I’m a huge fan of beets, especially when they are roasted. On the other hand, I am not a huge fan of quinoa. That means that I had mixed feelings about this week’s recipe for Cook the Book Fridays, from Everyday Dorie.
Dorie Greenspan’s recipe for Ginger Beet Salad Bowls offers a composed salad with greens, quinoa, beet wedges and a honey-ginger dressing. I tried hard, but I just couldn’t get excited. In the end, I opted to dice roasted beets, add some sliced spring onions, and toss them with the dressing in the recipe. The dressing was a lively combination of sweet and sour with ingredients like fresh ginger, honey, and harissa paste. My result was less elegant than a composed salad but gave me a taste of the flavors she envisioned.
I make a variety of beet salads all year long. Surprisingly, Howard liked this one more than I did. While it wasn’t bad, this version is unlikely to take a spot in my repertoire.
(Apparently, I was so ambivalent about this salad that I forgot to take a picture of it. Instead, I offer a glimpse of the flower garden outside my front wall. I used to plant a variety of cosmos seeds each June. Now, they self-seed, and the garden is self-perpetuating. The varieties have crossed so many times that many of my flowers have unique color combinations and petal shapes. When I am out there, passersby often compliment the riotous colors and tell me this garden makes them smile!)
I love hummus and I love beets, so I was intrigued by this week’s Cook the Book Fridays recipe for Beet Hummus, this shocking pink dip. The hummus couldn’t be easier to make which was perfect since I’m fighting a cold and have barely left the house in days.
All the ingredients are pureed in the food processor. The most time-consuming task was roasting a beet. The usual suspects in hummus were part of the ingredient list (garlic, lemon, chickpeas, and tahini), but to be honest, the beet overpowered it all. While the color is fun, I found the flavor to be cloyingly sweet. I forgot to sprinkle the top with some za’atar, which might have changing the mix.
All in all, in the future, I’ll take my hummus and beets separately, please.