My Love Affair with Beets
My grandmother started me on a love affair with beets when I was pretty young. Her beet salad was delicious. Imagine my surprise 30+ years to discover that beet salad from fresh beets is even better. I started making “real” beet salad about a year ago by roasting the beets with a little olive oil, salt and herbs de provence and wrapping them in foil is an easy way to get delicious beets for your salad None of this is new, but to someone who ate canned beets for three decades it was quite a taste discovery.
Ryan and I went to Jim Thorpe this past weekend for some rafting. We love it there – it is very Stars Hollow for any former Gilmore Girls fans out there. After a terrible meal on Friday night, we decided to go for the gold on Saturday night and went to Flow – a unique restaurant/art gallery with a farm to table culinary focus.
I ordered the Vegetarian Tasting – three courses chosen by the chef. I enjoyed the first two courses outside until the skies opened up and it began to pour buckets outside. The first dish was a beet salad and not just any beet salad. The best of my life! It was a work of art – red beets and white beets, capers, dill, vinagrette. Unfortunately, I don’t have the recipe but I tried to recreate a worthy alternative.
Side Note: Turns out my mom likes the blog and is not at all offended by the title (Ryan feared she would be). She said if I had called it “My Mom is a Total Bitch” she may have been hurt, but turns out she is quite aware that she is not a culinary goddess and owns it. She did appreciate the shout out to the hot dog in a thermos days, which is apparently something my cousin Sue does with her boys’ lunches as well. I asked my mom is this was something that her mother did and she reaffirmed what I already thought – Mom Mom Morrissey didn’t cook much at all nor did she ever offer much in terms of culinary traditions. Stay tuned for a future Q&A with the inspiration of this blog – my mom.
Roasted Beet Salad
4 Beets, Stems removed (red and/or golden)
1 small red onion, diced
2 tablespoons of capers
2 tablespoons of red wine vinegar
1 tablespoon of olive oil
4 sprigs of dill, snipped
Salt and pepper
1 cup of greens