May 25, 2010 § Leave a comment
Beets are a personal favorite vegetable. They have it all: gorgeous color, sweet flavor, and numerous nutrients. This beet salad is simple and makes a great addition to any meal. It also makes a great appetizer. Dwight Schrute would approve!
You will need: 2-3 large beets and feta cheese (crumbled).
Boil and peel beets (see previous beet posts for guidance). Cut the beets into semi-circles and arrange on a plate. Crumble the feta cheese over the arranged beets and serve. People, I can’t make this any easier.
I can’t help myself — I had to take a close-up. 🙂
March 21, 2010 § Leave a comment
I recently moved from Marina del Rey to West Hollywood, so I was a little nervous and excited to visit my new West Hollywood Sunday farmers market (located on Melrose Place & Croft). Would the selection be as great as it was at the Main St. market in Santa Monica? Would the veggies be as fresh? The wait was making me very excited!
Alas, Sunday morning I walked on over to the market — it was small with far fewer vendors than the Main St. one, but the selection was great! I could not be happier. The fact that it was small only made it easier to get in and out very quickly without wading through the typical crowd in Santa Monica.
Here are my finds from this week’s market trip:
February 12, 2010 § Leave a comment
This salad is very popular in Russian households, especially in the wintertime when roots (carrots, potatoes, beets, etc) are readily available. Although this is a salad, it is definitely hearty enough to be served as a light dinner main course. It is best served at room temperature or cold.
This recipe is quite simple and it is perfect for the end of the week because the roots you get at the farmers market will still be nice and fresh.
- 1 lb boiled potatoes (I used mini potatoes — you could use any size, just make sure they are young potatoes)
- 4 boiled fist-sized beets
- 1/2 lb boiled carrots (I used red carrots, but regular orange ones are fine too)
- 1 cup peas (I used Trader Joe’s organic frozen peas)
- 4 dill pickles or 1 large dill pickle
- 2 small yellow onions OR 1 large yellow onion
- 1 large APPLE (add it if you have it, it will change your life)
- olive oil
- salt and pepper to taste
Note on boiled vegetables: In order to prepare the boiled vegetables, simply wash them and boil them in a large pot so that the water is always covering them. Boil on medium for about 30-45 minutes. Test with a fork to make sure they are cooked: stick a fork into the largest vegetable and if the fork slides in and out smoothly, they are done.
Do not worry about peeling anything before boiling. It is much easier to peel them once they are cooked. Once the vegetables are cooked, peel the beets and the carrots by simply scraping your knife over the skins until they come off. See picture below.
Next, cut the vegetables, apple and pickles into 1/4″ pieces and combine in a bowl with peas, olive oil, salt and pepper:
Mix and serve. (I can’t get over the beautiful color of the beets!)