Saturday, November 12, 2011

Beet Salad

Photo by Rachel Dedrickson

One of my favorite restaurants in Seattle is a neapolitan pizzeria called Tutta Bella. Just thinking about their wood fired, thin crust pizzas makes my mouth water. Their ingredients are fresh and you can tell everything is handmade with organic ingredients.

I usually get a Ciro pizza with pomodoro, fresh mozzarella, prosciutto, mushroom, basil, and olive oil. Need I say more?

And while I will never ever be able to replicate their pizzas in my own kitchen, there is another special item on their menu I do like to take a stab at making now and again.

Introducing the Bietola Marinata, or beet salad. 

Have you ever had beets? I was skeptical at first. I'd see beets at the salad bar in the local grocery store and wonder what place they had. But I promise, beets are luscious, sweet, sour, and so very good for you (cancer fighting). Once you try this recipe you will be hooked.

I make this recipe probably twice a month. It goes with everything - chicken, beef, pork, pasta - the works. You could even add diced meat right into the salad to make it a main meal.  It's easy to keep the ingredients on hand, so you can pull them out whenever you need a quick, nutritious side.

If I can go from a beet doubter to advocate, I bet you can too. Give this simple but fabulous recipe a go. You won't regret it.

Photo by Rachel Dedrickson

Beet Salad

2 cans organic beets, drained and diced
1/2 cup pistachios, shelled and chopped
Handful of raw goat cheese, crumbled
Olive oil
Balsamic vinegar

Add beets, pistachios, and goat cheese to a medium size bowl. Drizzle olive oil and balsamic vinegar over the top of the mixture as desired. Sprinkle salad with salt and pepper. Mix all ingredients together until distributed equally. Serve and enjoy.

Photo by Rachel Dedrickson


Megan Nelson said...

Can't wait to try it:)

Rachel said...

Let me know how it goes! :)

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