I’ve been finding such pleasure in the simplicity of vegetables that are local, organic and in season. It’s a blessing to have a farmer’s market with some dedicated organic and local stands. This makes it really easy to know what is in season or not. I’m afraid that squash is mostly done for the year, sigh! but beets are still around! I happen to use half red beets, and half white beets (although they are pink once they all get stirred together!) but you can use whatever combination of beets that you wish. 🙂
1 – 2 pounds of beets
1/2 lemon, juiced
a drizzle of olive oil
1/4 cup parsley, chopped
Salt and Pepper
1. If the beets are small, put them all in a saucepan unpeeled, covered in water, and simmer until tender. It will take at least 30-45 minutes. If they are large, just cut them in half or quarters, but don’t bother peeling them.
2. Drain, and fill the pan with cold water to let them cool a little. Once they are cool enough to handle, peel them. (The skins should be pretty easy to peel at that point.
3. Slice the beets and add the remaining ingredients, adjusting the salt and pepper to taste.
4. This was a great salad all on its own, but I used the leftovers to top a green salad, which was just lovely. Enjoy! 🙂