new beat. golden beet.

It almost feels like cheating. I do not know who I would be cheating, but if I give you a recipe on the super simple side, it feels like I am cheating. Maybe it is because I have a strong fear of wasting your reading time. If you came all the way over here, and left without a bit of inspiration, ooh I would feel so bad. Not that I usually create entirely complicated recipes and post them all over Soup Spoon; on the contrary, I actually try to make things that you might make for yourself.
But this? This is so basic that I feel like a cheater writing about it. Maybe I should just slip the recipe into the recipe index, and whistle my way back out, inconspicuously. After giving that option some thought, I decided to lay it all out there and give you the chance to notice.
In considering what sort of recipes I write about on Soup Spoon, I try to imagine what sort of cook you are. You might, like me, look forward with extremely abnormal anticipation for the next time you will grace your kitchen. Perhaps you love to cook, but have a few little angel children that tug on your legs the very second you grace the kitchen threshold. There are also those of you who do not care to cook, do not know what to cook, and are only mildly interested in what you eat. I write this blog with all of you in mind. Of course I know the cubbyhole drama is hilarious, but really my master plan for all of this is to hopefully take some of the intimidation out of cooking. With every typed word I hope to make you jump on the cooking bandwagon. you are inspired. I should be honest; subliminal messages have been coded through every post.
Simple recipes for vegetable dishes are one subliminal way to make you want to eat more vegetables. I will spare you the physical, environmental, and even political reasons why I hope you eat more vegetables; just know that I have that list on standby if you cop an attitude and so I would advise you to just go along. My tactic of choice is to show you a beautiful picture, and describe the vegetable with dripping details that make you agree that it actually does look delicious. Yes. That is my tactic, and it seems to be working so far. I heard someone quote an Italian grandmother who said, "If your family does not like vegetables, you need to learn how to cook." Maybe this is my entrance into your life. Some vegetables are absolutely beautiful, and these golden beets have swept me off my feet. Maybe you have never seen a golden beet before this one; that is A-OK. You should be able to purchase them at your local grocery store. Especially places like Whole foods, Wild Oats or other specialty markets should carry them.

This golden beet salad brings joy to our weary winter plates, and the fresh crisp zing might just rev your frozen engine. (now I got you. hook, line, and sinker.) Golden beets are like sunshine. Their flavor is much lighter than the more common red beet, and they do not bleed on everything like the red beets do. I happen to be a fan of red beets, but only in small quantities. Golden beets are different. They go down so sweetly.
They can be boiled and prepared like red beets, but this salad uses them in their raw state which means for you that the entire salad is together in about 10 minutes. I know. You are welcome.

We enjoyed this salad alongside warm garlic lentils and a baguette schmeared with fresh butter. Because of its sweet and tangy elements, the salad really is best alongside something salty, smooth, and a bit creamy like goat's cheese toast or Feta Stuffed Chicken.

Golden Beet Salad serves 4
a little fresh ginger juice would be a nice addition, as would sweetened dried cranberries or cherries. If you are learning to like beets, use only two and up the carrots to four. Ease your way into it; that is completely admirable.

3 golden beets, scrubbed and peeled
3 carrots, scrubbed and peeled
2 gala or fuji apples, peeled and cored
juice of 1 orange
juice of 1/2 lemon
a few pinches cayenne or cracked red pepper flakes (optional)

1. If you have a food processor, grate beets, carrots, and apples. You may also use a hand grater if you do not have a food processor
2. Squeeze orange and lemon juice over the grated fruit and vegetables. add pepper flakes if desired
3. Toss well. Eat and feel well
4. Store in an airtight container in the fridge for up to two days
5. enjoy

I warned you that it was basic. Do you mind? More vegetable dishes are on the horizon, but do not start to squirm in your seats. They will be entirely enjoyable and delicious.