Looking for something pretty as well as healthy to serve your guests this holiday season? Here is an easy to prepare festive red and green beet salad. If you are not a fan of beets, perhaps it is because you haven’t really tasted them fresh! My husband did not care for them at all — until we began growing our own. Since both the tops and the roots can be eaten, beets perform double duty in the kitchen. For this salad, the beets are cooked and tossed warm with about two tablespoons of balsamic vinegar. Before serving, the salad is drizzled with olive oil. This makes for a very light, fresh tasting salad. [by Jenny Cazzola]
Beets! When blessed with a harvest of beets (as we were last weekend), you can’t help but say to yourself, “Now what am I going to do with all these?” And of course *some* little people may be thinking, “Oh, NO, it’s time for beets again.” Facing reluctant beet-eaters, your best approach for familial happiness is to prepare beets in multiple ways. You’ll make full use of the harvest, plus get lots of beet nutrition in your diet. In this round-up of nutritious beet recipes, I’m going to begin with a brand-new recipe for fermented shredded beets, and then share other ideas for eating up those nutritious beets!
Herbal vinegar is easy to make and provides a simple way to add flavor to salad dressings, marinades, and every day meals. Herbal vinegars made using apple cider vinegar are suitable for cosmetics, too. This project requires some pre-planning, since the herbs must steep for at least a week (and often up to three weeks), but it’s worth it.