Beet Salad with Poppy Seed + Chive Dressing

Beet Salad with Poppy Seed and Chive Dressing is a great addition to your Fall & Winter menu! Recipe on Shutterbean.com

Every time I see beets on a menu, in a cookbook, in person, or anywhere for that matter, I think of my Mom.

Beet Salad with Poppy Seed and Chive Dressing is a great addition to your Fall & Winter menu! Recipe on Shutterbean.com

There are always stories swirling around food, huh?  I have SO MANY.

My beet story begins at New York’s Balthazar restaurant many years ago when my family went to visit my brother who was living in Manhattan at the time.  During this particular trip, my Dad was trying his hardest to be low-carb.  My Mom was trying to be supportive of another one of my Dad’s weight loss endeavors but she saw the Beet Salad on the menu and decided to order it. Bev opted out of low-carb living while on vacation!  (GO BEV!!!)  My Dad made a comment about the sugar content of the beets and started in on a lecture that we all quickly stopped listening to.

Beet Salad with Poppy Seed and Chive Dressing is a great addition to your Fall & Winter menu! Recipe on Shutterbean.com

So when her beet salad arrived, we all watched as she slowly savored EVERY. SINGLE. BITE.  She was a pretty slow eater, so this whole process was quite dramatic. My Dad was not amused.

I, on the other hand,  loved every single moment of the situation.

All the years after that incident, whenever we would go out to eat, I’d look for a beet salad on the menu, hoping my Mom would do it again Spoiler alert: SHE DID (many times over!). I still look out for beet salad now that she’s gone.

When I was looking for a recipe in Julia Turshen’s new cookbook,  Now and Again,  for her cookbook party, I knew I had to make her Beet Salad with Poppy Seed and Chive Dressing. Part of me was sad knowing my Mom would never get to experience it.  But through the process of making this recipe, I remembered one of the biggest lessons my Mom taught me- I am in charge of my own life and body.  If I’m craving beets, I’m listening to my body and HAVING BEETS.  They’re so good for you this time of year! AND LOOK AT THAT DANG COLOR. Honor it!

Let’s gather our ingredients:

Beet Salad with Poppy Seed and Chive Dressing is a great addition to your Fall & Winter menu! Recipe on Shutterbean.com

For this recipe, put beets in a pot. Boil them in salted water.

Beet Salad with Poppy Seed and Chive Dressing is a great addition to your Fall & Winter menu! Recipe on Shutterbean.com

While that’s happening, make the dressing.

I opted for yogurt instead of mayo. You already know how I feel about mayo.

Beet Salad with Poppy Seed and Chive Dressing is a great addition to your Fall & Winter menu! Recipe on Shutterbean.com

This salad dressing is so simple but there’s something about poppy seeds and chives!

Instant elevation!

Beet Salad with Poppy Seed and Chive Dressing is a great addition to your Fall & Winter menu! Recipe on Shutterbean.com

Remove the beet skins. I used a dishcloth I dyed many years ago.

Beet Salad with Poppy Seed and Chive Dressing is a great addition to your Fall & Winter menu! Recipe on Shutterbean.com

It added magenta splotches to my dish towel making it look like an artist rag.

I FREAKING LOVE IT EVEN MORE NOW.

Cut the beets up in wedges, or circle rounds if you’d like.

Beet Salad with Poppy Seed and Chive Dressing is a great addition to your Fall & Winter menu! Recipe on Shutterbean.com

Drizzle the dressing on top!

Beet Salad with Poppy Seed and Chive Dressing is a great addition to your Fall & Winter menu! Recipe on Shutterbean.com

It will turn the most beautiful shade of pink when the beet juice mixes with it.

Beet Salad with Poppy Seed and Chive Dressing is a great addition to your Fall & Winter menu! Recipe on Shutterbean.com

I packed up my salad (in my mom’s serving dish!) and brought it to the cookbook party.

