A simple new recipe and a brand new look (and url).
Which shall I talk about first? Let’s start with the look…
I’ve been wanting a fresh, clean, bright new look for a while and the time has finally come!
You may notice that instead of Dani Spies being the name of my site I am transitioning over to Clean and Delicious (with Dani Spies). I would really appreciate it if you could take a moment to update your bookmarks so that you don’t forget about me;).
Clean & Delicious captures the essence of the type of food I make and the message that I want to share so I’m really excited (and a little bit nervous) about the switch. I’d love to hear what do you guys think?
I have lots of visions and ideas for where I would like to go with this site and am looking forward to how it may all unfold. But for now, this is my first step and I hope you are willing to bear with me as I work out any kinks, broken links, etc that may take place as I’m transitioning!
And be sure to check out the right hand column where you can subscribe to both new recipes, my newsletter, and/or follow me on FaceBook and Twitter —>
Now let’s get to the beets!
Although perfectly simple and delicious as is, I like to make these beets as a head-start ingredient. It’s an easy way to turn a basic mid-week salad into something extra special!
In order to save a little time, I steam the beets with the skins still on. This way I don’t have to deal with peeling the beets before I cook them. Once they’re cooked, the skins peel right off, the only catch to this time-saving method is that there is pretty much no way to avoid purple fingers!
Finishing them with a kiss of olive oil, a splash of vinegar, and a pinch of kosher salt gives them just the right balance of flavor so that you could easily serve them as-is. If you wanted to take them one step further trying tossing them with some fresh herbs (parsley, mint, and dill are my faves!).
What’s your favorite ways to eat beets? Inquiring Moms wanna know!
Simply Steamed Beets
Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Try making these beets ahead of time and leaving them in the fridge as an easy head-start ingredient you can add to a salad during the week.
- 4 medium sized beets (about a pound)
- 2 tsp sherry vinegar
- 1 tsp extra virgin olive oil
- Salt and pepper to taste
Scrub beets clean and then place them in a steamer basket and cook for about 30 minutes or until tender all the way through.
Once the beets are cool enough to handle, rub the skins off and cut into small bite size pieces.
Toss with vinegar and oil and finish with salt and pepper.
Makes 2 servings.
Nutrients per 1/2 recipe: Calories: 90; Total Fat: 2.5g; Saturated Fat: 0.4g; Cholesterol: 0mg; Carbohydrate: 15.7g; Dietary Fiber: 4.6g; Sugars: 11.1g; Protein: 2.7g