This past Saturday we had our CSA supper with B&H, which I had been excited about since June. We had no Internet for a few days, and had been talking about how excited we were to go on Sunday… then we got the Internet back, checked our email ( at 3 PM on Saturday), and discovered that the dinner was in 3 hours! I needed something tasty and with speed! I had roasted another batch of beets to make pickled beets (Seriously, all summer production in small batches IS the way to go 🙂 ), and decided that I would attempt to make a beet salad for the masses. Eric, my fiance, is generally not a beet fan, but he went gaga for this spicy salad, and has eaten it 3 days in a row. I must have done something right!
6 large local, organic beets without stems or bottom “tails”
1 large, local organic carrot – shredded
2-3 local, organic cubanelle peppers – chopped
Spicy peppers of your choice (I used 3 hot wax peppers) – diced fine
6 TBSP Extra Virgin Olive Oil
1 TBSP local, raw honey (I used Buckwheat)
1 tsp of lime juice (fresh would have been best – I was in a pinch though)
20-30 organic mint leaves (from our garden – I used apple mint)
1 bunch of local, organic cilantro
3 cloves of local, organic garlic – finely chopped
1 small ginger root (mine was the size of my thumb or smaller)
1/4 cup organic sesame seeds
1.) Roast the beets at 350 degrees for about an hour. I paint them lightly with olive oil, put them on aluminum foil, and put a sheet of aluminum over them (making a beet pocket). They are ready when they are soft.
2.) Let the beets cool before peeling them. I peel by hand, but lots of folks use a paring knife because they don’t want pink hands. I have never had a problem with stained hands (cuticles a bit sometimes, but usually no).
3.) While your beets cook, or cool, mix your other ingredients in a bowl. I did liquid and spices first, then I added the carrots, garlic and peppers.
4.) When your beets are cooled, cut into little julienne strips. Add to mixture, stir, fridge, and eat whenever you like!