Sometimes you need to mix things up a little. My favorite recipe for beets is Roasted Beets with Cumin and Mint. It's fresh, savory and delicious. But the flavors are pretty distinct and the dish doesn't go with everything. I also love a good arugula salad with ricotta salata and some roasted beets. But sometimes you don't want that either. To go with tonight's pasta I decided to just throw together a really simple beet salad, with simple flavors that would compliment, rather than compete with, our Pasta with Tuna Bottarga and Bread Crumbs. While I prefer roasting beets, our beets were gigantic enough that I was worried that they would take forever to roast. So I decided to go ahead and follow this recipe and simmer the beets instead. You lose a little of the super sweet flavor of the beets when you simmer them instead of roasting them. But this beets were a nice simple side dish, nothing spectacular, but nice nonetheless. I liked the versatility of it. And I liked the tartness of the vinegar in the dressing. Overall, a nice dish. As with the pasta, I would put it in the category of solid like.
Recipe after the jump!
Beets with Vinaigrette
1 1/2 pounds medium beets (about 4; 2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached
2 1/2 tablespoons cider vinegar
2 tablespoons finely chopped onion
2 teaspoons sugar
1/4 cup olive oil
2 tablespoons finely chopped flat-leaf parsley
Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.