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


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


  1. Salt and boil water. Add beets, cook until tender. Peel and cut beets into medium sized cubes.
  2. Whisk together dressing ingredients.
  3. 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.