It's hot. REALLY HOT (yesterday's heat index 108!). And I STILL get hungry in the heat, but the last thing I want is to sweat over my stove. This is the summer of cool salads that are light enough for the heat, but substantial enough to be a meal. Last night I made this using up some canned beans and a large sweet potato; the last of the "winter" food stuffs. To round it out I added some beets along with romaine and beet greens from the Eric Waller Garden. To really make it yummy I whipped up a Flax-Maple dressing. Delicious!Flax-Maple-Dijon Dressing
1/2 cup flax oil
3 tablespoons apple cider vinegar2 teaspoons maple syrup
2 teaspoons water
1 tablespoon Dijon
1 tablespoon fresh parsley (dried will work too)
1 clove garlic, pre-minced
generous pinch of sea salt
Place all ingrediants in a blender and blend until well combined.
Beans, Beets and Sweet Potato
Bring a large sauce pot to boil with 1 teaspoon of sea salt
Wash and peel one medium/large sweet potato, cut into 1/2 inch chunks
Wash beets and boil the sweet potato and beets together for about 10 minutes or until easily pierced with a fork
*If you are using large beets peel and quarter. Small beets, under 1.5 inches place with skin on into the pot of boiling water.
Meanwhile drain a can of garbanzo beans and black beans, wash the beans under cold water, drain and place in a large serving bowl.
When the beets and sweet potatoes are done drain and rinse with cold water, drain, add to the beans. *Don't forget to pop the beets from their skins!
Chop up and tear some romaine lettuce along with the beet greens. Wash and spin.
Fetch your dressing and add it all to the beans, beets and sweet potatoes. Refrigerate for 20 minutes.
After 20 minutes take your mixture from the fridge, stir it up and serve on top of the romaine and beet greens. Serves 2-4
XOMC
2 teaspoons water
1 tablespoon Dijon
1 tablespoon fresh parsley (dried will work too)
1 clove garlic, pre-minced
generous pinch of sea salt
Place all ingrediants in a blender and blend until well combined.
Beans, Beets and Sweet Potato
Bring a large sauce pot to boil with 1 teaspoon of sea salt
Wash and peel one medium/large sweet potato, cut into 1/2 inch chunks
Wash beets and boil the sweet potato and beets together for about 10 minutes or until easily pierced with a fork
*If you are using large beets peel and quarter. Small beets, under 1.5 inches place with skin on into the pot of boiling water.
Meanwhile drain a can of garbanzo beans and black beans, wash the beans under cold water, drain and place in a large serving bowl.
When the beets and sweet potatoes are done drain and rinse with cold water, drain, add to the beans. *Don't forget to pop the beets from their skins!
Chop up and tear some romaine lettuce along with the beet greens. Wash and spin.
Fetch your dressing and add it all to the beans, beets and sweet potatoes. Refrigerate for 20 minutes.
After 20 minutes take your mixture from the fridge, stir it up and serve on top of the romaine and beet greens. Serves 2-4
XOMC
