Archives for posts with tag: beets

get used to lots of recipes this summer with wee little yellow orbs from dave jr. because he is producing like a mofo. this was simply another combination of what i happened to have on hand.


  • 1 medium fresh yellow beet, peeled and sliced into thin strips
  • 12 yellow cherry tomatoes, quartered
  • 1 cup red cabbage, sliced thin
  • 1 large sprig fresh tarragon, leaves removed from stem, but not chopped
  • 1 tbsp fresh lemon juice
  • olive oil (i used a little regular evoo, and some orange infused from adams’ olive ranch to give it a little more citrus flavor)
  • balsamic vinegar
  • paprika
  • black pepper

after prepping the beet, tomato, cabbage and tarragon, toss them in a bowl with the lemon juice. add a touch of olive oil and a splash of balsamic until nicely coated but not drenched. you can be generous with the paprika, and add black pepper to your taste.

i’m sure one of these days i will use the fruits of dave jr. and actually cook them, but for now i am enjoying them raw, sweet and tangy.

note: this makes enough for about 4 side servings, and is only about 100 calories per serving.


i love the sweetness of summer tomatoes paired with the earthiness of beets, topped with tangy but creamy chèvre, floral thyme, and drizzled with adams’ olive ranch balsamic vinegar + their lemon infused olive oil.

absolutely fresh and scrumptious! summer you will be missed, and your tomatoes even more so.

adams’ olive ranch products are sold at the santa monica and hollywood farmers markets, fairs, festivals and gourmet shops.

kale is one of the healthiest foods around, so i am continually looking for new ways to eat it. i first made this simple and delicious salad with raw kale, but i found that uncooked was just a bit too tough, and then i read that it actually has better cholesterol lowering benefits if it has been steamed. it is a great option for a meatless monday salad for lunch or a side dish for dinner.

for one serving:

  • 5-8 kale leaves, chopped 1-2 inch chunks
  • 1/2 small beet, cooked and sliced long into 1/8 inch wide pieces (see photo below)
  • 1 oz crumbled chevre goat cheese
  • 1 tbsp flax seeds (or sesame seeds)
  • olive oil
  • balsamic vinegar
  • black pepper, to taste

blanch the kale leaves buy putting them in boiling water for 1 minute and then transferring them to ice cold water and submerge for 3-5 minutes.
drain really well to get excess water off the leaves. i’d even recommend to put them in a salad spinner or toss them in a towel in order to dry them as much as possible. chop kale leaves into small pieces.

put the kale in a bowl. add beets, crumbled chevre, and toss in flax seeds. drizzle some olive oil and balsamic, and add black pepper to taste.

toss to combine.

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