beet salad

serve whimsical purple, red, orange and yellow beets.
two art directors living together for 25 years has made for a vast and vibrant analysis of color. one stand-out canvass was made in the car coming home from chicago. driving south on 65, splitting through the flat northern indiana farm-scapes, jim and i pulled to the side of the road to talk about the swift, shifting, shades of blue that vaulted overhead as the sun burned farther and farther west. the experience was so fleeting and valuable that i still get a surge of the galvanizing effect of those sky blues when i think back on it.
         it might be a painting, a bug, a bird, or a balloon that elicit us to weigh the balance, contrast and brightness, the mood, the flavor, hue and heft of color that is paramount to the visual worth of a place or thing. and when i set a plate of beets on the table we are both brightened by the whimsical purple and orange, and the fanciful-sweetness they yield with their giving flesh. this beet salad serves a bright, sweet-spot of earthy roots to your guests, and it might even spark an interesting discussion about their color.
vivid-royal-crimson and sun-orange beets.
• 3-4 each, purple and yellow beets
• 3-4 tablespoons of balsamic pear vinegar
• 1/4 cup of extra virgin olive oil
• 1/4 cup of walnut oil
• kosher salt and cracked pepper
• fresh herbs for garnish
1. trim the stems and roots from the beets, and scrub them with a vegetable scrubber in cold water.
2. put the purple beets in one pot and the orange beets in another. cover them with water and bring them to a boil.
3. put the lids on the pots and reduce to a simmer. continue to cook them about 1/2 hour or so until they yield to a fork.
4. put the beets in two separate mixing bowls and cover them with cold water. 
5. mix the vinegar, oils, and salt in a bowl.
6. when the beets are cool enough to handle, slip the skins off and discard them.
7. cut the beets into wedges or slices keeping them separate all the time to prevent the dark ones from bleeding onto the orange ones.
8. spread some of the dressing onto a plate with a spoon and arrange the beets at random.
9. crack some fresh pepper over the dish and serve with the fresh herb garnish.

1 comment:

Michelle said...

So beautiful! Wish I liked beets...