The Beauty of Beets
OK, so not everyone likes beets.
But if you do - or even if you think there’s a small chance you might—try this smoked salmon and beet salad while fresh beets are in season.
(And don’t even think about using canned beets here.)
This recipe is from “The New Southern Garden Cookbook” by Sheri Castle.
For more recipes and info about the book, see my story that was in the paper June 22.
Salmon and Roasted Beet Salad with Creamy Herb Dressing
Makes 4 to 6 servings
1 pound small beets, all but ¼ inch of their greens trimmed away
1/2 small red onion, halved lengthwise and cut into thin strips (about 1/2 cup)
8 ounces snow peas or sugar snaps, tough strings removed (about 1 1/2 cups)
6 cups bite-sized pieces of romaine lettuce
Creamy Herb Dressing (recipe below)
1 crisp apple, cored and thinly sliced (about 1 cup)
1 pound cooked salmon, skinned and broken into large pieces
1. Preheat the oven to 400°F.
2. Place the beets in a single layer on a double thickness of aluminum foil. Fold the foil around the beets to make a snug pouch. Roast the beets until they are tender when pierced with the tip of a knife, 45 minutes to 1 hour. Open the foil pouch and let the beets cool enough to handle. Trim off the greens and rootlets and slip off the skins. Cut the beets into thin slices or wedges.
3. Fill a medium bowl with ice water. Add the onion and let sit until needed. The ice water will leach out some of the strong, eye-watering aroma, leaving milder, pure onion flavor.
4. Bring a medium saucepan of water to a boil. Add 1/2 teaspoon kosher salt per cup of water. Add the peas. Cook until crisp-tender, about 2 minutes. Use a slotted spoon to immediately transfer into the bowl of ice water (with the onions) to stop the cooking and set the color. Drain the peas and onions and pat them dry with paper towels.
5. Place the romaine in a large bowl, drizzle with enough dressing to moisten, and toss well to coat. Divide the romaine among serving plates or arrange on a serving platter. Top with the beets, apple, peas, onion, and salmon. Drizzle with a little more dressing and serve at once with any remaining dressing on the side. What else works? You can replace the peas with cubes of roasted sweet potato.
Recipe from “The New Southern Garden Cookbook” by Sheri Castle
Creamy Herb Dressing
Makes about 2 cups
This is similar to Green Goddess dressing.
1 cup plain yogurt
1/2 cup sour cream
1/4 cup fresh lemon juice
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
3 garlic cloves, chopped
1 tablespoon wholegrain Dijon mustard
1 1/2 teaspoons drained and finely chopped anchovies or anchovy paste
1/3 cup extra virgin olive oil
1 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1. Place, in order listed, the yogurt, sour cream, lemon juice, parsley, dill, chives, basil, garlic, mustard, and anchovy in a blender. Blend until the herbs are very finely chopped. With the blender running, add the oil in a slow, steady stream. Season with the salt and pepper.
2. Use soon or cover and refrigerate for up to 5 days. Return to room temperature, stir well, and check the seasoning before serving.
(Photo courtesy of UNC Press)
