Beet Salad and Seed Starting!

It is still snowing here off and on, but indoors it is time to start seeds!  This year I bought grow lights to shore up the process a bit, and hopefully my plants will be a little more robust and less leggy.  I set up my shelving and light system in our office, and I think it is going to work out beautifully.  The grow lights are red and blue, and SUPER bright.  Dave says it is a bit like Vegas in there.  Ha!  I have to remember to shut the blinds when it gets dark, because you can see the glow clear down our street.  Makes it look like we may be growing a whole different kind of cash crop in there…..Never fear, though, as the seeds are actually zucchini, butternut, delicata, peppers, and spaghetti squash.  Tomorrow I will start the cucumbers, broccoli, cauliflower, and cabbages. 

I am missing fresh vegetables fresh from the garden.  I froze a lot of vegetables last year to ensure that we had plenty to eat through the winter, saving me from the cost of organic produce at the grocery store.  I pulled out the last two bags of roasted beets from last fall to make this salad, and calculated that it will be 3-4 months before any are ready from the garden.  Sad.  This salad, however, is quite delightful, and is a recipe that I adapted from one I received at the Moscow Food Co-op.  The original called for beet greens, I used kale instead. 

You’ll notice the beets are kind of an orange-y color.  This is due to the fact that I used a combination of golden and dark red beets.

Beet Salad with Toasted Pumpkin Seeds
Recipe adapted from the Moscow Food Co-op

1 bunch beets (about 4-5 large)
1 small bunch kale or beet greens, washed well and chopped into bite size pieces
1/4 cup pumpkin seeds, toasted

Heat oven to 350 degrees, place washed and trimmed beets in an oven proof dish.  Add 1/4 inch water to the dish, and cover with foil or a lid.  Roast until slightly soft, 30-40 minutes.  Remove from oven and let cool.  Slip skins off of beets by hand, and then cut into bite sized chunks.  Add beets to chopped up greens.


3 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
1 tsp dijon mustard
1/4 tsp ground black pepper
1 clove diced garlic
Salt to taste

Mix all dressing ingredients together and pour over beets and greens.  Toss and then sprinkle in the seeds.  Enjoy!

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