Category Archives: Food Makin

Citrus Beet Salad- get orangey with it…

Yes, I know, we just talked about beet salads, but this one is SO good too!  I made this one up on the fly.  It doesn’t have specific ingredient amounts either, but do not fret, it is fool-proof.  So, let’s get to it….

Yay for beets- part 2.


  • Beets
  • Basil
  • Beet greens
  • Orange-infused olive oil
  • An orange
To Make:
  • Cut the greens off the beets.  Chop them and the basil finely.
  • Bake the beets.
  • Slice the beets into 1-inch size pieces.  Place in a bowl with the greens and basil.
  • Mix the juice from an orange and some orange-infused olive oil together and pour over the beets, greens, & basil.
  • Top with a touch of salt and orange zest.
  • Enjoy!

Simple Beet Salad

Yay Beets!  My dear friend Heidi is a whiz in the kitchen and she told me the best way to eat beets years ago- thanks Heidi.  I have been making them the same way ever since.


Mix up red and golden beets for some extra color. Photo thanks to La Grande Farmers' Market.

  • Beets
  • Beet greens
  • Sunflower or pumpkin seeds
  • Olive oil
  • Dijon/brown mustard
  • Salt & pepper
  • Feta (optional)
To make:
  • Cut the greens off the beets.
  • Bake the beets.
  • Chop beets to a 1-inch size and finely chop the beet greens.
  • In a small bowl, mix olive oil, salt & pepper, & the mustard.
  • Add all of the ingredients together and mix.
Note:  I don’t have amounts for this recipe because I eyeball the amounts on this one- so get a little adventurous and give it a try!

Spice Up Salad

There are some really nice additions you can make to salad to give it a little extra punch.  My two favorites are watercress and nasturtiums.

Watercress sitting pretty. Photo thanks to nanoew2006.

Watercress is a highly nutrient-dense green (up there with kale) that I usually pair with other greens to mellow out the spice. The spice of watercress has a similar zing to radishes.   Often times I will use one part watercress to three parts spinach, baby greens, or arugula.  Watercress also goes nicely laid across fish or mixed into soup.  To store, be sure to put the root ends into water- this will help it keep for longer. There are other varieties of cresses out there; we grew curly cress on the farm I worked on.

Nasturtiums are another spicy addition to a salad.

Nasturtium flower just waiting to be chomped on...Photo thanks to ms. Tea

They are beautiful flowers and are quite easy to   grow from seed.  I will pick nasturtium flowers off just before putting on top of a salad.  Not only do they make it taste delish, they look so pretty and it is a really nice detail in a salad.  Everyone likes to eat pretty salad.