This is Karen's recipe, first created in early fall 2009.
Fall is baby beet season! These little jewels of sweet, ruby tastiness are ready for your eating pleasure. Seriously, I was eating these plain after I had boiled them and they were seriously delicious. There is a hint of sweet, with an earthy flavor. It is divine enough to make me consider starting my very own beet farm.
To encourage you to try a beet today, I thought I'd post my recipe for beet salad. Except that it's not my recipe, per se. It's a recipe I reverse-engineered earlier this year after trying it in Napa. Tastier than the original, I say! Here is the very precise recipe.
(The ratio of these three ingredients can be, and should be, played around with to your liking. Since I like beets so much, I use it as the main ingredient.)
Prep time: 30 min
Cook time: 30 min
Total time: 1 hr
Yield: Enough for 4-5 people, as a side salad
Serving size: ~ 1/2 cup
Calories per serving: What are calories to mice and men?
Fat per serving: ??
1. Cook beets until tender: Use boiling water, with a little bit of vinegar (~ 1 tsp) added
2. Immediately rinse beets with cold water and let cool to room temperature
3. Peel beets and chop into small cubes
4. Add remaining ingredients. Toss in citrus-balsamic dressing.
Food sensitivity information: Vegetarian, For Gluten-Free, check the ingredients on the balsamic vinegar and feta cheese before using