A couple weeks ago I had the pleasure of meeting a bunch of Boston-area food bloggers, among them a cool chic named Sophie. A few weeks ago she even let me do a guest post on her blog. Sophie and I have a lot in common: we are both into fitness, meal planning, and TrueBlood. Ironically, we both enjoyed some chocolate-mocha pancakes with our sweeties on Valentines Day. But one of my we favorite things we have in common is that we both suffer from WSS, or, Wrong Season Syndrome. I’ve actually had WSS for a really long time. Probably as long as I’ve been eating. But I’m glad Sophie was able to help me diagnose this illness that causes me to start a pot of chili in the middle of July or grill some eggplant in February. Besides playing with unseasonably wrong ingredients year-round, WSS might also cause you to revamp your typical summer fare with winter flare.
This is not your usual summer cabbage slaw, but it’s a welcome dose of winter comfort food in sunny-weather form. It all started with my latest desire to transform beets into something I hadn’t yet tried. Most recipes call for roasting or steaming beets, so when I saw some recipes for raw beets in salads and slaws, I was intrigued and surprised. I thought beets were like potatoes or winter squash – things I wouldn’t consider not cooking. I thought beets were only good for nights when I had a ton of time to roast – or when I had planned ahead and cooked them over the weekend. But now there was a chance I could like raw beets, and I wanted to take it.
I’m happy to confirm that raw beets are just as tasty as roasted, in this tangy and sweet slaw served warm but still crunchy with a gingery mustard vinaigrette. Fresh mint was an unplanned, last minute addition. It may be not be available every time WSS strikes, but if you can get some, I would highly recommend it. It took the slaw from pretty darn tasty to undeniably incredible.
To go with the slaw, I made some burgers. Of course these weren’t your typical summer barbecue beef patties on the grill. But, they were so good that they deserve their own post. See you tomorrow!
It’s great to cook with seasonal ingredients, but I’m sure you have a favorite WSS meal too. What is it?
1 medium to large beet, a little over 1/2 lb
1/2 large Granny Smith apple
1 large carrot
1/2 tablespoon olive oil
1 shallot, minced (20gm)
2 teaspoons fresh grated ginger
2 tablespoons cider vinegar
2 teaspoons whole grain dijon mustard
generous pinch of coarse salt
fresh mint, to garnish (optional, but this really sends it over the top)
Peel the beet and cut into large chunks; weigh out a half pound. Grate the beet using the shredding disc in a food processor. Grate the apple; and peel and grate the carrot. Set the grated vegetables aside.
Heat the olive oil in a large skillet over medium heat. Add the shallot and ginger, and cook, stirring, for about one minute. Reduce heat to low and add mustard and cider vinegar, stir to combine.
Add the grated vegetables to the skillet and cook, stirring to coat, for about 5 minutes, until warmed through.
Garnish with fresh chopped mint before serving.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 3.9 g
Cholesterol: 0.0 mg
Sodium: 235.3 mg
Total Carbs: 25.3 g
Dietary Fiber: 5.7 g
Protein: 2.6 g