Tuesday, February 22, 2011

The Pink Salad

I took a picture of this salad - but one of my kids deleted it before I could post it.  However - it really is a beautiful pink salad.  It may be a while - but when I make it again, I will post a picture of it.  Here's the recipe though - a VERY tasty little number.

3-4 large beets
3 organic romaine hearts - chopped
2 cans marinated bean salad (I buy it at Trader Joe's)
1 small chopped onion
4 oz. sliced mushrooms
2 Tbsp butter or oil
3-4 chopped carrots

To prepare the beets:  wash them and quarter them.  Then put the unpeeled beets into a pot of water.  Cover the pot and bring to a boil.  Reduce to a simmer and let them cook for an hour or so - until the beets are nice and soft.  Then remove beets and allow them to cool a bit.  Once they are cool enough to handle, use a spoon to separate the beets from the skins.  Then chop the cooked beets into bite-size pieces and put them in a large bowl.  Saute' chopped onion and sliced mushrooms in butter or oil - until soft.  Then add them to the beets.  Chop the romaine and the carrots and add them.  Then add the two cans of marinated bean salad and toss it all together.
This salad is amazing.  Full of great nutrients and so good.  And it is so pretty and pink.  I promise to post a picture soon.

Notes and Tips:
  • Save the water in which the beets were boiled to add to your morning smoothie.
  • If you want more "dressing" than the marinade from the beans, add a little balsamic vinaigrette.
  • Radishes are also nice chopped and added to this salad.

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