In the past month, in the midst of my job search, I went on a few mini trips for the purpose of pleasure and to visit friends and family (previously mentioned here). It had been many years since I’d seen my sister and even longer since I’d been on the State side of the Pacific, what with the whole living in Asia thing. In fact, the last time I’d been to the west coast was for my sissy’s wedding to her fabulous wife 5 years ago. It was a lovely trip full of fish tacos, kitties and pretty nature.

While wandering, I took a few (hundred) photos of those pretty natural things. Here are some of my favorites:

Colourful.

Beets are also colourful. And flavourful.

 

This recipe has converted a few beet haters I know. Beets pair astonishingly well with dill, which has been a traditional gastronomic practice in many European cuisines in various forms. Borscht in Eastern Europe and salads in Italy. With the aid of lemon and Dijon, this salad is an exemplary archetype of freshness. The walnuts add texture and creaminess. Do make. Do eat. Do enjoy.

Tangy Dill Walnut Beet Salad

Ingredients

• 3 large beets, peeled and cut into bite sized cubes
• 3 stalks of celery, diced
• 1 cup ( ½ a bunch) of chopped fresh dill
• 2 tbsp of diced red onion
• 2 tbsp of dijon mustard
• 1 ½ -2 tbsp mayonnaise
• 2 lemons, juiced
• 2 tbsp tamari
• 1 tsp toasted sesame oil
• 1 tbsp olive oil
• 3 tbsp walnuts, crushed (optional)
• salt and pepper to taste

Directions

Place the peeled cubes of beets in a large pot of water and bring to a boil. Continue boiling for 25-30 minutes. To check if they’re fully cooked, poke a large piece with a fork. Like a potato, it should be soft when done. Do not overcook, or you’ll have beet mash.

Drain and rinse the beets in a colander and place in a large bowl when fully drained.

Add all other ingredients and mix well.

Variation

Replace mayonnaise with goat’s cheese for a saltier, less emulsified creaminess.