No, this isn't about a Michael Jackson song. Rather I'm starting to harvest beets/beetroots from the veggie gardens at Struan Farm.
For dinner this weekend I tested out a recipe for Carrot & Beetroot Salad using raw grated carrots and beetroot, shallots, toasted cumin seeds, parsley, olive oil and vinegar.
It looked fantastic, and we did "eat our colours" as well as lots of vitamins. However, it was a bit bland. The recipe calls for either sherry or red wine vinegar. I used sherry vinegar.
If I were to make this again, I'd use either red wine or balsamic vinegar, and amp it up considerably. To quote Master Chef, "there just wasn't enough acidity!"
I've got lots of beets/beetroots to harvest and play around with. So later in the week I tried this version instead, "Ripe's Raw Energy Salad. In addition to raw grated beets and carrots, it has mint, toasted sunflower and pumpkin seeds, and raisins. The dressing has olive oil and balsamic vinegar along with orange juice, pomegranate molasses and honey. Crunch and acidity, this second recipe is the keeper (yes, I know the photos look pretty similar, but the taste isn't!).
I'm also thinking about trying to pickle some beets. Haven't pickled anything before so I'm overdue. Will report back when/if that happens.
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