Guys. Remember Doug Funnie and his favorite band The Beets and that awesome song they sang about needing more allowance (yodeleheehoo)? REMEMBER? Gosh, Doug Funnie. What a good guy he was. If more men used Doug Funnie as a role model then maybe we wouldn’t be in this mess we’re in.
But, listen, friends: I’m back. I’m still bitter and sarcastic, but I think it has transitioned from asshole-y to kinda humorous. You know? I don’t really MEAN it anymore. But I do. In the funny way. Do you follow?
Also I got some golden beets. I can’t resist things of such nature. GOLDEN BEETS. They’re beautiful. I’m a beet lover, and the only thing that stops me sometimes is the MESS that results from red beets. Because I’m inclined towards mess anyway, and when you introduce juices that stain things…bad things usually happen. No such worries with golden beets.
I used a vinaigrette from another beet salad (that one with carrots). It’s gingery garlicky vinegary lovely. It’s a great go-to for anything with any sort of sweetness. Beets, for one. I mixed them with some apples and some cucumbers for good measure, and it was good. It was good and life is good and I need more allowance, yodeleheehoo.
Beet, Cucumber, Apple Salad with Gingery Vinaigrette
(vinaigrette from Moosewood New Classics)
4-5 medium golden beets
1 hard tart apple, peeled and chopped (i used winesap, i’d imagine granny smith would do too)
1 cucumber, peeled and chopped
1 clove garlic, chopped fine
1 walnut-sized piece of fresh ginger, grated
2 tbsps oil (i used grapeseed oil)
1/4 cup cider vinegar
1 shallot, chopped (i used half an onion)
salt & pepper to taste
Preheat the oven to 400. Chop the greens from the beets and wrap each beet in aluminum foil. Place on a baking sheet and bake for approximately 30-40 minutes, until a knife goes through the entire beet smoothly. Remove from the oven, unwrap, and wash in cold water. Remove the skins. Chop the beets roughly. Combine the beets, apple, and cucumber in a bowl. In another small bowl, combine the oil, vinegar, shallots, ginger, and garlic. Mix well and let sit. Add salt and pepper to taste. Pour the vinegar over the salad and mix well. You can refrigerate it or just eat it as is. This salad gets better as it sits.