Beet week isn’t just limited to the fall and winter months. Sure, that’s when they are in season, but thanks to the marvels of modern technology age-old preservation method known as “canning”, we can enjoy them year round.
Because, yes, kids, I eat beets from a can. (*Collective gasps and boos duly noted*) Cans that I buy at a store. I’d can them myself if I grew them, I just um….haven’t ever grown them
I do get the no salt added cans though. That’s got to count for something, right?
Don’t go getting your undies in a bundle though, because I also buy them fresh. From the farmers market when I can. Which is to say, when I get there early enough.
Last week, I was told that I need to be there within the first 15 minutes because they sell out first thing. Who knew so many early risers love their beets? Surely not I.)
It’s all about knowing when to use fresh and when to use canned. (Here’s how you know: Ask yourself how lazy you are feeling. If the answer is anything more than “not at all”, then use canned. That’s called science.)
It’s also, I suppose, a matter of what your intended use is. For example, a raw cabbage-beet coleslaw wouldn’t really work with canned beets. Them (they?) being cooked and all.
This is a recipe that I adapted from one in The Best Salads Ever, which is not at all a misnomer. I got it at a cookbook store in London.
I know. Trust me, I know. A store devoted to nothing but cookbooks?!?! I thought I’d died and gone to heaven also.
Cabbage and Beetroot Slaw with Tarragon Mustard (Makes 2 servings)
- 250 grams cabbage, shredded
- 100 grams beets, shredded
- 1 T lemon juice
- 1 t onion powder
- 2 T tarragon mustard (or 1 t dried tarragon and 1 T stoneground mustard)
- salt and pepper
Mix lemon juice, onion powder, mustard, salt and pepper in small bowl. In a separate, larger bowl, mix the cabbage and beets. Pour the liquid mixture over the veggies and marinate for at least 3-4 hours. The longer the better.
I originally bought this mustard from the nicest man at Burough Market in London several years ago. I may have geeked out a little bit when I saw the mustard stand. (I think I have a mustard radar, because I can find the smallest jar of mustard in the most crowded of marketplaces. It’s a skill, you know. Sorry, it can’t be taught; you either have it or you don’t.)
I’ve since replicated the mustard on my own (see the note in the recipe above) and it is good, but the flavor gets much better the longer it sits. The tarragon really starts to infuse the mustard.
Look at me using all these fancy culinary terms. It’s like I’m a cook or something.
There are a myriad of different ways to eat this slaw.
I eat it on its own, and it is always great like that. Serve it with some freshly grilled chicken, because the only way to improve on perfection is to grill something to eat with it. *sighs* I ♥ BBQs.
It’s also great slightly heated up and served in a wrap. Or on a bed of lettuce, because DUH.
How do you normally eat coleslaw? Are you a fan of mayo-based slaws or do you eschew the evil that is mayo?
Clearly, we know where my loyalties lie, but I actually *gasp* ate some broccoli salad/slaw thing at my niece’s birthday party last weekend. And I liked it. It had 1/2 cup of sugar in it, which I’m sure had nothing to do with me liking it. And bacon. I guess the miracle of bacon outweighs the evil of mayo. Who knew?