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6 quick ways with...

Chris Halpin


Beets show up in all sorts of things that may surprise you; in fact, we Albertans consume a beet product almost every day! The refinery can be found in Taber, at the Rogers sugar factory. About 150,000 tonnes of sugar is refined from beets every year. It is also commonly used as a food colouring. But I love market fresh beets, top to bottom, red, golden or rainbow – bring them on! My top tip when peeling beets is to oil your hands first. This will help to not have your hands stained. beet tapenade

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44 MAY JUNE 2017

This is a great alternative to a hummus and simply delicious. This is when your best quality olive oil will really shine. In a food processor or blender put 1 c. of canned beets, drained, 1/4 c. olive oil, juice of 1 lemon, 1 t. ground coriander, 1 T. ground black pepper, 2 garlic cloves and salt to taste. Purée until smooth; serve with crudités and pita chips. Makes 1-1/2 cups.

beet greens with bacon and shallots Beet greens are similar to Swiss chard, but I find them a little sweeter and more tender. This is wonderful with roast chicken or at brunch with poached eggs on top. In a large skillet over medium heat, put 3 rashers of bacon, cut into 1/4-inch pieces. Sauté until the fat starts to render out, then add 2 shallots, thinly sliced, pepper to taste – I find the bacon provides enough salt, but you be the judge – and continue to sauté until the shallots are soft and the bacon is just starting to crisp, about 3 minutes. Now, add 1 bunch of beet greens, roughly chopped, stems and all. Sauté until the greens are wilted, about 2 minutes. Remove from the heat, add 2 T. sherry vinegar, stir to evenly distribute, adjust the seasoning and serve. Serves 4.

golden beet and fennel slaw with an herb vinaigrette When people think of beets they usually think of them as a cooked vegetable, even with salads. But in fact, they are also wonderful eaten raw. Peel 3 golden beets, thinly slice and put in a bowl. Thinly slice 1 fennel bulb, add it to the bowl along with 1/4 c. olive oil, the juice of 1 lemon and 2 T. of each of the following – finely chopped parsley, mint and green onion. Toss to combine, season with salt and pepper to taste, mix again and serve. Serves 4.

City Palate May June 2017  

The Flavour of Calgary's Food Scene - The Wine & Beer Issue

City Palate May June 2017  

The Flavour of Calgary's Food Scene - The Wine & Beer Issue