I had beet sorbet the other day.
I kept expecting a raspberry flavor with every bite because of its red color along with the fact that I was eating sorbet. So obviously I was disappointed with the beet flavor because my brain just couldn’t register and wasn’t having it. What’s with the need to impress with seemingly wild ingredients? I just want something that tastes good, not something that’s aiming for a Michelin star. Not that those two things are mutually exclusive. Not in the least and actually quite the contrary in many restaurants. But this beet sorbet and recipes following that “unique” suit sometimes just leave way, way more to be desired. Why not celebrate the beet for what it really is? Not dessert, but a damn tasty vegetable!
So let’s do it. This here isn’t a recipe. Well it is, yet, it’s so very much not.
You simply take what’s in season—because you’ll be getting the most tasty and fresh version of ingredients this way—chuck them onto a plate with a little bit of help from our bff (sea salt) to bring out the best in their flavor, and perhaps a little bit of olive oil with a little bit of acid for tartness. That is not a recipe. That’s just making the most of what you’ve got in season. And veggie sorbet, it is not.
One piece of personal news since this is my blog after all—I just successfully defended my thesis and have earned my doctorate from Northwestern University in pathology/immunology, specifically in the field of inflammation. I think I’m pretty happy with that aaaand let’s eat!
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Fresh Mozzarella, Beet, and Watercress Salad
- 2-3 Fresh Beets depending on the size, rinsed
- 1 ball of Fresh Mozzarella 8 ounces
- A drizzle of Olive Oil I use the Whole Foods 365 brand that’s labeled with “100% Californian” – it’s real and good olive oil
- A drizzle of Balsamic Vinegar
- Pinch of Sea Salt
- Small handful of Fresh Watercress
- Boil a large pot of water and add whole beets.
- Cook for an hour or until fork tender.
- Peel beets when cooled (refer to the video to find out how I quickly and easily peel beets), and slice evenly into ⅓ inch slices.
- Slice mozzarella in the same way.
- Alternate beets and mozzarella on a plate, drizzle on some olive oil and some balsamic vinegar.
- Add a nice pinch of salt.
- Top with some watercress. Enjoy!