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I have a confession. I have never eaten a beet before. And I don't know why that is because I love root vegetables. Maybe I was a little intimidated by them when I'd see them in the produce section, or maybe it's because Dwight Schrute made them seem really nerdy, but I just wanted nothing to do with them. But I decided this week that I was up for trying something new and put those beetroots in my shopping cart. Then came home, took a deep breath, and make this Asparagus and Beet Salad, a Golden Blossom Honey recipe.
Asparagus is a veggie that I know I love, so worst case scenario I could just pick out the beets and carry on just fine. But, I ended up kicking myself because it turns out that I actually loved them! 42 years of my life I wasted not eating this yummy veggie. What a shame! This isn't a quick recipe by any means because of how long it takes the beets to cook, and I wasn't quite sure how to easily get the skin off once they came out of the oven, but after fumbling through that part, it was easy, breezy. The dressing provided just the right amount of zing to blend everything together beautifully. And while I think this salad is best served warm, I personally think it would be delicious prepared ahead of time and eaten as a cold lunch. If you're like me and have been avoiding beets for no good reason, I say bite the bullet and give them a try. You may just surprise yourself by finding out you like them as much as I did!
Ingredients
1 pound small beets2 pounds asparagus
1 tablespoon chopped shallot
2 tablespoons red wine vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/8 cup olive oil
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Is there a food that you have an aversion to trying?
*Sorry I am behind on replying to comments. I've been a little under the weather this week, but I promise I'll get caught up asap. Hope you all have a lovely Labor Day weekend!
My daughter-in-law puts beets in the smoothies she makes. So many nutrients they say, in a beet. :) The salad is perfect for casual or elegant dining.
ReplyDeleteI have heard of a lot of people putting them in smoothies. I may have to try that sometime.
DeleteI eat beets constantly, pickled in winter, and at least twice a week just one small grated beet mixed with tomatoes and spring onions as a salad, or with grated carrot! You can also put it in the oven with potatoes and roast them, or roast them with garlic in some tin foil and then puree them in your blender with some cream and make a nice cream soup. They are so extremely healthy and the best detox for your liver sick of all the medicines we drink. You can also put it in your smoothies, but you need to cover up the taste with some berries or apples. When tzarina Catherine the Great made her nobles grow it in their fields to feed the slaves and peasants, it ended the long centuries of people dying from hunger, together with the introduction of potatoes and corn in Europe.
ReplyDeleteThe cream soup sounds like something I need to try making next. I love a good cream soup. My liver counts came back high on my last blood panel, so that's good to know it works as a detox.
DeletePS please don't throw away those gorgeous beet leaves, you can use them the same way you use chard or spinach, they are lovely.
ReplyDeleteThanks for the tip! I did toss them, but I'll be sure to save them from my next batch. I think I'll try them in my stuffed pasta shell recipe that normally calls for spinach, but I'll use these leaves instead.
DeleteMy mom always made us eat the harvest beets from a jar that have disgusting sauce on them, so it took me a long time to buy a fresh beet. I think they taste good roasted, but between staining my hands and the cutting board and trying to peel them (I used a carrot peeler on the raw ones) they are more trouble than worth it for me.
ReplyDeleteThere are a lot of foods I won’t eat, but for veggies, it would be Lima or butter beans. They are like eating sand in a piece of skin.
Sand in a piece of skin is a good way to describe. My mom always made us eat lima beans for dinner. I haven't had them since I was a kid.
DeleteI agree about the staining of the hands. I was quite frustrated with that part, but I do see how it makes for an awesome natural dye.
A lot of food actually
ReplyDeleteThat's me with seafood. I won't try most of it.
DeletePlenty I have an aversion too since I have a reaction to everything lol I guess as a kid I used to eat beets like crazy. So they tell me haha and it wouldn't be 42 years since you couldn't pick what you ate the first year or 3.
ReplyDeleteFine, 39 Mr. Technical LOL
DeleteGracias por la receta. Te mando un beso.
ReplyDeleteGracias por la receta. Te mando un beso.
ReplyDeleteI don't like beets at all, even though my mum loves them! This does look like a colourful dish, just not for me, haha!
ReplyDeleteHope you are having a good weekend :)
Away From The Blue
I definitely think it's not one for everyone, but those who love beets will love this! Have a great weekend too, Mica!
DeleteIf the beets are cut up small and added to other vegetables, I can eat them but they aren't my favorite. I love asparagus though.
ReplyDeleteAsparagus is the bees knees!
DeleteThis sure beets whatever I serve myself every now and then. See what I did there?
ReplyDeleteYou are quite clever, Blue!
DeleteOh I love a clean beet (meaning without the vinegar). I'm surprised that you've never tried one! Asparagus is another one of my favorite vegetables. I refuse to eat strawberries! The little seeds coming out look like blackheads on a very dirty nose. Bleh..
ReplyDeleteI will never look at a strawberry the same again LMAO!
Delete