You may be surprised to learn that beets come in many shapes and sizes. They range from round to cylindrical to deep red, yellow or white. Whatever the form, beets are an amazing source of vitamins. As one of the earliest root vegetables to mature in the growing season, you can start eating fresh beets as early as June. They also store well in a cool dark place in your home well into the fall or winter months. The greenery that grows above the ground called beet tops are also edible making beets a very versatile addition to your kitchen. Add baby beet greens to salads, or steam or sauté greens as a side dish.
Today’s recipe uses the beet root to create a savoury salad perfect for summertime meals.
Beet Salad
8 medium sized beets, washed
1 tbsp Extra Virgin Olive Oil
1 tsp Red Wine Vinegar
1/4 cup feta cheese
Bring a large pot of water to a boil. Add beets and cook until tender when pierced with a knife. Remove beets from the pot and peel. (Note: If beets are cooked to perfection, the skin should slide off easily). Dice beets into medium sized chunks and toss with olive oil and red wine vinegar. Add feta cheese on top and serve. Beet salad can also be served over a base of lettuce as a quick and easy take-to-work lunch.
Simply Health,
Cindy Richardson, Program Developer
As Program Developer, Cindy works closely with our clients to ensure that the health and wellness needs of your corporation are met and exceeded. As a Registered Holistic Nutritionist and Meditation Instructor, Cindy’s knowledge and passion for healthy living ensure that our programs are proactive and cutting edge. Join us daily for amazing health tips and information to make 2015 your best year yet!
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