Wednesday, October 23, 2013
Embrace The Season- Beet Salad -1
The veges that will last the winter are those that can be kept in cellars and will still be able to add a bit of color and some vitamins to our daily diets.
I have decided to share some of these veges with you and some recipes to help each of embrace the changing of the seasons and eat more healthy by using locally grown veges.
I never ate many beets growing up in the USA, but here they are cheap and popular.
This salad is one that I am fond of here, it is fast, easy and even my kids love it and ask for more. I typically boil 4 medium size beets, which will last a couple of days and a couple of salads.
Beet Salad- Serves 2-4
2 medium size beets- boiled and peeled.
1-2 cloves of garlic-depending on how much you like garlic.
1-2 T. mayonnaise
salt and pepper
Boil the beets until tender. Peel them when cool, their peels slip off very easily without even using a knife. Grate the beets with a course grater. Finely grate or chop the garlic. Add mayo and salt and pepper. Stir and season to taste.