Would you like to make your child lunch healthier?
Simple and easy. Add one. Really, even one counts. One more fruit or vegetable. Simple as putting into lunch bag one extra box with cucumbers.
What I really like to use is beets. Deep purple, they are warehouse of vitamins and antioxidants. Cooked beets keep well in the refrigerator. They are great addition to children lunchbox and to dinner. In this post I will share with you how I cook the beets, use them for kids lunch and prepare side salad for dinner. I will share my all times favorite recipe I learned from my parents, who in their turn learned it from their Georgian friend, Vahtang.
Cooked beets
Ingredients
beets, 4-6 medium or small (similar size to ensure equal cooking)
Method
Wash beets in cold water. Do not peal or cut.
Cover beets with water and boil for 40-60 minutes.
When you can pierce the beets easily with fork, the beets are ready.
Cooking longer makes beets softer.
I prefer them on harder side.
Cooked beets will keep will in refrigerator for 5 days.
To peel the beets, with your hands, squeeze the peel out. It will come out easily, similar to how hard cooked eggs are peeled.
Georgian garlicky beets salad with walnuts
Ingredients
beets, 4-6 cooked and grated
onion, 1 medium, fine diced
tomato puree, 1/2 cup
garlic, 3 gloves minced
olive oil, 2 tablespoons
salt, 1 teaspoon or to taste
black pepper, 1/4 teaspoon or to taste
chili flakes, 1/2 teaspoon or to taste
bay leaf, 1
walnuts, 1/2 cup, finely chopped (optional)
Method
In a large skillet heat olive oil with chili flakes on medium heat for 30 seconds.
Add onion to the skillet and sauté for 5-8 minutes, until soft and slightly golden.
Turn the heat to medium low.
Add grated beets, tomato puree, bay leaf and sauté for 15 minutes more.
Add salt, black pepper, garlic and walnuts, if using and cook for 5 minutes for flavors to blend.
Chill and enjoy cold.
What are your favorite fruits and vegetables?
What are unfamiliar ones you would like to try?
Serve cold or pack cold for lunch.
I invite you to share in comments.
Simple and easy. Add one. Really, even one counts. One more fruit or vegetable. Simple as putting into lunch bag one extra box with cucumbers.
 |
| sliced cucumbers |
What I really like to use is beets. Deep purple, they are warehouse of vitamins and antioxidants. Cooked beets keep well in the refrigerator. They are great addition to children lunchbox and to dinner. In this post I will share with you how I cook the beets, use them for kids lunch and prepare side salad for dinner. I will share my all times favorite recipe I learned from my parents, who in their turn learned it from their Georgian friend, Vahtang.
Cooked beets
Ingredients
beets, 4-6 medium or small (similar size to ensure equal cooking)
Method
Wash beets in cold water. Do not peal or cut.
Cover beets with water and boil for 40-60 minutes.
When you can pierce the beets easily with fork, the beets are ready.
Cooking longer makes beets softer.
I prefer them on harder side.
Cooked beets will keep will in refrigerator for 5 days.
To peel the beets, with your hands, squeeze the peel out. It will come out easily, similar to how hard cooked eggs are peeled.
 |
| peeling beet |
To use for lunchbox, peel one at the time and cut to bite pieces.
Georgian garlicky beets salad with walnuts
Ingredients
beets, 4-6 cooked and grated
onion, 1 medium, fine diced
tomato puree, 1/2 cup
garlic, 3 gloves minced
olive oil, 2 tablespoons
salt, 1 teaspoon or to taste
black pepper, 1/4 teaspoon or to taste
chili flakes, 1/2 teaspoon or to taste
bay leaf, 1
walnuts, 1/2 cup, finely chopped (optional)
Method
In a large skillet heat olive oil with chili flakes on medium heat for 30 seconds.
Add onion to the skillet and sauté for 5-8 minutes, until soft and slightly golden.
Turn the heat to medium low.
Add grated beets, tomato puree, bay leaf and sauté for 15 minutes more.
Add salt, black pepper, garlic and walnuts, if using and cook for 5 minutes for flavors to blend.
Chill and enjoy cold.
 |
| Georgian style cooked beet salad |
What are your favorite fruits and vegetables?
What are unfamiliar ones you would like to try?
Serve cold or pack cold for lunch.
I invite you to share in comments.
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