If you want a taste of traditional French food, you can use an entire bottle of red and make bœuf Bourguignon. Or you can make this simple beet salad. Both will take you to the same place — essentially.
The hidden meaning of words: beet
The lovely beet, or beetroot for the Brits, is a relative of chard. In French, the vegetable goes by betterave (pronounced bet-rav), which as you can see is a melding of bette, meaning chard, and rave, root. Betterave is quite simply a time-tested veggie with chard-like leaves and a noteworthy root.
You can find rave — the French word, not the party — in other vegetable names like chou-rave (kohlrabi) and céleri-rave (celeriac). Check out my rustic celeriac fries post for more on the latter.
What’s the best way to eat beets?
If you asked any French person, I’m sure they’d say “as a beet salad” without second thought.
Boiled or steamed, then cubed and seasoned, beet salad is a classic dish most French kids grew up eating. Served cold or at room temperature, it’s a staple at any buffet including the school cafeteria, which is commonly called “le self” after “self-service.” Because French people just love incorporating English words into their everyday life.
Often appearing alongside creamy cucumber salad, the French beet salad has several advantages. It’s a breeze to prepare, keeps really well for at least a week, and serves up the best of beets, highlighting their beautiful hue and smooth mouthfeel.
Should you eat beets raw?
While raw beet may sound healthy, these nutrient powerhouses also contain anti-nutrients, namely oxalic acid. The stuff binds with calcium at the first chance, forming oxalate crystals, and prevents our absorption of the essential mineral. Not so healthy after all.
That’s why common wisdom dictates to either ferment or cook beets, as we’re doing here.
In France, cooked beets (betteraves cuites) are always available at the store, pre-boiled and vacuum-packed. You can also find this commodity in the U.S., though I’ve found it’s not as commonplace. And that’s okay because home-cooked food is better anyways, without any wasteful packaging.
When I was growing up, my mom always had a pack of these handy in the veggie drawer. I can still see her slashing the plastic open over the sink. How she’d hold the bloody blob in her palm. Then she’d make horizontal cuts in the flesh, lengthwise and crosswise, before plopping the resulting cubes in a salad bowl.
Now that I’m the one cooking, I much prefer taking the chef’s knife to the cutting board, even if the wood comes out a little scathed. Just a matter of preference.
Why this beet salad works
Did you know beets contain a compound called geosmin that makes them smell and taste like dirt? For some people, that’s a turn off. In this recipe, we tame some of that earthiness with a simple steaming that preserves a lot of nutrients. You can also boil them if you prefer, and the flavor will be mellower. Then rubbing the skin off will take that process even further, but it’s perfectly optional. I find beet skins are quite tasty and tender after cooking.
It’s also worth mentioning that small beets are known to have less pronounced flavors, so if that’s an issue, look for the baby ones on your next trip to the Farmers Market.
A simple addition of salt along with acidity from vinegar and mustard balances the beets’ bold flavor and natural sweetness. Then all that’s left is a little curly parsley or chives to bring freshness and a pop of color while giving the salad a definitively French touch.
Bon appétit!
>>Looking for another classic French salad? Try my easy grated carrot salad.
>>In the mood for more root veggies? Make sure to check out my rustic celeriac fries.
Any question or idea you’d like to share? Drop a line in the comments below!
French Beet Salad – Salade de betterave cuite
Ingredients
- 1 organic large red beet – or small ones, about 1 pound
- 2 tbsp raw apple cider vinegar – I used a blueberry-infused vinegar
- 1/2 tsp coarse sea salt – or to taste
- 1 tsp mustard of choice
- 2 tbsp extra virgin olive oil
- 4 sprigs curly parsley or chives – for topping
- 1 handful arugula, mâche, or endive leaves for serving – optional
Instructions
- Wash the beet and place in a steamer basket with plenty of water below. Cut the beets in half or quarters if they are very large and you wish them to cook faster. Turn the heat to high. Once you see steam, lower the heat to medium and continue to steam for about 30 min or until a fork easily pierces the flesh. Then move the beet to a cutting board and let it cool enough to handle.
- If you want a milder taste, peel the beet by rubbing the skin off. It should now come off very easily. Cut 1/2 inch thick slices, keeping them together, then carefully make horizontal cuts while pressing on the top of the beet. Cut once more perpendicularly to end up with cubes. Let cool slightly.
- In a salad bowl (or air-tight container if making the salad for longer storage), add the vinegar followed by the salt and mustard. Mix well with a fork or whisk. Add the oil and finish emulsifying the sauce. Taste and add more salt if needed.
- Transfer the beet cubes to the vinaigrette and stir to coat. Let cool to room temperature before enjoying or refrigerate for later use. Just before serving, mince the parsley (or chives) and sprinkle over the top.Optionally, serve the salad over a bed of arugula, mâche, or in endive leaves.
Notes
- The fresh herbs are best added last minute or else they turn purple.
- This recipe makes a great keeper. Airtight leftovers will store well for about a week in the fridge.
- If you are lucky enough to get beets with the tops still on, they are great steamed and finished with a pat of butter.