June has been a super busy month and it looks like it will continue to be one in the weeks ahead. I’ve still been finding time to cook, though. After a quick visit to my neighborhood farmer’s market yesterday morning, I came home and made these beets for lunch. Wow, they were good!
In my opinion, beets are best with some sort of vinaigrette, eaten cold or at room temperature, in salads or simply on their own. I think beets sometimes get a bad rap because of their appearance, but they are so tasty! I learned recently that you can even grate raw beet into a salad. This sounds like a messy affair (pink beet juice flying everywhere?), but something I’d like to try.
Yesterday, though, I simply steamed my beets, cut them into bite-sized wedges, and dressed them with a lemony vinaigrette made with a good amount of red onion, fresh parsley, and cilantro. It was delicious! Even if you’re staunchly opposed to beets, go ahead and make this vinaigrette recipe – it’s a keeper!
Happy June cooking, everyone! ~Inge
Beets with lemon and herb vinaigrette
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone
This recipe makes more than enough dressing for one bunch of beets (which is what I bought). Store any leftovers in the fridge and use later on salad greens or other steamed veggies.
1 – 1.5 pounds of beets
zest of one lemon
2 tablespoons fresh lemon juice
2 tablespoons red onion, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 tablespoons fresh parsley, finely chopped
½ teaspoon coriander
6 tablespoons extra-virgin olive oil
¼ teaspoon salt
Freshly ground pepper, to taste
1. Clean and scrub your beets to remove any dirt. Steam the beets in a steamer basket for about 20-25 minutes, until easily pierced with a fork. Carefully remove cooked beets and place in a small dish to cool. When they are cool enough to handle, you should be able to easily slide their skins right off. After removing their skins (and washing all that pink beet juice off your fingers!), cut the beets into bite-sized wedges.
2. Combine the remaining ingredients in a jar with a fitted lid. Shake it up! Taste a little of the vinaigrette on one of the beet wedges to see if you want to add more lemon juice, salt, etc.
3. Mix some of the vinaigrette with the beets. Gobble up all the beets as is, or serve them over some salad greens dressed with a little more of the vinaigrette. Enjoy!