ffwd: lime and honey beet salad
I can’t believe it’s already Friday again. This month is passing by at lightning speed. And other than Dorie recipes, I haven’t cooked anything interesting this month.
I don’t know whether I’ve mentioned it before, but beets are one of my favorite vegetables. I didn’t discover this until I was out of my parents’ house and cooking on my own, but once I had tasted their sweet earthy goodness, I was hooked.
My favorite way to eat beets is as beet salad, and my favorite recipe for them includes walnuts and lots of mustardy vinaigrette. Here’s that recipe. However, I’m always open to new ideas. This week’s recipe for French Fridays with Dorie is Lime and Honey Beet Salad, so I was happy to try something different.
I prefer beets roasted to steamed, so that’s how I cooked them. After an hour in the oven, the skin usually slips right off, making a non-fuss preparation. Cookbooks always caution about the possibility of stained fingers when peeling the beets this way, but I’ve never had it happen.
The beets are cut into wedges and tossed with a refreshing vinaigrette spiked with lime zest and lime juice along with honey (not my own yet). Some chopped fresh herbs add some color. I used chives and thyme from my backyard herb garden.
The recipe made less than I thought. I used one bunch of beets but didn’t weigh it, so it must have been less than a pound. Two of us finished this off as a side in one meal.
I really liked Dorie’s beet salad. It had zing from the lime and an extra dose of sweetness from the honey (beets are so sweet on their own). I don’t think this version will displace my usual mustardy version as my go-to recipe, but it merits a place in the summer rotation.
I also tried the Grated Carrot Salad from AMFT this week. I was desperate for a fast vegetable side dish, and carrots seemed to be the only vegetable in the refrigerator. I didn’t have the two salads at the same meal, but they would have paired nicely. The carrot salad was delicious.
If you’d like the recipes for either of these salads, we don’t post the recipes, but consider getting your own copy of the book, Dorie Greenspan’s book Around My French Table. You won’t be sorry.
To read about other lime and honey beet salads made this week, check out the other bloggers’ links at French Fridays with Dorie.
Posted on 15 June 2012, in French Fridays with Dorie, Summer and tagged beets, French Fridays with Dorie, salad. Bookmark the permalink. 14 Comments.
I must confess, I always end up staining my fingers when I roast these.
Not a huge beet fan personally, but the beet eaters in my house enjoyed this one :-) Have a great weekend.
This one was a winner, huh? I was not expecting to like it at all but was so pleasantly surprised!
I think carrots and beets are natural pairs… I remember seeing them together all the time! :) What a great meal you had!
Hmmm I might have to try this now. I originally skipped it because every time I’ve tried beets I just taste dirt and I also hate dill but seeing as how you replaced the dill with thyme, which I have in my garden too, maybe I should try this one.
Thanks for sharing, your recipe with walnut vinaigrette sounds delicious. I love beets too and they do pair very nicely with walnuts. With goat cheese too in case you are ever looking for a nice addition. I agree with your assessment of this recipe, it is a great one to bring into rotation. Especially when you need something quick and nutritious.
Hi there, I participated in this one also, not a bad recipe, in fact pretty tasty. But I am a real sucker for the pickled beets. I’d like to try making those. A pretty dish though.
I really love this beet salad, Betsy, and it makes me sad that I didn’t discover how much I like fresh beets until now. I will be making this salad often, I think, and I will certainly check out your tried and true mustardy recipe. I just got a bunch of carrots in our CSA box this week and will check out that carrot salad recipe. With the heat we are having salads are just the perfect choice after work. I hope you have a wonderful weekend.
P.S. I am behind on my blog reading as well and hope to get caught up soon.
It is nice that you liked this recipe, we enjoyed it very much too, beets make a regular appearance on our dinner table and I am always glad to see that the kids enjoy them too. Thyme might be a good replacement for the dill, not everyone`s favorite herb but personally, I love it (paired with smoked salmon is my very favorite!).
Have a wonderful weekend!
Glad to hear you liked it!
I always get stained fingers when I make beets, which is why I started wearing gloves! I loved this recipe, but I really loved the vinaigrette on the carrot salad. Maybe that would be a good addition to tomorrow’s dinner!
I loved it too and I boiled the beets in salt water for 20 minutes. Maybe I should roast them next time :) Great as a side for my pan seared salmon :)
Betsy, I also, love beets and really enjoyed this salad! I’m going to have to give you favorite dressing a try…sounds yummy! That carrot salad sounds delicious, too! I cheated by buying ready cooked beets in the produce dept. Just way too busy this week! Your salad looks great!
I usually roast beets too and it did work well for this salad? I boiled them because I thought they would absorb the vinaigrette better and they did…
I enjoyed this salad too. I don’t cook beets very often because my husband doesn’t like them, so this was a nice change of pace.