Beet Salad!

I don’t know about you, but I seem to have forgotten that this little indulgence of mine started out as a food blog… So how about a beet salad, to make up for missed cooking experiences?

I realize beets can be a polarizing ingredient, but guess what, I  unabashedly love this root vegetable, I am Eastern European after all. It is somewhere encoded in our genes to love beets… and pickles… and fermented cabbage… yum 😉

Here’s a great recipe for the transition period between summer and fall. Hopefully you can still find fresh herbs at the farmer’s markets, and root vegetables will be making it onto the scene.


Beet Salad
Interpretation of a Whole Foods recipe

4 large (~5 medium) beets
1 small red onion
1/4 c fresh dill (loosely packed)
2 t roasted sesame oil
2 T olive oil
salt & pepper (to taste)
dash of allspice and coriander
1/2 T honey

1. wash beets and place in a pot (do not peel, but remove greens if applicable), cover with water and bring to a boil
2. reduce heat and simmer for 30-40 minutes, until you can easily stick a fork in them
3. meanwhile, wash dill and combine with oils, honey, and julienned onion (video tutorial for julienned onion below)
4. once beets are tender, drain the water and rinse under cold running water for 2 minutes or so
5. if beets are cool to the touch, it’ll be easy to peel the skins by hand, maybe using a knife to create an incision. they should still be relatively warm in order to soften the sliced onions once combined
6. cut beets in half and slice, just like the onion in the video, at a thickness around 1/4″
7. combine oil concoction and beets, add spices and salt/pepper to taste

It’s not entirely necessary, but the salad can rest over night, or for a few hours to let the flavors infuse and combine


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