Make a Beet Salad for Spring Gatherings
This root vegetable will look super inviting on your spring holiday table.
I don’t always love eating beets, particularly in the winter months when it seems like an obligation. By the time spring rolls around I’m more than happy to eat these root vegetables on my spread, bidding them a sweet farewell as I get ready to start eating more crunchy summery vegetables.
Why beets now? For one, the earthy sweetness pairs surprisingly well with a wide variety of textures and flavors. These different salad ideas will help you to get out of your beet rut and enjoy this vegetable you thought you knew.
Beet and Carrot Slaw with Pistachios and Herbs
This salad is much faster than roasting beets, and the crunchy textures will help you welcome in the new warmer weather. Carefully use a mandolin with the wide teeth settings to slice thin sticks out of 1 medium sized beet. Taste one to get the desired texture for the salad according to your own preferences. Then, remove the top from a horse carrot and cut it into 2-3 pieces. Carefully slice the carrots lengthwise along the mandolin to make sticks roughly the same size as your beet sticks. Dress with the following:
The juice of a lime
Some salt
A splash of olive oil
Toasted pistachios
Mint, cilantro, or dill
Beets in the Oven
This beet method is my favorite way to imbue the beets with a little bit of aromatic flavor. I preheat my oven to 425 degrees and place my scrubbed beets in a baking dish that allows them to snugly sit in one layer. I then add a splash of red wine vinegar, salt, thyme, and smashed garlic to my dish, then cover the beets halfway up with water. I cook the beets for 60 minutes, then check them with a paring knife or a fork. If my utensil goes in with no resistance, then the beets are ready to come out! If not, check the beets again every 10-15 minutes until they are done. You can then peel them with a paper towel or a kitchen towel that you don’t mind staining red. I would recommend peeling them while they are still warm— the skin comes off much more easily.
You can then cut your beets into wedges and use them for the following recipes:
Truffle Oil and Blue Cheese
Truffle’s flavor profile exists in the liminal space between earthy and fruity, making it the perfect pairing with some beets. On the side, mix 1 part red wine vinegar to three parts truffle oil. Season with a little bit of salt, taste, and dress your beets. Add some crumbly blue cheese to the top and serve.
Beets with Balsamic, Blackberries, and Spicy Labneh
Take your labneh (substitute with greek yogurt if necessary) and mix in the following:
A little bit of pepper (aleppo or cayenne will do)
1 clove of crushed garlic
Salt
A splash of olive oil (about a tablespoon)
Taste to make sure it is delicious. Serve a large spoonful under some beets and blackberries dressed lightly with balsamic vinegar. Add some toasted walnuts if desired.
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In them, I teach students to get more comfortable cooking without recipes in situations beyond salads.
