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Two Beet Salad Recipes that are Quick and Healthy

Try these two quick and healthy beet salads; each is a perfect serving for one

Roasted beets can taste like candy when added to salads. Photo by Christine Willmsen

Roasted beets can taste like candy when added to salads. Photo by Christine Willmsen

It’s time to go beyond the traditional roasted beets your mom boiled or cooked in the oven and think of beets as a way to beef up your salads.

Go to the store and get two or three beets and start by cleaning them and trimming the green tops off.  Leave about one inch of the stems intact to prevent the beets from bleeding. But don’t throw away those green tops; use them in my chicken soup recipe I posted last week. Beets are superfoods, stocked with high levels of folate and potassium, according to Self Nutritional Data and the USDA.

I often cook several beets on a Sunday night so that I have them ready for these salads throughout the week. Preheat your oven to 425 degrees. Then rub each beet with a bit of olive oil and wrap them in aluminum foil.  Place them on a cooking sheet so that their juices won’t ooze to the bottom of the oven and make a mess. Cook them for at least one hour or until a knife can easily slide through the beet. Cool them to room temperature and peel them.

Now let’s have fun with two different salads that I promise will make your beets taste like candy from the earth. The first salad combines the sweetness of beets, the crunch of cucumbers and the salt of feta cheese to make this a savory and sweet salad. The second salad is all about combining fresh, simple ingredients. Each of these recipes is a perfect serving for one person for lunch or a side dish at dinner.

Hot in the Kitchen: Beet, Cucumber and Pea Salad with Feta

The sweetness of the beets, the crunch of cucumbers and the salt of feta cheese make this a great salad. Photo by Christine Willmsen

The sweetness of the beets, the crunch of cucumbers and the salt of feta cheese make this a great salad. Photo by Christine Willmsen

Ingredients:

1 cooked beet cut into squares

½ cucumber peeled and sliced

¼ cup peas defrosted

1/8 cup crumbled feta cheese

½ teaspoon finely chopped fresh thyme

Olive Oil

Salt and pepper

Combine all ingredients in a bowl and lightly drizzle with olive oil. Salt and pepper to your taste. I used peas from my garden that I froze earlier in the year.

Hot in the Kitchen: Beet, Tomato and Avocado Salad

Beet, tomato and avocado salad only takes minutes to prepare. Photo by Christine Willmsen

Beet, tomato and avocado salad only takes minutes to prepare. Photo by Christine Willmsen

Ingredients:

1 cooked beet, sliced

5 cherry or teardrop yellow tomatoes sliced in half

½ avocado cut into thin slices

1 tablespoon olive oil

Sea salt to taste

Gently mix ingredients together and sprinkle with sea salt.  If you are craving greens in your salad, add ½ cup torn arugula.

Cheers

Christine

Easy Chicken Soup with a Leafy Twist Recipe

Try Chicken Soup with Beet Greens to Stay Warm on Frosty Days

On cold days, there’s nothing better than a large, hot bowl of chicken soup to thaw your bones and steam your face. I have a great twist on chicken soup that helps you use left over chicken and the tops of beets. Instead of cranking open a lackluster can of chicken soup or spending hours cooking a pot of soup on the stove, just follow these easy steps to make a flavorful chicken soup that will leave you satisfied.

This is a easy and fast soup to make with chicken, beet greens and garbanzo beans. Photo by Christine Willmsen

This is an easy and fast soup to make with chicken, beet greens and garbanzo beans. Photo by Christine Willmsen

As a single person I often have leftover chicken from another meal that I want to use in another dish, and this soup makes use of all those extras in the kitchen. The twist in this soup is adding beet leaves. And when I pulled some of my beets out of the garden recently, I knew I wanted to some how create a recipe that used those colorful green and red tops.

Many people buy their beets, cut off the tops, and roast the red jewels in the oven. But don’t dump the leafy tops in the compost.  They contain valuable nutrients and are perfect for this chicken soup. If you don’t have beet tops, you can use rainbow chard or spinach as a substitute. This soup will make enough for dinner and then lunch the next day. With chicken and garbanzo beans this is a protein-packed soup that’s filling despite it not having noodles or dumplings.

Hot In The Kitchen: Chicken Soup with a Leafy Twist

Don't throw away the tops of beets. I use been greens from my garden to add flavor to soups. Photo by Christine Willmsen

Don’t throw away the tops of beets. I use beet greens from my garden to add flavor to soups. Photo by Christine Willmsen

Ingredients:

1 chicken breast cut in large chunks or ¼ of chicken that’s leftover

½ onion chopped

2 cans vegetable or chicken stock

1 tomato chopped

1 can garbanzo beans

2 cups beet greens, thickly sliced, without the thick stems

3 tablespoons of minced cilantro

1 teaspoon of both salt and pepper

Optional: slices of avocado, lime slice and hot sauce

Cook chicken and onion in saucepan with stock, salt and pepper on medium low heat until tender or falling off the bones, about 30 minutes.  Then add tomato, garbanzo beans and beet greens to soup and cook on low for another 8-10 minutes. Top the soup with cilantro, sprinkles of sea salt and slices of avocado. If available squeeze a slice of lime on top to give the soup a bright flavor. If you like a little heat, feel free to add a couple drops of hot sauce.

For other great chicken soups recipes see Foodista’s recent story.

Cheers

Christine