Posts Tagged ‘Vegetables’

Beautiful & Easy Thyme Roasted Vegetables

Home Made Cooking

We were hosting for Passover this year. I love hosting, but you know what I love more? The feeling after everyone’s gone and enjoyed their time around the table.

Ever since we moved to Canada, we’ve been having our Passover Seder meals with friends. We used to have them with family and then it’s bigger and more food and obviously, less work.

To minimize work and make it fair, we ask everyone to bring something with them for the meal. So other than the food I made friends brought over Sheppard’s pie, broccoli quiche, salads, fish cakes, smoked salmon, seasoned chicken drumsticks, potatoes, wine and even dessert. The table was PACKED; we couldn’t see it under all the food that was served. And although I knew we are going to have a bunch of food (and leftovers) I wanted to make sure we have something purely vegetarian on the table that’s not potatoes.

If you’ve been reading my blog, you must know by now that my husband is vegetarian, so I needed to make sure that we have a festive vegetable dish on the table as well.

What’s better for inspiration than Pinterest? So I logged on and started looking at veggie dishes. When I stumbled upon this idea I couldn’t understand how I haven’t thought of it before.
So simple yet elegant, so colorful and delicious!

This veggie dish is my go-to for sure! Roasted on a mound of sautéed onion and garlic, sprinkled with Parmesan cheese (optional of course – still amazing without it as well) this is the veggies they serve in heaven for sure. Really folks, I’m not going over the top here…well maybe just a little bit. But these are super good. After you smell them you’ll be hooked, and that’s without even tasting it.

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

Happily adapted from the wonderful “For The Love Of Cooking” blog

Beautiful & Easy Thyme Roasted Vegetables
Author: 
Recipe type: Vegetables
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
This amazing side dish is not only easy and completely beautiful, it's also healthy. What a great way to impress your guests and friends with a side dish that requires minimum efforts. My favorite.
Ingredients
  • 1 Medium-Large Sweet Potato
  • 2 Zucchinis
  • 1½ Onion - Divided
  • 2 Roma Tomatoes
  • 2 Garlic Cloves - Minced
  • 2½ Tbsp Olive Oil – Divided
  • ½ Tbsp Dry Thyme
  • ½ Tbsp Dry Basil
  • ¼ Cup Grated Parmesan Cheese (Optional – for sprinkling on top)
Instructions
  1. Preheat oven to 375F (190C)
  2. Cut the sweet potato, zucchini & ½ Onion in half length-wise, and slice into ¼ inch slices and set aside.
  3. Slice the Roma tomatoes into ¼ inch thick slices and set aside
  4. In a pan, over medium high heat place 1 Tbsp olive oil. Chop the remaining 1 onion and sauté in the pan while stirring, until translucent.
  5. Add in the minced garlic and mix together for another 30 seconds (garlic burns fast) and remove from heat.
  6. Prepare a 9-9.5 inch Pyrex dish and place the sautéed onion and garlic on the bottom of the dish. Spread evenly.
  7. Start placing the sliced veggies in the dish on top of the sautéed onions. You can place the veggies in any pattern you want (I went with sweet potato, zucchini, tomato, onion and repeated the pattern all around the dish).
  8. Once you’re done setting up the veggies, sprinkle them with thyme and basil and them drizzle with the remaining 1 ½ Tbsp olive oil on top.
  9. Cover with aluminum foil and place in the preheated oven for 35 minutes.
  10. After 35 minutes, remove the foil (sprinkle with the Parmesan cheese if you’re using it for this recipe) and bake for another 20-25 minutes.

 

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

We were hosting for Passover this year. I love hosting, but you know what I love more? The feeling after everyone’s gone and enjoyed their time around the table. Ever since we moved to Canada, we’ve been having our Passover Seder meals with friends. We used to have them with family and then it’s bigger […]

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Vegetarian Chickenless Pot Pie With Amazing Coconut Oil Crust

Baked Goodies | Home Made Cooking

The first day of spring is tomorrow – yay!! but in reality, I just heard that we’re expecting 5cm of snow tomorrow with rain and winds for dessert, so really, I’m not buying this whole “first day of spring” thing, not here in Nova Scotia.

