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Main » Articles » Recipes

Beets, RAINBOW CRUNCH SALAD Recipe

Beets!

This month we are learning all about beets. Beets are a root vegetable that can be eaten raw, cooked, or pickled. You can eat the greens, too! Try beets raw in a salad, as in the recipe below. Or, roast beets with skins on in the oven at 375° for about 40 minutes. Beets are available year-round. You can find them at farmer’s markets from May through December.....

PRODUCE TIPS

  • Look for smooth, hard beets, without cuts and bruises.
  • When possible, choose fresh beets with green tops still attached. Greens should look healthy and green, not wilted or brown.
  • Store beets in a plastic bag.
  • Beets will stay fresh in the refrigerator for up to two weeks. Beet greens should be used within a few days.
  • Choose low-sodium or no salt added canned beets.

RAINBOW CRUNCH SALAD*
(Beet and Carrot Salad with Citrus Dressing) SERVES 4-6

INGREDIENTS

Dressing:

  • 1/2 tsp. fresh ginger, grated
  • 2 Tbsp. honey or brown sugar
  • Juice of 1 large lemon (2-3 Tbs.)
  • Juice of ½ large orange (2-3 Tbs.)
  • ¼ tsp. salt or to taste

Vegetables:

  • 3/4 pound carrots (mix of colors, if possible), grated
  • 3/4 pound raw beets, grated

DIRECTIONS

MAKE DRESSING: Measure lemon and orange juices into a medium bowl. Add grated ginger and honey/brown sugar and whisk to combine. Add ¼ tsp. salt, or to taste.

MAKE SALAD: Add grated carrots to the bowl and stir to combine. Add beets and mix lightly. Refrigerate until ready to serve.

* Adapted from Alison Forrest, Food Service Director, Huntington, VT

KIDS CAN COOK: BEETS

Kids can help prepare beets by:

  • Grating –Instruct your child to stop grating when they get close to the holes, and help them by using an adult hand over a child hand while they are learning.
  • Mixing a dressing
  • Chopping cooked beets with a plastic or ceramic knife
  • Combining carrots and beets in the rainbow crunch salad

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Category: Recipes | Added by: Admin (2014-04-03)
Views: 962
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