Lime and Honey Beet Salad

Dorie Greenspan’s delightfully delicious Lime and Honey Beet Salad was all mine and I was delighted not to share! My beet phobic family didn’t care to give this wonderful salad a try, imagine that!
Lime and Honey Beet Salad

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.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~

On the beach in Cannes~

Giverny~

Meeting Jill from Mad About Macarons in Paris~

Mont Saint-Michel~

 And last, but not least, The Eiffel Tower~

Lime and Honey Beet Salad

Serves 4     adjust servings

Prep Time 15 minutes
Total Time 15 mins


Ingredients

  • 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
  • Salt
  • Freshly ground black pepper
  • 1 pound roasted beets, peeled

Instructions

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.

by

Recipe Notes

Recipe from Around My French Table by Dorie Greenspan.

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 138kcal Calories from fat 78
% Daily Value
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 318mg 13%
Carbohydrate 15g 5%
Dietary Fiber 4g 16%
Sugars 11g
Protein 2g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Did you make this recipe?
Leave review!

The publisher of Around My French Table has requested we not publish the recipes, but the book can be found on Amazon.com.

PS. A couple of my favorite bloggers have interviewed me and each shared their posts this week. Check out Javelin Warrior’s Cookin w/ Luv and Cravings of a Lunatic.  You’ll love both of their blogs.

Linked to:
Katherine Martinelli Skinny Blog Hop

Speak Your Mind

*