Martha Stewart Living (April 2011)
Sometimes it feels as though our mission in life is to get people to like two sometimes-reviled vegetables: Brussels sprouts and beets.
It's true. We could rightly be accused of almost force-feeding these two dishes to our friends. Mostly it's because we ourselves didn't really care for them very much before we started writing the blog, and we've since fallen head-over-heels in love.
Brussels, especially roasted, are an easy sell. Throw a little bacon and apple in them, or spice them up and sauté them with cashews, and people love them. Beets can be a little more difficult and require a bit more convincing.
This may help. Here's a beet salad that's not only delicious and fresh tasting, it takes all of about 5 minutes to prepare.
There's another benefit of not roasting the beets: Served raw, they stay firm, crunchy and, well, "beet-ier." Roasting them can bring out a real sweetness (which sometimes is great), but these raw beets taste earthier and more vegetal than their roasted cousins. It's a great background for the sweet orange flavors and acidic vinegar. The fresh scallions and cilantro give it a terrific, spring-y freshness. (If you don't like cilantro, you can swap in flat-leaf parsley. Mint would be a great substitute here, too, in a small quantity.)
A slaw that celebrates natural flavors and goes from garden to table in less than 5 minutes? Sounds pretty great to us!
Other great beet salads:
- Beet-and-Apple Salad
- Beet and Tangerine Salad with Cranberry Dressing
- Cabbage-Beet Slaw with Ginger Vinaigrette
- Italian Parsley and Raw Beet Salad
- Golden-Beet Salad
And don't forget about our new recipe index, where you can browse all the salads and other dishes we've featured here on the blog!
- 1/4 cup olive oil
- 2 tablespoons red-wine vinegar
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 3/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 pounds golden beets, peeled and cut into matchsticks
- 3 scallions, sliced
- 1/2 cup chopped fresh cilantro
- Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Toss
with beets, scallions, and cilantro.