When it comes to beets I have found everyone has a strong opinion about them.
They either love or hate them. There is no in between.
I happen to adore beets. They are so vibrant in color and the sweet earthy flavors pare well with some of my favorite ingredients like citrus, goat cheese, and bright fresh herbs.
I wanted to share a typical Christmas side dish that would have been served at a mid century dinner, and came across this beautifully illustrated recipe via one of my favorite vintage food blogs, Mid-Century Menu. Retro Ruth has been cooking, eating, and writing about vintage food for years, and her posts are always both interesting and amusing.
Aren’t these little beet salads gorgeous?
I think I might be cooking too much retro food because I thought these were a charming way to serve a beet salad. However the taste was on the bland side, and in this day and age, I think the gelatin might be a bit of a turn off to those with a more squeamish stomach.
To create the modern version of the cardinal salad, I decided to substitute canned beets in the original recipe with scarlet and golden roasted beets to create an even more beautiful and flavorful dish. The dressing keeps the bite from the horseradish and pairs perfectly with the jeweled toned roots.
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