Beet Salad, To Remember Summer With.
Why I Love This Recipe
During summer, every year without fail, my New England palate seems to reject the array of thick, lingering flavors winter brings at its heels. Instead, soothing sharp, sweet, smooth textures and scents draw me in, embodying all the potential of drawn-out afternoons, warm grass, pollen-laden waves of heat. This evening , Massachusetts lost sunlight before five p.m., and I needed a shock to my system. With a package of grapefruit and avocado from Israel waiting on my counter, local beets, and with dragging eyelids, I refreshed and restarted with this dish.
Ingredients You'll Need
Two small beets, sliced into 1/2 inch half-moons
1/2 an avocado, sliced into equal size peices.
1/2 a grapefruit of your choice, peeled and separated
1/4 cup hearts of palm, sliced into rounds.
Toasted pine nuts.
Crumbled chevre (optional)
2 tb plain soy yogurt
1/2 tsp dijon mustard
2 tb pomegranate vinegar (or similar, light and fruity flavor)
black pepper to taste.
Steam the chopped beets for 5-10 minutes, until as tender as you like.
They could also be roasted then chopped, if time permits.
Allow them to cool.
Meanwhile, peel and separate your grapefruit into segments, and toast a handful of pinenuts on medium heat in a dry skillet, or at 350 for about 5 minutes.
Arrange as you'd like (I place the beets on the bottom, due to their excessive blood), and either drizzle a bit of the suggested dressing, one of your own.
Or, simply crack some good pepper and salt, and have at your little bit of summer calm.