I’m a little embarrased that it’s been so long (ahem, 9 months!) since I’ve last shared a recipe! I’ve been busy in the kitchen trying out various recipes, taking photos, bookmarking and making notes of all the good dishes. The only problem is finding time to blog about them. So, here’s to returning to my routine from a long hiatus. 🙂
Anyone out there love beets as much as I do? During winter, I was a fixated on these royal beauties. I made borscht twice and this salad twice. It may be a bit late in the year for those that garden like myself, but luckily there’s probably a Whole Foods or Sprouts near you! 🙂
And as summer approaches us, this recipe luckily requires very little cooking (read: hot kitchens)!
- 4-5 medium beetroots ~ scrubbed clean
- 2 garlic cloves ~ peeled and minced (optional)
- 2 tbs organic parsley ~ leaves only, minced
- 4 sprigs scallions ~ green only, chopped
- 3 tbs fresh squeezed lemon juice
- 1/2 organic feta ~ cut into desired chunks (add more if you prefer)
- sea salt ~ to taste
- freshly ground black pepper ~ to taste
- extra virgin olive oil ~ optional
- Boil the beets on medium-high heat for about 45 minutes. (The beets are cooked when a knife can be easily pierced through.) you can peel these, but I always leave the skins on. It’s good fiber and packed with nutrients! 🙂
- Strain the water. Allow beets to cool. Cut into chunks of desired size.
- In large mixing bowl, add lemon juice, garlic, parsley, scallions, and season to taste. Gently whisk. Add the chunks of beets and feta cheese. Gently fold with a spatula.
- Chill about 30 minutes before serving. Garnish with chopped parsley and scallions. ENJOY!
If gardening is a hobby for you as it is for me, you are most likely a seed-saver. If not, it’s never to late to start! It’s a fun way to involve the kiddos, too! You can start by printing your own vintage-design seed packets, now available on my Easy shop. These are 100% original illustrations and designs made by yours truly. The back of each packet also includes a companion planting list for that veggie/fruit, along with a chef’s tip (when applicable) . Beetroot, eggplants, marigolds, radishes, and tomatoes are currently in the shop. I’m working on carrots, peas, cucumbers, basil, just to name a few.
Enjoy and Happy Gardening! 🙂