Monday, July 26, 2010
Beets Two Ways
On the road to babushkahood...
This years long cold spring gave me a fine beet crop. So yesterday I made two Ukrainian salads using fresh veg from my garden. Beets, carrots, onions, and potatoes. I got carried away, as
I tend cook enough to feed a small warband, even when Iam not trying. Both salads were yummy, although the grated beet was the favorite.
Smoked chicken from our favorite German deli Edelweiss, some braised kale, and cold hard cider to drink. It was perfect. The days have been hot, as it's nearly Lughnasadh, or August if you prefer the Roman naming. The feilds of grain shimmer under the hot sun like gold, ready for the farmers scythe..
This time of the year is hot here in Orygon, upper 80's to 90's, Not stifling hot like it was back in PA, we just don't have that humidity hell. It's a get your jog in early or you will roast to death later hot, but after this years endless murk of rain I am embracing it like it a lover.
So beet recipe, I owe this recipe to this nice woman and her blog on life in Russia. I was hunting for beet recipes when I found her page.
When I read the combination of beets and mayo I was dubious..but honestly it is delicious, addictive and Iam about to go get some for breakfast..
Shredded Beet salad that feeds several..=
4 medium /large beets boiled until they are just tender, a fork will just pierce them. You don't want them cooked to mush, just not raw hard crunchy. Allow to cool.
1 raw beet
Grate all the beets up in a bowl. Admire lovely color of shredded beets. Then pick off the flicked out bits of beet off the walls, your hair and the toaster.
Three tablespoons of good mayonaisse. Trader Joe's makes a damn fine organic mayo..or make yer own if you want. I don't.
1 cup of chopped walnuts, chop into small bits, not quite ground but close.
2 teeth of garlic(cloves) these you want to mince fine..
I added one Tablespoon of cider vinegar.
Pepper to taste, in my case that was about 1/4 of a teaspoon.
After you have grated the beets add all remaining ingredients, mix well. It should all sort of congeal together, and turn a nice lighter shade of ruby. It should not be a creamy mayonaissey mess, the mayo just binds it together.
I chilled it, and it was fabulous with the chicken. We ate until we could eat no more. Iam poor in money but Iam rich in good food.