The French have the right idea about beets. In France, produce vendors sell them already cooked. They are perfect in the summer, sliced or grated and can easily be added to a salad. I used to buy the vacuum-packed variety at Fairway on a regular basis. But what are we American supposed to do without a ready supply of freshly cooked beets? Preparing beets in the summer is a tedious, kitchen-warming procedure.
I have a source for fresh beets and they had been languishing in my fridge. I kept meaning to boil them to save them for a borscht but I just never got around to it, which is a shame because Izzy loves beets and they are packed with iron.
Then I learned that beets can be eaten raw (don't think I am leaning towards raw food or anything). A small portion was served to me at a recent dinner and I was pleasantly surprised. Raw beets can be quite tasty and earthy.
Last night, I grated two beets on the large holes of a grater. I mixed in one grated apple to the bowl and then tossed it all with a vinaigrette of 1 tablespoon lemon juice, 1 tablespoon of balsamic vinegar, and a dollop of mustard and about 1 tablespoon of olive oil. Salt and pepper to taste.
I served this as a side salad with some wonderfully creamy Bosina Robiola which I picked up from Key Ingredient Market at the Monday Farmers' Market at the Grove Street Path. They carry many prepared foods and cheese spreads as well as a few select cheeses which vary weekly.
All I can say is that Izzy liked this salad so much, he came back an hour after dinner and asked for more( I gladly obliged).
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