For decades there has only been one beet salad that we make in our family – Peggy’s Beet Salad. So named for its creator, my stepmother, Peggy T. I now bring you an alternative beet salad, which I suppose could be called ‘Peggy’s Beet Salad II.’
My parents took a canal barge trip last fall with three other couples. They traveled along the Canal de Briare in the Loire region of France. Construction on the canal was started in 1604 and was not completed until 1642. Its original purpose was to help bring agricultural goods to market in Paris. Now it is strictly a recreational canal.
In addition to enjoying some wonderful sights and scenery, they also enjoyed some very good food and wine on the barge. The chef was kind enough to share his recipe for this salad so that Peggy could make it at home. Peggy made it for us to enjoy on Christmas Eve. Perfect colors for the holiday.
I realize that raspberry vinegar might not be that easy to find. This is a light dressing so I recommend staying away from a dark balsamic-based raspberry vinegar. But a raspberry vinegar made with white balsamic vinegar would be lovely. Fear not, if you can’t find a raspberry vinegar, you can use a white balsamic or Champagne vinegar (remember that there are fresh raspberries in the recipe). Look for the O Olive Oil & Vinegar version of both of these at Whole Foods. O also sells a Raspberry Champagne Vinegar on their website.
The sweetness from the beets, raspberries and the honey is balanced nicely with the acidity of the vinegar. It’s a nice alternative to Peggy’s Beet Salad especially if you’re staying away from mayonnaise.
I enjoy traveling for many reasons and especially when I can try something new and bring the recipe home with me. I’m grateful that Peggy feels the same way.
| Beet Salad with Raspberry Vinaigrette | | Print |
- 2 pounds red beets (about 6 to 8 medium beets)
- 1 cup (about 4-1/2 ounces) fresh raspberries, washed
- 2 tablespoons raspberry vinegar (see Notes)
- 5 tablespoons mild honey
- ⅓ cup extra virgin olive oil
- Fine sea salt and freshly ground pepper
- ½ pound of spinach
- ½ tablespoon freshly chopped parsley
- Preheat the oven to 375°F.
- Clean beets and cut off tops and bottoms. You do not need to peel them. Depending on the size of beets, cut them in half or quarters. You want the pieces to be roughly the same size. Wrap tightly in parchment paper and then in aluminum foil. Place beets on a baking sheet. Roast for 45 to 60 minutes until they’re fork-tender. (See Notes for how to steam beets.)
- When cool, peel skin off beets (you may want to wear rubber gloves as the juice stains your hands). Beets can be prepared up to two days in advance.
- To prepare dressing, add raspberries, raspberry vinegar and honey to a blender, food processor or Vitamix. Process until smooth. With the motor running, slowly add olive oil and mix until emulsified (creamy).
- Cut the beets into small pieces, about the size of a blueberry (once again, you may want to wear rubber gloves as the juice stains your hands). Place cut beets in a bowl and toss with dressing until well coated. You may not need all of the dressing.
- Refrigerate until ready to serve. Salad can be made 24 hours in advance.
- Just before serving, place spinach (uncooked) on a plate or platter and top with beets and sprinkle with parsley.
* You can also steam the beets instead of roasting them. Clean beets and cut off tops and bottoms. You do not need to peel them. Depending on the size of beets, cut them in half or quarters. You want the pieces to be roughly the same size. Place beets in a steamer basket, fill the bottom of the pot with water and cover. Set over high heat and steam until beets are easily pierced with a knife, about 30 to 40 minutes. Be careful not to overcook as you want them to hold their shape and not be too mushy. Once beets are cool enough to handle, slip off the peels
Drooling! This looks divine! Can’t wait to make.
Thank you! It’s pretty good!