January 9 already, time for the first recipe of this brand new year. I actually made it a couple of weeks ago, but although it would have been a nice side dish at Christmas Dinner, this Yellow Beet Salad is also a good option for the beginning of the year. It doesn’t have that many calories, even with the crème fraîche in it, which even surprised me.
Personally I don’t really have to worry about my weight, so it’s not a subject on my New Year’s resolutions list (if I make any). But I know it is a big issue for a lot of other people. After munching on grandma’s Christmas cookies, your mum’s chocolate cake, auntie’s turkey, or just some bad stuff you picked up at the supermarket yourself, it often feels like it’s time for a physical clean up in January. Although I don’t struggle with weight issues, I can relate to the feeling of needing some sort of cleanse in the new year.
My cleanses have never been too clean though 😉 I just can’t get myself through the day on only juices, smoothies or water. I’ve tried and failed multiple times. I came to the conclusion there’s no point in making myself feel miserable over someone else’s idea of a cleanse. Liquids only for a few days to clean out the system may work very well for some folks, but I’m not one of them. So I just stick with my own idea of a body clean up: just eat right. Cut out most processed crap and turn up the volume of the unprocessed stuff. So today’s Yellow Beet Salad would make it to my cleanse menu.
This was actually the first time ever I made something with yellow beets instead of the more common red beets. I knew they existed, but only came across them on the fruits and veggie market a few weeks ago. The funny thing with them is that they look quite similar to red beets on the outside, more orange than red, but not yellow. The big surprise comes when you cut them open. They are beautiful on the inside, like a work of art, with white and pink stripes. Still no yellow to be seen though…. But wait till you cook or steam them. That’s the moment when they turn yellow!
One big advantage: your hand stay a lot cleaner while cutting these beets than the red ones. It doesn’t look like you’ve just slaughtered one of your family members in the kitchen 😉
As for the taste, they tasted no different than the red ones, at least to me. So use red beets if you can’t find the yellow ones. The salad will probably color pink all over, but who cares? Let’s make it a colorful year!
Yellow Beet Salad – with Mustard Dill Dressing
vegetarian side dish, serves 4
Dietary info: vegetarian – gluten free – nut free
For the salad
* 400 grams of yellow beets
* 300 grams of small potatoes, preferably red skinned
* 1 orange bell pepper
* 1 red sweet pepper or red bell pepper
For the dressing
* 5 tablespoons of crème fraîche
* 1 tablespoon of fine mustard
* 1 teaspoon of honey
* 1 teaspoon of dried dill tops
* 1/2 teaspoon of salt (I used Himalayan salt)
1. Peel the beets and cut them up into chunks that are similar in size to the small potatoes.
2. Put the potatoes (with their skins kept on) and beet chunks in a steamer basket and steam for about 20 minutes.
3. Take out the potatoes and steam the beets 10 more minutes. If you don’t have an option to steam then just cook the beets and the potatoes till they are soft but not too soft.
4. While steaming cut up the peppers into small pieces and set aside in a bowl.
5. For the dressing mix all dressing ingredients together.
6. When beets and potatoes are done, cut them up into smaller pieces/slices and add them to the bowl with the cut up peppers.
7. Add the dressing and mix well.
8. Put the salad in a nice bowl and serve.