This week recipe for FFWD is Lime And Olive Beet Salad. I have all the ingredients in the fridge so making this healthy and delicious ( if you like beet that is :p ) salad is not a problem. Most of the time, I have beets in the fridge...for juices and for pickles. They are full of anti-oxidant besides other minerals and nutrients. This is a simple salad...a burst of interesting flavor - the earthy, almost mineral flavor beets, the sweetness of the honey and the tangy flavor from the lime and vinegar . This is a good addition to a main course salad, especially in summer with grilled trout or chicken . My Piggy boy is in UK now and I asked him to make this salad for himself. He is also a good cook from the food photos I see on his facebook LOL! He has my genes alright ! * Oink
This salad is good chilled or at room temperature served alongside a main dish , partnered with other salads as a starter, or given star treatment by setting it on a bed of lightly dressed greens, as suggested by Dorie herself and topping it with a mini spoonful of crème fraîche or sour cream. And the salad can be kept covered in the refrigerator for up to 2 days. The beautiful thing about this salad is that it is easy to whip up and it is bursting with flavors.
lime and honey vinaigrette consists of lime zest, lime juice , cider vinegar ,
chives, dills , honey and EV olive oil , salt and pepper for taste
mix well and leave it to rest while waiting for the beets to cool down
boil the beets with skin on for 20 minutes or till cooked
with salt water, drain and peeled off skin
cut into wedges and leave to cool down
before tossing them in the vinaigrette prepared earlier
toss them in the vinaigrette gently and chilled
in the fridge for at least 2 hours before serving
I served the beet salad with my pan seared salmon
Do hop over to see how my other Doristas have come out with
their version or better still join us and cook along with us.
Get the book ' Around My French Table ' by Dorie Greenspan
and jump on board with us :)
Have a great weekend !
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