World Vegetarian Classics, Celia Brooks Brown, Published 2005 by Pavillion Books
Notes: The recipe suggests boiling the beets to cook them; I prefer to roast them in the oven to bring out their full sweetness. This is easily done by scrubbing the beats and trimming the leaves and roots down to no more than an inch. Place a beet in the center of a piece of aluminum foil, pour a small amount of olive oil over the beet to keep the foil from sticking, wrap and cook in a low oven (250) for 2-3 hours or until a skewer poked into a beet meets little resistance. Allow the beets to cool and slip off the skins and trim the ends for slicing. Roasted beets can be stored in the foil in the fridge for 3 to 4 days before using.
The original proportions of the recipe are to serve 4. It is possible to increase the beets and pineapple significantly without increasing the other ingredients and still have a wonderfully balanced dish. If the flavors become too sweet, increase the white wine vinegar a ½ tbsp at a time and salt to taste until flavors balance.
If using raw beet (and not roasting them), bring a saucepan of water to the boil. Scrub the beets and boil until tender, about 30-40 minutes. Drain, cool and slip off the stems, roots, and skins.
- 9 oz cooked beet
- ½ large fresh pineapple (I use canned in water when fresh is not available in my area)
- 1 small onion, sliced into thin rings (purple onion works very well here)
- ½ tsp salt
- ½ tsp suga
Slice the cooked beet thinly. Cut the pineapple into 1 inch thick round slices, then cut the skin away. Cut the tender flesh away from the core and into bite sized pieces. In a (preferably) ceramic or glass bowl, combine the beets, pineapple and onion rings. Mix the vinegar, salt and sugar together, then toss through the salad. Leave to stand for 30 minutes to allow flavors to meld, stirring occasionally.