Beautiful vegetables

A Month of Sundays – Cold Beet Salad

A few months back I stated that I would be adding other content to Miss R–exploring things outside of gardens and landscapes. I love food, so this may turn into a once a month seasonal series.  For those of you who follow my Instagram feed, you know that I go to a local Farmer’s Market almost every Sunday morning from May to November.  The image below is a collage of what I bought in June.

Beautiful vegetables

I’m a huge supporter of these local, weekly markets and have been going regularly, in season, since they started almost 20 years ago.  I don’t grow my own.  What you may not know is that I also love to cook.  I’m not a recipe follower beyond the first time for something completely new and foreign.  After that I riff and local, organic, fresh ingredients add to that spontaneity.  I started cooking this way when I lived in France where local markets were plentiful and had ingredients that weren’t at that time available in American grocery stores. Here’s what I made from the beets pictured…

Cold Lemony Beet Salad

This is my interpretation of a classic cold beet salad that won out over the cold borscht I was channeling from my great Aunt Julie. This salad is super easy and would make a great addition of ‘red’ to a Fourth of July red, white and blue buffet.

Ingredients

4 medium fresh beets – yellow, red or Chiogga (these are the heirloom ones that are candy striped when you slice them–they are super pretty!)

1 large shallot 2 cloves of garlic

Juice of 1 lemon

1 tsp of balsamic glaze

1 T lemon zest

1 T best quality extra virgin olive oil

Salt and pepper to taste

Preparation

Boil the beets in about 3″ of water until easily pierced with a fork–about 15 minutes.   (Save the tops to saute later if you want–they’re delicious). Drain and set aside to cool and peel. Slice shallots very thinly. Cut cooled and peeled beets into 3/8″ x 2″ logs (don’t be fussy about this, but this is the best size–trust me). Combine lemon zest, beet logs and shallots in a large bowl. Mince and smash garlic and whisk with lemon juice, balsamic glaze and oil to make the salad dressing–adjust to taste if too tart, but remember the beets are super sweet.  Toss with beet salad and chill.  Makes 4 large servings.

Cold Beet Salad

I also post what I make to Instagram, so in a way the series has already started–without the recipes.  This what the beet salad looked like…now you can riff on your own.  Enjoy!

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