Lentils Tomato Beets Salad

So fresh and protein rich :)

Polish Inspired Pickled Beets

This is a variation of the Polish pickled beets.

Simple Beet and Shallot Salad

I love beets and I love even more when I buy them at the local farmer's market. There is something special about those markets. First of all it's great to support local farmers and second, going there is a treat to the senses as you get immersed in fabulous colors, shapes, textures and smells.

Russian Borscht

I learned this recipe from a Russian friend when I lived in Finland. It was a family recipe. She said her grandmother told her that a Borscht did not have soul if it did not have meat. The meat her grandma used was not 'beef for stew' as it is in my recipe. However since I got this recipe I wrote down 'beef for stew' as I adapted for my taste and I do not remember what she used. Her grandma also used to make her own beef stock. I am sure my soup will never taste like hers but it tastes pretty good. Good enough for my kids to ask for it over and over again. Enjoy!

Beets and Yogurt Salad

This salad is very easy to make and it tastes and looks amazing.

Ingredients:

• 1 pound beets
• 1 cup plain Greek yogurt
• 4 tablespoons chopped parsley
• Extra-virgin oil 
• Balsamic vinegar
• salt and pepper from the mill
• 2 tablespoons of salt to cook the beets

What To Do:

Gather your ingredients.

Put water to boil over high heat in a large saucepan.

Meanwhile scrub the beets under running water.


 

When the water boils add the beets and the salt. This causes the water to stop bubbling.
When the water returns to a boil reduce heat to medium low and simmer for about 45min to 1 hour.

The beets are cooked when you can easily pierce them with a knife.
Drain and let them cool.
When they are cool enough to handle peel...

...and cut them in cubes.

Let the beets cool in the freezer for 10 minutes in a wide container.

Meanwhile set a pleasant table.

Once the beets are cold spoon the yogurt over the plates.

Place the beets on top.

Drizzle Balsamic vinegar.








Season with salt and pepper.
Top with parsley.
Drizzle olive oil

and Voilá! your salad is ready!
Bon Appetit!