Growing up, I’m fairly certain that the only time I ate beets was when my stepmother, Peggy T, made her delicious beet salad. It’s not to say that I didn’t like beets, I just don’t think that I came across them much.
As an aside, I did encounter them in college – or should I say the juice of the beets. The Pennsylvania Dutch in Lancaster County, PA are known for red beet eggs. Hard boiled eggs are pickled in beet juice so that the ‘whites’ turn deep pink. The local bar we frequented in college had them on their ‘menu’ – intentionally in quotes as it wasn’t very extensive.
When Ed joined the Teillon family he quickly learned to love Peggy’s beet salad and would ask for it when we gathered over the summer. It wasn’t until this week that I ever attempted to make it myself as I knew that we weren’t going to see Peggy during the height of the summer beet season. Peggy isn’t known for detailed recipes as like many a good cook, she works from memory and feel. She gave me enough guidance via email that I was able to use to successfully recreate her recipe. The surprise to both Ed and me was that there were carrots in the salad. The beet juice colors everything so you can’t see them but they do provide some nice texture as they are crunchier than the steamed beets.
I got my fresh beets from Full Circle CSA at the Growing Roots Farmers Market in Malvern, PA. The trick I learned from Peggy is to steam the beets first and then peel them as the skins slide easily off. Just make sure you cut the beets into similarly sized shapes so that they steam evenly. They’re done when a sharp knife easily pierces them.
Do you have some beets from your CSA? If so, I hope you’ll try this simple family favorite. It’s perfect for a summer BBQ.
| Peggy's Beet Salad | Print |
- 2 pounds red beets
- 3 carrots, peeled and finely diced
- ¼ cup finely minced sweet yellow onion
- ¼ cup mayonnaise
- 1 tablespoon champagne or white balsamic vinegar
- 1-1/2 tablespoons chopped flat leaf parsley, divided
- Fine sea salt and freshly ground pepper
- 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 and cut the beets into small pieces, about the size of a blueberry (I like to wear gloves so the beets don’t stain my hands.) Place beets in a bowl and cool to room temperature. Add carrots, onion and 1 tablespoon parsley.
- In a small bowl, whisk mayonnaise and vinegar together. Season with salt and pepper.
- Mix dressing with beets, carrots and onions.
- Refrigerate until ready to serve. Salad can be made 24 hours in advance.
- Garnish with remaining ½ tablespoon parsley just before serving.
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