Let us honor the cooks: the mothers, aunties, sisters, and grandmas who fill the air with tantalizing aromas, fill our plates with homemade delights, and fill our souls with love-in-the-form-of-food.
Men, I mean no dishonor. I merely want to acknowledge (as our Lord does) the women of the home.
Proverbs 31 extols the Godly woman who ministers to her husband, family, and community. “So go ahead and give her the credit that is due, for she has become a radiant woman, and all her loving works of righteousness deserve to be admired at the gateways of every city!” (Proverbs 31:31).
Ladies: Please, please read the entire scripture (Proverbs 31:10-31) to receive the honor God wants to bestow upon you.
And because you are a jewel in God’s crown, may I present Jeweled Beet Salad? It is a luxurious melding of earthy beets and cardamom, brightened and sweetened with fresh orange.
Enjoy this salad with the red varietal of beets—or scan your early summertime farmer’s market for golden or even heirloom candy-striped beets.
You are so loved.
Jeweled Beet Salad
- 4-5 beets (about 1 pound)
- 1 red onion
- ¼ c. olive oil
- 3 oranges
- 1 t. cardamom
- ½ c. balsamic vinegar
- salt, pepper
Preheat oven to 350 degrees. Peel beets and slice to one-quarter inch thick. Peel onion. Slice into one-quarter inch strips.
Place beets and onions on baking tray with olive oil. Season with salt and pepper. Roast for 20-30 minutes, stirring once or twice, until beets are just tender.
Meanwhile, place in a large, open skillet: juice and zest of one orange, cardamom, and vinegar. (Peel, slice, and reserve the other two oranges for garnish.)
When just 5 minutes of cooking time remain for the beets and onions, turn on skillet. Over medium heat, reduce vinegar mixture by one half of its volume. Mixture will be syrupy. Remove from the heat. Cool for 10 minutes.
Cool roasted beets and onions slightly, then create the salad.
- For a tossed salad: Pour syrup over beets, onions, and orange slices. Stir gently and serve in a shallow bowl.
- For a composed salad: Arrange beets, onions, and orange slices on a platter. Pour syrup over top.
Salad can be served at room temperature or chilled.