Monday, May 27, 2013

Beet this!!

The garden seeds are beginning to peek through, not too long now and we will have yummy greens, beets , carrots and more. Just saw this recipe and had to pass it on.  There are a million ways to do beets, so there is a world beyond pickles!

Dig In Recipe - Beet and Chevre Salad

Submitted by Adrienne Percy of Nourished Roots


  • 1 head lettuce (butter, red, baby greens)
  • 1 red onion
  • 3-4 red beets
  • 1/2 cup walnuts
  • 1 cup crumbled chevre
  • 1/2 cup dried cranberries
  • 1/2 cup balsamic vinegar
  • 1/2 cup maple syrup


  1. Tear any soft, young type lettuce into pieces.
  2. Sprinkle red onion, walnuts, chevre and cranberries on top.
  3. For dressing, pour balsamic vinegar and maple syrup into a pot and bring to a light simmer.
  4. Allow mixture to reduce.
  5. Cool and pour into bottle.
Variation: At Christmas, try adding candied walnuts or pecans by pan-frying them in brown sugar and butter.

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