Sunday, June 19, 2011
A refreshing salad for the summer, this salad was frequently made by my mother when I was growing up since fresh tomatoes were abundant. My mom usually used shallots in the salad, but since I had only green onions on hand, I used them up. The salad is succulent and delicious.
Sunday, June 5, 2011
If you are into food and travel you most likely will want to check out what the city you are going to has to offer in terms of food. I know from my own experience that when I visit a new country, one of the first things I do is check out the local food of the city I am visiting online. However, sometimes the information on the internet is not enough or it is in a different language. Now there is a new website called ‘Mycitycuisine.org’ that allows people to contribute and introduce their own local cuisine to the world. A contributor to a Wiki project contacted me and asked if I would announce that Mycitycuisine is currently looking for contributors. Since I really liked this project I wanted my readers to know that they can contribute to this website. What a better way to introduce your local cuisine? If you would like more information, go to:
Now a little of background on my recipe… The thought of eating raw beets was not appealing to me so my weekly incorporation of beets into our diets this past year included only roasted, steamed or boiled beets. However, recently I found out my uncle has been cooking with beets too and he shared a very simple salad recipe that includes raw beets and carrots. Knowing that my uncle has a good taste, I decided to try it out. Last week, I made this salad with deep red beets and carrots and the result was incredible. The only difference from my uncle’s recipe is that I added the radish and tomatoes for garnish. Here it is…
4 medium red beets
4 medium carrots
4 green onions
4 medium radishes
2 tbsp olive oil
1 tsp salt
Wash and scrub the beets thoroughly and peel the rough parts of the skin. Follow the same process for carrots. Do not peel the carrots unless the skin is unpleasant. Shred the carrots and beets. Chop the green onions put on top of the salad. Add the salt, olive oil and squeeze the lemon. Toss well. Place in a salad plate and garnish with radish and tomato slices.