Tag Archives: Beet

Recipe: Beet Slaw


IMG_2449It’s winter time, which means lots of root veggies, and root veggies mean beets. I love beets, guys.  Love them. They’re also good for you, which is awesome.  If you like beets, this recipe is for you.  This slaw was inspired a little by Food Network, a little by my job, which I have written about their beet salad before (even attempted at making my own), and a little just by my love of beets and goat cheese.  This is a perfect side dish for any main dish (I had it with fried chicken), or an addition to a sandwich, or just a light snack when you’re trying to be a little more healthy (but let’s not sacrifice taste or anything guys).


3-4 beets [$3]

arugula [$3]

shredded cabbage [$2]

Goat cheese crumbles, I had these on hand but a box normally runs about [$5]

Balsamic vinegar (I also had this, it’s a pantry staple and a good purchase) [$3]

Olive oil



In a small bowl, whisk balsamic vinegar (1/2 cup) , honey (1/4 cup) and olive oil (1/2 cup) with some salt and pepper.  Set aside.

Peel and shred the beets in a food processor or box grater and add to about a cup of the shredded cabbage.  Add about a cup of arugula and goat cheese crumbles and add dressing.  Toss to combine. Season to taste and serve.

Super delicious, fast and healthy.  Enjoy!



Cheap Eats: The Beet Down Sandwich


It’s been a hectic few days, guys.  I hate moving, and I’m going to have to do it twice this month (woe is me).  I just left my apartment in Fenway for a new place for the month of August in glorious Allston.  Good for me, as there are so many new restaurants in my area to try and a 24–hour supermarket right next door that puts the one near my old place to shame. The only downside is I will miss Tasty Burger, I was pretty obsessed with it.

Bye, Bye, midnight burger trips

With all the moving going on, there hasn’t been much time to cook, but that doesn’t mean there hasn’t been much time to eat.  There’s always time. A good friend of mine turned me onto The Beetdown sandwich at Pavement Coffee House, and, while it’s no burger, it’s refreshing and delicious and makes me feel healthy without being boring.


Roasted turkey, shredded beets in balsamic, goat cheese, sliced green apples, and arugula all sing on toasted wheat bread.  This sandwich is addicting, a revelation in sandwiches.  It’s filling without being overbearing, and has a bunch of different textures. It’s just awesome. It’s also under $10. So whether you’re moving or just looking for something for lunch one day, I’d swing by and try the sandwich.  Pavement also has great tea (I’m not a huge fan of their coffee, but that’s no surprise as I don’t enjoy coffee anyways), so try that. All three locations are in the Back Bay area, while my favorite is on Newbury. If you see me there in the morning, don’t be afraid to say hi!


Tasty Burger photo (cc): Google +

Recipe: Beet Salad


I love eating hearty foods in winter, and beets are up there with some of my favorite foods (good thing I’m marrying The Russian). I love the earthy flavor, the texture, and how well they pair with so many different foods (I also love all the fun colors they come in).

I really also love goat cheese. I fell in love with it while working as a waitress.  Its so…interesting.  For those who haven’t tried it, try it. It’s really cool.

So I came across the roasted beet salad at Cafeteria Boston (because I work there), and I fell in love.  Slow roasted beets, arugula, pecans, goats cheese, and shaved fennel all tossed in an orange–balsamic dressing. It’s awesome.  I have it all the time for my employee meal.

FYI: this salad is also under $12, so if you’re in the neighborhood, try the salad that is my inspiration! (279a Newbury Street in Boston).

Best Salad

Best Salad

I love it so much, in fact, that I decided to make my take on the roasted beet salad.

My handiwork

My handiwork

The concept is the same, but I added balsamic glaze, switched the arugula for a mixed baby lettuce salad (there was no arugula at the store– see my lettuce shortage story). I also took out fennel, because I don’t really care for anise flavors (personal prefernce, feel free to add some if you like0. The ingredients are cheap as well, you can feed a few for just pennies!

Here’s the recipe:


1 package skirt steak [$5]

3 beets [$3]

1 package salad greens [$3]

1 package goat cheese [$4]

1 lemon [ 50 cents]

1 blood orange [50 cents]

balsamic syrup ( this stuff is wonderful, reduced balsamic vinegar that comes in a squeeze bottle. It reduces a step and the glaze can go on everything! found in the salad dressing aisle of your supermarket). [$4]


Roast the beets by wrapping them in aluminum foil with a squeeze of lemon juice and some olive oil and placing them in a 450 degree oven for about 40 minutes.

In the meantime, toss the greens with some olive oil, salt pepper and the juice of half the blood orange.  place on plates with portions of goat cheese.

Cook the steak in a grill pan for about 3 minutes per side for med. rare (my favorite temp for steak). let rest 10 minutes so the steak retains its juices.

When the beets are fork-tender, take them out of the oven and let cool. rub the beets with paper towels to remove the skins, then cut into wedges.  Place wedges in bowl and top with olive oil, the remaining blood orange juice, salt and pepper.  Add to the salad and cheese.

When the steak has rested, slice and add to the salad.  Drizzle with the balsamic glaze, and enjoy!



The best part, as always, are the leftovers. I used the leftover steak, goat cheese, and salad to make steak and eggs the next morning.  Just cook the steak to your preferred temperature and scramble the eggs with the goat cheese ( I added some leftover scallions as well).  Toss the greens with olive oil and vegetable seasoning and serve on the side.

steak and eggs

Now that’s a good morning

Altogether a great winter meal.