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Beet Salad (Vinaigrette)

Beet Salad (Vinaigrette)

This Beet Salad (Vinaigrette) has the perfect balance of sweet and salty. It is so good! Super healthy and tastes even better!  I think every person from Eastern Europe has either made it or tried it.

Beet Salad (Vinaigrette)

Beets
I don’t think they get the appreciation they deserve. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They’re known for their earthy flavor and aroma. In addition to bringing a pop of color to your plate, beets are highly nutritious and packed with essential vitamins, minerals, and plant compounds, many of which have medicinal properties. The most powerful health benefits of beets, I have read about, include their ability to lower blood pressure, improve digestion, and boost athletic performance. They also help in providing relief from macular degeneration, improve blood circulation, aid in skincare, prevent cataract, build immunity, and relieve respiratory problems.

This vibrant Beet Salad (Vinaigrette) is a healthy comfort food, perfect all year round!

All our salad recipes: salads page.

Beet Salad (Vinaigrette)

This Beet Salad (Vinaigrette) is simple but requires some time to make as you have to cook the beets, potatoes, and carrots. But the result is always SO worth it!
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Prep Time 30 minutes
Cook Time 40 minutes
Course Salad, Side Dish
Cuisine Russian, Ukrainian
Servings 8

Ingredients
  

  • 4 large carrots
  • 5 medium potatoes
  • 3 large beets (or 6 small beets)
  • 5 large pickles
  • ½ cup red onion (finely chopped)
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)

Instructions
 

  • Bring a large pot of water to boil. Add in carrots, potatoes, and beets. Boil for about 40 minutes, or until you can pierce the veggies easily with a fork. Drain the veggies and set them aside to cool at room temperature. Potatoes and carrots cook faster than beets and need to be removed from a pot about half way.
  • Remove the skin from the potatoes, beets, and carrots.
  • Dice the potatoes, beets, carrots, and pickles into small cubes.
  • Stir the veggies and onions to combine and season with salt, black pepper, and olive oil to taste. Serve and enjoy!
Keyword beet salad, beets, salad, vinaigrette

Bruschetta

Bruschetta

Bruschetta is the ultimate party appetizer! When I think of Bruschetta I think of summer and fun lake parties. This easy Italian appetizer brings out the best of the season in just a few simple steps.

Bruschetta toasts are so simple but look and taste incredibly luxurious. A drizzle of balsamic glaze adds a beautiful finish and extra layer of flavor to this garden fresh recipe.

This ultimate party appetizer is perfect to serve at parties as it is dietary-friendly. It’s naturally vegan, vegetarian, and dairy-free! You can even make it gluten-free by using a gluten-free baguette. This means less stress for allergies or dietary preferences, and more enjoyment for your friends and family.

Bruschetta

In Italy, bruschetta means a thick piece of bread that is grilled, then rubbed with garlic, and topped with olive oil and salt. It is then topped with a variety of toppings from tomatoes, vegetables, meat, or cheeses. In the United States, bruschetta has come to be known as the appetizer of pieces of bread topped with a tomato and basil mixture, not the bread itself, as it is in Italy. This easy recipe is the Americanized version of what bruschetta means in Italy.

Bruschetta

This Bruschetta recipe is super fresh, light, and makes the perfect appetizer or side dish.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 0 minutes
Course Appetizer
Cuisine American, Italian
Servings 6

Ingredients
  

  • 3 cups tomatoes (diced)
  • ⅓ cup fresh basil leaves (thinly slice)
  • 4 garlic cloves (minced)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon sea salt (or to taste)
  • ⅛ teaspoon black pepper (or to taste)
  • 1 baguette (sliced into 1/2 inch pieces)
  • Balsamic glaze

Instructions
 

Toasts:

  • Preheat oven to 400˚F with a rack in the center of the oven. Arrange toasts on a baking sheet and bake at 400˚F for about 4 minutes then broil on high heat for about 1 minute or until the edges are golden brown.

Tomato Topping:

  • Combine tomatoes and salt in a bowl.  Let sit for about 15 minutes and drain tomato juice. Add garlic, basil, extra virgin olive oil, and pepper and stir gently to combine. 
  • Serve with toasts and a drizzle of balsamic glaze.
Keyword bruschetta

Easy Shrimp Ceviche

Easy Shrimp Ceviche

This mouthwatering seafood dish tastes like it is freshly made straight from a beachside restaurant. This zesty shrimp ceviche recipe simple enough for any cook and is bursting with citrus flavors!

Easy Shrimp Ceviche

Ingredients:
Shrimp – I like to use precooked shrimp. You can use any size because it’ll be chopped.
Tomatoes – Roma, cherry, or heirloom tomatoes would all work well.
Onion – I like to use red onion. Shallots are a great option for a milder onion flavor.
Jalapeño – You can use as much or as little as you like.
Bell pepper – Red, yellow or orange bell pepper all work well.
Cucumber – I like to use an English cucumbers.
Cilantro – Fresh cilantro is the best.
Citrus Juice – I like to use fresh lime juice.
Salt – Season to taste.

Easy Shrimp Ceviche

Ceviche is a recipe that marinates or ‘cooks’ fresh fish or shrimp in lime juice or lemon juice. The acid from the citrus does all the work. I use precooked shrimp for this recipe and let the shrimp marinate in the lime juice and added fresh vegetables.

This easy shrimp ceviche recipe makes a great appetizer or light meal.

Easy Shrimp Ceviche

Shrimp Ceviche is a refreshing dip that is loaded with shrimp, lime juice, and lots of fresh vegetables.
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Prep Time 20 minutes
Cook Time 0 minutes
Course Appetizer
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 pound peeled and deveined cooked shrimp
  • ½ cup freshly squeezed lime juice (from 3 to 4 limes)
  • 1 cup tomatoes (seeded and chopped)
  • 1 cup cucumber (finely chopped)
  • ½ cup red bell pepper (finely chopped)
  • ½ cup red onion (finely chopped)
  • 2 medium jalapeño (seeded and finely chopped)
  • ½ cup fresh cilantro (chopped)
  • ½ teaspoon sea salt (or to taste)
  • Tortilla chips, for serving

Instructions
 

  • Chop the shrimp into 1/4-inch pieces and place in a large bowl. Add the lime juice, tomatoes, bell pepper, cucumber, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour.
  • Serve with tortilla chips, if desired.
Keyword ceviche, shrimp, shrimp ceviche