Look What's Cookin'
Community Cook
April 20th, 2011
Louise Adie
Vital Signs
NICKNAME — Vesla
COLOR — Blue & Green
ANIMAL — Border Collie
FOOD — Too many favorites!
SPORTS — Kayaking and Cross Country Skiing
FLOWER — Japanese Anemone
MUSIC — Celtic
HOBBIES — Cooking
LIKES — Working in Antarctica
"What I like about this recipe is you get to use up the last of your beets from Winter, raspberries make you look forward to Summer, and the mint gives you a taste of Spring."
Beet and Raspberry Salad
Ingredients
2 large fresh beets (cooked, peeled, cooled and cubed)
2 Tablespoons red wine vinegar
1 Tablespoons Dijon mustard
1/4 cup olive oil
1 Tablespoon OJ concentrate
1 Tablespoons maple syrup (or other sweetener)
1/2 cup chopped green onions (or grated white onion)
1/2 teaspoon fresh mint, minced
4 cups baby spinach
1 medium orange (don't peel, cut off skin and cube)
1/2 cup fresh raspberries
salt & pepper to taste
Directions
- Salt and boil water. Add beets, cook until tender. Peel and cut beets into medium sized cubes.
- Whisk together dressing ingredients.
- Combine dressing with chopped veggies and herbs. Toss all together saving raspberries for last.
This is a recipe submitted by someone in the community. If you’d like us to use your recipe, you can send it to recipe@GTGTburg.com or drop it off at the store.