Simple Beet and Shallot Salad

I love beets and I love even more when I buy them at the local farmer's market. There is something special about those markets. First of all it's great to support local farmers and second, going there is a treat to the senses as you get immersed in fabulous colors, shapes, textures and smells.

 

Simple is good in the kitchen. This beet salad is very simple and basic. It only calls for 3 ingredients besides the dressing. And so it happens that the dressing is very simple and basic as well. 

What You Need:

• 3 or 4 beets
• 1 shallot (red onion will work too)
• 2-3 tablespoons fresh parsley chopped
• 1 tablespoon sugar for cooking the beats (optional)
• 1 bay leaf for cooking the beats (optional)
• 1 tablespoon apple cider vinegar (or red wine vinegar)
• 3 tablespoons olive oil
• Salt and pepper to taste (usually 1/4 teaspoon salt and 1/8 teaspoon pepper)

What To Do:

Wash the beets and scrub them with the rough side of a dish sponge or with a potato brush.

In a large pan put the beets sugar, 1 bay leaf and enough water to be about 1/2 inch above the beets.
Let the water boil then reduce heat to the lowest setting and let it cook for about 50 minutes or until you can easily stick a fork or knife in it.

If using a pressure cooker cook for 30 minutes.

While the beets are cooking slice the shallots. Use your Ninja skills so they come out very thin. Reserve. 

Chop the parsley. Reserve.

After the beets are cooked and cold enough to handle remove them from the pan and remove the peel with your fingers and a small knife.

Cut the beets in small cubes

Put everything in a bowl, the beets, shallots, parsley, vinegar, olive oil, salt and pepper.
Toss to coat.

Before serving taste it and salt and pepper if necessary.

Bob Appétit!