Beets are a fantastic superfood. They act as a bright red canvas you can customize for salads, use as salad additives, or, best of all, as a quick, cold snack to fit in between meals.
I don’t necessarily believe in following exact recipes. We all have tastes; yours are likely different from mine. For this recipe, I will offer ideas that will work well together, but use your creativity to season your beet salad however you like.
First, a general warning to consider: Whenever cooking with beets, make sure you are wearing dark clothing. You may wish to swap out your kitchen towels from white to dark as well, so you don't end up with suddenly pink towels. Also, you probably don’t want to stain your hands pink for a few days or more; use gloves if you have a scheduled photoshoot the following day.
This cool, fresh salad can be eaten either with meals or as a healthy snack.
Ingredients you will need:
6 beets (roughly the size of a large lemon)
1 onion (sweet, red, or white)
Redmond Real Salt
Apple cider vinegar
- Boil beets in a large pot of water.
- As beets boil, cut your onion into quarters and slice as thin as you prefer. Next, chop your parsley. Mix 3-4 tablespoons of olive oil with 2-3 tablespoons of honey and a dash of salt, and place your dressing in the refrigerator to chill.
- When you are able to put a small knife or fork through the beets, they’re ready. Remove all but one to cool, peel, and slice. The remaining beet will be smashed and added to the salad. Cut or cube your beets according to your preference. When they have cooled, chill.
- Keep your final beet in boiling water until it feels extra soft. Remove and allow it to cool for a few minutes, then peel and mash it up with a fork. This will give the dish a nice consistency. Mix in the dressing you prepared earlier to the beet paste.
- In a serving bowl, add the cooled beets, onion, parsley, and your beet/honey/oil paste together and fold. The dish will turn a beautiful range of pink to red. Want it to be even more vinegary, sweet, or salty? Taste, add, and improve until fully satisfied.
- Chill. eat and enjoy, knowing you are fueling your cells with good nutrition.
You may keep your salad in the fridge for up to a week. Stir each time before serving as you may experience oil separation after it’s been sitting for a while. I find the flavors are really robust after chilling for about 24 hours or so.
This recipe is more than a salad, and can be used as a relish for any dish you choose. It is delicious when added to the top of plain hummus and eaten with pita bread or cottage cheese. It may also be scooped onto rice cakes, mixed into a green salad used like a dressing. Let your creativity run wild!