3-4 cups coarsely grated, peeled beets ½ cup olive oil
3 tablespoons white wine vinegar 1 tablespoon finely chopped onion
1 teaspoon Dijon mustard 1 small minced or pressed garlic clove
1 to 2 tablespoons finely chopped fresh dill salt and pepper to taste
Grate the beets into a large salad bowl. Combine the olive oil, vinegar, onion, mustard and garlic in a jar. With the lid tightly closed, shake the jar vigorously until the oil and vinegar are thickened. Pour the dressing over the beets and toss well until the beets are well coated. Season with salt and pepper and refrigerate the mixture for at least one hour. Add the fresh dill and toss again before serving.
July 22 2010 | Recipes | No Comments »
2 tablespoons vegetable or olive oil 1 cup diced onions
2 or 3 cups peeled & grated potatoes 2 or 3 cups grated beets
2 teaspoons fresh dill leaves 1 teaspoon minced garlic
½ teaspoon pepper salt to taste
Heat the oil in a large skillet over medium heat. Add the onions and cook and stir them until they are soft and translucent, 5 to 7 minutes. Stir in the potatoes, beets, dill and garlic and cook turning occasionally until the potatoes and beets are tender and slightly crispy, 15 to 20 minutes. Remove from the heat and season with pepper and salt.
July 22 2010 | Recipes | No Comments »
2 tablespoons olive oil
2 tablespoons minced garlic
Chard, stems removed and cut unto 2-3 inch pieces
Beet tops, stems removed and cut into 2-3 inch pieces
1 lemon, juiced
Salt and pepper to taste
Heat the oil in a large skillet. Add the garlic and sauté briefly before adding the chard and beet stems and tops. Cover and sauté the greens until they are wilted. Season with salt and pepper and lemon juice.
This recipe was adapted from Placer County Real Food.
June 24 2010 | Recipes | No Comments »
2 Tablespoons wine vinegar 2 teaspoons Dijon mustard
5 Tablespoons olive oil 1 bunch of beets
Cut the top off the beets and save them for another use. Scrub the beets. Peel them if you like but it is not necessary. Coarsely grate the beets with a grater or food processor. Whisk the vinegar and mustard together in a bowl. Gradually whisk in the oil and mix in the beets. Season with salt and pepper and let the salad stand for 30 minutes or so before serving, stirring occasionally.
May 23 2010 | Recipes | No Comments »
½ clove of garlic and a pinch of salt
2 to 3 cups of mixed lettuce, beet greens and /or spinach
Sliced radishes
Sliced scallions
2 hard cooked eggs, peeled and chopped
Feta cheese
Season a wooden salad bowl by rubbing it with the clove of garlic and the salt. Chop the garlic to use in the vinaigrette. Toss the mixed greens with the vinaigrette and garnish with the radishes, scallions, eggs and feta cheese.
Herb Vinaigrette
¼ cup olive oil 2 tablespoons red wine vinegar
½ clove of chopped garlic 2 tablespoons chopped parsley
2 tablespoons chopped oregano 1 tablespoon plain yogurt
1 teaspoon Dijon mustard 1 teaspoon prepared horseradish
1 teaspoon sugar ½ teaspoon salt
Puree in a blender until smooth. Cover and refrigerate for up to 3 days.
This recipe was adapted from March/April issue of Eating Well.
February 22 2010 | Recipes | No Comments »
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