“I’m afraid of beets,” she said as I dished up a plate of the ribbon salad I had just demonstrated. I was teaching a cooking class to a nice group of thirty-something mommies. Tucked, cozy and snug into the kitchen, an ornery, summer storm flashed great lightning bolts outside the large kitchen windows. The ladies didn’t seem to notice though, as they sipped wine, chatted, watched and ate. I love teaching classes like that; to people who are interested in cooking, but are not food snobs and are open to trying new foods and ways of cooking.
“Maybe, try just one with the rest of the salad– see what you think,” I said to the beet-fearing mommy.
I got on with making the next course, white beans with pancetta and rapini cooked in anchovy and garlic. At a pause, I made my way around the huge, butcher block island, collecting plates. I reached the beet-free mommy last. Her plate was clean. “I’ve always been afraid to try beets before, but these were good and they were RAW!” she gushed.
I’m always surprised to meet adults who’ve got a sincere aversion to foods they have not ever tried. I chalk it up to a more cautious nature– and there’s nothing wrong with that, but I am so pleased when I can coax a fearful eater into trying, and enjoying something new.
Leaving half the beets raw keeps this slaw crunchy
1 medium, red beet, peeled and shredded in a box grater
1 medium, golden beet, peeled and shredded in a box grater
Dressing
2 teaspoons, minced shallot
1 teaspoon Ume plum vinegar (found in health food stores)
1 teaspoon cider vinegar
2 tablespoon buttermilk
1/4 cup plain yogurt (fat free, or not), or low fat sour cream
3 teaspoons prepared horseradish (more or less to taste, this was not very strong)
1 teaspoon dried dill weed
2 tablespoon mayo (full fat is best)
1/4 cup chopped walnuts (optional)
Pinch salt
1) Bring a pot of water to the boil. Add in the shredded red beets only, bring to simmer and cook for just 2 minutes. Drain and rinse with cold water. Drain again– making sure to get as much water off the beets, using paper towels if needed.
2) Make the dressing: Place the shallot into a small bowl and pour in the Ume and cider vinegars. Set aside (this will mellow the shallot just a bit.) Measure the rest of the dressing ingredients into a separate, large bowl (big enough to hold the beets). Mix with a whisk. Add in the shallot/vinegar, whisk again. Now, add in both shredded beets, turn and toss in the dressing. Sprinkle with walnuts, if using.
Makes 4 small side dishes, but can easily be doubled or tripled.