Beet Salad with Poppy Seed and Chive Dressing is a great addition to your Fall & Winter menu! Recipe on Shutterbean.com

Bottom right-hand corner represent!

I’m so glad I got a chance to try a bunch of the recipes from Now & Again!

The stuffed mushrooms were bonkers and I LOVED the anchovy toasts.

Hope this inspires you to eat some beets, make your dish towels a new color, make a recipe honoring someone in your life, or start a cookbook party!

Beet Salad with Poppy Seed and Chive Dressing is a great addition to your Fall & Winter menu! Recipe on Shutterbean.com

Maybe you can tell your own through this beet salad?  Enjoy!

 

Beet Salad with Poppy Seed + Chive Dressing

serves 8-10

recipes from Now & Again

 

  • kosher salt
  • 2  1/2 lbs. red beets, scrubbed
  • 2 tablespoons plain yogurt (or mayo if you please)
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 2  1/2 tablespoons apple cider vinegar
  • 1/4 teaspoons freshly ground black pepper
  • 1  1/2 tablespoons poppy seeds
  • 3 tablespoons minced fresh chives

 

Bring a saucepan of salted water to a boil and add the beets (the water should cover the beets; if it doesn’t add more). Cook the beets, turning them every so often, until they are tender (test with a paring knife), about 45  minutes (it may be less or a bit longer depending on the size and the age of the beets, so start testing at 20 minutes).

Drain the beets, transfer to a paper towel-lined cutting board, and use the paper towels to rub off the skins. Trim off and discard the root ends.

Meanwhile, in a small bowl, whisk together the yogurt, olive oil, mustard, vinegar, pepper, poppy seeds, 2 tablespoons of the chives and 1/2 teaspoon salt.

Slice the warm beets into thin bite-sized wedges. Season them lightly with salt and then drizzle the dressing evenly over them. Sprinkle with the remaining 1 tablespoon chives. Serve immediately.

 

 

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  • Heidi

    Okay, I would legit pay $34 for that beet dish towel at Anthropologie or wherever. Gorgeous!

  • Kelsey

    Those stuffed mushrooms are magic! So simple and very delicious. I think we’ve already served them to company 2 or 3 times haha

  • Alicia A

    My mother loves beets! I gave her orange beet one January for a birthday gift,
    everyone thought it was weird but I believe in giving ” Experiences” for gifts.
    Anyhoo, she was quite happy, I’m going to make this for Thanksgiving, but no poppy seeds…..dentures.

  • seattleheather

    LOVE so many things about this post. firstly – how beets remind you of your mom; secondly – the pic with the beet leaves enhancing the salad; third – the story of your mom ordering the beets (have a similar story where my dad was always insisting my mom needed iron so he’d have her make liver and onions – my sister, mom & i hated it and mom “dropped” the platter on the way to the table and we cheered – still don’t know if it was purposeful or not!); fourth – the stained towel – obvy i’m not avoiding using my shibori towels for beet work now!; fifth the recipe – geez this looks dclicious; and lastly – a cookbook club. i know this is a thing but only now have i wanted one of my own. 😉 Thank you for sharing your grieving with us. It makes me less scared of my inevitable future grief. much love to you.

  • sasha

    I used to hate beets because I could never get over their texture when they are boiled. But I’ve found love for them after I discovered grilling them in thick rounds. They still taste like beets, but the texture is firmer and they cook faster, only a few minutes a side on the grill. I’ll try them with the dressing, it sounds delicious. Thanks!

  • Toby

    Ha this is amazing & I love that she ordered those beets again and again. Go Bev!!

  • Kara Haef

    mmm beets! And that dressing looks incredible!!!!

  • Erin

    I love this post and the story about your Mom! My mom loved beets too but I could never get into them. Maybe some day I will give these a try. I love how the dish cloth ended up. So pretty!

  • pictaram

    I don’t like the taste of beet but it’s healthy so I want to eat more. Can’t wait to try this recipe. Thank you for sharing!

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