FOOD & DRINK RECIPE BY THREE FORKS GRILLE | PHOTOS BY JMK PHOTOGRAPHY
Lucky 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, boiled or roasted with skin removed
1 tablespoon ginger, minced
2 tablespoons shallot, minced
1 teaspoon rosemary, chopped
1 teaspoon garlic, minced
1 cup Pinot Noir
1 tablespoon brown sugar
¹⁄3 cup balsamic vinegar
1 cup chicken stock
Pinch of salt and pepper

Instructions:

1 Sauté shallots with ginger, garlic, rosemary and some salt and pepper for three minutes. Add brown sugar, Pinot Noir and reduce until only 2 tablespoons remain.
2 Add balsamic vinegar and reduce again.
3 Add 1 cup of chicken stock and reduce by half.
4 Add the beet and puree in a blender.

“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

Roast Beet Salad

Serves four

Ingredients:

4 medium beets with greens
1 small red onion
¼ cup sherry vinegar
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1 orange, cut into segments plus juice and zest
2 tablespoons chopped mint
2 tablespoons chopped parsley
½ cup almonds
½ cup feta cheese

Instructions:

1 Roast beets in a baking dish, covered in olive oil, salt and pepper. Cover dish with foil and bake at 425 degrees for 45 minutes. Let the beets cool, rub the exterior skins off and cut into wedges.
2 Sauté red onion until soft. Add ginger, garlic and chopped beet greens and sauté an additional three minutes. Add sherry vinegar and reduce a bit until the vegetables absorb vinegar.
3 Toss roasted beets with sautéed vegetables. Add a little olive oil and salt and pepper. Add oranges, orange zest and remaining juice. Add mint, parsley, almonds and top with feta cheese.

Beet Salad

 

Beet Soup (in the Three Forks Grille cookbook)

Serves 12

Ingredients:

5 pounds roasted beets, peeled
1 medium onion, chopped
2 ribs of celery, chopped
2 carrots, chopped
1 tablespoon dry thyme
½ cup sherry vinegar
¹⁄3 cup brown sugar
8 ounces orange juice
Zest of lemon
Salt & pepper
14 cups of water
2 tablespoons mint
1 tablespoon parsley

Instructions:

1 Sauté onion, carrot and celery until soft in soup pot.
2 Add dry thyme, fresh herbs, brown sugar and sherry vinegar.
3 Sauté three minutes longer, then add beets and water and cover pot.
4 Bring to boil and then reduce heat and simmer for 30 minutes.
5 Add zest and orange juice.
6 Puree soup.
7 Garnish with fresh berries, yogurt and cucumber.

Beet Soup

 

Three Forks Grille is located in downtown Columbia Falls, just a short distance from the wild and scenic three forks of the famed Flathead River.  Head chef Chris DiMaio takes pride in his original dishes and recipes by using only the best local ingredients. He supports many local growers, something that is important to its mission. For more information, visit www.threeforksgrille.com