June 5, 2020
Beets. Now there is a topic for culinary discussion because they are either loved or hated and if you grew up eating canned beets, you know what I mean. I would venture to bet that beets do not make it to the top ten list of all time favorite vegetables. Too bad because this is a super good food for your heart. Fresh beets on the other hand, are a whole different vegetable and now is the time to snatch up early spring beets with their tender leafy tops from your local grocer. Beets come in a wonderful color palate of red, yellow, candy striped, purple and orange. Mix and match them for a colorful salad or side dish. Truth be told, l really prefer roasted beets to steamed or boiled. Love the smokey flavor they retain when cooked on a grill over indirect heat. Yellow beets are in my garden now and a great way to have them is marinated as a salad with some fresh herbs.Their texture is smooth and velvety and the longer they marinate, the more intense the flavor. Here’s an easy recipe to try; use whatever type beets are on hand.
Yellow Beet Salad
1 shallot, minced
1 clove garlic, minced
1/4 cup extra virgin olive oil
3 tablespoons white balsamic vinegar
1/2 teaspoon dry mustard
1 tablespoon honey
Fine sea salt to taste
4 large cooked yellow beets (or other beets) peeled and cut into 1/4 inch thick slices
2 tablespoons minced fresh thyme or parsley
In a bowl, whisk together the shallot, garlic, olive oil, vinegar, mustard, honey and salt.
Place the beets in a bowl and pour the dressing over them; toss to combine well. Add the thyme or parsley and toss again. Cover and allow the beets to marinate at least 2 hours at room temperature before serving.