BUT, since it is the first day of spring in many other places around the globe, I thought I’d prepare something more colorful, colorful yet warm that is, and what’s better than a Chicken Pot Pie? but I need a vegetarian twist, I actually need to make a Chickenless Pot Pie – so I did.

To be honest, I never made chicken pot pie, I only heard stories about how good it is. For me, pie is something solid, and yet the filling in this one is a bit liquidy and chowder-y (if that’s even a word). Nevertheless, I loved it!

So great filling – check, but I need a good crust.

Worry not – I got you covered, I came up with a fantastic Coconut Oil Crust that is out of this world good. It was super easy and so delicious!

I have to say, that my first chicken pot pie experience was a great one! I loved the results and I loved that when we were done eating the pie dish was clean empty. The kids loved it and the hubby just kept on slicing another piece. What can I say – if you’re looking for a good Chickenless Pot Pie recipe, it’s this one right here.

Happy Spring everyone!

Chickenless Pot Pie with coconut Oil Crust

Chickenless Pot Pie with coconut Oil Crust

Vegetarian Chickenless Pot Pie With Amazing Coconut Oil Crust
Author: 
Recipe type: Lunch, Supper
Cuisine: Vegetarian
 
The vegetarian version of chicken pot pie - yes, it exists and it is really good! With this coconut oil crust it's just perfect.
Ingredients
For the filling:
  • 1 Cup Thinly Sliced Carrots
  • 1 Cup Green Peas (From a Can)
  • 1 Cup Small Diced Potatoes
  • ½ Cup Thinly Sliced Celery Sticks
  • ⅓ Cup finely Chopped Onion
  • ½ Cup Coconut Oil (Solid)
  • ⅓ Cup Whole Wheat Flour
  • ¾ tsp Salt
  • ¼ tsp Ground Black Pepper
  • ¼ tsp Celery Seeds
  • ¼ tsp Garlic Powder
  • 1 ¾ Cup Vegetable Broth
  • ⅔ Cup Milk
For the crust:
  • 1 ½ Cup Whole Wheat Flour
  • 1 tsp Salt
  • ½ Cup Coconut Oil (Solid)
  • 1 Egg
  • 5 Tbsp - ¼ Cup Cold Water
Instructions
Prepare the crust:
  1. In a medium mixing bowl combine the flour, salt, coconut oil and egg. Mix them together only until they form a sandy textured mix.
  2. Gradually add in the cold water, a little bit at a time while mixing it and until you get an even dough ball. You’ll notice the dough separating from the bowl’s sides. The dough should be soft and not sticky.
  3. Cover the bowl and place it in the fridge for at least 45 minutes.
Prepare the filling:
  1. Place the carrots, potatoes and celery in a medium pot and cover with water.
  2. Bring to boil and cook until they are tender (about 15 minutes).
  3. Drain from water and set the vegetables aside in a medium bowl.
  4. Add in the green peas.
  5. On a deep skillet or medium saucepan, melt the coconut oil over medium heat and add in the chopped onion. Cook while stirring occasionally, until onion is translucent.
  6. Add in the spices and give it a couple of stirs.
  7. Slowly add in the flour and stir to avoid lumps.
  8. Lower the heat a bit (to medium- low) and slowly drizzle in the broth and milk while stirring.
  9. Simmer over low heat while stirring occasionally until the mix thickens.
  10. Pour the thick mix from the skillet into the bowl with the vegetables and gently mix together until you get an even mix.
Prepare the pie:
  1. Preheat oven to 425F (220C)
  2. Prepare 9" (you can also use 9.5") pie dish
  3. Take the dough out of the fridge and divide into 2 equal halves.
  4. Roll the first half into a 13”-14” circle and place it in the pie dish - this will be the bottom crust (Make sure the edges are slightly larger than the pie dish).
  5. Pour the filling into the pie dish to go on top of the pie dough you just placed there.
  6. Roll the second half of the dough just like you did with the first half and place it on top of the filling.
  7. Seal the edges and cut small slits in the top to allow steam to escape.
  8. Bake in the preheated oven for 35-45 minutes or until the pastry is golden brown and the filling is bubbly.
  9. If the top of the pie becomes too dark too soon, loosely cover with foil and continue baking.
  10. Let the pie cool for 10 minutes before serving.

