3 Gold Beets
1 Red Beet
1 Medium Heirloom Tomato ( Yellow and Red Striped)
1/8 of a pint of Raspberries smushed. Set aside a few whole for a garnish
Mint to taste
Salt (Red Sea Salt, Thyme infused salt). I have fun salts around due to my constant cooking. You can use plain salt if you wish.
1 tsp Olive oil
1 tsp Umi Plum Vinegar
Cook beets whole in water until you can stab them with a fork. Drain.
Under cool running water, peel off skins.
Dice up beets and tomatoes. Toss with smashed raspberries, olive oil, salt (just a sprinkle of each)
1 Red Beet
1 Medium Heirloom Tomato ( Yellow and Red Striped)
1/8 of a pint of Raspberries smushed. Set aside a few whole for a garnish
Mint to taste
Salt (Red Sea Salt, Thyme infused salt). I have fun salts around due to my constant cooking. You can use plain salt if you wish.
1 tsp Olive oil
1 tsp Umi Plum Vinegar
Cook beets whole in water until you can stab them with a fork. Drain.
Under cool running water, peel off skins.
Dice up beets and tomatoes. Toss with smashed raspberries, olive oil, salt (just a sprinkle of each)
Add vinegar slowly to taste.
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