Beet Sandwich

I am officially NOT a beet person – but I am trying to become one.  When I think of beets, I always think of the smell of dirt, but not in a good way.  So I did a little looking around to see if there were some different ways to eat beets and I thought a beet sandwich was my best bet.  I figured out that I LOVED it this way.

Ingredients

  • 6 medium beets, sliced thin
  • 1 green onion, sliced thin
  • 1/4 head cabbage, shredded
  • 1 yellow tomato, sliced
  • good bread
  • mayonnaise
  • lettuce or spinach

Directions

1. Steam beets.  Remove skin.  Slice into thin slices.

2. Thinly slice green onions.  I cut one in half length wise and then cut into 2 inch sections.


3. Toast your favorite bread
4. To assemble the sandwich spread some mayo on the toast, lay down a layer of green onions, then a layer of beets, then cabbage, then top with a tomatoes.

Shredded Beet Salad

You know I wish I could tell you that I love and eat everything we grow!  And I could – but it wouldn’t be true.  So this week, I’ll be leaning on Simply In Season for a recipe using Beets!

Shredded Beet Salad (as brought to you by Simply In Season)

2 cups red beets (cooked, peeled, and shredded)
½ cup fresh parsley (chopped)
3 T olive oil
2 T lemon juice
2 T onion (chopped)
1 T sugar
½ t salt
pepper to taste

Mix the above ingredients together and chill.  Then arrange the following around the beets to serve:
1 cup carrots (shredded)
2 hard-boiled eggs (sliced)
fresh parsley