The following article first appeared in the Daily News Record on June 20, 2012.
Last week I got an email from my pastor.
“I’m just now eating something so delicious that I had to tell someone,” she wrote. “Who would that be? Well, someone who loves food enough to write about it.”
And then she proceeded to tell me all about her lunch.
She had noticed her cilantro was going to seed, so she’d harvested it all in one fell swoop and then had to figure out what to do with it.
“I had earlier pulled four pink beets—how can they be so huge already?—and set them to boiling in their skins,” she wrote. “Ultimately, I minced the cilantro, diced the cooled beets, and dressed the salad with olive oil, lime juice and a dash of salt. That’s it, but wow! It’s good two days later and looks pretty to boot.”
My pastor doesn’t usually tell me about her lunches. In fact, I think this may have been the first time. So I did the only logical thing I could do in such a situation. I walked over to the fridge where my grocery list resides and scrawled “cilantro” and “beets.”
Two days later, I went to the farmer’s market and bought some striped beets and a big bunch of cilantro. Back home, I called my pastor at the office (interrupting her sermon writing, no doubt) to double check on the proportions. However, it wasn’t until the following Monday morning that I actually got around to making the salad.
And then I devoured the whole entire thing right then and there. It wasn’t even lunchtime yet.
I didn’t intend to consume the salad all in one go. I had planned to make it, taste it, and then save it for later. But once I started eating the sweet, juicy beets and pungent, earthy greens, I couldn’t stop. I shoveled it into my mouth via the serving spoon, in great enormous heaps.
The initial feeding frenzy over, I started experimenting with what was left. I added some cooked quinoa that was hanging out in the fridge, and then I tumbled in some crumbled feta cheese. Both additions were lovely, and before I knew it, I had sampled the salad into oblivion.
There’s a moral to the story, of course, and it’s this: if your pastor emails you a recipe, make it. It’s probably inspired.
Cilantro Beet Salad
Inspired by my pastor, Jennifer Davis Sensenig
This is more a formula than a recipe. It seems like a crazy amount of cilantro, and it is, but it’s all good. Trust me.
1 cup roasted (or boiled) beets, cooled and diced
½ to 1 cup chopped cilantro, stems and leaves
1 tablespoon fresh lime juice
1 tablespoon olive oil
salt and black pepper to taste
cooked quinoa, optional
feta cheese, optional
Toss together and taste to correct seasonings.
How to Roast Beets
Trim off the stems and leaves. Scrub the beets. Put the whole beets in a baking dish and drizzle with olive oil. Cover the pan tightly with aluminum foil and bake for 60-90 minutes or until the beets are fork tender. Cool slightly before peeling. Eat warm, with butter and salt, or refrigerate for later use.
How to Cook Quinoa
Cover 1 cup of quinoa with hot (not boiling) water and let soak for 5 minutes. Rinse and drain the quinoa several times. Both the hot soak and the rinsing help to reduce the bitterness.
Put the quinoa in a saucepan and add 1 ½ (scant) cups of water or chicken broth. Simmer, uncovered, for about 15 minutes, stirring occasionally, until all the liquid has been absorbed and the grains are tender.