Yesterday, John was on the Rich Massabny show. He and Rich chatted about local food — we buy a lot of produce from a Maryland farm — and seasonal ingredients. One of our seasonal sides at this time of year is a beet salad. We’ve said goodbye to our summer corn salad until next year, but beets are sweet and plentiful right now. We roast ’em, we salad-ify them, and if we could find a beet soup we loved we might even do that.
Here’s a beet salad you can recreate at home. It’s what John cooked up in Rich’s studio yesterday.
Rocklands Beet Salad
Makes 2 quarts
- 3 lbs. beets, well washed
- 1/4 cup Spanish onions slivered
- 1/4 cup orange juice concentrate
- 1 Tbsp. granulated sugar
- 1 Tbsp. white vinegar
- 1 tsp. salt
- 1/2 tsp. black pepper (or to taste)
Place the beets in a saucepan, cover with water, and bring to a boil. Reduce to medium-low, and boil the beets until tender, about 45 minutes.
Remove beets from the heat, allow to cool and peel. Cut the beets into 1-inch cubes.
In a separate bowl, mix the onion, OJ concentrate, sugar, vinegar, salt and pepper. Mix in the beets, then chill before serving.