Have you watched the much discussed episode of Black-ish? That show is real but this episode is like for real, real. I cried. A lot. Armando said we shouldn’t have watched it but I’m glad we did. I highly encourage you to watch it if you haven’t. If you have, what did you think?
The most upsetting parts for me, the parts I haven’t been able to shake, were the scenes highlighting the hope and joy surrounding President Obama’s election. I was flooded with sadness of all that optimism wasted, our current climate making it all the more poignant.
Don’t think it also didn’t dawn on me the jubilance of that election is now being matched with the anger and hatred of this election. How passionate all us Obama supporters were, believing that he could bring real change. He was going to bring all sides together in harmony or at least understanding and compassion. We were filled to the brim with optimism. Unfortunately this is the same level of passion Trump supporters have but instead of love and hope its filled with hostility and even violence. How far we’ve fallen in eight years. It all has me feeling so incredibly sad for us as Americans and we still have a long way to go till November.
I know you don’t come here to read about political views so I’ll move on to something that might lift our spirits or at least distract for a while. Which is beets and the fact that we are in the very final days of winter.
I love this salad for it’s bright contrast of color; the dark ruby beets bouncing off the verdant green chiles, and sprinkling of cilantro. The flavors are a play in asymmetry as well; earthy with tart, spicy and sweet. This would make a beautiful salad on the Easter table and an easy one to make and get out of the way. You can make this salad up to an hour or two in advance then cover and just let sit at room temperature until you’re ready to eat.
- 2 1/2 pounds small beets (about 14 beets), scrubbed, topped, and tailed
- 2 tablespoons olive oil, divided
- 3 jalapeños, divided
- 3 scallions, minced
- 1/4 cup chopped cilantro, plus more leaves for garnish
- 1 clove garlic, minced
- Juice of 1/2 a lime
- 1 teaspoon kosher salt, plus more for seasoning.
- Heat oven 400°F.
- Place clean, dried, unpeeled beets in a baking dish big enough so they fit in a single layer. Drizzle 1 tablespoon oil over beets and generously season with salt and pepper. Toss until the beets are coated in oil. Cover with foil and roast 40 minutes or until a knife easily slides through.
- Let sit, covered, until cool enough to handle, about 1 hour.
- Using a pairing knife, scrape the skin off the beets. Quarter each beet and place in a medium bowl.
- Mince 2 of the jalapeños, removing the seeds if you'd like it less spicy. Add the minced jalapeño to the bowl with the beets. Thinly slice the third jalapeño lengthwise and set aside.
- Add remaining tablespoon of oil, scallions, cilantro, garlic, lime juice, and teaspoon of salt to the beets and toss to combine. Taste and add more lime juice or salt if needed.
- Arrange beets on a platter and sprinkle with sliced jalapeño and cilantro leaves.