Cabbage, Carrot & Beet Salad

If, like me, you get tired of lettuce salads, give this one a try.  It's crunchy, keeps well, and most importantly, delicious.  Best if made early in the day or the day before.

¼ medium green cabbage, cored and finely sliced

1 large carrot, peeled and grated

2-3 beets, peeled and grated

¼ t salt

Freshly ground black pepper to taste

¼ t celery seeds

2 T sugar

4 T rice wine vinegar

4 T vegetable oil

Finely chopped parsley, optional

Combine all and toss well.  Cover with plastic wrap and refrigerate until ready to use.

Harvard Beets

A quick, colourful side dish for two.  It may be from days gone by, but it’s surprisingly good.  Don’t worry about the amount of sugar in this, most of the sauce stays behind in the saucepan; the beets are just glazed.   

3 T sugar

¾ t cornstarch

2 T water

2 T white vinegar

1 398 ml / 14 oz can whole baby beets, drained & cut in half

2 t butter

In a small saucepan, mix together the sugar & the cornstarch.  Add the water and vinegar; bring to a boil over medium heat, stirring often.  Reduce heat to medium-low, add the beats, and cook uncovered, stirring often, until beets are heated through and sauce has reduced slightly.  Add butter, and stir through until melted.

Quick Pickled Beets

Not much of a recipe, but I always have these on hand in my fridge.  Good with sandwiches, burgers, or whatever else you’re eating which could use a little kick on the side.

¼ c sugar

¼ c rice wine vinegar

5/8 c water

398 ml can whole baby beets

Combine the sugar, vinegar and water in a 1-1/2 c jar.  Stir until sugar is dissolved.  Slice the beets in half, and add them to the jar.  Screw on the lid and refrigerate.  Keep refrigerated, and eat within two weeks.

You can also flavour the pickling liquid with any combination of spices (mustard seeds, whole cloves, allspice berries, coriander seeds, whole peppercorns, star anise…), but I usually keep ‘em plain and simple.

Beet, Feta, and Mint Salad

Considering I couldn't stand beets as a child, I am still surprised that I absolutely love them now.  Mostly I use them to make a quick pickle (recipe to follow), but lately I've begun to use them in a more substantial capacity.

This recipe comes together quickly, perfect for a weeknight, but special enough to serve to guests on the weekend.  Serves 2-3, but is easily doubled.

398 ml / 14 oz can whole baby beets, drained and quartered
2 T olive oil
1 T balsamic vinegar
Salt & pepper to taste
1/4 c crumbled feta cheese
1/4 c chopped fresh mint

Toss the beets in the olive oil and balsamic.  Season to taste, then arrange on a favourite plate.  Top with the feta, then sprinkle the mint over top.  Serve immediately, or allow to sit out at room temperature for up to an hour.  Excellent with simply-prepared meats or poultry.