I definitely like to potchke. Latkes that call for six different vegetables instead of one? I’m on it. Making two different batters for one cookie? I’m there. And I know that’s nothing compared to what the professionals do.
But as much as I enjoy puttering around in the kitchen, I also appreciate the simple, no-fuss recipes. This beet salad is one of them.
If you don’t mind dealing with fresh parsley (I’m telling you, it’s worth it!), the ingredient list is no big deal. The directions are also really simple, and since it’s meant to be served cold, you can throw this together Friday morning and not give it another thought until you take it out of the fridge right before lunch the next day.
It also happens to be gorgeous. I don’t know, maybe it’s just me, but…come on. Beets have this crazy purple color by nature! And fresh parsley is so green! They look so good together! (Is anyone with me on this?)
So. This salad is healthy, pretty, easy to prepare, and can be served cold. Also, it’s cheap. Yep, rave reviews all around.
Found the recipe online…somewhere. Apologies to my anonymous source.
- 3-4 beets
- 3-4 cloves garlic, minced
- juice of one lemon
- a few shakes of salad vinegar (I use Heinz)
- salt, to taste
- large handful of fresh parsley, chopped
1. Place beets in a large pot and cover with water by one inch. Bring to a boil, reduce heat to low, and cook, covered, for 1 hour, or until a knife easily passes through the largest beet. Add water from time to time as needed.
2. Allow beets to cool to the touch, then remove skins with your fingers under running water. They should rub off without too much effort. Chop beets into bite-sized pieces.
3. Toss with garlic (it’ll turn pink), lemon juice, salad vinegar, salt, and parsley. Refrigerate one hour (or overnight) before serving.