It’s undeniable. Spring has arrived! And along with warmer temperatures and those inevitable April showers come lighter foods and plenty of fresh fruits and veggies.
Jmore food guru Elite Jakob shares some simple recipes bound to please friends and family.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Note: Before you begin, prepare by cooking the beets and a pinch of salt in water for about 40 minutes. Then drain and cool. This can be done the day before and stored in the fridge until you are ready to use it.
Beet Salad with White Wine Vinaigrette
Ingredients
- 1 red onion, sliced
- 3-4 medium beets
For Vinaigrette:
- 2 Tablespoons capers, rinsed
- 4 Tablespoons white wine vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon honey
- Salt and pepper
For Serving:
- Feta to sprinkle (optional)
Instructions
- In a saucepan, cover the beets in water and add 1 teaspoon of salt. Bring to a boil. Lower heat and cover for 40 minutes. Drain and cool.
- Dice the beets and slice the red onion and add them to a salad bowl.
- Mix the dressing well and drizzle all over the beets, toss, and serve!
- Optional: Sprinkle feta if you wish just before serving.
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