This summer, my roommates and I have been doing a produce CSA, which has meant we’ve had a ton of veggies around that we might not otherwise have.
My favorite discovery amongst those abundant and diverse vegetables has been beets. I’d never really paid all that much attention to beets before this year — I’d have the occasionally, but never looked to them for a delicious meal. Meaty, sweet, and colorful, beets make for a solid backbone of a meal.
I invented this cole slaw-ish recipe while trying to come up with a savory, spicy take on the ordinary beet salad, and I’d say it worked out pretty well. The vinegary, smoky spiciness of Mexican Valentina hot sauce is the defining note, backed up by the savory sweetness of honey, the depth of ginger, and the tang of mustard and vinegar.
If you’re looking for an alternative to the same old leafy salad, please to give it a try — you won’t be disappointed.
- 4 large (~3.5″ diameter) beets, quartered
- 1/2 head of cabbage
- 1/4 cup Valentina hot sauce (acceptable substitution: Chipotle Tabasco sauce)
- 1/4 cup olive oil
- one large piece of ginger, diced
- 2 tbsp whole grain mustard
- 3 tbsp apple cider vinegar
- 3 tbsp honey
- salt and pepper
Place the beets in a large saucepan and fill with enough water to submerge. Bring to a boil, then lower to a simmer and allow the beets to cook for about 20 minutes, or until they’re tender. Remove the beets from the water and wait for them to cool.
Mix hot sauce, ginger, olive oil, mustard, honey, and vinegar and whisk to combine.
Cut the cabbage into thin strips and place in a bowl. Add a few pinches of salt for flavor and to draw out the moisture a bit. Peel and cut the beets, which have hopefully cooled to a temperature that won’t terribly burn you at this point, and add those to the bowl. Add pepper to taste (be generous — this makes it extra tasty!), then pour the dressing mixture over the salad and toss thoroughly.
Allow it to sit for a bit in the fridge to cool down and to let the flavors (and colors!) combine. That’s a damn tasty salad.