I don’t know about you, but I love beets. Not only do I love beets for their sweet flavor and versatility, but I love how nutritious they are. Did you know that beets are full of phytonutrients and have both antioxidant and anti-inflammatory benefits? How about that beets are part of the chenopod family (along with quinoa, spinach and chard)? Beets are a great source of folate, manganese, potassium, copper, fiber, magnesium, phosphorus, Vitamin C, iron and Vitamin B6.
There are so many fun ways to eat beets. My family’s favorite is sliced beets roasted with olive oil, salt and pepper. We often make a roasted veggie platter with beets, sweet potatoes, onions, garlic, brussel sprouts and any other vegetable hanging around. When my children were much younger I would call this a Dragon Platter – and the beets were the dragon heart. It’s amazing how a little creativity goes a long way when you are trying to get a toddler to eat their vegetables!
One of my favorite ways to eat beets this summer has been to make a quick pickled beet and cucumber salad. The other day I had some leftover Garden Pilaf in the refrigerator and voila – a new salad was born! I hope you enjoy this Garden Salad with Pickled Beets, Cucumber and Goat Cheese as much as we have. It’s a great use of leftover pilaf, as well as a really great dish for entertaining!Watch Full Movie Online Streaming Online and Download
Here’s the recipe:
- 1 package Garden Pilaf, prepared as directed
- 1 cucumber, peeled and chopped
- 2 cups pickled beets, chopped
- 1 tbsp lemon juice
- 1 tbsp vinegar, white wine is best
- 1/8 cup extra virgin olive oil
- Goat or Feta Cheese (optional)
- Whisk together lemon juice, vinegar and olive oil.
- In large bowl, add Garden Pilaf, cucumber and pickled beets.
- Toss with dressing and garnish with goat or feta cheese.