We tried two new recipes this week: a delicious squash soup and a simple, yet elegant (and tasty!) beet salad (recipe below). Yummers!
Admittedly the kitchen now has random yellow and red stains throughout it, but I think it is worth it.
Winter Beet Salad (from VegNews)
2 cups mixed baby greens
1 medium beet, peeled and shredded
3/4 cup thinly sliced fennel
1/2 cup finely chopped walnuts
2 tablespoons olive oil
2 tablespoons lemon juice or balsamic vinegar
Salt & pepper to taste
What You Do:
In a serving bowl, combine all ingredients. Toss gently and serve.