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Monday, September 15, 2008

beet salad with horseradish dressing

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lunch with taughnee

I brought lunch to Taughnee today, my amazing friend and web designer, while she finished up the details on my blog! We even made a vlog while we ate lunch! (A vlog, I learned, is a video-blog!) I didn’t talk with my mouth full, though, promise. I brought this great beet salad, which is guaranteed to keep the vampires away all day (love that garlic breath!).

Taughnee has designed two amazing websites for me already—this one, and the South Anchorage Farmers’ Market website, and we’re working on finishing my bread bakery website. I just love her work, and I love working with her! Somehow, she just knows what I want even before I know what I want.  This world of the internet is pretty new to me, and she’s held my hand and led me into the world of Twitter, Flickr, and blogging. Next I’ll be exploring Digg and Mixx and and and…

“Must… blog!!  Must… tweet!!”  I’d better keep eating my vegetables to keep my strength up! 

Motto for today: Eat beet salad with people you love so they won’t mind kissing you later.

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beet salad with horseradish dressing

If you’re thinking “Horseradish? With beets?” I don’t blame you. It may sound a bit strange, but I’m not kidding you, this recipe is great. The red wine vinegar and the sharp horseradish contrast really well with the sweet, earthy taste of beets. This recipe is adapted from one in Madhur Jaffrey’s World Vegetarian. It’s great as a side dish with white beans, and with other vegetable dishes like oven-roasted carrot slices (recipe coming soon).

12 ounces beets, washed
8 ounces beet greens, chard, or other greens
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1 teaspoon olive oil
2 teaspoons red wine vinegar
2 teaspoons prepared horseradish
¼ teaspoon sea salt or kosher salt, or to taste
1 garlic clove, crushed in a garlic press or finely minced

1. Put whole, unpeeled beets in a baking dish or dutch oven and put ¼” of water in the dish. Cover tightly with foil or the lid of the dutch oven and bake them until tender when stabbed with a paring knife. Usually they take 40 minutes or longer, but young beets might be quicker, depending on their size. In the fall, when the beets are bigger, they may take much longer—up to an hour and a half.
2. Remove from the oven and let them cool.
3. While the beets are roasting and then cooling, wash the greens and cut the stems off the greens. If the stems look good (and are edible—for example, beet greens and chard stems are edible, but collard stems are not), chop the stems into ½” pieces. Steam the chopped stems in a steamer until they are tender. Remove them from the steamer and then steam the greens until tender. Drain the greens and chop them up a bit.
4. When the beets are cool enough to handle, slip their skins off. Cut in halves lengthwise and then crosswise into ¼”-thick slices, or in wedges—as you prefer. Put them in a bowl with the greens and stems.
5. Mix up the remaining ingredients, pour the dressing over the beets and greens, and toss. Adjust the seasonings with more vinegar, salt, and/or horseradish. Serve warm or at room temperature.  


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