Green Bean Salad & Beet Salad

Gratefully, the weather still dictates al fresco dining. Lately, I’ve been buying some great looking green beans. And for two days in a row, I’ve treated them equally. A quick blanch in hot water, and toss in a simple vinaigrette that I added orange juice to. Crumbled gorgonzola and sprinkled with toasted walnuts. Delish.
Another favourite recipe from the Vongerichten-Bittman book, and a great one for the brunch-lunch table, is beet tartare.
Beets (about six) are first washed, trimmed and roasted in tin foil. Peel and cut into small dice. Add chopped gherkins, capers and shallots, just like you might for a steak tartare. Add Worchestershire, some of your favourite hot sauce, and a tablespoon of mayo, salt and pepper. Add a splash of lemon juice or apple cider vinegar. Adjust seasoning if needed, thinking about the balance of flavours. I like to serve this by molding the tartare in a cup first, this time I used a custard cup. Press in the mixture with a spoon, smoothing the top. Invert the cup onto a plate and with both hands on the plate and your thumbs on top of the cup, lift the plate and cup and shake once hard. Gently lift the cup from the plate. Beet tartare.

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