Summer's in full swing. The corn is growing, vegetables are more plentiful at farmers' markets, and life is very busy! Summer salads are great. After a busy day, it's so nice to wash off the garden dirt and have a late supper. Vegetables, and perhaps something on the grill or quickly sauteed. You don't heat up the house, or feel too full. Got herbs? Here's just the recipe for a hot summer night. This week's French Friday's With Dorie recipe is Lime Honey Beet Salad. Another one of those love it, or hate it recipes. It's a salad worth creating the meal around. We love beets. And, the ones we found at the grocery were perfect. Earthy, deep red and ready for roasting. It took about an hour to roast three large beets. I quartered them, covered them with foil, and roasted at 400.
While they were roasting, I prepared the rest of the ingredients. The green, murky dressing smells amazing! Lime, Dill, Chive, vinegar and a little oil. Here's the before mixing photo.
We were really hungry and the salad smelled great. After I peeled the beets and tossed them in the dressing, they rested while I quickly sauteed the shrimp and we ate the salad just a bit warmer than room temperature. It was delicious! Every time we make a simple Dorie recipe that seems like "why is this going to be good?" the recipe always exceed our expectations. The lime, honey and herbs are perfect with the beets. I added garlic, cayenne and lime juice to the shrimp. It was a great, simple combination. This one is a recipe you'll make again and again. I would serve this to guests anytime. Warm in the fall with some goat cheese, and cool in the summer.
