Beautiful Bountiful Beets

I have to admit I have a love/hate relationship with beets.

I want to really love them but I kinda just like them.

I hate them when I peel them after a nice bake in the oven 

and the dark purple shades of color end up on 

my fingers and everywhere else in the kitchen.

But once all the work is done, and I do mean work, 

then I really love them!

If you are smart you will pick out the golden colored beets or 

the slightly pink beautiful beets and plop those babies in your 

buggy instead of the dark purple ones.

I really do not taste the difference and my 

hands and towels are cleaner for it.

Wash them under cold water, pat dry and wrap each individually

in foil and place them on a metal pan and send them

to the oven for about an hour at 375 degrees.

Check for doneness with a fork and let them cool before

handling. Once they are cool then carefully 

peel off the skin and discard.

The fun part is slicing them and discovering 

the beautiful spirals of color inside.

What you do with them next is really your preference.

You can throw them into a salad, add them to a charcuterie board,

eat them right then or toss them in a beet salad pictured below.

However you decide to serve them up you will

surely not be disappointed.

Beet Salad

3 Beets baked, peeled and diced

2 chopped green onions

1/2 cup of mayo

1 Tbs of white wine vinegar

Salt and Pepper to taste

Toss and cool covered in the refrigerator for one hour before serving.

Beet Salad

This is your new and sassy alternative to potato salad!

It is so simple, easy to prepare and pretty darn healthy!

It is at it's peak when it's had a few hours 

to chill in the frig before serving it up to the crowd.

I love it with a great brisket or a nice grilled chicken breast.

Beet Salad

 3 Uncooked Organic Beets (I prefer the golden color)

3/4 C of Mayo

1/2 C Chopped Green Onion

1 Tbls of White Wine Vinegar

Sea Salt to taste

Cracked Pepper to taste

Wash and wrap the beets in foil and bake for one hour at 350 degrees. Unwrap from foil and
slice the beets into rounds as if you were slicing a tomato. The skin will pull right off the rounds. Cut into bite size chunks and add to a medium size bowl. Add the onion to the bowl. In a small bowl whisk mayo and vinegar until smooth. Add salt and pepper to taste. Fold the mayo mixture into the bowl of beets. Refrigerate covered for a few hours and then stir again before serving. Enjoy!