Lime and Honey Beet Salad
It’s so nice to be back on track with French Fridays with Dorie…well, sort of. I’ve missed a few weeks due to our summer holiday and returned to an assignment of Seaweed Sables. Yeah, my regular followers know that I’d have to do a bit of arm twisting just to get the family to take a bite of anything seaweed. Can you see these scheduled cookies winning any popularity contest here??? Nope, I didn’t think so. I hope to get back in the saddle with corn pancakes next week. So I made an executive decision and made last week’s lovely lime and honey beet salad.
The Lovely Beet
Sweet and earthy, beets have been a favorite of mine since childhood. I still haven’t convinced the picky crew that they a worthy vegetable. Nonetheless, I didn’t mind having this simple dish all to myself. I microwaved my beets (with a few drops of water, covered for 10 minutes), peeled and cut them into wedges. Then they were tossed with a vinaigrette of lime juice, cider vinegar, olive oil, honey, lime zest, chives and dill. I think I could eat beets topped with motor oil, so, of course, I found this lime and honey beet salad to be splendid.
Here are a few photos of our adventures in France. No Dorie sightings, though. Rats.
Amazing view of Paris from Sacré-Coeur~
Meeting Jill from Mad About Macarons in Paris~
And last, but not least, The Eiffel Tower~
Lime and Honey Beet Salad
A delightful beet salad with a lime and honey vinaigrette
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Salad
- Method: Mixing
- Cuisine: French, French-American
- 2 teaspoons cider vinegar
- Zest and juice of half a lime
- 2 teaspoons honey
- 2–3 tablespoons extra virgin olive oil
- 2 teaspoons fresh minced dill, plus more to garnish if desired
- 2 teaspoons fresh minced chives, plus more to garnish if desired
- Freshly ground black pepper
- 1 pound roasted beets, peeled
Whisk the vinegar, lime zest and juice and honey in a medium bowl until smooth. Whisk in 2 teaspoons olive oil. Add the dill and chives, and season with salt and pepper.
Cut the beets into wedges (about 1/2 inch thick), add them to the bowl, and gently tossed them in the vinaigrette. Cover the bowl and chill the beets for at least 2 hours, or for as long as overnight.
At serving time, stir in another teaspoon of oil, if needed, and taste for salt and pepper. Top with minced herbs, if desired.
Recipe from Around My French Table by Dorie Greenspan.
- Calories: 138kcal
- Sugar: 11g
- Sodium: 318mg
- Fat: 9g
- Saturated Fat: 1g
- Trans Fat: 0
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0
The publisher of Around My French Table has requested we not publish the recipes, but the book can be found on Amazon.com.