Weekly Basket #4
Sugar Snap Peas
Salad Mix with Arugula, Spinach and Endive
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:
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.