[Editor’s note – I’ve been on a bit of hiatus, but I return to glory with this quick recipe. More soon.]
Simply take a cooked beet, slice, and drizzle with olive oil, vinegar, salt, and pepper. Good over salad greens and with goat cheese, but it certainly doesn’t need to be embellished. Also makes a good antipasto.
Now I know you’re all asking yourselves the same question: Where does one get a cooked beet? Well, one thinks ahead a little bit.
I often pick up an extra thing or two at the farmer’s market to have lying around, and the other week it was a particular tasty looking beet. I cooked pasta one night, and after I removed the pasta from the water, I boiled a beet in it while I ate. I stuck it in the fridge, and two days later it was ready for my beet salad.
It’s little tricks like this for keeping quick meals around that keep me from ordering in all the time. You could also roast the beet whole with some potatoes or carrots or whatever else you happen to be cooking that week. You can roast or boil beets with the skin on and then peel them afterwards, which is a much easier and less messy job.
Not everyone likes beets, but if you put yourself in this category, I would urge you to try them again. America’s salad bars are plagued with lousy canned beets, and I think a lot of people will reconsider the beet when they taste a well prepared one. A caveat, however: This salad might not be the best way to introduce folks to beets. It is, for lack of a better word, very beety. For amateurs, I would recommend peeling the beets and then roasting them in olive oil and salt for about an hour. They’ll taste like candy.