I was recently turned on to beets by Aime, when I helped her make a delicious salad for a family BBQ this summer. I’ve been perfecting my own recipe and last night I think I did it.
BEET SALAD WITH GOAT CHEESE AND BALSAMIC REDUCTION
1/2 cup balsamic vinegrette
1 clove garlic, chopped
3 fresh beets
1/4 cup herbed goat cheese
2 leaves fresh basil
1/4 cup extra-virgin olive oil
- Cut stalks off of beets and put in pot whole. Cover beets with water and bring to a rolling boil. Boil beets for 1 hour or until soft, you may have to add water to keep them covered.
- In another pot add 1/2 cup balsamic vinagrette & chopped garlic. Bring to boil and then reduce heat and simmer, stirring frequently until mixture is a little syrupy (very technical terms, I know!)
- Once beets are done, remove skin – it should peel right off like a soft onion skin
NOTE: If you are using bare hands wash them between beets or you’ll be stained red!
- Chop beets into even pieces and put in bowl
- Add olive oil & balsamic reduction and mix well
- Add fresh, chopped basil leaves and mix well
- Top with herbed goat cheese (President’s Choice Herbed Goat Cheese is my favourite)
- Serve warm or chill in refrigerator over night
The best part about this salad is that it is great served fresh & warm or chilled. I brought some for my lunch today and it was DELICIOUS!
Please let me know if you try this recipe or make any variations.
When I was living in Florida, ordering a tea meant a cold Sweet Tea and it is the perfect drink on a hot summer day. My Southern boy helped with this recipe and it’s super easy to make. I used my all-time favourite tea, good, old fashioned Tetley Tea (orange pekoe) but you can use your favourite type of tea.
- 4 cups boiling water
- 3 cups cool water
- 6 Tetley tea bags
- 3/4 cup white sugar
- 2 L juice container
- Boil 4 cups of water
- Put tea bags and sugar into container stir in boiling water and continue stirring until sugar has dissolved.
- Cover and let steep for 15 minutes
- Stir in 3 cups of cool water and refrigerate until cold
- Add ice cubes and serve.
*You can garnish with lemon wedges, berries, or other fruit. My Southern boy wanted none of that so it’s a plain sweet tea recipe.
**Please note that the photo is not mine. I forgot to take a picture before the tea was guzzled down! I’ll replace it with my own when I make the next batch 🙂
I’ve been cooking a lot more, now that I’m settled into the new place and my kitchen is fully unpacked, and I decided to introduce a new weekly post on the carlyanne.com blog called “Monday Munchies”. The recipes will be mostly vegetarian, but please note that I do eat dairy & eggs. I’ll make sure to tag which ones are completely Vegan.
You may have noticed that some of my older blog posts are MIA, this includes some of the yummy veggie recipes I shared. I’ll be re-creating the recipe posts and they will be included in future Monday Munchies posts.
To start us off I’ve made a Southern Style Potato Salad, approved by a real Florida boy 🙂
I based my recipe on Southern Potato Salad By: S0NGLADY and made it my own.
SOUTHERN STYLE POTATO SALAD
- 2 large potatoes (makes 4 servings)
- 2 eggs
- 1/4 cup mayonnaise or Veganaise
- 1/4 cup sour cream
- 1 tbsp sweet relish
- 1 tbsp President’s Choice Dijon Mayo
- 2 tbsp yellow mustard
- 2 tbsp Frank’s Red Hot Sauce
- 1/2 clove of garlic, diced
- salt & pepper to taste
- paprika to garnish
- Chop potatoes into similarly sized pieces. Bring a pot of water to a boil and add salt, pepper and potatoes and cook for approx 10 minutes until tender, but firm. Strain and place in glass bowl
- In another pot, hard boil eggs for 10 minutes, drain and fill pot with cold water. Leave eggs in here to cool while making your sauce.
- In a large bowl, combine the mayo, sour cream, sweet relish, dijon mayo, mustard, Frank’s, garlic and salt and pepper.
- Gently fold potatoes into mixture
- Chop eggs and toss into salad
- Serve warm or refrigerate for 1 hour and serve cold.