This recipe appears in:Spice Hunting: Black Garlic
Even raw, beets are a wonderfully sweet vegetable. Sweet and funky black garlic bridges the gap between them and a very lime-based vinaigrette. Blending the black garlic into the dressing makes it, well, ugly, but lets the flavor really permeate the salad. If mom is coming over for dinner, cut the garlic into small chunks and let them stud your salad like little black jewels.
I made this salad with my trusty Benriner mandolin, as I lack the patience and knife skills to julienne by hand. A grater or food processor won't produce the same crunchy texture, but use what you've got. Since the beets are raw, they're far less likely to spill their juices and stain everything around them (but they still probably will).
I like this salad heavily dressed, but you may want to start by adding only part of the vinaigrette to the beets and adding more as necessary.
- 1 pound beets (about 3 medium), peeled and sliced into 1/8th-inch julienne on a mandoline or V-slicer
- 1/2 cup roughly chopped parsley or cilantro
- 7 cloves black garlic, peeled (see note)
- 1/4 cup freshly sqeezed lime juice
- 1/4 cup extra virgin olive oil
- 1 tablespoon coriander seed, toasted and ground
- Kosher salt
Toss beets and parsley in large bowl. Combine black garlic, lime juice, olive oil, and coriander in blender and blend until smooth. Season to taste with salt and sugar (start with 1 teaspoon sugar and add more totaste). Toss beets with vinaigrette and serve immediately.