Today's recipe for the French Fridays with Dorie group is "Lime Honey Beet Salad". A simple recipe with few, albeit somewhat exotic, ingredients - well, limes, honey, chives and dill are not that exotic but in connection with beets, they are.
With the summer holidays approaching (though we still have four weeks to go), the bi-annual school festival was held at the school of one of my sons. The students, parents and teachers had organized all kinds of activities including the usual bake sale, visit to the school's zoo, mystery dungeon, etc. The school is one of only a small number of boys' schools left in this country and the school owns a few beehives and sells the honey twice a year at the summer and winter school festivals.
I bought a few glasses of the honey produced from the spring - and early summer yield and added two tablespoons of that wonderful honey to the Lime Honey Beet Salad. I love the idea that the school produces its own wonderful honey and I do try to use it as often as I can.
We enjoyed the beet salad, but I guess we are not the most impartial of taste testers because we eat a lot of beets in this country and we just love them in classical as well as more exotic dishes. The only minor adjustment I made to the recipe was adding walnut oil instead of olive oil because we like the taste of the walnuts together with the earthy taste of the red beets. I would have loved to use beets of different colors, but I have never ever seen yellow beets being grown around here.
To see how the other Doristas prepared the Lime Honey Beet Salad, please click here.
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