Smokey pickled beet vinaigrette salad

Did I never get around to telling you about this beet salad that I made last year? With smokey tea-pickled beets and kumquats and blue cheese and all things springtime?

My apologies for the gap, then!

I made this salad for a meeting of our Lab Ladies' Tea series, previously featured here, here, and here. I always delight in bringing a non-sweet item to a potluck, and also, the fellow Lab Ladies are such wonderful bakers--there's always for sure going to be some amazing goods already on the table. This time around, we had a rough "Slavic" theme, for a special guest that we invited to tea to regale us with stories of fieldwork in remote parts of Russia. Of course, "theme" is a very loose suggestion here, but hence my inspiration of beets pickled in lapsang souchong tea. Also, I learned that move from Annelies Zijderveld's tea book, and the smokeyness worked beautifully against the sweet/sour vinegar and crispness of the fresh beets.

This time around, I asked the other Lab Ladies to share their recipes as well, so below the fold are their recipes to some absolutely wonderful baked goods: a lemony-brandy bundt cake from Clara, an orange nut chocolate babka that Sarah made, jam-filled cookies by Emily, and savory kale, feta, and green chili khachapuri from Andréa. We had a huge picnic on a sunny balcony in the Berkeley hills overlooking a view of the Golden Gate Bridge, and everyone got pleasantly sun-red from the weather and cheek-red from the smiling and tea. ♥ these girls. Go, women in science!

Read on for recipes...

Chocolate beet cake with kale chips and almonds, or the otherwise known as the "Eat Your Salad and Have Cake, Too" Cake.

Every now and then, I come across a post sitting in my Drafts folder that I never got around to publishing. There are a few usual reasons for this languishing of posts: either I'm dissatisfied with the photos, or I want to save the recipe for the right moment (which never seems to appear), or I'm being too lazy to finish the post. This recipe has sat in my Draft Posts folder for a few months now, and yes, I was never 100% happy with the photos, and yes, I wanted to save the recipe for the right moment, and yes, I was being just darned lazy, but the real reason I haven't shared this one until now is because I haven't gotten the guts to do so. Because after today's post, in which I try to convince you to eat your salad and have your cake, too, with this kale chip and beet root chocolate cake, all y'alls might declare me criminally insane and ostracize me from the food blogosphere for the rest of eternity. But what the heck, right? Life isn't worth blogging without the risks, so here goes....

Kale chips! Okay, yeah, I'm a little late to the game, but finally DfB is jumping on the kale chip bandwagon. A few months ago, I discovered that such thing as baby kale existed, and publicly declared on twitter and facebook (you know, because that makes things, like, official) that it was my new favorite salad green. This comment prompted Irvin Lin (of Eat the Love) to dare me to follow the food bloggery fad and post a recipe for kale chips on this website. To which I answered, "Not unless I can put them into a dessert!"

.... of course, this got me thinking. I actually really appreciate sneaking an unexpected touch of traditional savoury-ness into my desserts (e.g., apricot-thyme brûlée tart? or rosemary peanut butter cookies?), and I always say that having chocolate cookies without salt is a crime and travesty. So why not kale chips? Flavor-wise, they are nice and salty with just a hint of earthy bite, and kale chips are also texturally fascinating, all crunchy and curly, but almost lighter than air. These two properties alone immediately made me think that they'd go perfectly with a soft, extra moist, dense, and rich dark chocolate cake. Naturally!

So here it is. My "Eat your salad and have your cake, too" Cake. Or my "Eat your cake and have your salad, too" Cake. Whatever. The point is: we can have it all, dark green kale AND dark red beets AND dark, dark chocolate. And a handful of toasted almonds for good measure. (You know, protein. Part of a balanced diet.)

But really, joking aside. I'm here to tell you that this cake seriously is dessert-worthy. The beets add a level of rich moisture to the chocolate cake, which is then enveloped in a deep layer of smooth dark chocolate ganache. The kale chips add a much needed crunch to the cake as well as that hit of salt that is so necessary with anything chocolate. And the almonds bring all the oddities together with a bit of familiar nuttiness.

...Or, maybe you might think that I'm now a bit nutty, too.


Read on for recipe....