Monday, July 8, 2013

From Garden to Table, Simple Beet Salad

This is a very quick and easy salad. Other than the cooking you can make it in a few minutes. There is just something so pleasing in eating vegetables that are enhanced rather than covered up.



My garden is very bountiful this year. I do not know how or why, I am a very amateur gardener. I do know a little, I have been reading avidly on line. I had a garden many years ago, but I just do not remember it growing like this years garden. Having lost the ability to drive to the store to pick a few things up for dinner I wanted  a small garden so I could
still have fresh salads and vegetables. I did hire a landscaping company to help me get the boxes started, and they must have found some amazing soil because I have not done too much else and my garden is really wowing me and all who see it. You can see more about my garden boxes in my previous post here Its funny, I have never really liked gardening before, but you paint the boxes in pretty colours that I like and now I love gardening. I cannot wait to get out there everyday to see how everything is doing. I guess it could be an age thing too.

So here is yesterdays harvest. A basket of strawberries, rhubarb and beets. I have grown two types of beets this year, the traditional purple beets and a few rows of golden beets.

I ended up going back later and picking a pepper too. The only problem is I do not know what kind of peppers they are. I am hoping maybe someone can tell me what I have grown. I used the one I picked in a hash last night and it was fairly mild but very good.

One of my favourite summer time recipes is a very simple beet salad that my grandmother used to make

Marinated Beet Salad

4 or 5 Medium Beets
1 or 2 fresh cloves of garlic
salt and pepper to taste
2 tablespoons of olive oil

Trim the tops and roots from your beets, and wash them. Cover them in a saucepan with water and cook on medium until soft with a fork. It is best to cook beets of similar size in the same pot. When the beets are cooked through and cooled enough, remove the outer peel. The fresh garden beets will peel very easily. Cut your beets into bite size pieces. In a small bowl add remaining ingredients to cut beets. Serve this salad at room temperature or chilled. It is great either way. If you wanted to you could also add a tablespoon of balsamic vinegar, but try it without, the beets really shine with the simple treatment. The savory garlic with the sweet beet is perfect side dish with your usual summer salads.

Just to tempt you farther, in the same basket I also picked rhubarb and strawberries, which I made into ice cream while the beets were cooking. It was so good I had to lick the beater. I promise the recipe will follow.

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