We've whined enough about wanting spring to get here already. So, in the interest of turning the page, here is a fresh, happy take on beets that might tide you over until the farmers' markets get colorful again.
We love beets. Love 'em. And yet we almost always roast them in the oven. Why? We're not sure — it's so wintry. We just hadn't thought of beets as a crunchy, eat-them-like-an-apple kind of food. But the recipes below changed our mind...
The photo above came from Clotilde at Chocolate & Zucchini. She grates her raw beets with carrots and tosses it with a dijon mustard, honey vinegar, hazelnut oil, and some Tabasco sauce. She also recommends using a splash of citrus or tomato juice to keep it moist.
Mark Bittman offered a raw beet salad on his Bitten blog back in January. His recipe is similar, with a straight dijon vinaigrette, but he adds shallots.
You could certainly use up some leftover herbs in a raw beet salad... And dream of greener things to come.
- Yesterday's SF Chronicle roundup, with an article on Beet-Hater's Salad.
- Grated Beet Salad with Blue Cheese
- Velvety Beet and Cocoa Cake
- Beet Box
- French Beets from Fairway
(Image: Clotilde Dusoulier. Used by permission.)