Beets with Dill and Sea Salt

I almost feel unethical posting this as a “recipe.” It’s so simple– a boil, a sprinkle, and done. It came about mostly in an effort to clean out my fridge and spice cupboard. And yet, the result of said kitchen tidying had the added bonus of this stunning salad. (Is it a salad all on it’s own? Or would one need to add lettuce for that? I never know.) The delicate dill rounds off the somewhat bawdy beets. The resulting dish encompasses the best aspects of farm-to-plate eating– earthy richness and heavenly crispness.

Because beets are the main ingredient here, make sure you use the freshest beets you can find. Old ones that have been lolling around shelves for a few weeks tend to be woody at best and bitter at worst. A good beet should be as sweet and firm as a good kiss. To assess the freshness of your beets, squeeze them. They should not be in any way squishy. You can also make sure the greens are crisp and lively, not wilted and listless. Like most vegetables, your best bet is to buy your beets from the person who grew them.

A bonus of finding a local source of beets is that you’re more likely to encounter different varieties. I used the two kinds that City Roots is growing: Bull’s Blood, a deeply red beet, and Chioggia, an heirloom beet with beautiful fuchsia and white rings. (Tragically, these fade when cooked.) While I can’t say they taste much different, they do vary dramatically in color and make a very pretty salad when tossed together.

Wherever you get your beets from, make sure you store them properly once you get them home. (Hint: cut those tops off!)

And, out of neighborly concern, I do feel the need to assure you that, the morning after eating this, don’t worry. You’re not dying. You know how people used to dye things with beet juice? Yeah, that’s what happened to your insides. All’s well.

Beets with Dill and Sea Salt

10-12 small (golf ball size) or 2-4 large beets (baseball size)

2 Tbs extra virgin olive oil

2 Tbs fresh or 1 Tbs dried dill

1 tsp sea salt (this is a nice time to break out any special culinary salts you might be harboring)

Rinse off any dirt from your beets, then cut the tops and tails off. If you are using small beets, you may leave them whole. If you are using large beets, cut them into quarters. Put them in a small pot and cover with water. Bring to a boil and simmer for 10 minutes. Let cool. Dump them in a colander and rub off their skins under warm water. Place the beets in a bowl, toss with olive oil and stir in dill and salt. Serve cold or at room temperature; alone or on a bed of greens.

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Posted in Uncategorized 6 years, 8 months ago at 9:03 pm.

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