It’s a testament to how busy I have been in the past couple of weeks that I can barely remember making, photographing and eating this week’s French Fridays with Dorie recipe (Lime Honey Beet Salad, p 121). I have a vague recollection of roasting beets very late one evening and peeling them very early the next morning. Later that day, I made the salad dressing and obviously took the photo below…
I do remember dressing the beets and letting the salad sit, as per Dorie’s instructions, in the fridge for at least a couple of hours (yes, for once I read the recipe properly!). Somehow I seem to have taken the other photos later on but I have absolutely no memory of that!
Whilst I can’t remember when I ate this or with what (a baguette and cheese maybe?), what I DO remember is the taste of this – I was skeptical of the lime and honey working but it was a tangy and fresh vinaigrette that worked so well with the earthy beets. I didn’t use the dill (most likely I didn’t remember to buy any and was already in the middle of the vinaigrette when I realised this) but I don’t think it needed it. I did add quite a bit of lime zest and some extra chives as you can see.
This one I marked: “to make again”. I generally have a hard time with beets – memories of Nana’s canned beets tainted my taste for them for many years – but apparently this is a salad I would eat again. And, you know – if I can sleep-cook-photograph-eat this, anyone can make this 😉
French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself – join us I have not missed a week since October 2010 and the recipes that I didn’t like I can count on one hand.
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I remember first seeing your photo at the FBC newsletter and that was how I was reminded to make this dish. So obviously somewhere there you posted your photo to the 365. 🙂 Seems like you had a tremendously busy week but I for one am grateful to enjoy some of your work! Super excited about the upcoming conference in Canada!
Oh yeah -looking at the date on that pic, I made them over 2 weeks ago! No wonder I can’t remember!
We did, indeed, have this with a baguette and some beautifully runny French cheeses on a very hot Saturday afternoon… 🙂
The dressing was a nice blend, and I personally love beets. These were just nicely baked, so as to still have some al dente crunch to them.
At the time, I paired this with a glass of pear cider. My thinking was that the slight exotic fruit notes (though still technically a dry cider) would work well with the acid. Pleased to say – it did!
I went sans dill & extra chives as well. Great minds…
I guess I must still be tainted from the canned beets of my childhood, because I still don’t like beets 🙂
Lovely presentation.
Really, even after this recipe?
I pretty much feel the same about beets as you! 🙂 I dont hate them but I really dont eat them either… I can’t remember the last time I even had a bite of one – so it’s been quite awhile! Isn’t it funny when you run across food photos you can’t remember taking? That’s happened to me once or twice!
Well I am glad I remember how much I liked them!
Looks good!
Now that not only sounds delicious, but looks delicious too – something that’s quite hard to do with beetroot.
Thanks so much!
Lovely presentation, looks so delicious. Next time I will eliminate the dill, but the salad was good.
Happy weekend.
And next time I would try it WITH the dill!
My goodness, sounds like it’s been a busy week! I don’t particularly like dill so I didn’t use it either. I added in more chives as a substitute and found the salad to be quite tasty. Like you I was a bit sceptical of the honey-lime combo with beets, but it really did work. We too will be making this one again.
Was happy this one worked out too!
The beets look great.
I really like mustard with my beets, so I wasn’t sure how this would work out, but I loved the zesty lime. I used thyme instead of dill. If I’d had some, I would have tried cilantro to go with the lime for a Mexican twist. Hope things calm down.
Yes the lime makes it really pop!
We just got back from our trip to France on Thursday so I didn’t get this made in time to post….but think it will be a replacement for next week’s sables 🙂 Had a marvelous time despite the cool weather…and was lucky enough to meet up with Jill. She’s a doll! I bet you’re getting excited for your trip~
🙂 Glad you enjoyed!
I thought this was great. Maybe the reason I procrastinate my cooking is so that I won’t forget what I’ve made! One of the bonuses of waiting until the last minute!
Haha!
I loved it! Great flavors and a good side for my pan seared salmon 🙂 Great presentation !
Yes it would be good with fish (if I ate it!
I love beets and this salad is a winner for me! The photos make me want some salad tomorrow.
Yes it was great one wasn’t it?
Oh man, I miss beets! Very hard to come by here in Thailand. And I really need to try to come back to FFWD at least from time to time!
Yes you do 🙂
ok this one I have to make………… it looks amazing… just like you!!!!!!!
bises
j.
Aw… merci!
Love this combination of flavors with beets. Wow, looks great too! Thanks for sharing!
Thanks!
I discovered that I love beets last year when we started getting lots of them from our CSA. Before my only beet experiences had been pickled beets and eggs, which I never cared for much when I was younger. So… I am dying to try this salad. I also love that it’s not topped with feta or any other soft cheese that I currently can’t eat. I will pick up some more beets at the farmers’ market next week to give this one a try!
It’s a nice change from other beet salads for sure!