Got friends & family coming over? Want to impress your date but don’t know what to whip up? How about a salad on-the-go? Or don’t know jack about beets? Well don’t beet yourself up yet because we got you covered with this vibrant beet salad!
Pleased to Beet me (My love for beets)
Growing up, I was always surrounded by a variety of root vegetables such as cassava’s, parsnips, artichokes, and most importantly — beets. Never force fed, I personally enjoyed beetroot the most out the root families. Mum would braise the beets in a pressure cooker, covered with water and seasonings, then cut up and tossed in a salad — or just on its own as a side. I found that the earthy taste and light sweetness of the beets, as well as the beet “bloody mess” juice that would seep out from the veggie compliments most dishes that it is paired with. Beets have been a staple family favourite and will continue to be devoured and the beet goes on.
Beet me, Drink me
Beetroots are grown underground, thus they absorb a great amount of nutrients. Raw beets on their own is made up of 88% water, 10% carbs, and then just 2% protein and 1% fat. On top of that, they’re jam-packed with essential everyday nutrients like B vitamins, iron, manganese, copper, magnesium, potassium, and rich in health-boosting nutrients. Betaine — which is an amino acid found in beets — can help your liver with cleaning your blood and “detoxing” your body. It does this by increasing the amounts of detoxifying enzymes in your bloodstream, improving liver function and digestion, slightly decreasing cholesterol, and reducing liver size. I’m in the beet of the moment, and can go on and on about the several amazing health nutrients and benefits about beets, but it is time to stop beeting around the bush and get on with the main event.
Quick side note: the beet colour compound betanin isn’t easily broken down by the body, so don’t be surprised when your urine and stools take on a reddish-purple colour. You are what you beet.
Beet Salad ft. Pistachio’s + Goat cheese + Smoked Apricot Vinaigrette
Prep Time: 5 min Cook Time: 40 min Serves: 4-6
- Saucepan with lid
- Small pot (to crush pistachio’s)
- Peeler or a clean cloth if you don’t have one
- 6 small/medium beets (mix of yellow, pink, red & without their greens)
- 1 bay leaves
- 1/4 cup caraway seeds
- 1 tbsp granulated sugar
- 2 tbsp kosher salt
- 1 tbsp ground black pepper (or 1/2 tsp peppercorns)
Smoked Apricot Vinaigrette
- 1/2 orange (Naval, blood, or grapefruit works)
- 50ml extra virgin olive oil
- 200ml Rustichella smoked apricot balsamic vinegar
- salt & pepper (to taste)
- 1/2 cup crumbled goat cheese
- 1/2 cup crushed roasted pistachios (no shell)
- 100g arugula
- 100g spinach
Notes: recipe’s are guidelines, adjust measurements & ingredients as necessary
- Give your beets a good rinse to remove any grit and dirt on the skin, no need to peel. Put into a small/medium saucepan and cover with water with 2-inch head space. Season with salt & pepper, bay leaf, caraway, and sugar. Bring to a boil, reduce the heat to low, cover the pan and simmer until beats are tender, about 30-45 minutes (Use a knife to check if its done, if it goes right in without trouble, it is ready).
- While the beets are braising, you can quickly make the vinaigrette. Whisk together balsamic vinegar, olive oil, orange juice and season with salt & pepper to taste. Set aside. (For this recipe I used half a grapefruit. Depending on the orange that you use, you can juice half or a whole one if you want more citrus sweetness/acidity according to your taste. While any balsamic vinegar works fine, I used Rustichella’s smoked apricot balsamic vinegar which I picked up at the One-of-a-kind Show & Sale spring event).
- Remove beets from pan, and you can use a peeler to peel the skin but I find it easier to use a cloth. While the beets are still hot, use a cloth to wrap around the beet and with soft pressure massage the skin off the beets and cut off the top root if it remains on. After peeling all the beets, cut into quarters or 8 small pieces. Keep the different coloured beets seperate.
- Building the salad: Season arugula and spinach in a bowl with a light drizzle of olive oil and pinch of salt. Using a small pot, put pistachios in a small Ziploc bag and crush. The salad mix will be a bed for everything else. Top with beets, crumbled goat cheese, crushed pistachio’s, and drizzle the vinaigrette over the salad. Serve.
Thank you all for stopping by! That is all for this post (and the end of how many beet puns I can possibly throw in before I get annoying). Want more like this? Have a location that we should visit? Recipe ideas? Write us a comment and let us know.
Until the next flight, stay soigne.