Beets and the Single Girl
by Annemarie Ahearn
I recently taught a cooking class to New York “singles,” comprised mostly of women. Apparently, these “mixers,” (a term used very liberally by those participating), occur frequently and include yoga classes, speed dating and other forced interactions. And I thought the only way to meet someone was to belly up to a bar alone on a Monday night. The estrogen-heavy ratio got me thinking… are women more interested in learning how to cook than men, or are there more single women in this city than single men? Well, perhaps the answer is yes, to both questions. That same week, I co-hosted a dinner party for eight women, each of whom was single, myself included. While I peeled baby beets and chopped radishes, the ladies commiserated over the difficulty of finding a suitable companion in New York. The prospects were limited to divorcees, AA members and bankers without a pulse. I looked around the room and saw seven attractive, successful and confident women in their mid 20s, all with the same dilemma, and the only solace I could offer was nourishment in the form of a baby beet salad with thinly sliced radishes, horseradish chevre and a sweet-onion marmalade. It served as temporary relief. But the frustration remains: Are we all destined for speed dating?
Baby Beet Salad for Singles
(Serves 6)
A few handfuls of mixed greens
Extra virgin olive oil
1 small red onion, peeled and cut in thin strips
Kosher salt to taste
1 tablespoon clover honey
2 tablespoons balsamic vinegar
3 bunches of baby beets (red and golden), greens and tails removed
1 bunch rainbow radishes, thinly sliced in half moons
2 heads endive, sliced thinly crosswise
1 small bunch flat leaf Italian parsley, stemmed
1/2 cup chevre
1 teaspoon horseradish
Zest of 1/2 a lemon
Fresh ground black pepper to taste
Preheat oven to 375 degrees. Place beets in a baking dish, fill with 1 cup water, cover with aluminum foil and place in oven for 45 minutes or until fork tender. In a sauté pan, heat a little olive oil, and sauté onions over low heat. Once they begin to soften, add 1 tablespoon balsamic vinegar and the clover honey. Continue to cook until they start to caramelize. Remove from heat and reserve. Once the beets are done, remove them from the oven and peel. Let cool and slice into half moons. In a large bowl, combine greens, beets, parsley, radishes and endive. Grate lemon zest and horseradish over salad. Crumble the cheese on top with your hands and drizzle with a little olive oil and the remaining tablespoon balsamic. Season with salt and fresh ground pepper.
Baby Beet Salad for Singles
(Serves 6)
A few handfuls of mixed greens
Extra virgin olive oil
1 small red onion, peeled and cut in thin strips
Kosher salt to taste
1 tablespoon clover honey
2 tablespoons balsamic vinegar
3 bunches of baby beets (red and golden), greens and tails removed
1 bunch rainbow radishes, thinly sliced in half moons
2 heads endive, sliced thinly crosswise
1 small bunch flat leaf Italian parsley, stemmed
1/2 cup chevre
1 teaspoon horseradish
Zest of 1/2 a lemon
Fresh ground black pepper to taste
Preheat oven to 375 degrees. Place beets in a baking dish, fill with 1 cup water, cover with aluminum foil and place in oven for 45 minutes or until fork tender. In a sauté pan, heat a little olive oil, and sauté onions over low heat. Once they begin to soften, add 1 tablespoon balsamic vinegar and the clover honey. Continue to cook until they start to caramelize. Remove from heat and reserve. Once the beets are done, remove them from the oven and peel. Let cool and slice into half moons. In a large bowl, combine greens, beets, parsley, radishes and endive. Grate lemon zest and horseradish over salad. Crumble the cheese on top with your hands and drizzle with a little olive oil and the remaining tablespoon balsamic. Season with salt and fresh ground pepper.
