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beets with lemon and herb vinaigrette

June has been a super busy month and it looks like it will continue to be one in the weeks ahead. I’ve still been finding time to cook, though. After a quick visit to my neighborhood farmer’s market yesterday morning, I came home and made these beets for lunch. Wow, they were good!

beets with lemon and herb vinaigrette

beets with lemon and herb vinaigrette

In my opinion, beets are best with some sort of vinaigrette, eaten cold or at room temperature, in salads or simply on their own. I think beets sometimes get a bad rap because of their appearance, but they are so tasty! I learned recently that you can even grate raw beet into a salad. This sounds like a messy affair (pink beet juice flying everywhere?), but something I’d like to try.

Yesterday, though, I simply steamed my beets, cut them into bite-sized wedges, and dressed them with a lemony vinaigrette made with a good amount of red onion, fresh parsley, and cilantro. It was delicious! Even if you’re staunchly opposed to beets, go ahead and make this vinaigrette recipe – it’s a keeper!

beets with vinaigrette over greens

Happy June cooking, everyone! ~Inge

Beets with lemon and herb vinaigrette
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone

This recipe makes more than enough dressing for one bunch of beets (which is what I bought). Store any leftovers in the fridge and use later on salad greens or other steamed veggies.

1 – 1.5 pounds of beets
zest of one lemon
2 tablespoons fresh lemon juice
2 tablespoons red onion, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 tablespoons fresh parsley, finely chopped
½ teaspoon coriander
6 tablespoons extra-virgin olive oil
¼ teaspoon salt
Freshly ground pepper, to taste


1. Clean and scrub your beets to remove any dirt. Steam the beets in a steamer basket for about 20-25 minutes, until easily pierced with a fork. Carefully remove cooked beets and place in a small dish to cool. When they are cool enough to handle, you should be able to easily slide their skins right off. After removing their skins (and washing all that pink beet juice off your fingers!), cut the beets into bite-sized wedges.

2. Combine the remaining ingredients in a jar with a fitted lid. Shake it up! Taste a little of the vinaigrette on one of the beet wedges to see if you want to add more lemon juice, salt, etc.

3. Mix some of the vinaigrette with the beets. Gobble up all the beets as is, or serve them over some salad greens dressed with a little more of the vinaigrette. Enjoy!




lemony spinach salad

Hi there!

This will be my first picture-less post because of a camera-related incident a few weeks ago. I was taking a picture of a hot and bubbling cauliflower gratin when I dropped my camera…into the gratin. The gratin was tasty, but the camera hasn’t been working properly ever since the fall. I finally found a repair service, but in the meantime, I’ll continue to post because I don’t want to lose momentum on the blog. Also, I really want to tell you about this salad because it’s so good.

This spinach salad has become a regular fixture in our dinner rotation. It’s super easy to throw together and delicious. The salad itself only has two ingredients, fresh spinach and red onions. The dressing is a tangy mixture of lemon juice, olive oil, s+p, and a dash of sugar. So simple. So tasty.

We love homemade salad dressings around here and this one is a keeper. It pairs very nicely with the fresh spinach. I found the idea for the salad and dressing in an old issue of Cooking Light as a side dish suggestion for a butternut squash soup. This salad does go really well with a creamy and slightly sweet soup, like butternut squash. But we’ve mostly been eating it alongside that roasted garlic quinoa and (truth be told) take-out pizza. It’s a great salad for pizza night.

Happy cooking! ~Inge

Lemony Spinach Salad
The amounts here work out just perfectly, so get out your measuring cups and spoons! I usually eyeball throwing together salads and dressings, but in this case, I do take the time to measure because the proportions are just right.

6 cups fresh baby spinach
½ cup thinly sliced red onion

For the dressing:
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper

Place spinach and red onion in salad bowl. To make dressing, whisk together ingredients in a small bowl. Add dressing to spinach mixture and toss to combine. Eat and enjoy.