The Care & Feeding of my Mister - Beets with Cumin Vinaigrette

 

 

I'm looking forward to teaching an all day quilting class tomorrow. That means my hubby is foraging on his own, grazing on whatever he finds in the fridge until he's satisfied. My secret is out these beets are a plant. I know he will reach for them. I've also strategically placed goat cheese and washed greens in sight just in case a salad magically happens to fall into his dish. This easy recipe makes enough beets to stash for more snacks and salads.

 

Beets with Cumin Vinaigrette  

3 large beets peeled and cut into a 1/2" dice.

In a medium saucepan cover the beets with cold water, add 1/2 tsp sea salt, and cook for 20-25 minutes until fork tender.

Drain and toss the warm beets with cumin vinaigrette. Store in a quart glass jar.

(shake the jar gently to evenly coat beets with dressing before serving)

 

Cumin Vinaigrette 

2T unfiltered apple cider vinegar

1 tsp salsa verde hot sauce

1/2 tsp sea salt

1/2 tsp cumin

Fresh ground black pepper to taste

3T good olive oil

In a small glass bowl add the first five ingredients, stirring together until combined. Slowly stream in olive oil whisking until the dressing emulsifies.

 

Serving suggestions: Great with any combination of washed greens, goat cheese, avocado, garbanzo beans, cherry tomatoes, pickled eggs,or black olives.

 

 

Happy Cooking and Quilting,

Mary