 cupchickenstock Pinch of salt and pepper
Instructions:
1 Sautéshallotswithginger,garlic,rosemaryandsomesaltand pepper for three minutes. Add brown sugar, Pinot Noir and reduce until only 2 tablespoons remain.
2 Addbalsamicvinegarandreduceagain.
3 Add1cupofchickenstockandreducebyhalf.
4 Addthebeetandpureeinablender.
“The beet is the most intense of vegetables. The radish,
admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.”
-Tom Robbins, Jitterbug Perfume