Filling recipe adapted from “The Food Network”

Chickenless Pot Pie with coconut Oil Crust

Chickenless Pot Pie with coconut Oil Crust

The first day of spring is tomorrow – yay!! but in reality, I just heard that we’re expecting 5cm of snow tomorrow with rain and winds for dessert, so really, I’m not buying this whole “first day of spring” thing, not here in Nova Scotia. BUT, since it is the first day of spring in […]

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Fantastic Baked Quinoa Stuffed Peppers

Home Made Cooking

Ever since I was a child I remember loving stuffed peppers, stuffed cabbage, stuffed everything. With sour cream on top, as far as I’m concerned, you don’t need anything else.

Unfortunately the peppers here in Halifax are not a cheap treat and that’s why I barely get the chance to make some of my favorite foods.

There was a sale at the supermarket the other day and I knew exactly what I’m going to make.

So I prepared myself to work on the stuffed peppers like I would usually, but then I thought it would be nice to change the original recipe consisting of rice stuffing,

I decided to go ‘Superfood’ here and use the red quinoa I had in the pantry. I also decided to go lazy here and not cook but rather bake these! Why lazy? because it’s so much easier to put something in the oven and forget about it.

So I went superfood and lazy, and after these were ready and I (of course) smothered them with sour cream, I went crazy. Crazy in love with this version of stuffed peppers that is.

How come I never tried using quinoa before? where was I? what was I thinking?

So much lighter and flavorful than rice. I love the rice, don’t get me wrong, but it felt refreshing to not have that heavy stuffed feeling after eating lots of rice.

The important things here are patience and a good oven proof pot (or Pyrex) with lid. Not that complicated, is it?

Oven baked quinoa stuffed peppers

Fantastic Baked Quinoa Stuffed Peppers
Author: 
Recipe type: Superfood
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 8 Peppers
 
These stuffed peppers are not only easy to prepare (because all you really do is put them in the oven), they are also full of flavor and got tons of nutritious ingredients in them.
Ingredients
For the Stuffing:
  • 4 Cups Cooked Quinoa
  • 1 Zucchini - Grated
  • 1 Carrot - Grated
  • 1 Medium Sweet Potato - Grated
  • ½ Onion - Grated
  • 3 Tbsp Tomato Paste
  • 1 Tbsp Garlic Powder
  • 1 tsp Ground Cumin
  • ¼ Cup Water
  • ¾ Tbsp Salt
For the Sauce:
  • 2 Cans (156ml/ 5.5 oz. each) Tomato Paste
  • 3 Cups Hot Water
  • ¼-½ cup Chopped Cilantro
  • 1 tsp Ground Cumin
  • Salt to taste
For the Peppers:
  • 8 Medium Bell Peppers
Instructions
  1. In a large mixing bowl combine the stuffing ingredients and mix well together until they form an even mix.
  2. Cut the caps off the peppers, empty them from their seeds and place standing up with the opening facing up, in a large oven proof pot that has an oven proof lid (or a Pyrex deep pan with lid). Make sure you arrange the peppers as close to each other as possible, this will help them hold each other from falling into the middle of the pot and spilling the stuffing after.
  3. Prepare the sauce by mixing well all of its ingredients in a large bowl.
  4. Preheat oven to 350F (180C)
  5. Divide the stuffing between the 8 peppers and place an even amount in each.
  6. Add in the prepared sauce, pouring it in between the peppers (into the pot) and about 1-2 Tbsp on top of each stuffed pepper.
  7. Cover the pot with its lid and place in the preheated oven for 50-60 minutes.
  8. Serve with sour cream on top, grated cheese or just the peppers’ sauce.

Oven baked quinoa stuffed peppers

Oven baked quinoa stuffed peppers

Ever since I was a child I remember loving stuffed peppers, stuffed cabbage, stuffed everything. With sour cream on top, as far as I’m concerned, you don’t need anything else. Unfortunately the peppers here in Halifax are not a cheap treat and that’s why I barely get the chance to make some of my favorite […]

Read More

Delicious Baked Brown Rice and Vegetable Falafel

Baked Goodies | Home Made Cooking

Do you like Falafel? I love it!! So imagine how happy I was when this next recipe turned just right! One taste was enough for me to understand that what it’s missing is a good fresh pita with chopped salad and tahini sauce, just perfect.

