As creative types we are usually open to trying new things and taking a risk here and there. And that tendency includes cooking and/or eating new and different foods.
One food that I’ve never been fond of is beets. My only experience with beets was limited to the kind you get in a can; all purpley -red and tasting, well, awful. And the smell…fuhgedahboutit. One tiny bite of that variety as a kid and I swore off beets for the rest of my life. Blech!
Then, a few years ago some friends served beets at a gathering. Yes, these were the red beets that make me flashback to the stuff in a can. However, the difference, the BIG difference, is that these were fresh beets from their garden. And they were prepared with a creamy dressing.
I was pleasantly surprised. Could beets really taste this good? Apparently so, if you use fresh beets.
On our last day in the workshop in France, Dayle bought a fresh beet salad to go with our lunch. This beet salad had vibrant red beets, cut into small cubes, and prepared with a light dressing. Again, I was amazed at how good beets tasted when prepared well. (Of course, just about anything you eat in France tastes good; even the not so great stuff still tastes pretty good.)
When the Boston Globe food section recently featured a recipe for beets, I knew I had to try it.
When I tweeted that I planned to make a new dish for dinner using yellow beets, the comments ranged from a quote from “The Office” suggesting I grow candy (“something that everybody likes”), to a fellow Tweeter sharing how she prepares beets (steamed with a light, oriental style vinaigrette), to another Tweeter referring to yellow beets as “sunshine on a plate.”
Hence the name of this post.
So, if you’re feeling creative and up to trying something new, here is the recipe for “Sunshine on a Plate,” otherwise known as
Beets in Creamy Horseradish Dressing
1 bunch red or yellow or orange beets (about 1 1/2lbs)
1 T prepared white horseradish
1 T mayonnaise
1 t Dijon mustard
1 t white vinegar
salt & pepper
Cut off the leaves, stems and ends of the beets. In a pan, cover the beets with water. Sprinkle with salt and pepper. Bring to a boil and then simmer 30-45 minutes or until the beets are tender and easily pierced with a skewer.
While the beets cook, mix the remaining ingredients in a bowl large enough to hold the beets.
Drain beets in a colander under cold, running water. Let drain. When cool enough so you can handle the beets, remove the skins from the beets. Cut beets into 1/2″ to 1″ cubes and toss in bowl with the horseradish mixture. Add salt and pepper to taste.
Cover and chill for 30 minutes. Served chilled or at room temperature.
This dish goes well with fish. I served the beets with red snapper and sliced baguette.
And thanks to wvclaylady on Twitter for the inspiration for this post.