One farmer’s market morning, we were talking with another vender and I mentioned that I love fennel, but that it snuck up on me in middle age. Then we circled around sharing our individual experiences with sneaky middle age vegetable loves. It was then and there that my husband admitted beets are that vegetable for him. He has a rich Polish ancestry so this answer surprised me, I thought he was born loving them. Though he didn’t always, he does now and this beet salad is his favorite. Both of our daughters devour it as well. I hope you’ll enjoy as much as we all do!

Ingredients:

Four to Six red beets (ours come from the garden and size varies a lot, you choose)

Handful fresh parsley or dill is best. 

Olive oil

White wine vinegar

Plain Sheep’s Milk Yogurt OR Full fat Greek Yogurt

Instructions:

After giving the beets a good rinse, add them into a pot full of water and bring to a boil. Boil for about 15 minutes or until tender through when pressed with a fork.

Drain the boiling water and rinse with cold water until the beets are cool enough to handle. While water is running, press and pull the skin off. It should peel off very easily. This is one of the most satisfying kitchen chores.

Slice in rounds or half moons or even quarter depending on the size of your beets into a medium size bowl. A good judgement on the size is what would make a nice bite. It should fit on the fork and into your mouth easily (no one wants a pink stained chin). 

Rinse, bunch, and roughly chop your herbs. Add into the bowl with the beets. 

In a separate bowl, add a long pull of olive oil, at least a Tablespoon, a quick dash of vinegar, and a heaping spoon of yogurt. Whisk together and add a dash of salt. Taste and adjust. 

Add the dressing to the beets and herbs. Toss together. Taste again to be sure it has the balance of sweet, earthy, tangy, tart, and salt that you like and adjust accordingly. Serve as a side dish from late spring to late fall while the beets are fresh where you live.