April 28, 2010

Boiled Beets, Warm Beet Salad. Trust Me.

Did your mom ever try to get you to like beets - those sick-nasty pickled ones from the day old salad bar?    Eeewww.   Only die-hards can eat those.  On the other hand, my mother is right.  Beets ARE good.  I've waited a long tme to try them, but eating them fresh was a whole new experience.  I made them for this yummy warm beet salad, but you could EASILY make them and eat them plain or for a side dish.  They are really, really good.  And very simply to make.
Buy beet root at any grocery store in the produce section.  They look like this:

Snip off the tops at the very tip of the root.  Save the greens.  Throw them in a pot of boiling water and boil the heck out of them.  My beets were about the size of tangerines, a little smaller than tennis balls.  Mine boiled for about 35 minutes.  Boil it long enough to be able to pierce it with a fork, it should be a little more firm than a boiled potato, and the skin should peel right off.  Take them out, let them cool a bit, remove peels and dice into 1 inch cubes or slices.  Return to pan with 1/2 TBS. butter.  Sprinkle with a little salt, pepper and garlic powder and stir until warm and coated.  YUM.  Sample one - you'll see what I'm talking about.

So, if you haven't already eaten them all, try this salad.  It's simple - and this is for one serving.
1 seasoned, grilled chicken breast, warm and sliced
1 c. chopped beet greens
1 c. baby spring mix
1/2 c. warm, diced beets
sprinkle of parmesan or feta cheese (optional - I opted out this time)
spritz of favorite vinaigrette (I LOVE Brianna's Blush Wine, it's amazing)
Try this salad.  It screams simplicity, and will tickle your taste buds.

1 comment:

  1. Mmmm. I LOVE beets! Although until about a year ago, I thought I hated them. Now, I think I planted half of our garden with beets. :)
    I think roasted beets are even better than boiled beets. Add some goat cheese, candied almonds, balsamic vinegar, and WOW!


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