Weekly Basket #4

  1. Sugar Snap Peas

  2. Beets

  3. Cucumber

  4. Summer Squash

  5. Salad Mix with Arugula, Spinach and Endive

  6. Mint

  7. Cilantro

  8. Dill

  9. Scallions

  10. Baby Carrots

Featured Item: Beets!

Beets make a hearty and heart-healthy meal. Both the beet greens and the root have chemical compounds beneficial to preventing coronary artery disease and stroke.

 

They're a fairly versatile vegetable, in that you can eat the roots raw in a salad, roasted, barbecued or boiled... and you can steam the greens or toss them in a stir fry.  In the warmer months, however, I think this chilled beet salad is ideal: 

The Harvest

Beet, Dill & Yogurt Salad

July 13, 2017

 

6 - 8 small beets

2 Tbsps white wine vinegar (divided)

1/4 cup yogurt

1/4 fresh dill, chopped

1/3 cup scallions, chopped

1/4 tsp dry mustard

Salt & Pepper to taste

Remove beet greens (save them for another meal!) and place beets in a medium saucepan with enough water to cover them and 1 Tbsp of the vinegar. Bring to a simmer and cook until tender, about 30 - 40 minutes.

Let beets cool in cooking water, about 30 minutes. Or, rinse with cold water to speed this up. Once cooled, peel the outer skin off and slice beets about a 1/4" thick.

Mix together remaining vinegar, yogurt, dill, scallions, dried mustard, salt and pepper. Stir in beets and let chill for at least an hour before serving. 

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