If you are familiar with my blog, you know that I'm a big fan of Beets. I feel confident that I'm doing something good for my body when I eat any deep-colored vegetable. I don't mind the flavor, but I do admit it can be a bit earthy. And I know some people may not prefer it. Therefore, I enjoy thinking of recipe ideas that add flavor and excitement to this super healthy, cancer-fighting food.
My latest pregnancy craving is all things Greek. I had some beets, cucumbers and feta cheese in the fridge that I wanted to use. One small note about that...any time you mix beets with a pale-colored food, there will be pink staining. This might seem odd to some people. But as it turns out, pink food can be delicious! Ha!
Greek Beet Salad
2 large Beets (boiled until soft and chopped)
1 large Cucumber (peeled, seeded and chopped)
1 handful fresh Basil (chopped)
1 container Feta Cheese
1/4 cup Olive Oil
1/2 Tbsp Red Wine Vinegar
1 clove minced Garlic
salt and pepper to taste
1. Peel and then boil the beets until soft and tender.
2. Once the beets have been cooled and chopped into bite-size pieces, mix with the cucumber (also chopped), basil and feta cheese.
3. In a measuring cup, blend the oils, vinegar, garlic, salt and pepper and pour over the salad.
4. Toss all ingredients together and serve immediately, or after refrigerating.
To print this recipe, as well as other fun ones, visit the blog! http://1cookingchick.blogspot.com/2016/06/greek-beet-salad.html