Beets can be challenging to cook with. They don’t play well with other foods, and will dominate an entire dish with their vibrant pinkness. Their flavor is distinct: deep and earthy and sweet. They have a wonderful texture, so silky smooth, but firm. When we get them in our CSA box, I think, crap. What am I going to do with these guys? Then I discovered Dorie’s recipe for Lime and Honey Beet Salad. Now I always know what I’m going to do with the beets.
This salad is simple and perfect, which is what one would expect from Dorie Greenspan. The recipe is from Around my French Table, a book that I pull off the shelf and curl up with from time to time just because it makes me happy. The beets are dressed with a simple vinaigrette of lime, cider vinegar, honey, and herbs that adds just the right amount of brightness to the muted flavor of the beets. I have made this with and without the dill, and it is better with the dill. The original recipe calls for chives, but I can never find chives at our Whole Foods, go figure.
The salad rests for awhile in the refrigerator, and the final dish is reminiscent of pickled beets, although not quite as tangy. I suspect goat cheese would be a good addition, but even better, perhaps a milder cheese like mozzarella, buratta, or ricotta. If you don’t mind pink cheese.
I’m also looking forward to trying to lime dressing on other vegetables. I better carrots would be wonderful with this tangy, sweet addition.
| Lime and Honey Beet Salad |
- about 1 pound of beets
- 2 teaspoons apple cider vinegar
- Zest and juice from half a lime
- 2 teaspoons honey
- 2-3 teaspoons olive oil
- 2 teaspoons minced fresh dill
- a pinch of salt
- Trim the tops off the beets. Fill a large pot with water, and bring to a boil. Boil the beets for about 20 to 30 minutes, or until the tip of a sharp knife slides into a large beet easily. Drain the beets and rinse with cold water. Let them cool enough to handle, then slip off the skins under cool water. Chop the beets into quarters, and set aside.
- In a large salad bowl, whisk together the vinegar, lime juice and zest, honey, olive oil, and dill. Taste, and add a bit of salt to brighten the flavor, as needed. Toss the beets with the dressing. Refrigerate for at least an hour or two, or even better, overnight.
- If you’d like, garnish with some extra dill or lime zest before serving.
If you have more luck and are able to find chives, add about 2 teaspoons of chopped chives to the dressing.
Ooh, that salad sounds perfect for summer–and super easy! All I really have to pay attention to is avoiding splashing any beet juice on myself. 🙂
Which really can be a challenge! I managed to spill this salad while I was setting up these photos. Stains, my friend. Several stains.