Our family loves holidays - aside from getting the chance to spend quality time with each other, we know that the holidays mean Grandma is making beets! Even the non-vegetable lovers get a scoop or two of these to complete their holiday spread.
2-3 large beets
¼ cup cider vinegar
¼ yellow onion
1 Tbsp sugar
1 Tbsp olive oil
Salt and pepper
Remove green tops & root bottom from beets. Scrub the beets free of any dirt.
Place the beets in a medium saucepan and cover with water by about an inch. Bring to a boil on high heat then lower the heat and maintain a simmer for 35 to 45 minutes, depending on the size of the beets, until they are easily pierced with the tines of a fork.
Drain the beets and rinse them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels.
Quarter or slice the beets.
Chop ½ yellow onion into 1 - 2" pieces and add to beets.
Make the vinaigrette by combining the cider vinegar, sugar and olive oil. Whisk ingredients together with a fork.
Adjust to taste. Add salt and pepper to taste.
Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.
Beets are the standout flavor in this salad mixture sure to satisfy your hunger and your taste buds. Feel free to add some of your other favorite fruits or veggies you pick up at the farm (apples, red peppers, radishes, onions etc.)
2 hard boiled eggs
1-2 medium sized beets, cooked
1 yellow pepper, chopped
2 handfuls of mixed lettuce, washed and drained
Handful of walnuts, halved
Salt to taste
⅓ cup greek yogurt
1 tbsp fresh dill, finely chopped
1 tbsp horseradish
2 tbsp fresh lemon juice
Mix the greek yogurt, dill, horseradish, and fresh lemon juice to make the dressing.
Boil the eggs.
Place the lettuce on a plate.
Mix the beets and peppers and add to the salad mixture.
Cut the eggs into halves and place on the beets mix with the walnuts.