Every Valentine’s Day (even though I feel like on scale of 1 to tacky, Valentine’s Day scores a Dollywood) I like to bring you a little fun with food. Because even though I’m not a huge Valentine’s Day fan I AM a huge food fan. The first year I did this, I knocked it out of the park with my Mini Heart Tarts.
This year I wanted to do something with beets. They’re red, they’re delicious (unless they taste like dirt to you in which case they’re earthy with a hint of moth) and I have a bunch of them in my cold cellar. My cold cellar is actually an old pantry in my mud room by the way. It’s also where I store my extra baking pans, cases of diet coke, Bogs and for some reason, a jar of “Glow in the Dark” lawn dust. And yes, that would be dust that you sprinkle on your lawn to make it glow in the dark. Presumably to make your lawn the most attractive lawn in the neighbourhood to alien visitors.
So if you’re planning on cooking dinner this Valentine’s day, whether it’s just for you … WAIT. HOLD IT RIGHT THERE!!! I would like to rephrase that because “just for you” implies cooking for you and you alone is sad. And forlorn. And unimportant. It is not. I cooked great meals for myself before the fella, during the fella and after the fella. I’m using “just for you” in the same way one would use the phrase “solely for you”. Or even better “JUST FOR YOU!!!”.
So, whether this Valentine’s dinner is JUST FOR YOU!!!! or for YOU AND YOUR FAMILY!! or YOU AND YOUR DOG!!! or YOU AND YOUR HAND HOLDER!!! add this little twist on beets.
All I’ve done is cook the beets, slice them, and then cut them with a small heart shaped cookie cutter.
Then you can either pile them into a nice little stack like I did in the photo above, or lay them out flat like I’ve done in the photo below.
If you have pickled beets, you can do this with them too.
If you don’t have pickled beets but want to make some now, here’s my pickled beet recipe.
What better way to say “I heart you” and “I heart beets” all at the same time?
If you want to get fancy you can add a little bit of dressing to the beets with some crumbled goat’s cheese and a few crushed nuts or seeds like pecans or pumpkin seeds. In fact, I almost always have a jar of this dressing in my fridge.
Dressing for Beets
- 2 Tablespoons Balsamic Vinegar
- 6 Tablespoons Olive Oil
- 1 teaspoon Dijon Mustard
- 1 teaspoon honey
- 1-2 sprigs of fresh thyme leaves if you can be bothered
- dash of Salt & Pepper
- Add your balsamic to the bowl first.
- Mix in dijon, honey, thyme leaves, salt and pepper.
- Slowlyyyyyy drizzle in olive oil while whisking.
Now if you’ll excuse me I have some very demanding aliens to entertain.