Tag Archives: beets

Lime and Honey Beet Salad + David’s Seaweed Sablés

Keeping with my every-other-week schedule, here are two more French Fridays with Dorie recipes: Lime and Honey Beet Salad and David’s Seaweed Sablés.

Lime and Honey Beet Salad is a simple salad made with cooked beets tossed with a dressing of cider vinegar, lime juice and zest, honey, olive oil, fresh dill, and fresh chives.  When I went to the store they were out of red beets, so I bought golden beets instead.  I’m so glad I did!  I think the yellow beets are very pretty with the flecks of green herbs.

I served Lime and Honey Beet Salad with grilled salmon, and I sauteed the beet greens.  I thought the salad was delicious.  My husband is not a beet fan, so he didn’t care for it very much.  My daughter wouldn’t touch hers.  The leftovers were quite tasty for lunch the next day.

I’m not quite sure what to say about David’s Seaweed Sablés.  They are butter cookies made savory by the addition of extra salt and finely chopped toasted nori.  I liked the flavors but found I wasn’t inspired to eat the leftovers.  My husband thought they were too salty, which is saying a lot because he loves his salt.  My daughter keeps going to the container these are stored in and stealing some, so I guess she likes them!

I think we would have liked these better in a different context.  I can totally see nibbling one or two at a cocktail party while sipping wine.  Serving them as part of dinner just wasn’t quite right (we had them with cheese and salads).

I hope to pick up the pace with my posts because I have some recipes coming up that I want to share with you, including a childhood favorite dessert!

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Chunky Beets and Icy Red Onions

This week’s French Fridays with Dorie recipe is a lovely salad called Chunky Beets and Icy Red Onions.  While this salad required very little hands-on time to make, you need to plan ahead because a few of the steps require some cooking or resting time.

After cooking your beets (I roasted mine), cut them into chunks and toss with a simple sherry vinaigrette.  Chill for at least an hour.

I love the way the onions are done:  After thinly slicing them, they are rinsed in a cold water bath to remove the bitterness.  Then they are drained and put in an ice-water bath to give them some crunch.

To assemble the salad, add fresh chopped oregano to the beets and taste for salt and pepper.  I was inspired by Dorie’s Bonne Idee and placed my beets on a bed of arugula and added a little goat cheese.  Finally, top with the icy onions and serve.

Because so many steps in this salad are do-ahead, this would be a great salad to make for company.

I enjoyed this salad a lot.  It made a lovely lunch and is very pretty.  The goat cheese added a really nice flavor, so I highly recommend using it.  I didn’t even bother asking my husband to try this because he really dislikes beets.  My daughter had a few chunks of beets and ate them right up!

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