French Fridays with Dorie – Haiku
You can stop screaming
What trauma did beets cause you?
You carry on so.
Say? Don’t you like beets?
Have you tried them recently?
Um, can I have yours?
Better than the plague
So keep some perspective please
Shush you. Eat your beets.
Lime and Honey Beet Salad
Beets seem to be a thing that a small minority of folks fear and loathe. Why is that? This sweetest of vegetables shouldn’t really be held in the same category as other notable polarizing foods such as sardines or anchovies.But to a small vocal group, they are. Maybe not a vote split down the middle like Republicans vs.Democrats but they are the Libertarians in this debate.
When you find a beet avoider it can be amusing to them react. I once suggested to a co-worker that a simple beet salad might be a nice way to start a meal she was asking advice about.
“Oh, no! No beets in MY house! Uh-uh, no way”
You’d think I were suggesting she serve plague to her guests.Undoubtedly some childhood trauma set her aversion early on for it to be this immutable as an adult.
“When I was four I was nearly crushed by a railroad car full of beets. Could never look at one square in the eye again. No sirree.”
Further complicating things, the same person who screams bloody murder at the thought of eating a beet root will still adore its above-the-ground cousin, chard.Evidently whatever trauma has caused the aversion must have occurred after the beets had had their tops removed.
The lesson here is that I don’t really need to understand everyone and everything around me. No judgement here. I’ll just have your beets if you aren’t going to eat them.
As for this particular recipe, I reduced the amount of honey called for in half. Beets are sweet enough on their own and these certainly didn’t need any additional sweetening. This reduction wasn’t enough as I still found myself tasting “sweet” and not “beet”. If that makes sense. Oh, and I subbed in a small pinch of tarragon as there was no dill or oregano on hand. Tarragon makes every cold salad taste better. Or is that might just me who thinks that?.
In the end I preferred Dorie’s Chunky Beet and Icy Red Onion Salad from last summer. Both beat the plague.
This is what you will need:
- 2 teaspoons cider vinegar
- juice of 1 small lime and zest of 1/2 lime
- 1 teaspoon honey
- 2 teaspoons olive oil
- 2 teaspoons minced chives
- 1 teaspoon minced tarragon
- salt and pepper
- 1 pound beets.
This is how you make it:
- Cook the beets by tripping the roots from the greens, rinsing and drying, and wrap them all up in aluminum foil.
- Put on the rack of a 400 degree oven for 45-60 minutes.
- Remove from oven, carefully open foil to let cool.
- When no longer to hot to handle, the skins will pull right off.
- Store refrigerated in an airtight container until ready to use.
- When you are ready to enjoy your salad, remove beets and cut then into small wedges or chunks.
- Whisk together the vinegar, zest, lime juice, honey, olive oil, chives and tarragon.
- Season with salt and pepper to taste.
- Pour over the beets.
- The salad is best if you return to the refrigerator or ate last 2 hours or overnight.