It is about time I start using beets out of the garden. There isn’t room in the house to store quantities of harvested beets or carrots so I just leave them in the ground and harvest as needed. Beets I’ve grown in the past have mostly been preserved as canned pickled beets for use in salads throughout the year. Today I used a couple of fresh beets in a salad.
I washed the beets and boiled them until the skins could be rubbed off under cold running water.
I shredded the peeled beets, tossed them with a little kosher salt and gave them a few vigorous sprays of white wine vinegar.
While the beets marinated on the sideline I roasted a few small poblano chiles, a small onion and a clove of garlic under the oven broiler.
I removed the stems and rinsed the seeds from the roasted poblanos but didn’t bother removing the charred skins. They were blended along with the onion and garlic. I also added and blended several very small young jalapeños seeds and all.
I also added and blended a handful of cilantro and the juice of a lime before doing the same with feta cheese and sour cream. To balance the sourness of the lime juice I drizzled a little agave nectar. The Bulgarian style feta I used was purchased at a Russian/Eastern European delicatessen.
The dressing had some heat to it but well within our enjoyment level. I attribute the heat to the jalapeños and not to the poblanos.
Assorted lettuces, avocado and Mediterranean green olives were arranged on a plate, marinated shredded beets were placed on top, and the salad was dressed with the poblano/feta/cilantro/sour cream dressing.