Beet Salad!

Friday, September 30, 2011

I have a thing about beets. Well, actually it’s not so much a thing about as a thing with. You see, when first presented with a beet I always think I don’t like them. I will never go out of my way to buy beets and when I get them in my CSA share my first reaction is always a resigned oh, beets.

But then I force myself to do something with them—so I take the first step and either steam or roast them.

And then I force myself to take the next step and eat them because one must not waste food.

And then my reaction is always an elated ah, beets!

In the interest of time, the next time I get beets I should really just skip to the ah, beets! reaction.

In my last few weeks of CSA deliveries I’ve received beets and lots and lots of wonderful cilantro, garlic, and chives. I also had lounging in my fridge a block of fresh goat cheese from Sunny Side Goat Dairy and a baguette from Big Sky Bread. In a desperate act of eating all this produce and the cheese before it became un-usable I went ahead with making a beet salad. And it was awesome. So awesome, in fact, that I had two platefuls of it along with some sliced baguette to mop up the juices.

I highly encourage you to try this. It will change any negative thoughts you may have about beets.

Beet Salad with Goat Cheese

6 beets—cooked, peeled, sliced and chilled
2 tsp. sugar (or to taste)
2 garlic cloves, minced
1 bunch of chives, chopped
1/4 c. chopped fresh cilantro
1/4 c. apple cider vinegar

Combine the vinegar, sugar, garlic, chives, and cilantro.
Pour over sliced beets.
Add some fresh goat cheese just before serving.

Just for fun, at the last second I threw on some pickled garlic scapes that were hanging out in my fridge and it was a nice way to spice things up. Totally optional, of course.