Tag Archives: beets

We’ve got the beets…and cocktails

Growing up, my only experience with beets was when Doug Funnie had them perform on his show. What can I say the 90s were weird.

Other than that, I just thought beets were a cranberry-looking vegetable that I avoided at salad bars as a child. It wasn’t until I had what I refer to as a proper beet salad that I realized how tasty these earthy vegetables can be. In case your wondering, proper beet salads include leafy greens and goat cheese. The more the better.

Last weekend, we picked up some fresh beets at the farmer’s market so I’ve been wanting to cook up a batch to use on salad throughout the week. I typically roast them, but this time I boiled and marinated them and I’m pretty happy with how they turned out.

pickled beets recipe, beet salad with goat cheese, beets, recipes, salads, summer, farmer's market, vegetable dishes

Pickled Beets

  • 2-3 large beets
  • 1/4 C cider vinegar
  • 1 TBL sugar
  • 1 TBL spicy brown mustard
  • 1 TBL olive oil
  • salt and pepper

Remove beet greens (great in other dishes). Chop off ends and slice beets into quarters. In a large pot, bring beets and water to a boil. Boil for up to 30 minutes or until tender. Peel, drain and rinse with cold water.

In another bowl, mix marinade. Pour over beets and let sit at room temperature for at least 30 minutes. Chop into smaller pieces. This makes enough for at least a week’s worth of salads.

pickled beets recipe, beet salad with goat cheese, beets, recipes, salads, summer, farmer's market, vegetable dishes

Beet Salad

  • Arugula
  • Goat cheese
  • pickled beets
  • chopped roasted or marcona almonds (optional)

Grab a plate and start with a bed of fresh arugula. Add some soft goat cheese and top with beets and almonds. I like to pair mine with a slightly sweeter than normal balsamic vinaigrette to offset the sour in the cheese and beets.

And what better to serve with a light summer salad but a fresh cocktail?

sweet tea cocktail recipe, sweet tea moscow mule, drink recipes, summer drinks

I love a good moscow mule. And since we are technically living in the south now, I thought I’d put a southern spin on the traditional moscow mule. I realize that there’s “the south” and then there’s Florida but just throw a Midwesterner a bone here would ya?

Sweet Tea Moscow Mule

  • 1 part sweet tea vodka
  • 2 parts ginger beer
  • Lime Juice

Grab a mason jar and a fun straw. Sweet tea vodka doesn’t taste as strong so you can be a little generous on your pour. Or maybe that’s just me. Either way give it a solid pour. Top with ginger beer and enough lime juice to cut the sweetness.

sweet tea cocktail recipe, sweet tea moscow mule, drink recipes, summer drinks

You can easily swap out regular sweet tea for vodka or unsweetened tea for that matter. Either way it’s a refreshing drink as the temperature heats up, or in our case, heats up more than you think temperature could possible heat up.


Alternative Salads

When I was little I had a rabbit named Fluffy. Well, technically he wasn’t mine. He belonged to my classroom at Montessori Children’s House but I volunteered to take him home over breaks so it counts just the same, right? I mean the holiday guardian is bound to develop a bond that only a foster parent can relate to and fluffy and I were tight. At least he never told me otherwise.

An animal lover from a very young age, I was always first to volunteer to bring home the animals over long weekends. We had a variety of species in our classroom and on the grounds to teach us zoology and responsibility. Fortunately my parents were kind enough to put up with my guilt-induced fostering, allowing leopard geckos, cats, rabbits, turtles and other lizards as assigned to visit the Murphy household regularly. I only recall them cringing once when I showed up with a set of corn snakes. Duly Noted. We draw the line at snakes.

I could probably credit my mother for my love of fruits and veggies, but as a child with a vivid imagination, I like to believe my affinity developed after a past life as a rabbit, or maybe a turtle. Probably not an anole although I do think crickets are pretty high in protein.

You might be questioning where this post is going as you thought it was about salads. And it is, but the cool thing about writing a blog is that you get to control the completely random tie-ins to your subject matter. And when I think about my love of salads I think about Fluffy.


This is not Fluffy but he did look like this

You see, like Fluffy, I think I would be perfectly content to live off of greens and fresh vegetables for the rest of my life. In fact, I crave them. I know not everyone does and I feel fortunate that I do. Don’t get me wrong I love a good carbohydrate every hour once in a while but give me some ruffage and I’m good to go.

Even a salad lover needs to mix it up sometimes. And when I’m bored with my usual mixed greens versions, I like to add in my go-to ingredients: Quinoa and Beets. Now don’t run away thinking I just went all foodie on you. I know you’re seeing beets and quinoa in restaurants everywhere but believe me these buzzwords are actually easy to prepare at home, too.

I’m sharing these recipes for my Sunday post because they are a great alternative to the standard salad and can be eaten hot or cold. Make a big batch on a Sunday and you have lunch or dinner for the rest of the week.

roasted beet salad

Roasted Beet Salad

  • 3 large beets, peeled
  • 1 tsp olive oil
  • kosher salt and pepper

Preheat oven to 400 degrees.

roasted beet salad

Chop peeled beets into 1 inch cubes. In a medium bowl, drizzle olive oil over chopped beets and add salt and pepper. Cook for 30 minutes or until beets are fork tender.


In a multi-tasking moment I decide to throw a few pitas in the oven towards the end and make some homemade pita chips. The temp was a little high but since the oven was already hot I figured why not. I just put them on my pizza stone with a little olive oil cooking spray and salt.

homemade pita chips

Homemade pita chips

  • 2 large whole wheat pita pockets 
  • cooking spray
  • kosher salt


Quinoa Salad

  • 1 C uncooked Quinoa
  • 2 Cups water or vegetable broth
  • 1/8 C chopped sun-dried tomatoes
  • 1/8 C sliced red onion
  • 1/4 C cucumber
  • 1/4 C chopped tomato
  • 1 TBL feta
  • 1/2 C spinach
  • salt and pepper to taste

While the beets were roasting in the oven, I cooked 1 Cup of quinoa in my dutch oven over medium heat with 1 cup of water and 1 cup of vegetable broth. I’ve found that the dutch oven works best for cooking quinoa as it doesn’t stick and steams to a light and fluffy texture. Be sure to vent your lid and it should take less than 15 minutes.


While cooked quinoa is cooling, chop vegetables of your choice and mix up the vinaigrette. I opted to use the same dressing for both the beets and the quinoa salad (adding it to the quinoa when you are ready to serve as it absorbs a lot.


Vinaigrette Dressing

  • 1 TBL spicy brown mustard
  • 3 TBL Red Wine, Apple Cider or Balsalmic vinegar
  • Salt and pepper
  • fresh garlic

So there you have it. The next time you are bored with your salad routine or looking for something a little heartier, try one of these versions. Both are great for these winter months when our access to fresh vegetables is somewhat limited.

As for me I may have to make a trip to the Montessori School in my neighborhood and see what kind of animals they are working with. Finn looks like he could use a friend to keep him company while his parental guardian is working in the kitchen.

I have 3/4 of the couch but I prefer mom's spot

3/4 of the couch is prepped for me but I prefer mom’s spot

Have a wonderful week!