If you missed Monday’s post, here’s the summary: I used to hate beets and now kind of like them. Prodding yourself to enjoy foods you didn’t think you wanted to ingest, out of culinary FOMA, seems to be worthwhile.
Two tricks I learned during my conversion are in play in this second winner: use acid to season beets and add crunch to mitigate their gummy softness. Plus, this divine little salad gets better the longer you forget about it in the back of the fridge. Tons of parsley brightens the salad, which is better for the addition of marinated shallots and very toasted almonds. I throw in just a pinch of dried coriander which has a mysterious, North African effect.
I think I said everything I ever wanted to about beets in the earlier post except this: if you’re still feeling so-so about them but are aching to improve your feelings towards the ringed root, try making salad with half beets and half roasted carrots (or even a quarter beets and the rest roasted carrots! or roasted sweet potatoes!).