In support of Beets for Valentine's Day

Strawberries aren't even in season! Make insanely delicious beets for someone you love instead

Love is in the air. Or is it just a new strain of Covid? Either way, Udi and I are sharing a virus back and forth, so we are by definition “gross”. Post nasal drip is keeping me forcibly upright like a tortured mummy all night. And Udi is guzzling ginger tea and napping between 2-6 hours a day because well, let’s face it, only women have the weight of the world on their shoulders and are by nature physically incapable of naps, even when sick.

Needless to say we are feeling extremely romantic, sensual even, as this dumb dumb invention of a holiday approaches. But who needs a corporate reminder to celebrate their loved ones? We celebrate each other with love aaaaall the time. For example:

I will lovingly slam the cabinet that he left open for the tenth time that day

He will lovingly squeegee the basement floor I accidentally flooded…again

I will lovingly roll him over at night when he’s snoring in my face (it’s like he’s bragging!)

He will lovingly remember to pay bills on time.

Though, I must admit, I do love a holiday with a built in color scheme. Which is why I’m including this recipe for Udi’s Mom’s Famous Beet Salad - because mother in laws just scream romance. I am giving you fair warning: this salad will more than likely give your poops an extra special touch of red, so remember that and do not start googling red poop. You will not like that. That will not be sexy.

UDI’S MOM’S BEET SALAD

Deceptively simple and very on brand for the holiday. We use it as sort of a condiment in that it pairs with other food and helps level up any sandwich.

3 medium sized beets

2 tablespoons white vinegar

3 tablespoons olive oil

2 cloves grated garlic

1 tablespoon sugar

2 green onions roughly chopped

Salt and pepper to taste

Bring a pot of water to a boil large enough to easily house your beets. Place them in whole, skin on and let them bubble away boiling for 35-40 minutes or until you can easily glice a knife through. This will vary based on the size of the beets. 

Once cooked through drain and rinse under cold water and while doing so the skins should glide off in a very satisfying way. Either using a box grater if that’s what you have or for the sake of mess I really recommend a Cuisinart with the grater attachment, either way grate using the biggest teeth you’ve got.

Toss your grated beets with the remaining ingredients and stir to combine. Taste for salt and pepper and keep in mind the flavors will build as they sit! So you can always season once on the more docile side and season again later once you’ve decided it needs more. If you want something to look extra hot pink, swirl this salad with yoghurt, labneh, sour cream, basically any soft white cheese and your eyeballs will be exploding. Love you!