I am one of those people.Â The Beet Haters. And like the cilantro-challenged and Team Hold-the-Mayo, I’ve chosen sides and stuck with it.Â Despite near-weekly
torture trials back in Philly, where we used to get beets in our CSA all season long, loathing remains. Try as I might, I just cannot stomach them. Regardless of color or cooking method, roasting, pickling, boiling, shredding, nothing can take away the beet-y taste of beets.
You’d think I would have learned, wouldn’t you?Â And simply left that bunch of beets at the farmer’s market.Â But no.Â I am a glutton for punishment.Â Their irresistible purple found its way into my grocery sack a week ago.Â I couldn’t believe it either, so I hid them in my crisper bin.Â But each time I reached for the carrots or a scallion or two, they stared back at me accusingly.Â After pushing them aside for days, I actually felt bad for those beets.Â What had they ever done to me?Â Except taste bad?
Perhaps masking them with other flavors would help? And so I went on a quest for a beet-tastic recipe.Â Something I hadn’t tried before.Â I was looking for a way to use beets where beets featured prominently but weren’t the whole sha-bang.Â I found today’s recipe on one of my favoritest of websites.Â Nava Atlas’ Veg Kitchen.Â Oooh how I love you, Nava!Â You make even BEETS delicious!Â It’s true!Â Today’s salad will make even the staunchest of beet haters into a convert.Â At least for this meal.
Here the beets are roasted.Â The recipe calls for 2 medium beets, I only had tiny ones, so I used 6.Â They’re scrubbed, then wrapped in aluminum foil.Â After an hour in the oven, they’re peeled, then tossed with (get this) MANGO and ORANGE!Â Set on a plate of crisp greens and sprinkled with almonds and an absolutely stellar chili-lime vinaigrette.Â I couldn’t get enough!
So do I like beets?Â No.Â But I do like this recipe.Â SO if you’re someone like me – a beet hater – try this.Â Beets once a year won’t kill you.Â And maybe, just maybe they contain some special vitamin you can’t get elsewhere.Â Like a “magical purple B.”Â I’m telling myself that anyway.
Adapted for a low sodium audience from Veg Kitchen with Nava Atlas.
Yields 4 servings.
SODIUM CONTENT: 25 mg per serving
2 medium beets
1 orange, peeled, seeded and cut into bite-sized pieces
1 mango, peeled, pitted and diced
3 c. fresh spring greens
1/3 c. almonds, toasted and coarsely chopped
3 T. freshly squeezed lime juice
1 T. apple cider vinegar
2 t. agave nectar
3 T. olive oil
1 t. Westbrae no salt added stoneground mustard, or equivalent
1 t. ground cumin
1/2 t. salt free chili powder
Preheat oven to 400 degrees.Â Trim beets, then wash and wrap tightly in aluminum foil.Â Place in oven and roast 1 hour.Â Remove from oven and cool.Â The skins should slip off – if not, gently peel them.Â Cut the beets into bite-sized pieces.Â (NOTE: Beets may be roasted a day ahead and kept wrapped and chilled in the refrigerator.)
Place beets in a bowl, add the diced orange and mango and toss well to combine; set aside.
In a small bowl, combine lime juice, cider vinegar, agave, olive oil, mustard, cumin and chili powder. Whisk until well combined.Â (Makes about 1/3 cup of dressing, ample for salad plus leftovers.)
For salad, arrange greens on a platter or on individual plates. Top greens with diced beets, orange, mango and chopped nuts. Drizzle dressing on top and serve.