Beets in Vinaigrette

I grew up with a disdain for beets.  I suppose it’s because my mother only ever served them pickled, right from the jar.  My dad loved them; I held my nose and tried to choke them down.  That was my one and only experience with beets.  It left a scar.

Decades later, enter Melissa’s Produce and their Peeled and Steamed Baby Beets. I was wary of tasting them but, wow, what a revelation!  As Tony the Tiger would say, “They're great!”  With a fresh-from-the-garden taste, these French-grown beets have a slice-and-serve convenience that every busy cook will appreciate.  Serve them warm, toss them into salads, or whip up this very simple vinaigrette and leave them in the fridge until you're ready for them.  They add a splash of color and a touch of elegance to any meal.  Your guests will be amazed. 

Beets in Vinaigrette

Adapted from a recipe in Gourmet, January 2008

1 8-oz. package Melissa’s Peeled & Steamed Baby Beets

2-1/2 tablespoons cider vinegar

2 tablespoons finely chopped onion

2 teaspoons granulated sugar

¼ teaspoon Kosher salt

Pinch of freshly ground black pepper

2 Tablespoons olive oil

2 tablespoons finely chopped fresh parsley

Cut beets into ¼” slices and arrange on a plate (if serving immediately) on in a container (if storing in the fridge).  Set aside.

Whisk together vinegar, onion, sugar, salt, and pepper in a small bowl.  Add oil in a slow stream, whisking constantly to emulsify.  Stir in parsley.  Pour over beets.  Garnish with kale sprouts and serve.