Thursday, November 8, 2012

Man, am I beet, errrr, beat...

(I've added two gadgets to my blog. One is a "Follow by email", and another is a "Follow me on Pinterest". Both are located in the sidebar to the right.)

What a week it's been! Not many things have gone according to plan, including my bed time. I cannot wait for the weekend.

In my last post I promised that I would soon have a post NOT about squash. This is it! This recipe for beet salad is amazing and easy. It has become even easier now for me...

My husband did the grocery shopping a few weeks ago. The list said to buy 3-4 beets, and he did. But one of the beets was the largest beet I have ever seen! It was the size of 3-4 beets. (Unfortunately, I forgot to take a picture.) Knowing that we would not eat that many beets before they went soft, I went ahead and cooked them all and tried freezing them. Much to my surprise, they defrost beautifully, which speeds up making this salad!

This recipe calls for pre-cooked beets. I've accomplished this a few ways over the years. Until recently, I usually steamed them in the microwave, per the method described in Joy of Cooking. Sometimes I'd just buy the steamed beets from the refrigerator section of Trader Joe's. Now I use my pressure cooker, which will likely be the subject of one of my kitchen gadget posts :-)

As an aside, my 2.5 year old son LOVES beet salad. He does not want a salad unless it has beets in it.

Beet Salad
Serves 4

  • olive oil
  • 1 small onion, sliced
  • 2-3 cooked beets, sliced
  • 1-2 tomatoes, depending on size
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste
  • spinach, fresh
  • fresh herbs (optional), my favorite are mint, chives, and basil
  • goat cheese (optional)
  • pumpkin seeds (optional)

  1. Saute onion in olive oil over medium heat. I use a little more oil than I normally would as this becomes the dressing.
  2. Once the onions are sauteed, add in the beets, tomato, balsamic vinegar, and salt and pepper. Cook on low until everything is warm, usually about 5 minutes.
  3. Serve beet mixture over spinach. Top with fresh herbs, goat cheese, and pumpkin seeds.
This recipe was shared on Diet, Dessert, and Dog's Wellness Weekend, Gluten Free Fridays, and Allergy Free Alaska's Whole Food Fridays.


  1. Looks wonderful! I just love beets any which way--this sounds perfect! Thanks so much for linking to Wellness Weekend, too! :D

    1. Thanks for hosting and for stopping by! Beets are amazing!

  2. I hate to admit this, I have never eaten a cooked beet, I have only juiced them! I think its high time I change that! Thanks for kicking off the Gluten Free Fridays party this weekend! WOOT! We have some awesome recipes and they just keep coming!! So....Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) Cindy from

    1. Hi Cindy - You really should try them! My whole family loves them. They're really good roasted. Thanks for hosting!