Beet and Spinach Salad

Beet and spinach salad

Beet and Spinach Salad
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When I was at my Mom's recently, there was access to fresh spinach and beets from the garden. My brother's friend can't do too many raw vegetables, so this was a way to utilize fresh produce and accomomdate a cooked vegetable that isn't cooked too much. Hope you enjoy my adaption.
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Beet and Spinach Salad
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When I was at my Mom's recently, there was access to fresh spinach and beets from the garden. My brother's friend can't do too many raw vegetables, so this was a way to utilize fresh produce and accomomdate a cooked vegetable that isn't cooked too much. Hope you enjoy my adaption.
Servings
4 servings
Cook Time
20 minutes
Servings
4 servings
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Place spinach in a large bowl.
  2. Heat oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes.
  3. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.
Recipe Notes

Note: I peeled, cut and steamed the beets separately. This takes approx. 15 minutes as you want them slightly crisp, not mushy.

The original recipe, minus my tweaks came from Eatingwell.com

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Dilly Kraut

Dilly Kraut

Dilly Kraut
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Servings
1-2 tablespoons
Servings
1-2 tablespoons
Dilly Kraut
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Servings
1-2 tablespoons
Servings
1-2 tablespoons
Ingredients
Servings: tablespoons
Units:
Instructions
  1. If using the starter culture, place ½ cup of water in a glass measuring cup and add the sugar or juice. Then add the culture and stir until dissolved. Let the mixture sit while you chop your vegetables – anywhere between 5 and 15 minutes. If using kefir whey, add it when the recipe calls for culture.
  2. Remove and discard the outer leaves and core of the cabbage.
  3. Shred the cabbage and place it in a large bowl.
  4. Peel and shred the carrots and the beets and then add them to the bowl.
  5. Add the garlic, lemon juice, and dill to the bowl, and mix until thoroughly combined.
  6. Transfer the vegetables to a 1-gallon glass or ceramic container that can be securely sealed.
  7. Add the culture and fill the container with filtered water, leaving at least 2 inches of headspace to let the vegetables bubble and expand as they ferment.
  8. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days.
  9. Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered.
  10. If any mold formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the moldy vegetables and push the rest back under the water.
  11. After 6 days, place the vegetables in cold storage or the refrigerator.
  12. Storage Note: These veggies can be stored in a covered airtight container in the refrigerator for 9-12 months or longer!
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Beet Kvaas

Beet kvaas

Beet Kvaas
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A serving size is 3-4 ounces and you can drink this a couple times a day, think morning and night, if you like.
Servings
3-4 ounces
Passive Time
2-4 days
Servings
3-4 ounces
Passive Time
2-4 days
Beet Kvaas
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A serving size is 3-4 ounces and you can drink this a couple times a day, think morning and night, if you like.
Servings
3-4 ounces
Passive Time
2-4 days
Servings
3-4 ounces
Passive Time
2-4 days
Ingredients
Servings: ounces
Units:
Instructions
  1. Wash beets and peel
  2. Chop beets in small approx. 1" pieces
  3. Put the beets into the jar. Add the whey or starter juice and then fill with water. I usually fill only to the 6 or 7 cup mark on the jar.
  4. Cover the jar and let sit on the countertop, out of direct sunlight for 2-4 days.
  5. Once done fermenting, pour the juice into quart jars, straining the beets and any scum that forms on the top.
Recipe Notes

Save approx. 10% of the juice to start another batch. You should be able to successfully use the beets again for another batch. To do this, add the 10% juice, the beets and another tablespoon of salt. Fill with water and start the process again.

Sometimes you can get another batch (a third one). I generally compost the beets at this time and start over with fresh beets. You can still use the starter liquid, just use fresh beets.

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Ruby Red Smoothie

Ruby Red Smoothie

Ruby Red Smoothie
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Servings
2 servings
Servings
2 servings
Ruby Red Smoothie
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Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Put the beet, celery, cucumber and carrot through the juicer.
  2. Add juice to a blender along with the banana and avocado. Mix well.
  3. Serve and enjoy!
  4. Recipe: courtesy of A Touch of Zest
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