I've always had a relationship with beets. I remember fondly the bowl of freshly opened canned beets my grandma Kruger always threw onto the dinner table. It was a staple. The years went on and those dinners with my grandma became fewer and farther between as both she and I grew older. My relationship with beets went on hiatus for that span of my lifetime. Recently it seems restaurants have rediscovered the beet. It appears more and more on menus these days. A trip to Spoonriver in downtown Minneapolis would reintroduce me to my long lost friend. Spoonriver boasts that they "serve the finest gourmet contemporary natural cuisine and are committed to sustainably produced products and healthy eating. It has fastly become a favorite of mine. Their menu changes often. On this day, they were serving a chevre and beet ravioli in a cream sauce. It was fabulous. Perhaps the most popular dish these days is the beet salad. Perusing the many delectable menus in the Twin Cities, I came across many different versions of this salad. The ingredients are always simple so I decided to make a version all my own. On previous occasion, I discovered that fresh beets and canned beets are virtually indistinguishable. So, to make things a little quicker and easier, I begin my dish with canned, julienned beets. From there I add a touch of olive oil, balsamic vinegar, salt, freshly ground cracked pepper and whatever herbs I feel are fitting at the time (basil and parsley being the most common). Depending on my mood, I sometimes add a little homegrown honey to sweeten the dish a little. I then top my salad with a sprinkle of pine nuts and feta cheese. Since Dan isn't really a fan of the beet, I usually bring this salad to work and it serves as my entire lunch meal. So yummy, I cannot express the joy in which this salad brings me. And, it's so pretty!
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