Welcome to a new feature this year; our recipe of the month. After all, perhaps the only thing better than growing vegetables is eating them! 

First up are Beets. Beets are the "Super Food" of 2017 and really can’t be beat! This versatile root vegetable is loaded with Potassium and Vitamin B! Roast them or try using them as a puree in baked goods as a replacement for food coloring. The leaves are great in a salad too! Please feel free to share your Beet recipes on our Facebook page!

Warm (or Cold) Beet Salad


4 to 6 Beets

¼ Red Onion Diced

Juice of a ½ a Lemon

1 to 2 Tablespoons Olive Oil

¼ Cup Feta Cheese

1 Teaspoon Dried Oregano

Pinch of Salt

Optional: Chopped Walnuts


Preheat oven to 400 degrees.

Rinse beets in cool water. Remove bottoms, stalks, and leaves.

In a bowl combine olive oil, lemon juice, dried oregano and salt

Place on center oven rack or a cookie sheet. Cook as you would a potato (pricking optional) and roast until tender/soft. This should take around 1 hour depending upon the size of your beets.

Allow beets to cool and remove exterior skin.

Dice beets into cube shapes and add to the bowl along with the diced onion.

Stir together and sprinkle feta cheese on top. Add chopped walnuts if desired.

Servings: 2-3 Servings 

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