Beet It, Just Beet It!

A story is told by my father of a time when his father stumbled to the refrigerator in search of late-night refreshment. After taking a big gulp of what appeared to be grape juice, he gagged, and realized that it was not fruit juice at all, but leftover beet juice! Needless to say, the ruby red root was shunned in my family ever since.

However, there is hope. I have noticed that one by one, the less popular vegetables are being brought back into the limelight by trendy recipes that are shared amongst friends at potlucks and dinner groups. First, in the 90's, someone re-imagined spinach by pairing fresh leaves with sweet fruit and vinaigrette dressing. Kale chips are gaining popularity amongst health foodies, and now, even the humble beet shines like a jewel in many restaurant salads.

When contrasted against creamy soft cheese, refreshing greens, crunchy nuts, and a zesty dressing, beets are tranformed into a veggie that can hold their own against the rest. This recipe was shared with me by my friend and sister-in-law Chelsea whose blog chronicles all of the recipes she experiments with.

Beet Salad

Salad:
1 package arugula or spring mixed greens
2 beets, boiled and julienned (red or golden)
1/2 package goat or mild feta cheese, crumbled
handful of chopped walnuts

Toss together, then dress with dressing.

Dressing:
Mix together:
1/4 cup olive oil
2 TBSP red wine vinegar
1 TBSP Dijon mustard
1 TBSP lemon juice
Salt and pepper to taste.