Growing up in a place where falafel can be found anywhere and having a big variety of it, obviously resulted in me just loving this dish.

Traditionally falafel is made of chickpeas and delicious spices and I love it because it’s such a great and easy meal. Once you got the falafel patties all you need is to stuff them in a pita with salads and there you have it – lunch! (or dinner)

Over the years I’ve seen people react differently to falafel. Some will love it, some will love it but get stomachaches from it (the chickpeas mostly), some even hate it (how is that possible?), but this version of completely gluten free, vegetarian falafel blew me away.

It started with me thinking what to make for hubby. At first I planned on making soy “meatballs” but then I found out I have no soy, so next, I opened the fridge, and what do I see? brown rice! ta-daaa…I knew what I was going to make!

I made the shape by using the kitchen gadget my dear father in law gave me after we moved to Canada. It’s a falafel scoop (click on the text in bold) words to see what it is) and it shapes the mix into balls, so it looked really authentic.

These Baked Brown Rice And Vegetable Falafel Patties (or balls) are great on their own and also go really good served in you favorite sauce (meatball style). You can also freeze them after they’re ready and use when you need to. Really a treat and so easy and healthy.

Brown Rice and Vegetables Falafel Patties

Brown Rice and Vegetables Falafel Patties

Delicious Baked Brown Rice and Vegetable Falafel
Author: 
Recipe type: Vegetarian, Mediterranean
Cuisine: Vegetarian, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 28 balls
 
Falafel (apparently) does not have to be made of chickpeas. Check out this recipe - Vegetables, Cornmeal and Spices make all the difference.
Ingredients
  • 1 Cup Cooked Brown Rice
  • ½ Red Bell Pepper
  • 1 Carrot
  • ¼ Small Onion
  • 1 Celery Stick (no leaves)
  • Small Bunch of Fresh Cilantro (about ¼ Cup packed sprigs)
  • 1 Tbsp Olive Oil
  • 1 Egg
  • 8 Tbsp Cornmeal
  • ½ tsp Salt
  • ½ tsp Garlic Powder
  • ¼ tsp Ground Cumin
  • Ground Black Pepper
Instructions
  1. Preheat oven to 375F (190C) and layer baking sheet with parchment paper.
  2. Put the rice, pepper, carrot, onion and celery in a food processor and blend well until finely chopped.
  3. Remove the mix from the food processor to a mixing bowl and add the egg, olive oil and spices and mix well until evenly combined.
  4. Add in the cornmeal and mix together. Depending on the type of cornmeal, you might need to use more or less of it, 1 Tbsp give or take, you just want the mix to be good enough (and no veggie juices) for shaping and placing on the baking sheet.
  5. Using a teaspoon scoop one teaspoon at a time and place on a parchment paper layered baking sheet. You can also try and give it a little ball shape.
  6. Bake in 375F (190C) for 15-20 minutes.

Brown Rice and Vegetables Falafel Patties

Brown Rice and Vegetables Falafel Patties

Do you like Falafel? I love it!! So imagine how happy I was when this next recipe turned just right! One taste was enough for me to understand that what it’s missing is a good fresh pita with chopped salad and tahini sauce, just perfect. Growing up in a place where falafel can be found […]

Read More

Tomato Salad With Fresh Mint and Goat Cheese – Mint and Goat Cheese Caprese

Salads

 

It’s Friday, I’m making dinner, I’m done cooking and now moving on to the salad, I open the fridge and find out that all I have is tomatoes…great! Now what? I improvise.

If there’s anything that’s really refreshing in the summer and really comforting during the winter is mint. Yup, fresh mint leaves. I feel I can add them to almost anything, so I try.

This salad was so easy, tomatoes, mint and goat cheese, what could be easier? The goat cheese and the olive oil combined into a great tasting salad dressing and the mint gave the salad its extra freshness. Minimum efforts; minimum ingredients; maximum flavor and satisfaction.

 

Tomato Mint and Goat Cheese Salad

Tomato Salad With Fresh Mint and Goat Cheese - Mint and Goat Cheese Caprese
Author: 
Recipe type: Salad
Cuisine: Vegetarian
 
Quick salad with fresh mint flavor and creamy goat cheese.
Ingredients
  • 5 Tomatoes – Sliced
  • 1 tsp Chopped Mint Leaves (about 10 leaves)
  • ¼ Cup Goat Cheese – Crumbled
  • 3 Tbsp Olive Oil
  • Salt
Instructions
  1. Mix the ingredients gently together (you don’t want to squish the tomatoes) and you’re done.

