I've mentioned before that I'm not a beet-lover, more of an admirer. Like turnips, they're pretty to look at, and they also share a nice solid history of bringing substance and nutrition to the soups and stews of those who couldn't afford much else. I respect this in a vegetable.
But beets have an earthy taste that is a little off-putting to me for some reason. I find them much sweeter - and prettier - raw. I was able to use them in a delicious, almost-all-local lunch salad today.
March Beet, Carrot, and Goat Cheese Salad
- green and red lettuce leaves
- grated carrot
- grated beets
- a few of last fall's pecans
- a little local goat cheese
- kidney beans - optional, but I had some left over from soup and they helped transform the salad into a full lunch
- vinaigrette (my favorite combines equal parts rice vinegar and vegetable oil with a bit of salt)
Except for the goat cheese and kidney beans, it's all at the farmers market now. I buy the kidneys in bulk from Ward's. And the local cheese... I'm really lucky to have a friend with goats!