Golden Beet Salad with Preserved Lemon
Print RecipeIngredients
- 2 large golden beets
- 4 tbsp chopped parlsey
- 2 tbsp chopped preserved lemon
- 2 tsp capers
- zest of 1 lime
- salt and pepper
- 1 tsp turmeric
- For the dressing:
- 6 anchovy filets, finely chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp rice wine vinegar
- 1tsp Dijon mustard
- 1/2 garlic clove left whole
Instructions
Mix the ingredients for the dressing leaving the garlic clove in chunks just to infuse it and set aside. Pro tip: Use the back of the spoon to ensure the anchovies disappear and only the flavor remains.
Preheat the oven to 350 F and wrap the beets in foil. Bake for 1.5 hours and let cool so you can handle them. Using a paper towel, rub the entire beet with some vigor to it so that the skin peels right off. If there are any bits left use a pairing knife to delicately cut away, and cut away the bottom where the roots where.
Place the beets on a cutting board and slice into pieces however you would like. Add the golden beets with with rest of the ingredients in a large bowl. Remove the garlic clove from the dressing and add the entirety to the beets to toss before serving warm or at room temp. Optional to add feta cheese and almond silvers to take it to the next level. pouyt
Notes
You can make this salad ahead of time and keep it in the fridge until you want to serve it. It will chill out for almost a week so theres no excuse to not add this to Sunday funday prep time!
Yellow. This salad has golden beets, preserved lemon, Dijon mustard and turmeric. Green. Its got parsley, capers, lime zest and extra virgin olive oil. I guess unless you are from Brazil you really dont give a shit that your flags colors just ended up on a plate. That being said, the sweet beets that get roasted to caramelize a bit and then get punched in the face by anchovy and dijon could have you thinking you are in a heated football match. This is such a simple way of presenting beets and with minimal effort in the kitchen you get maximum nutrients and flavor. The preserved lemon, of which I am loving as of late for its umami salty and sweet additions, just heightens the other flavors so each bite is packed with flavor and fun. Even the beet haters will be coming back for more on this one.
To make it more of a complete meal, I would pair it with a pan fried fish and a side of crusty bread or crispy rice. Add a green salad or some boiled green zucchini and your set for a feast!
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