Wednesday, 31 March 2010

BEET SALAD


The crimson root Beta vulgaris ... Today, Holy Wednesday, has been very busy. A day of house cleaning and planning for the big family meal this Easter Sunday. For dinner, we had Lenten fair: beet salad, and zucchini. Plus good homemade bread. The beets were peeled, halved and cooked in the oven. This was much simpler than boiling them, which is what traditional beet salad recipes call for. They tasted great! An additional bonus was the lovely odour coming from the kitchen as the beets were baking.

Ingredients:

3 beets with stems and leaves included
3 cloves garlic, peeled and cut in half
salt and pepper to taste
olive oil
vinegar
lemon juice
lemon rind
some parsley
some fresh oregano
some walnuts, roasted

Directions:
  • Wash and peel the beets. Cut the stems and leaves in half, and also cut the beets in half.
  • Choose a baking dish with a cover, and line the bottom and sides with parchment paper. Add the beets and the garlic, season with salt and pepper, sprinkle with olive oil, cover and bake for an hour until beets are soft.
  • Take them out of the oven and let them cool. Cut them into slices.
  • Place the beets in a serving bowl, stems and leaves included. Season again with some salt and pepper, add the lemon juice, lemon rind, parsley, oregano, and just the right amount of olive oil and vinegar.
  • Top with walnuts, serve and enjoy. This salad can be eaten lukewarm or cold.