Cold and flu season have arrived once again…and I’m craving beets. Not chicken soup, but beets.
This recipe is a simple adaption from an old time home remedy for flu. Instead of juicing and steeping the raw ingredients into a tonic that is drunk several times a day, they are assembled into a very tasty salad that can be eaten hot, at room temperature, as a main dish or as a side salad.
It cookes up in only 15 minutes, and preparation time is quick and easy if you purchase pre-cooked organic beets from the natural foods section.
Warm Beet and Tomato Salad
Preheat oven to 375 F
2 large pre-cooked beets cut in 1 inch cubes
1 small yellow onion, thinly sliced
1/2 lb small tomatoes, cut in 1/2 or thick sliced
1/2 t pink salt
1/2 t sugar
1/4 t ground black pepper
1/2 t dried mint
fresh squeezed lemon juice for finishing
Combine all ingredients except lemon juice, and cook in a glass dish for 12-15 minutes or until the tomatoes begin to break down. Remove from heat, squeeze the lemon over the top and stir. Top with a little more dried mint and serve!
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