Don't gross out! I'm not talking about some strange cleansing diet or vegan delight. Think, instead, of making a salad with raw grated carrots. As my husband said recently to a visiting friend, it's not the Harvard beets of our childhood, in their cornstarchy sweet sauce. And did you know, just like carrots or potatoes, peeling beets is optional?
The other evening we ate beet salad with grilled eggplant obsession and toasted bread and cheese. As for the eggplant obsession, who cares about the eggplant: I was eating the tahini sauce straight and brainstorming what else I could put it on.
Raw Beet Salad (from my friend Rebecca, from the Farmer John Cookbook)
Make the dressing by shaking together in a lidded jar:
1/2 c. olive oil
3 Tbs. vinegar (white wine or something mild)
1 tsp. Dijon or brown mustard
1-2 cloves garlic, minced
2 Tbs. chopped fresh dill
Pour over 4 medium beets, coarsely grated. Marinate for at least an hour.
I would not attempt to make this salad if I didn't have fresh dill; luckily, I got some volunteers in my flowerbed this year (and apparently every year hereafter, people tell me).
Updated Jan. 2011: I made this salad using dill pickles and some stray capers. It was good, but not as great as fresh dill. Still, a nice change from all the cooked roots around here.
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