Tomato Salad with Mint and Goat Cheese

  It’s Friday, I’m making dinner, I’m done cooking and now moving on to the salad, I open the fridge and find out that all I have is tomatoes…great! Now what? I improvise. If there’s anything that’s really refreshing in the summer and really comforting during the winter is mint. Yup, fresh mint leaves. I […]

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Vegetable Coconut Curry – Rainbow in My Plate

Home Made Cooking

After returning from our summer trip to Montreal, Ottawa and Quebec City I kind of missed our Friday dinners. Yes, we only missed two but still from some reason it felt like the weeks are just getting too long. Maybe it’s the fact that I had nothing to be my “closure” for the week; that family dinner where I know that after I’m done cooking I can finally rest and enjoy the leftovers the day after without having to cook all over again.

I love family dinners and the more the merrier, the more dinners and the more family.

Unfortunately we don’t have any family around here on a regular basis; they’ll visit once a year, sometimes twice but that’s it, so basically our really quiet and intimate family time is these dinners.

Another reason for having our Friday dinners is a Jewish tradition, a beautiful one actually. You see, Saturday is a holy day in the Jewish religion, a day of rest, of peace, of contemplation. And therefore Friday evening symbolizes the transition into our quiet time – Saturday.

Now, I’m not religious or anything, but there is magic in these meals, this family time, because we all gather around the table, without worrying about homework, camps, work, nothing, we’re just there with and for each other, enjoying each other’s company, usually surrounded by good food 🙂

So every Friday I cook, and cook and bake, because I want it to be perfect.

Every Friday there’s a vegetarian dish (at least one) and some form of chicken. Last Friday the vegetarian dish was Vegetables in Coconut Curry.

I literally emptied my vegetable drawer into the pot, so many veggies, so many colors and flavors. The end result was just a little bit spicy and so rich in flavor.

Served over mashed potatoes or white rice it looked like a top notch dish.

Vegetable Coconut Curry


Vegetable Coconut Curry - Rainbow in My Plate
Author: 
Recipe type: Vegetarian
Cuisine: Thai, Curry
Serves: 6 Persons
 
Thai curry at its best when made of vegetables alone. the colors, the aroma and the flavor are mouthwatering. Easy to make too 🙂
Ingredients
  • 1 Sweet Potato – Cut into ½" cubes
  • 1 Carrot – Cut into medium cubes
  • 2 tbsp Vegetable Oil
  • 2 Zucchinis – Sliced into circles
  • 1 Tomato – cut into cubes
  • 1 Bell Pepper – Cut into cubes or strips
  • ½ Onion – Chopped
  • 50gr Spinach Greens
  • 200gr Cooked/ Frozen Broccoli (12 Florets) – Divided into small florets
  • ½ tsp Curry Powder
  • ½ tsp Ground Ginger
  • 3 tsp Tomato Paste
  • 1 tsp Table Salt
  • ¼ tsp Ground Cayenne Pepper (Optional)
  • 1½ Cup Coconut Milk
  • ¾ Cup Warm Water
Instructions
  1. Boil the sweet potato and carrot in water over high heat, for about 15 minutes (until tender but not too soft) and remove from heat once ready and set aside.
  2. In a wide pot preheat the oil over medium heat and add the zucchini, tomato, bell pepper and onion and stir. Sauté for 7 minutes while stirring occasionally.
  3. Add in the spinach and broccoli and stir until spinach is wilted.
  4. Add in the ginger and curry powder, tomato paste and salt and stir to mix in vegetables
  5. Add in the coconut milk and water, stir, bring to boil and then lower the heat from medium to low and cook for 15-20 minutes
  6. Serve on a bed of white rice or mashed potatoes

 

Vegetable Coconut Curry

Vegetable Coconut Curry

After returning from our summer trip to Montreal, Ottawa and Quebec City I kind of missed our Friday dinners. Yes, we only missed two but still from some reason it felt like the weeks are just getting too long. Maybe it’s the fact that I had nothing to be my “closure” for the week; that […]

Read More

Almond Portobello Pasta

Home Made Cooking

Pasta is always my go-to dish. Why? Well, two reasons: 1) The pasta I have at home is always Gluten-Free, which means that it is rice pasta, which means it’s less likely to give that ‘heavy’ feeling after eating it, and we like that. 2) There are so many options for pasta. You can add veggies, meat, sauce, cream, everything goes and it’s very hard to ruin a pasta dish. Of course, it is also usually a pretty fast process until the pasta’s ready which is perfect for dinner after coming home at the end of a work day.

