Recipe of the Week (Part Two): Beet Salad

Yesterday I blogged about Beet Popsicles, and promised a follow-up recipe for those boiled beets. So here it is: the French classic Beet Salad, a staple in French homes and schools. Beets are excellent sources of iron and phytonutrients (and may also contain nitrites, so go easy on beets with toddlers and younger).

4 to 6 boiled beets
fresh parsley (I prefer flat rather than curly)
2 tbsp olive oil
1 tbsp wine vinegar (white vinegar works too, but you might want to use a little less)
1 tsp honey or maple syrup

Take 4 to 6 boiled beets and remove skins (they’ll simply peel off like a banana peel). Dice into bite-sized cubes. Fine-chop the parsley, and sprinkle on top.

In a separate, small bowl, mix together olive oil, vinegar, and honey (or maple syrup). Drizzle on top. Serves well cold or at room temperature. Keeps well in the fridge for a couple of days.

False Alarm Tip: Eating beets may cause pee (and even poo) to turn pinky-red, which may actually incite some kids to eat them!

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5 thoughts on “Recipe of the Week (Part Two): Beet Salad

  1. Great recipe Karen!!!! I can’t wait to try the beet popsicles!

    LOL loved your false alarm tip…and I agree that some kids will eat beets just for that “side effect” 🙂

    Really enjoying your posts!

    Like

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