the beet goes on

i had to put the food blog on hold back in the fall due to some side projects. but today, i return with beets. why beets? well, growing up i never really liked beets. then i realized i never really tried beets. it turns out i like them. so, if you think think you don't like beets, its time to reevaluate.






















beets with dill

2 beets
1/2 small red onion
2 teaspoons corse grain mustard
1 tablespoon olive oil
2 tablespoons balsamic vinegar
salt and pepper
1/4 cup of fresh chopped dill


peel and dice the beets. cook in boiling water until tender. in a bowl mix the olive oil, vinegar, and mustard. while the beets are still warm, combine them with the vinegarette and diced onions. allow this mixture to cool to room temperature (appx. 1 hour). add the chopped dill, season with salt and pepper, and serve.





















red rice

1 beet
2 cups instant white rice
3 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 cup chopped parsley
salt and pepper

peel and dice the beets, cook in boiling water until tender. mix the red-wine vinegar and olive oil, and combine with the warm beets. cook rice until tender. stir rice, beet mixture, and parsley together. the beets will begin to stain the rice red. serve warm or cool.


















lazy beet gazpacho


1 can of beets
1 cup of V-8 juice
1 cucumber
1/2 onion chopped
salt and pepper
1 tablespoon chopped dill


peel and dice the cucumber. in a blender, combine cucumber with drained can of beets, V-8, onions, and dill. blend, season, serve.