Adapted from Sunday Suppers at Lucques by Suzanne Goin
Serves 6
about 12-16 small beets
1 small shallot, peeled and finely diced
1/2 small jalapeño pepper, cored, seeded and finely diced
1 small clove garlic, peeled and finely minced
2 tsp grated fresh ginger
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1 Tbl lime juice
6 Tbl extra-virgin olive oil
kosher salt & finely ground black pepper, to taste
To prepare the beets: Slice and the stems and roots from of the beets and discard. Add the beets to a large saucepot and cover with water. Bring to a boil over high heat. Reduce the heat to medium and simmer until the beets are tender, about 30-45 minutes. The beets are done when you can easily slide a paring knife through the center, without hardly having to push at all. Drain the beets from the water, and allow to cool at room temperature for about 5-10 minutes. Peel the beets, discarding the skin. You should be able to easily peel the skins off the beets with your fingers. If not, use a paring knife. Slice each beet into 6-8 wedges. Reserve.
To make the vinaigrette: In a medium-sized mixing bowl, whisk together the shallot, jalapeño, garlic, ginger, mint, cilantro and lime juice. Season with a good pinch of salt and pepper. Slowly add the olive oil, pouring in a thin stream and whisking as you pour. Taste and season as needed with salt and pepper. Reserve.
To finish: In a mixing bowl, toss to combine the sliced beets with the vinaigrette. Serve warm or at room temperature. This dish can be kept refrigerated in an air-tight container
for about 12 hours, before the herbs begin to discolor.