As always, what I did with this one is take a look at the fridge and see what I have for ingredients. I first spotted that lonely Portobello  mushroom and though to myself I can make mushroom sauce, but then I noticed I have no cream, so I kept on looking and I noticed other veggies. I took everything I had and added almonds. What can I tell you? It was super easy to make and the results looked like I spent a lot of time and effort making this one, well between us? I didn’t 🙂 and once again I was happy! Because hey, I got to use whatever I had in the fridge and the food tasted amazingly good.

Portobello Almond Pasta

 

Almond Portobello Pasta
Author: 
Recipe type: Main
 
Easy pasta recipe that will help clean your fridge and will end up looking like a million dollars.
Ingredients
  • 450gr Pasta (1 pack)
  • ½ Cup Olive Oil
  • ½ Onion – Sliced
  • ½ Bell Pepper – Sliced into small strips
  • 6 Mushrooms (white) - Sliced
  • 1 Portobello Mushroom – Cubed
  • 2 Garlic Cloves – Cut into quarters
  • 1 tsp Dry Basil
  • ¼ Cup Sliced Almonds
  • Salt and pepper to taste
Instructions
  1. Cook pasta according to the cooking instructions on the package
  2. In a large skillet, frying pan or wok heat up the oil over medium heat and add the sliced onion. Saute for about 3 minutes.
  3. Add in the mushrooms, the Portobello, bell pepper, garlic and basil and stir.
  4. Let cook for about 10-15 minutes while stir frying.
  5. When the peppers soften just a bit, add in the almonds. Stir fry for another 2-3 minutes (almonds should be golden) and remove from heat.
  6. Add the ready veggie mix into the cooked pasta and stir gently until combined and serve.

 

Portobello Almond Pasta

Pasta is always my go-to dish. Why? Well, two reasons: 1) The pasta I have at home is always Gluten-Free, which means that it is rice pasta, which means it’s less likely to give that ‘heavy’ feeling after eating it, and we like that. 2) There are so many options for pasta. You can add […]

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Golden Beet and Garlic Salad

Salads

My mom always makes this awesome beet salad. With olive oil and lemon and garlic, I just love it! But if there’s anything I don’t like about it is the fact that the beets always make it look like I just murdered someone in my kitchen, right there on the cutting board, and I can’t even hide the evidence because my hands are all red as well. Apparently there’s an alternative! And when I found it I was super excited. I was going shopping at Costco as usual when I saw a bag of “Golden Beets”, it’s the same beets but yellow. I grabbed it and figured I’d find what to do with it later on.

After I read about it a bit I discovered that it is the same beet except for the color and apparently people prefer to use it because guess what, it’s less messy! Yes! Yes! Yes!

So now I can make my favorite salad without looking like a serial killer, and guess what? I get to share it with you!

 

Golden Beet and Garlic Salad

Golden Beet and Garlic Salad
Author: 
Recipe type: Salad
 
Beet salad with garlic and lemon. A great addition to any meal. Dairy or meat.
Ingredients
  • 5 Golden Beets
  • 3 Garlic cloves – diced
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Olive Oil
  • Salt to taste
Instructions
  1. Cook the beets in water. Place them in a pot and cover with water; cook covered over medium heat until the beets are tender and you can poke them with a fork (about 30-40 minutes).
  2. Peel the cooked beets by simply removing the skin. It should come off easily now that it’s cooked.
  3. Grate the peeled beets into a bowl, add the dices garlic, olive oil, lemon juice and salt and mix all together.

 

Beet Salad

My mom always makes this awesome beet salad. With olive oil and lemon and garlic, I just love it! But if there’s anything I don’t like about it is the fact that the beets always make it look like I just murdered someone in my kitchen, right there on the cutting board, and I can’t […]

Read More
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