Beet & Olive Salad with Shallots & Cream

This post has been a long time coming. My little recipe repertoire project slumbered through a hard winter. And, even though things are still not easy yet, summer is in full swing. For those morningbird songs we don’t hear other times in the year we can still be thankful.

It is from just these sort of summer feelings that this spontaneous recipe takes its inspiration. You see, the epic, day-glo pink color of this salad is a classic feature of a mainstay of the Latvian summer diet –  cold beet soup. That soup, however, is really quite different from this salad, aside from its color, and, a recipe for another day. Nonetheless, just having celebrated the summer solstice, things Latvian coupled with a new sense of energy have been polka-ing about my thoughts. This salad is a product of just that. And, so, this little piggy’s kitchen is back in operation. Cūciņa cucina ir augšamcēlusies!

Being as my life is consumed with my study for the California bar exam, my time for grocery shopping has been ever so slightly inhibited. Yet, as the modern world knows, brains need calories for thinking. If I weren’t to eat at all there’s no way I could pass this test. In difficult times, we make do with what he have on hand. In fact, sometimes, like today, the results come out brilliantly.

Cold beets and cream when combined create a fantastically brilliant pink color. That combination is one, that to me, is classically summery. When served cold this is just the sort of freshly cool and light food to fend off the wispy hunger pains peculiar to hot summer days – those feelings of pestering emptiness, which, stunted from full-fledged hunger by the heat, have us squeamishly demur from the heavier dishes of cooler seasons. Here, this color combination works as a base for a piquant cold vegetable salad, that surprises with both the vibrancy of its looks, and tastes.

Beet and Olive Salad with Shallots and Cream:

  • 1 can beets
  • 1 can black olives
  • 3 green onions
  • 6 shallots
  • 1/4 bunch of parsley
  • 1 serrano pepper, ripened to red
  • 1 healthy pour of good quality extra virgin olive oil
  • equal parts red wine and white wine vinegar, about 2 tablespoons total
  • 1 1/2 teaspoon dijon mustard
  • 1 1/2 tablespoons sambal olek
  • 1/2 cup heavy cream (give or take, use your judgement and gauge how creamy you want the salad. I poured indiscriminately)
Drain and rinse the beets and olives. Cut the beets into fat slices or small wedges. Add the olives. Chop the parsley.  Slice the Shallots thinly and separate the slices. Slice the green onions thinly. Chop the Serrano. Combine all of the ingredients, and serve.

One Response to “Beet & Olive Salad with Shallots & Cream”

  1. Stoph Says:

    Stoph LOVES beets. Stoph approves this post.

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