Harvest.

I LOVE this time of year.  Summer in Seattle is unparalleled, in my book.  Especially when you’re able to dote over an ever-abundant garden full of goodies.

Last night I harvested my first radicchio (GIANT radicchio, I might add — probably could’ve been yanked a week earlier).  I was eager to give it a roast and attempt a recreation of the amazing salad I inhaled at Olympic Provisions down in Portland last month.

The kitchen was hoppin’ yesterday afternoon and I was on a roasting roll.

First up:  Golden Beet Chips (piece of cake, piece of crumb cake).

Image

Roasted Beet Chips

What you’ll need:

  • Large bunch of beets (any variety will do — I just happened to have a good looking golden bunch)
  • Olive oil
  • Black pepper

How to do it:

Preheat oven to 350.  Using a mandolin or a spiralizer (again, best investment EVER — I’m completely obsessed), slice your beets to 1/16 of an inch.  Toss in a bowl with olive oil and black pepper (you could throw in whatever seasonings you were in the mood for.  Go easy on any salt — they don’t need it).  Place beets on a baking sheet in as single layer.  Bake for 20 minutes.  Rearrange (flip, if you’re able) and return to oven for another 10 – 15 minutes, or until crispy. Transfer to a wire rack to cool (they’ll crisp up a bit more on the rack).

Image

My first batch was underdone (delicious, but squishy).  My second batch was burnt to a crisp (I enjoyed this).  My third batch was just about right:  golden and crispy.

Tip: they don’t go very far.  I had no problem throwing back three large beets (about a soup bowl full of chips).

With my already hot oven, I figured I’d throw in my prepped radicchio.

Image

Roasted Balsamic Radicchio

What you’ll need:

  • head of radicchio, halved, lengthwise
  • handful of fresh thyme
  • olive oil
  • balsamic vinegar
  • sea salt
  • black pepper

How to do it:

Toss it all up in a great big bowl.  Place on your sheet pan, face down.  Bake for 10 minutes.  Remove and flip.  Bake for an additional 5-8 minutes.  Remove, cool to room temp, and drizzle with olive oil.  Serve whole (with a knife or you’re in for a mess).

Image

I served my chips and radicchio with a mangled (read: attack of the grill) salmon burger and an itty side of aioli (veganaise, dijon, tapatio).

Image

I left the table lickin’ my lips.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s