DEEP RED LOVE

Valentines Day is coming up & I'm excited because I get to use one of my favorite vegetables in celebration.  This Valentines Day I'm in love with beets.  They are the perfect source of deep reddish pink for a festive Valentines meal.



VALENTINES SOUP & SALAD + Valentine's Extra Credit Quinoa:






















Lovers Salad (V & G course)


3 Cups Mixed blend of Spinach and Spring Mix
1/4 Cup Chopped Walnuts
1/4 Cup Dried Cranberries
1/4 Cup Feta Cheese (V alternative forget the cheese)
1 Steamed and chilled beet Chopped
Served with Balsamic Vinaigrette Dressing

Steam beet first with skin on.  Then peel & chop after chilled.

















Sweetheart Soup: Lubimchick Borsht (V & G course)

4 Cups Chicken broth (V alternative substitute 4 Cups vegetable broth)
2 large potatoes diced
2 Cups shredded Chicken (V alternative forget the meat)

1 Grated Medium size beet

2-3 Grated Carrots
2 Medium fresh tomatoes pureed
2 Cups Cabbage thinly chopped
2 Cloves Garlic finely chopped
1 Table Spoon of Dried Parsley
1/4 Cup Cilantro
Salt & Pepper

Use the biggest pot you own.  Bring chicken broth to a boil.  Add diced potatoes and shredded chicken and turn heat down to slowly cook the diced potatoes.  Add the grated beet and grated carrots.  Add tomatoes pureed.  Add chopped Cabbage.  Add Garlic Parsley & Cilantro.  Salt and Pepper to taste.  Let simmer for 3-5 minutes.  Remove from heat & serve with Dark Rye toasts for a Russian flare.

















Valentine's Extra Credit Quinoa (V&G course)

1 Cup Dried Quinoa
1 Handful Beet Greens
1 Handful Spinach
1/3 Cup of toasted almonds
1 tablespoon olive oil
1 1/2 tablespoon of balsamic vinegar
Salt & Pepper


Mix beet greens & spinach into already cooked Quinoa.  They will steam naturally from the warm quinoa.  Add toasted almonds.  Pour in a tablespoon of olive oil.  Pour in 1 1/2 tablespoon & of balsamic vinegar.  Salt &Pepper to taste.