Beets seem to be something people either love or hate. I am not overly fond of them, but I will eat them once and a while. I guess I just find them a little too sweet and not terribly exciting. Yes, squash and sweet potatoes are sweet, but they are also soft and creamy. Granted, I would happily eat beets with a creamy cashew sauce, but I think I would lap up anything with a creamy sauce! 😉
I think that is why in most dishes, beets are pickled, doused in vinegar or served with a tangy, salty cheese. Serving beets this way provides a contrast of flavors for an otherwise rather boring vegetable.
Whether you like them or hate them… give this salad a try. The fresh dill and walnuts make this salad… so do not leave them out!
Beet Walnut, Dill Salad
4 large beats roasted and peeled
1/4 c chopped fresh dill
1/4 c chopped fresh chives
1/8 t black pepper
red pepper flakes to taste (optional)
1/4 c chopped toasted walnuts
3 T balsamic vinegar
Roast the beats in a baking dish with a lid or cover it tightly with foil. Roast at 400 F for about 45-60 min or until easily pierced by a fork. Once cooled, peel the beets and slice them as thinly as possible. Place them in a bowl and toss with the remaining ingredients. The longer the beets sit in the vinegar, the better they get!
Submitted to: Potluck Party
I never really take pictures of small things that I see throughout my day; I usually only take pictures of important things that I want to remember. We were given some assignments in my photography course to go out and take pictures using different styles. Here are some pictures that I took:
It is a bridge…
Olympic flags in Covent Garden