Creamy Beet Salad

The beets in my garden are still filling out but luckily be found a lady selling them for 1e a bunch. One of the first recipe I made was this creamy beat salad. For years I have been grating cooked beets into bowls of plain yogurt. I even wanted it this salad at my wedding (it was vetoed by my mom). Last Dec we tried beet salad some Russian friends made. It had garlic, dried dill and creame fresh or yogurt. I've been adding garlic and dill ever since.

The greens I used raw in salad and cooked on pizza.

We ate a few beets raw, but mostly I roasted them. Just wash and bake them until the skin comes off. I cover the beet in tin foil and throw them in the oven when I'm baking something else. It takes about an hour before they soften.
Creamy Beet Salad
makes one bowl
3 roasted and pealed beets
1/2 clove a garlic
1 Tbs chopped fresh dill or 1 tsp dried dill
1/2 cup plain yogurt
salt and pepper

Grate the beets. Make a paste with the garlic by mashing it with 1/4 tsp of salt. Mix the beets, garlic, dill and yogurt. Add salt and pepper to taste.
We enjoyed this hot pink salad with homegrown cucumbers and homemade burgers. Yummy!

Beet, Clementine, Feta and Spinach Salad

Beets used to be a important crop in Ireland. Until a few years ago they made sugar out of them. Now the factories are closed and all the sugar is imported. Its very sad. Those kg's of sugar (found in someone's tea) used to be local and Irish. Thankfully we can still get the beets, and boy are they sweet!

Beet, Clementine, Feta and Spinach Salad
Severs 4 (if you like salad and I do!)

Into a bowl:

3 cups Spinach washed
3 small beets chopped (roasted and pealed, or pickeled)
3 Clementines pealed and seperated
1 tsp of feta
1 tsp Olive Oil
1/2 vinegar or lemon juice
few drops of balsamic vinegar syrup
Salt
Pepper

Mix and enjoy before the beets turn the feta pink!

Butternut Squash and Beet Salad

A simple fall salad. No need to cook the butternut squash. Its great raw!

Serves 4

2 cups washed spinach
1/2 cup grated butternut squash
1 roasted and peeled chopped beet
12 walnut halves
1 tsp olive oil
1/2 tsp balsamic vinegar
salt and pepper

Toss all the veg together, top with the walnuts and dress with olive oil and the balsamic vinegar.
Note:
It is best to use the top thin part of the butternut in this salad, peel the outside and then grate like cheese. To roast the beets wash and wrap in foil, cook for 30min at 300f. The skins will come off easily.
Feel free to add some feta, roast the walnuts or substitute with pecans.