Monday, 23 April 2012
One of my very favourite vegetable dishes is stir-fried beet greens. When we’re at the vegetable store, I cannot resist beets if they still have their lush leafy tops attached.
This means that we always have lots and lots of beets in the fridge….
Luckily, both of us adore beet salad. Beet salad made with uncooked grated beets and cider vinegar. We make large quantities of the salad and leave it in a bowl in the fridge. It goes perfectly with just about everything: Indian food, Middle Eastern food, Western food, festive formal dinners, roasted ham, barbecues, sandwiches, hamburgers. I actually can’t imagine that it would be out of place anywhere.
If you haven’t tried beet salad yet, don’t scoff. It does NOT taste raw. It’s fresh and sweet and crunchy – but not too sweet and definitely not too crunchy.
The salad is always slightly different. The only constant is beets, onions and cider vinegar. Sometimes we add carrots, apples and/or pears if we have them. Sometimes we throw in a little clove or garlic. Thompson raisins are a very nice addition as well. Beet salad always tastes just as good the next day. And continues to taste wonderful for several days. (please continue reading…)