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
salt, pepper
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.
3 comments:
I think your friend Rebecca is a treasure trove of recipes! As for beets, quite honestly, I don't know if I've ever eaten one, raw or cooked. What do they taste like?
That sounds tasty! I'll have to try it next week!
I like to make a chopped raw veg salad with fresh beets, fresh broccoli, and fresh cauliflower. I just chop up everything, then toss with a little balsamic vinegar and olive oil. It's so delicious!
I also like to roast beets with other vegetables (zucchini, onions, sweet potatoes, turnips, whatever!) in the oven. I cut all the vegetables into chunks, drizzle with olive oil and salt and pepper, and put in a 375 to 400 oven for about 30 minutes. The whole family loves it.
Laura, your recipes are exactly my style! I love cold roasted beets with feta and grapefruit, lightly dressed with oil and vinegar.
Christian, beets are uniquely themselves. I would try them first roasted or raw like Laura and I suggest. I'm planning to pickle some soon, which is an Amish favorite: my kids fight over them.
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