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Beets Baked with Apples and Camembert, Warm Lentil Salad with Buttery Turnips and Turnip Greens

April 5, 2010

Well, The beet gratin idea won out, and it was a quick 15 minutes or so of slicing before I could layer the beets with onions and apples, dot it with butter and forget about it in the oven for the remainder of the hour.  When the beet slices on the top of the dish were beginning to look nice and roasty, I sliced up about half the wheel of camembert, placed the slices on top, and put the dish back in the oven for a couple of minutes, just until the cheese melted.  I served it with a fresh green salad (not mâche for once!) and we enjoyed the simple, colorful, relatively light supper.

Meat? who needs meat?

I also managed to recreate my lentil salad success with the turnips – using a recipe from Robuchon (for the turnips, not the lentils), I simmered the turnips in a little water and butter, then tossed them with cooked green lentils.  These particular lentils happen to have come from Île-de-France, the region in which Paris can be found, so it was nearly a local meal.  I finished the salad with the turnip greens, quickly sautéed, and a few tablespoons of vinaigrette – the same one I used on the green salad, in fact – I always make a little extra to have on hand.

Fresh, local, vegetarian - I feel so stinking virtuous!

Originally published on Seasonal Market Menus.

  1. Hannah permalink
    April 5, 2010 8:50 pm

    Your Seasonal Market Menus posts never fail to create the image in my head of your kitchen as a magical land of imagination and expertise, with you flitting about like Matilda, directing ingredients into pots and pans with the mere point of a finger.

    No one has ever made “buttery turnips” sound so good before.

  2. April 6, 2010 6:37 pm

    Hannah – Funny, it kind of works that way in my head, too, but somewhere along the line my hands have to get involved. If only.

  3. April 7, 2010 1:25 am

    For your next shipment of beets, one of my favorite uses is a salad of shredded raw beets and tart apple, dressed with Greek yogurt mixed with olive oil, garlic, capers, red wine vinegar, and salt. It sounds too simple to be good, but it’s amazingly delicious, and an amusingly violent shade of magenta besides!

  4. April 7, 2010 6:32 pm

    Nererue – That does sound good! I just so happen to adore the way beets stain everything they touch the exact color I would have worn every day when I was 8, if I could have.

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