I welcomed another episode of “out of the ordinary” for me this week in that I prepared a gorgeously delicious ensemble of items in which I don’t ordinarily partake.  Beets.  Not my favorite.  In my experience, it seems, that you either love them or hate them.  I fall into the latter of the two categories.

However, I ventured outside the “beet box” (thank you, Justin Timberlake) this week to prepare a fresh salad full of flavor and color – two salads in fact!  Inspired by a taste of a chioggia beet while visiting Austin, I decided to give these sweet bulbs another try.

It was well worth it!

Rustic Beet Salad

2 large golden beets, thinly sliced with a mandolin
2 large red beets, thinly sliced with a mandolin
1/2 large English cucumber, thinly sliced on the diagonal with a mandolin
1/4 c. fresh basil leaves, thinly sliced
3 Tbs. red wine vinegar
3 Tbs. extra virgin olive oil
sea salt and freshly ground pepper, to taste
1/2 c. crumbled feta cheese

Place the beets and cucumbers in a large bowl.  In a separate bowl, whisk together the remaining ingredients through the olive oil.  Drizzle mixture over vegetables and toss thoroughly to coat.  Chill for at least 30 minutes to allow for the flavors to fully develop and deepen.  Top with fresh feta to serve.

Fresh Sesame Beets

2 large golden beets, thinly sliced with a mandolin
2 large red beets, thinly sliced with a mandolin
1/2 large English cucumber, thinly sliced on the diagonal with a mandolin
1/4 c. fresh basil leaves, thinly sliced
2 cloves garlic, pressed or minced
1 tsp. fresh ginger, peeled and grated
1 Tbs. rice vinegar
3 Tbs. wheat-free Tamari
2  Tbs. toasted sesame oil
1 Tbs. raw honey
1 Tbs. black sesame seeds
1/4 c. roasted peanuts, chopped

Place the beets and cucumbers in a large bowl.  In a separate bowl, whisk together the remaining ingredients through the honey.  Drizzle mixture over vegetables and toss thoroughly to coat.  Chill for at least 30 minutes to allow for the flavors to fully develop and deepen.  Top with black sesame seeds and peanuts.

Both salads inspire a crisp, fresh feeling and would pair fantastically well with a grilled steak and green salad – I believe.