Garden beets have been a nutritious cultivation of human kind for a very long time – since the second millennium BC, when the pharaohs of Egypt ruled and chariots were the latest and greatest in transportation. Berkley and I love their sweet, earthy flavor, and since they are in abundance right now we are researching recipes that feature these deep purple beauties. The best place to get them is at your local farmer’s market.
Both the leafy greens and the roots are edible. The greens can be sautéed with onion or garlic in olive oil, much like spinach or Swiss chard (a close cousin of the beet) and are high in vitamin A (needed for good vision), while the roots are a great source of vitamin C (needed for a healthy immune system).
Beets grow best in a cool climate. Perhaps this is why we see so many delicious beet recipes from Russia and nearby countries, i.e. cold beet borscht soup. (Not to be confused, however, with Russia’s large production of Sugar Beets, used for making sugar and not for eating.)
To serve garden beets as a hot side dish, Berkley roasted beets in the oven,and after they cooled a bit, removed the skins, cut them into large chunks, and served them with a warm, buttery balsamic vinegar sauce. I highly recommend this yummy recipe to beet lovers as a good contrast to the large variety of cold salad recipes.
This week’s featured dish is a cold but hearty Russian beet salad. We prepared this salad for a Sunday potluck with our friends from the Unitarian Universalists of Petaluma. While we blog about cooking food to feed ourselves, families and friends, it is our UUP community that feeds our souls.
On that topic, if you have a recipe that “feeds the soul,” please feel free to share it with us in a comment!
Our Version: We used extra virgin olive oil instead of the recipe’s call for sunflower oil, which worked very well. There is no need to use vinegar in this salad – the root vegetables flavors of carrot, potato, and beet come alive with the fresh dill. We didn’t include peas, as the recipe calls for, and didn’t miss them, as the root vegetables seemed to go so well together. Don’t over salt – a little goes a long way with this dish. Tips for cooking the vegetables: The key to this beet salad is to boil the vegetables together so that they become just barely tender, but not soft. We recommend using Russet potatoes. Peel the potatoes and cut in half (or if they are really big, into thirds), use medium sized beets (or cut large beets in-half), and keep the carrots whole (use large carrots, not the baby carrot variety) and place them on top of the other vegetables.
We used a 1:1:1 veggie ratio for this salad (same number of potatoes, to beets, to carrots.) Place washed and cut vegetables into a soup pot, cover with water and bring to a boil. Lower to a simmer for 17 to 20 minutes (after 17 minutes test a beet or potato with a knife, which should pierce with ease, but also a little resistance.) Drain carefully, and let them cool. Take the skins off of the beets with your hands (they should slide off easily), and cut them into hearty dices (use an apron or wear clothes you don’t mind staining with the bright beet juice!). Place in a large salad or mixing bowl. Cut potatoes and carrots into hearty dices and add to salad bowl, then let them chill in the refrigerator ahead of time if you can. When you toss the diced vegetables with the onion, oil, dill, and salt and pepper, do it lightly and sparingly or you could end up with a reddish mashed potato salad.