A Culinary Journey Through Time: Lock And Dam Eatery’s Beet Salad Special
As we serve up the vibrant beet salad at Lock And Dam Eatery, we're not just offering a dish; we're inviting you on a journey through history. Beets, with their deep, earthy roots, have a story that spans centuries and continents. From the ancient Mediterranean coasts where beets were likened to radishes, to the tables of famed Roman gourmet Apicius, who celebrated them in his culinary writings, beets have been a staple of human diet and culture.
The Beet's Heritage
The beetroot, once long and thin like a carrot, was domesticated in the ancient Middle East, primarily for its greens. This humble vegetable, grown by the Ancient Egyptians, Greeks, and Romans, has journeyed through time, evolving in both form and culinary use. In Apicius's time, around the 1st Century A.D., beets found their place in broths and as sides seasoned with vinegar, mustard, and oil, showcasing their versatility and appeal.
Our Beet Salad
A Modern Twist on an Ancient Favorite: Today, at Lock And Dam Eatery, we pay homage to this illustrious past with our beet salad. Nestled on a bed of mixed greens are tender beets, rich in color and flavor, paired harmoniously with creamy goat cheese. Toasted almonds add a delightful crunch, while a drizzle of balsamic glaze brings a modern twist to this ancient favorite.
Enjoy Indoors or Outdoors
Whether you choose to savor this salad indoors or bask in the natural beauty of our patio, you'll be dining in the company of history. Each bite is a blend of past and present, a tribute to the beet's journey from ancient fields to our tables in Hastings.
Join us at Lock And Dam Eatery and partake in a timeless culinary tradition. Our beet salad is more than just a meal; it's a testament to the enduring appeal of simple, natural ingredients, masterfully combined to delight modern palates. Come, taste history in every bite.
“Fresh roasted beets are best! We have guests travel far just to get our beet salad. Not only are they roasted in-house, but we also make the balsamic glaze.”
