Prep School: chef Alexandra Feswick tells us the best ways to prepare humble, oh-so-seasonal beets
Alexandra Feswick, the chef at Samuel J. Moore on Queen West, shares her favourite ways to cook with the colourful candy cane beet
“When I was a kid, my grandma pickled beets every fall. I loved them so much, my mom had to hide the jars so there would be enough left for her to make borscht at Christmas. Now I use them in salads and even in cocktails at Samuel J. Moore. They still taste like home to me.”
Juice them. For a refreshing cocktail, shake one ounce each of beet juice and gin, two teaspoons of champagne vinegar and a squirt of simple syrup. Pour over ice.
Toss them. Slice raw beets with a mandoline, sprinkle with salt and lemon juice, and toss with raw kale, olive oil and goat cheese for a crisp, seasonal salad.
Braise them. In a pot, bring whole beets to a boil with a slice of orange and a stick of cinnamon. Reduce heat and simmer for 30 to 40 minutes. Cool, peel and quarter them, then sauté with butter.
Where to buy them. Candy cane beets are available for $4 a bunch at Harvest Wagon (1103 Yonge St., 416-923-7542), and Cookstown Greens (Brick Works Farmers’ Market, Saturdays,
550 Bayview Ave.).