For me, and possibly for you too, summer brings the tasty pleasures of fresh fruit and vegetables and the time to enjoy eating them in the company of friends and family. I have wonderful memories as a child sitting at the dinner table surrounded by my family eating freshly cooked corn on the cob harvested from the backyard garden. Now, as a mother and cook, I enjoy creating food that, hopefully, will last in the memories of my kids. But, as you probably well know, kids don’t always love what you feed them. Some vegetables my kids love, and some they don’t. Some vegetables they learn to appreciate, slowly. The beet is one vegetable they are learning to like… slowly.
I’ve seen children whine and push the vegetables away while the parent does nothing more than suggest that the child eat them, the child whines some more, and with that wins the argument. When my boys were young, I heard the excellent advice that to get your kids to like their vegetables, you had to go about it by building on it over time. She doesn’t like peas? Don’t give her a half-cup serving. Give her one-teaspoon; but, she must eat that teaspoon. As the child grows you increase the serving size until it is a full serving. I have followed this method and both boys eat their vegetables, though there are a couple of vegetables they are still working on.
This week our Power Foods blog group praises beets for their healthy properties. Beets are low in calories, high in fiber, beta-carotene, folic acid and iron. One little known fact that most people don’t know is that the leaves are about twice as nutritious as the root, so don’t throw them away! Beet salad with feta and mint is delightful, and beets also add a deep red color to your salad. They are especially good shredded and topped with lemon juice. Your kids may not like the taste to begin with, but stick with it. Use a cookie cutter and make them look more attractive.
Prep Time: 10 minutes
3 to 4 cups lettuce, mixed farm lettuce, butter lettuce, or a mix of rocket and green lettuce, washed and torn
2/3 cup cooked sliced beets
¼ to 1/3 cup crumbled feta cheese
1/4 cup fresh mint, torn
2 tablespoons fresh lemon juice
2-1/2 tablespoons olive oil
Salt and white pepper
Make the vinaigrette: In a small bowl whisk together the lemon juice and the olive oil, and then season with salt and white pepper.
Arrange the salad: Place the lettuce greens on the bottom of the serving plate and top with the beets, the feta cheese and the mint. Pour the dressing over the tip of the salad and toss it.
If you are a blogger and would like to take part in our group blogging about Power Foods: 150 Recipes with the 38 Healthiest Ingredients, (from the editors at Martha Stewart’s Living Magazine ) we’d love to have your company. Contact: Mireya(at)myhealthyeatinghabits.com for details.
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This recipe is also posted at Slightly Indulgent Tuesday