When Siri suggests!

I think we all have suspicions in this digital age that we’re being watched and listened to most of the hours of days. When you become jaded to the extent you think this might not be true, invariably something pops up to reinforce the paranoia.

Several days ago my daughter gave me some roasted beets while doing a minor clean-out of her refrigerator. I like beets, and I particularly like a beet salad. If “it’s not paranoia if it’s true”, imagine my surprise when my Instagram feed presented a dressing for roasted beets. Coincidence? Let’s hope that’s all it is.

How does brown butter and walnut dressing on roasted beets sound to you? To me, it was like celebratory bell-ringing, and with beets already on hand, trying it was a no-brainer. It’s as easy as it is delicious, and it’s ideal for adapting to your personal tastes, both as to ingredients and their amounts.

Let’s do this!!!

Brown Butter Walnut Dressing

INGREDIENTS (suggested, but not mandatory, and not exclusive

Butter
Walnuts
Capers
Lemon zest
Lemon juice
Dijon mustard
Red wine vinegar
Honey
Italian parsley (coursly chopped)
Feta cheese

DIRECTIONS

Heat a skillet over low heat, tending toward medium. You can start with the butter in the pan, or can add it once the pan is heated.
When the butter starts bubbling, add the walnuts.
Stir until both the butter and the walnuts have started browning a bit.
Add the capers (and be careful, as they may splatter ever so slightly).
Add some lemon zest; then squeeze a bit of lemon juice into the pan as well (again, splatter warning).
Add the dijon mustard (and it may splatter a bit too).
Add the red wine.
Add the honey.
Add the chopped parsley.

Spoon it over the beets, and sprinkle with crumbled Feta. The beets are best roasted, peeled, and cut into manageable chunks. If you don’t want to roast beets, canned (but not pickled) beets will work.

Regardless how you serve it, you’re gonna love it! Thanks, Siri!!!