CSA week 6, June 7
This week's recipe is a fresh take on beets that includes our delicious dill. The Umeboshi vinegar can be found at an Asian food store.
Julienned Beet Salad with Fresh Dill
4 large beets
1 tablespoon finely chopped fresh dill
3 tablespoons Umeboshi vinegar
1 tablespoon barley malt or rice syrup
1 tablespoon soy sauce or tamari
1 1/2 teaspoons olive oil
1. Put beets in medium pot and cover with water. Bring to a boil over medium-high heat. Reduce to a simmer and cook, uncovered, until tender, about 45 minutes.
2. Drain beets in a colander and run cold water over them. When they are cool enough to handle, rub off the skins. Cut into matchstick-size julienne strips.
3. Put the beets in a large bowl; add the fresh dill.
4. Whisk the Umeboshi vinegar, barley malt or rice syrup, soy sauce or tamari, and olive oil in a small bowl. Pour the mixture over beets and toss until well combined. Set aside at room temperature to marinate for at least 30 minutes.