I used to hate beets with a passion. I found them to be the most disgusting food I've ever known. Then I tried borscht, with loads of sour cream, and I started to change my mind. This was followed by roasted beets, and a little light went off in my head. Beets are good. Really good!
I am now a confirmed beet eater. I like them best roasted, but I even like them boiled and, for kicks, grated raw, as in this salad. —Steve
- 2 medium beets
- 1 1/2 cups cooked, drained white beans, such as Cassoulet
- Fresh lemon juice to taste
- Olive oil to taste
- Salt and pepper to taste
- 1 tablespoon minced chives
- 1/2 cup pomegranate arils
- Handful of toasted black walnuts, chopped
Serves 4 as a side
- Peel the beets, then carefully grate them using a hand-held grater. You should have about 2 cups.
- Transfer to a serving bowl, then top with the beans. Season to taste with lemon juice, oil, salt, and pepper, then toss gently. Sprinkle with chives, pomegranates, and walnuts. (You could also serve this as a composed salad, and toss it well before eating. Every bite should be fresh, slightly tart, and thanks to the beans, a little creamy.)