Fresh, dirty, and colorful. I’m talking about beets. I’ve found that beets are one of those ingredients, like cilantro, people either love or hate. I happen to be a lover and right now have them straight from our garden. In rare form to find recipes, I of course cruised the internet. I’m sharing recipes from Sprouted Kitchen for Beet Green Salad (tweaked only slightly and renamed) and from Simply Recipes for Beet Hummus. Aside from the thrill of knowing I’ll soon be eating beets, the two recipes compliment each other by sharing most of the same ingredients like tahini, lemon juice, and…beets! So, prep your beets and enjoy them two ways. I think those with beet bounty from either a garden or CSA box, will really love these recipes.
This is a spectacular and easy dinner to make and serve for 2 or 4. While it may be called a beet “vinaigrette”, it still retains its beetiness with the background flavors amping it up a bit and really delivering. The vinaigrette can even be prepared a day in advance. It pairs wonderfully with the salmon, is a refreshing change from a potato or pasta and looks beautiful on the plate.