French Friday with Dorie
Beets are another one of those vegetables I just pass by at the market and grocery stores. I don't know if it's because of the large clumps of dirt that are usually still clinging to them or the memories of the canned beets my mom used to fix that have put them in the 'No, thank you' category for me, but I just don't buy them. So this week's recipe got me to stop at the beets and give them a try. I opted for the orangey golden ones over the red primarily because they were smaller in size.
And even though it has been a hot week here, I opted to roast them in the oven because roasting is my method of preference for cooking root vegetables, but you can also boil or cook them in the microwave. My three little beets took about 45 minutes to cook in a 425 oven. While they were roasting I prepared the vinaigrette, whisking together some apple cider vinegar, fresh chives and dill from the garden, and sprinkled the mixture with salt and pepper. I whisked in the lime zest and juice and some Tupelo honey from Georgia and added some olive oil. After the beets had cooked and cooled they were easy to peel and I then sliced them into wedges and gently tossed in the vinaigrette as Dorie directed. They were then covered and put in the refrigerator to chill.
The verdict? Well, since I totally blew it and didn't read Dorie's "Be Prepared" sentence in the recipe until after I started making the salad last night, there wasn't enough time for them to chill for at least 2 hours as the recipe indicated, so we will be having the beet salad tonight. However, I did take a taste before I photographed them this morning before work and oh, my goodness this is tasty! The sweetness of the honey works together with the lime and apple cider vinegar to give this a sweet tangy flavor. Nothing like those canned beets from my childhood. In fact, I am taking some to work for my lunch today which means that there won't be very much left for dinner. Oh, well. I will just have to go buy some more beets and make more of this salad. I think my family is going to love it. I am so glad that I made this recipe and that it gave me an opportunity to give beets another try.
See what the rest of the group thought about this salad over at French Fridays with Dorie.
This looks incredible! I'd love to try it with golden beets too. Hope you have a great weekend!
ReplyDeleteYum! I think I am going to make this tomorrow. I love me some beets!
ReplyDeleteI have never had golden beets and I would love to try them. The day I made the salad I
ReplyDeletewas going between that and making a blueberry tart for Tricia's son and one for
Hubby, I had the most colorful fingers in town. I tried so hard not to stain any
clothing. Your recipe turned out beautiful and looks delightful.
It's funny, I have heard so many Doristas comment that they have horrible memories of canned beets. I think I need to call my parents and thank them for never serving me canned beets because I seem to be one of the few who have always liked them. But I would not have been a fan of turning my oven on in the middle of summer so I'm happy that I was able to find pre-cooked beets. Made the prep work a cinch.
ReplyDeleteI am one of the "horrible canned beet memory" people. My mom would always put a dab of margarine on them and I couldn't leave the table until I ate them - by which time, they were cold and even less appealing.
ReplyDeleteThe golden beets are such a pretty color :-)
have a great weekend.
I'll have to try the golden beets next time... they look delicious.
ReplyDeleteI grew up with those awful canned beets as well. Thankfully, I had fresh roasted beets and learned how good they are. In fact, they're now one of my favorite veggies. This sounds like a wonderful preparation and I love a chilled beet salad!
ReplyDeleteI actually love beets. Golden beets are so good. I always buy them when I see them, though I'm perfectly happy with red ones too. I enjoyed the flavors of this salad. It was different, but tasty.
ReplyDeleteI've been behind in blog reading this month, but I've missed your posts. Hope you're doing well, and have a great weekend!
Elaine, those beets look sooo pretty, I cannot believe that the farmers around here do not plant them - I guess I will have to get some seeds and plant them myself just so that I can make a salad that looks as lovely as your Lime and Honey Golden Beet Salad!
ReplyDeleteHave a great weekend - with (hopefully) less allergies...
Glad you enjoyed this! Great color of your golden beets!
ReplyDeleteAnd you did it one better with those lovely golden beets! Can't get further away from the can than that! Lovely.
ReplyDeleteSo delicious looking can't wait try !
ReplyDeleteI have to say I don't think I would be a fan of this recipe but I'm glad you enjoyed it!!!
ReplyDeleteI'm excited to give the golden beets a try. I went with the microwave cooking method and they turned out well, and I only had to invest 10 minutes into the entire recipe!
ReplyDeletewow, second person to use golden beets - they are really pretty! glad you liked this!
ReplyDeleteLooks great, Elaine! I really like that you used the golden beets.
ReplyDeleteElaine, you are the second person using golden beets :) It must awesome. I used the common red ones and it turned out just great. I have made pickled ones too and I don't this making salad out of them with lime and honey. I served them as a side for my pan seared salmon :)
ReplyDeleteSo you and I went the "golden beet" route, huh? You're a little more innovative than I because you went "totally golden". I did a mix but didn't know if the red would bleed into the golden. They looked pretty. I also roasted at 425 degrees when it was 102 degrees outside. Dumb? Microwave, next time. I've never done that. And, if we're in a hurry, we can go pre-cooked which so many did this week. It is really a busy time for everyone. Thank you for "getting" and liking my concept. I'll send some your way eventually, if you'd like.
ReplyDeleteElaine, Fresh beets are in a class of their own but I have to say I never minded the canned version! I guess I just love beets any way at all! Love, love your golden version…it looks so gorgeous! I will have to see if I can find the golden beets in my area grocery store!
ReplyDeleteI think roasted beets are the best!
ReplyDeleteWe really enjoyed this one too! I love the golden beets!
ReplyDeleteI am loving those golden beets - they are hard to get here. I am sure they wouldn't stain your hands as much as the red ones, so they are perfect from my perspective.
ReplyDeleteThose beets look wonderful. I love all the heirloom and varietals that are available now. I love beets, but that might be because the only canned beets I had growing up were the ones my mother had canned herself. This salad reminds me of them a little, actually - without all the effort of canning.
ReplyDeleteThe golden beets are so pretty, aren't they? I think it's so fun to discover new foods that I like, especially vegetables. Glad you enjoyed this!
ReplyDelete