Recipe #41: beet salad

 This is a great way to use a $3 bag of beets from the farm market up the road, but be forewarned: beets are not just a vibrant colour! They turn everything they come in contact with a vibrant colour! That includes your hands, your clothes, your cutting board, your tablecloth, and even your insides. So DON’T PANIC when you go to the bathroom the next day!

Ingredients:


I forgot to photograph the raw beets pre-Instant Pot cooking, how rubbishy of me! Rubbishy bloggery!

I also added on a bonus ingredient halfway through:


Directions:

First, cook the beets. As mentioned previously, I use an Instant Pot and have a chart for pressure cooking time by average beet circumference:


I don’t remember where I found this chart, so I can’t give it credit, but it’s perfect every time. Thanks to whoever published this on the interwebs!

 You can also boil or roast the beets, just get them cooked so that you can easily poke a knife into them:

Peel and slice the beets, maybe wearing an apron so you don’t stain your clothes:

Add a bunch of fresh chopped dill:

Add some crumbled feta cheese:

Add some white wine vinegar (1-2 glug) and olive oil (3-4 glugs) and mix well, adding more glugs if necessary:

At this point, you may be finished—enjoy! But I decided to add toasted walnuts:

Which I gently toasted myself in the toaster oven, then added to the salad:

Mixed all together, and we’re now done—a perfect balance of flavours, colours, and textures:


Just don’t panic in the bathroom tomorrow! 😳

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