Happy (almost) Summer! Hope everyone had a lovely Memorial Day weekend! Traditionally, Memorial Day is the kick-off to Summer. Apparently, Los Angeles is excluded from this tradition. It’s freezing here.
Despite the cold, gloomy weather, the produce is in full Summer mode. And it’s the best. I’ll post my June Farmer’s Market Report tomorrow, but here’s a preview: berries. All the berries.
I think this recipe was partly inspired by my love for blueberries, but mostly inspired by alliteration. Blueberry Beet Salad sounds pretty good, but it was really a shot in the dark. Luckily, it turned out to be pretty damn tasty! I understand that beets aren’t for everyone, but the blueberries add a pop a sweetness, so it doesn’t taste like straight up steamed beets. I love steamed beets, but I also love Romy and Michele’s High School Reunion. I recognize that my tastes are not universal. Unfortunate for you, because I’m almost always right.
I first made this recipe without any sort of herb and it was good. But it was kind of boring, nothing special. And for some weird reason, I was craving rosemary (is it normal to crave herbs? I doubt it), so I threw some on top. Kind of looks like grass. Whatever. In retrospect, perhaps dill would have been better. You do you. But adding in some kind of fresh herb makes all the difference here.
If you’re lazy and want to avoid beet juice stains, I highly recommend Love Beets. They’re pre-packaged perfectly steamed beets that save time and energy. More time to watch Romy and Michele for the 78th time.
Other note: Use a high quality balsamic vinegar. Don’t buy the $3 plastic bottle crap. I buy this balsamic vinegar with 65% grape must. It’s much thicker than your standard vinegars and it’s much sweeter. Perfect for fruit.
Also, use a nut oil (lol) for this recipe. I have a pecan oil from this tiny place in Oklahoma. Pecans are native to Oklahoma and they make the oil right there. Probably the only reason to ever go there. Anyways, nut oils will add a bit more flavor than olive or avocado oils. I only use these oils for cold purposes, so this recipe is perfect for some pecan flavor!
INGREDIENTS:
- 8 medium beets
- 1 cup fresh blueberries
- 1 tablespoon balsamic vinegar
- 1 tablespoon pecan oil (or other nut oil of choice)
- 1 tablespoon rosemary (or fresh herb of choice)
- 1 teaspoon pink himalayan salt
INSTRUCTIONS:
- Steam beets in a steamer tray until soft, about 20-25 minutes. Let cool.
- Peel beets and cut into chunks.
- Add all ingredients to a medium sized bowl and mix well.
- Serve chilled.