beet salad with honey-horseradish dressing

beet salad with honey-horseradish dressing
from ricardo larrivée
feeds 8 - 10

about 6 large beets, unpeeled
2 tbsp. honey
2 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. creamed horseradish
1 clove garlic, finely chopped or crushed
2 tbsp. + 2 tbsp. fresh chives or green onions, chopped
salt and pepper

Bring a large pot of water to a rolling boil. Add the beets and cook until tender. This might take a while – anywhere from 20 minutes to 45 minutes. Make sure they do get tender – they should pierce easily with a sharp knife like a firm potato – because that will make a much better salad.

While the beets are cooking, prepare a big bowl with ice water. Set aside.

You can also make the dressing while the beets are cooking. In a large bowl, whisk the honey, olive oil, lemon juice, horseradish, garlic and 2 tbsp. green onion with a good amount of salt and pepper. Taste and see if you need more salt and pepper. Set aside.

When the beets are tender, drop them in the ice water to cool quickly. Drain and peel the beets. Cut them into 1-cm (1/2-inch) smiles. Toss with the dressing. Taste and see if you need more salt and pepper (again! It's important). Scatter the other 2 tbsp. of chives on top. Serve.

tarragon three-bean salad

tarragon three-bean salad
slightly adapted from an unnamed magazine clipping
makes a big bowl that serves 6 – 8

3 tbsp. dijon or German sharp mustard
2 tbsp. lemon juice
1/4 c. olive oil
3 garlic cloves, minced
1/2 tsp. table salt or 1 tsp. kosher salt
3 tbsp. fresh tarragon, chopped roughly
1 red or Spanish onion, cut into thin wedges or strips
450 g. (1 lb.) fresh green beans
450 g. (1 lb.) fresh yellow wax beans
540 g. (19 oz.) canned chickpeas, rinsed and drained

In a small bowl, whisk the mustard, lemon juice, olive oil, garlic and salt together to make a dressing. Whisk in the tarragon. Set aside.

Once the onion is cut up, put it into a mug and top it with cold water. Let it sit to mellow while you make the rest of the salad.

Bring a large pot of lightly salted water to a boil. Drop the green and wax beans in. Cook them, uncovered, until tender-crisp, about 5 minutes.

Drain the beans in a colander and rinse with cold water to stop the cooking.

Drain the onions of their water.

Mix the beans, onions and chickpeas together. Toss with the dressing. Eat!