With Russian kale stewing like collard greens and raw carrots to dip in hummus and chicken sausage pasta for the main course, we decided to make a cold beet salad, either our favorite vinegary Greek beet salad or our favorite Ethiopian beet and potato salad. Since we didn't have potatoes, we went with the former.
And it was good.
Remove tops from beets and store them in refrigerator.
To cook beets, boil them (starting in cold, salted water) until tender (about 30-45 minutes.) Then skin them (most easily under cold running water.) Now they're ready for salad.
Greek Beet and Garlic Salad
2 pounds of fresh red beets or 2 cans of sliced beets (discard liquid)
2 -3 cloves of garlic, minced
1/2 cup of olive oil
1/4 cup of red wine vinegar
sea salt (optional)
fresh ground pepper (optional)
Combine ingredients and refrigerate a few hours.
Key Sir (Ethiopian Beet and Potato Salad)
1/2 onion, chopped (I think our favorite restaurant uses red onions)
1/4 cup fresh lemon juice
3 Tbsp. vegetable oil
1 jalapeno pepper, seeded and minced
1 lb red potatoes
1 lb beets
Combine onion, lemon juice, oil and jalapeno in large bowl. Set aside. Cook potatoes and beets in separate large pans of boiling salted water until just tender, about 30 minutes for potatoes and 45 minutes for beets.
Drain. Cool slightly. Peel and cut into 1/2 inch cubes. Add beets and potatoes to lemon mixture and toss to coat. Can be served warm or at room temperature.