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My Simple Beetroot Salad

LPC’s Simple Beetroot Salad

Before coming to France, I had never seen a real beetroot. I had seen a picture of beetroots in a magazine a long time ago and remembered trying to link the dirty cream-colored* tuber to the blood red Russian Borscht soup in the magazine. I thought it strange that someone would put red food coloring into a soup and serve it with sour cream.

Beetroot is called “bettrave” in French and pronounced as bay-trah-ve. It is most commonly sold cooked in Paris. You know it’s bettrave because you’ll see a fork sticking out of a bag of blood red bulbs. The cooked tubers are ready to be eaten cold or warmed up. A quick and simple beet salad I like is slices of cooked beets up, crumbled goat cheese on top and drizzled with some good olive oil and a sprinkle of some fleur de sel.

Cooked beets are popular here, as they keep well. It also takes time and some care to cook beets right. Beets bruise easily and have to be washed with care. They should not be pricked during cooking, as they will “bleed” and lose the vibrant color and flavor. Beets can be boiled, steamed or baked… or eaten raw.

Today, I saw some dirty-violet-gray tubers above the blue bag of cooked beets and asked Madam what they were. She looked at me and said, “These were these before they were boiled.” pointing to the cooked beets. And promptly told me how I could prepare another simple beetroot salad.

Here is my version of a sweet beetroot salad:

A Simple Beetroot Salad

Ingredients:

  • 1 raw beetroot
  • 1 carrot
  • 1 red apple
  • 1/4 cup of fresh coriander leaves

  • My Vinaigrette:
  • 5 tablespoons of olive oil
  • 2 tablespoons of white truffle vinegar
  • 1 teaspoon of Maille mustard (mango and Thai spices)
  • Fine salt and black pepper

  • Toasted sesame seeds (optional)
  • Wash the beetroot gently. Peel the skins off the beetroot, carrot and apple.
    Coarsely grate them and mix together with coriander leaves.

    Whisk the vinaigrette up and mix with salad. Let the salad sit for 15 mins for flavors to instill.
    Sprinkle some sesame seeds on top of salad before serving.

    * Beetroots can be white in color. Some beets are used as animal fodder, while other types are used to make sugar or alcohol. All of them are high in potassium and folic acid.

    Comments

    Yum! I did a beet & goat cheese salad myself when I was in Paris :)

    It's always fun explaining people that beets are sold cooked in France but still taste so much better than the canned ones here in the US.

    Beetroots are so delicious. I'm happy that I "discovered" them.
    I always eat them right away, even though the veggie madame says they keep well. Too good to resist.

    I love beetroot salads! Just made my favorite last night - with chives, walnuts, feta and lamb (can be omitted if not a fan of lamb). http://diaryofkayel.blogspot.com/2006/08/lamb-and-beetroot-salad.html#links

    Karen: Yum - sounds delicious! I'll try your dressing when I make my next beetroot salad.

    I dont like beetroot or asparagus. Makes the pee stink. Other more better recipes ok. How people like beetroot?

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