When I chanced to read about our new ‘foodie-in-chief’, President-elect Obama’s dislike of beets in the New York Times Diner’s Journal, I couldn’t help thinking what my Dad always said: “beets taste like mud.”
I like the earthy tasting beets – especially dug fresh from our garden – whether steamed, roasted, pickled or juiced raw with apple juice and ‘double’ ginger from the Reading Terminal Market. (This is one of my favorite energy boosters when working our CobraHead booth at the Philadelphia Flower Show .) And I love a good beet salad topped with blue cheese and toasted walnuts. But as with anything they’re not for everyone.
I would like to share my recipe for a simple garlic mustard vinaigrette. When the sliced cooked beets are lightly marinated in this the flavor is so enhanced it elevates them to star status. Just ask my daughter.
1 fresh clove garlic, pressed and mixed with ¼ tsp. salt
½ tsp. Dijon or brown seeded mustard
1 Tbl. Seasoned rice vinegar
1 Tbl. Extra virgin olive oil
Freshly ground pepper to taste
Using a small fork (or tiny wire whisk) stir the mustard into the garlic/salt mixture. Mix in the vinegar and beat in the olive oil. Add the pepper to taste. Fold gently into about 2 cups sliced cooked beets.
