Wednesday, March 19, 2008

French-ish Beet Salad with Rosemary flowers

Ahhh rosemary flowers! My favorite new discovery. My rosemary bush is in bloom and I thought "why not?" and put a flower in my mouth! All the delicious rosemary taste without any of the harshness and hardness that you can't swallow.

Here's my mom's trick to beets: suck it up and peel them before you cook them, wash them and there you go: no earthy taste. She likes to microwave them in a glass dish, but I'm sure you could bake them with the same results.

a couple cooked beets, grated or sliced thinly
a handful roasted almonds, sliced
a spring of chives, chopped
a handful fresh rosemary flowers (yum!)

1/4 cup lemon juice
1 tsp salt
1 tsp spicy mustard

Well it's a salad, you know what to do.

Oh and if you're lame and turn your nose up at beets, you can do this same salad with spinach or arugula and it's just as delicious. Just add honey to the dressing to make up for the sweetness of the beets.

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