Green Bean and Red Cabbage Salad

Summer is fast approaching here. We've had wonderful cool weather this past month. The humidity and heat is rising though here in North Texas. I'm so grateful we've been able to enjoy having the windows open. We've been blessed with waking up to the singing of the beautiful bird songs. Praise YHWH!

Cold Beet Salad

This is one of my favorite salads. I think it’s one of my mom’s favorite salads too, this is her recipe, 'merci Mamie'!  Preparation doesn’t take much effort. It makes a great side dish or you may want to place your serving on top of your favorite green leaf salad.

Ingredients
6 medium sized beets with tap roots
3-4 garlic cloves, minced (we always double or triple the garlic, we just love garlic)
Fresh herbs, such as parsley, basil, oregano chopped
¼ cup Oil
¼ balsamic vinegar
Lemon juice of ½ lemon (optional)
Salt and pepper to taste (optional)

Preparation
Once the leaves are removed*, gently wash the beets and place them in a pot of cold water. Make sure the beets are covered in water. Bring to boil and lower heat so the water is still bubbling but not to an excess. Cook until done, this will take anywhere from 45-60 minutes. By placing a knife in the middle you will be able to tell by how easy the knife cuts in. Drain beets in colander. You may want to run the beets under cold water or let cool on their own. Remove skin with fingers. This is done very easily by sliding your fingers to remove the skin. Beware, this will leave your fingers colored! That’s never stopped me from eating beets.

Cube beets and place in a bowl. Add minced garlic, chopped herbs, oil and vinegar. I added lemon juice and some salt and vinegar. Toss salad you may serve immediately or place in the refrigerator to chill for at least one hour. It helps to keep tossing the salad every 15-20 minutes to ensure all of the beets are continually flavored.

Be creative and add other veggies in this salad, maybe some cut up cucumbers, green beans, or even some flaxseeds.

*Keep the beet leaves. They can easily be cooked and prepared with sautéed garlic, olive oil and some salt and pepper.


How do you prepare your beets? Is there anyone out there who hasn’t eaten beets? I’d love to hear your story.


This recipe was shared with:
Tuesday Twister at GNOWFLINS
Two for Tuesdays at  Girlchief 
Real Food Wednesday at Kelly the Kitchen Kop 
Pennywise Platter at The Nourishing Gourmet 

Red Potato Salad with Lemon Dressing

This past weekend, I was craving a veggie salad which would be cool and refreshing and decided to make a potato salad with a different taste. Adding lemon juice to my homemade salad dressing gave this salad a much lighter taste and allowed the flavor of the red potatoes to come through. This is what I came up with.


Potato Salad
About 9 medium size red unpeeled potatoes, washed and diced
3 celery stalks, keep the leaves if you have them
½ cup black olives, halved
1 green pepper, diced
¼ - ½ cup grated red cabbage, optional
¼ cup red onion chopped
Fresh basil, oregano, parsley


Lemon Dressing
½ cup olive oil
Juice from 1 medium sized lemon (about ¼ cup)
1 tsp Dijon mustard
3 garlic cloves
1 TBSP grated parmesan cheese

Yields: about ¾ cup dressing

Once unpeeled potatoes are washed and diced, steam them for about 15-20 minutes, make sure the potatoes are not too soft. Place them in a bowl to cool. Prepare other vegetables which need to be cut. Add them to the potatoes, toss and set aside to cool some more and prepare the Lemon Dressing.

This dressing can be made in a food processor or with a Braun blender. I chose to use the Braun blender as it was easier to clean. It chopped the garlic well. Process all ingredients in food processor or blend them with a hand Braun type blender.   Add Lemon Dressing to potatoes and vegetables. Toss, add salt and pepper to taste. This can be served immediately or set in fridge to cool for at least 1 hour.

Potato Salad Serves 4-6 people

We love plain lemon on salad as well. Do you have any lemon dressing ideas you'd like to share?  I would love to try new lemon dressing recipes.  Any of you have lemons growing in your back yard?


We love salads and ate this Potato Salad  with a green vegetable salad.  Bon Appetit!

This recipe was shared on

Tuesday Twister at GNOWFLINS
Two for Tuesdays at  Girlchief
Real Food Wednesday at Kelly the Kitchen Kop
Pennywise Platter at The Nourishing Gourmet