I think it was Jitterbug Perfume that gave me the idea that beets are sort of…magical.
And Ruth Reichl’s beet salad recipe in her FABULOUS cookbook, My Kitchen Year, sealed the deal.
It’s perfect for this time of year, but I’m also excited about making it in the summer, because it won’t wilt in the sunshine during pool parties. #alwaysthinkingahead
Borscht Salad (à la Fergus Henderson)
1 green apple
1/2 small red cabbage
1 small red onion (I didn’t have a red onion so I threw in some diced radishes – worked fine)
1 tbsp. balsamic vinegar
4 tbsp. olive oil
sour cream (or goat cheese) (optional)
Peel the raw beets and grate them. You may want to use rubber gloves, or your hands will be a lovely shade of magenta for quite a while.
Peel and grate the apple and stir that into the beets.
Slice the cabbage as thinly as you can. Do the same with the red onion. Toss them with the beet/apple mixture.
Squeeze an orange and measure out 2 tbsp. of juice. Mix it with the balsamic vinegar and olive oil, then toss with the beets. Season with salt and pepper to taste.
Spoon on to 6 plates and top each serving with a dollop of sour cream.
(One more note from me: Ruth says to “grate” the beets and apple, but I just cut them finely and it worked just fine.)
Hooray for beets!
By the way, you look really great today.