Organic Recipe Friday: Beet Salad

My better half comes from Russian ancestry and on occasion I have to make foods that I would certainly not make if I were only cooking for myself.

Now, having said that of course, I will say that I love this dish. My experience with beets before learning of this particular recipe was with my family dinners as a child when my grandmother used to try and make me eat beets. Like every child, I complained constantly that all the foods that were good for me were also terrible tasting. I felt like it was some sort of punishment!

But now? I love beets! They taste delicious, they’re good for you, AND I can touch-up my hair colour with the left over red beet juices! Not many of you can say that, I bet.

Ingredients:

• 1 or 2 good sized beets, peeled and then shredded
• 1/4 cup minced red onion
• 1 tbsp balsamic vinegar1/2 lemon squeezed
• 4 tbsps olive oil
• 1 tbsp maple syrup (homemade is best, but I don’t expect all my readers to be pioneers)
• salt and pepper to taste

Method:

Wisk together the vinegar, olive oil, lemon juice and maple syrup. Pour over beets and onions and toss. Taste and add salt and pepper as desired.

Makes about 4 to 6 servings, depending on how delicious it ends up being.

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