By Dorie Greenspan from Around My French Table
What makes this simple salad so interesting is the play between the earthy, almost mineral flavor of the beets, the sweetness of the honey, and the punch you get from the dressing’s lime and vinegar. I like to serve these cool beets alongside grilled chicken or fish, particularly in summer, but they’re a good addition to a main-course salad. Think of them when you’re making a plated salad with poached or grilled shrimp, slices of chicken breast, or, best of all, smoked trout. And turn to them when you’ve got a lineup of salads for a starter.
Be prepared: The beets need to be chilled for at least two hours.
2 teaspoons cider vinegar
grated zest and juice of 1/2 lime
2 teaspoons honey
2-3 teaspoons extra-virgin olive oil
2 teaspoons minced fresh dill
2 teaspoons minced fresh chives
salt and freshly ground pepper
1 pound cooked beets, peeled (try roasting them)
Minced fresh dill and chives, for garnish (optional)
Whisk together the vinegar, lime zest and juice and honey in a medium bowl until smooth. Whisk in 2 teaspoons olive oil. Add the dill and chives, and season with salt and pepper.
Cut the beets into wedges (about 1/2 inch thick), add them to the bowl, and gently turn them around in the vinaigrette. Cover the bowl and chill the beets for at least 2 hours, or for as long as overnight.
At serving time, stir in another teaspoon of oil, if you think the salad needs it, and taste for salt and pepper. If you’re using them, top with minced herbs.
For more recipes from Dorie Greenspan, try these World Peace Cookies.