kim hendrickson, salvia press, tastefully small
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BEAT THE DIET BLUES WITH BEETS - Guest Post by Kim Hendrickson, Salvia Press

Monday, January 23rd 2017 @ 12:00 AM

The holidays are over and true to the patterns of years past, we start to diet or at least start being conscience of our eating habits. I’m no different; having following a very low-carb diet all last year, I gave myself 2 weeks to enjoy the holiday foods before I put myself back on “the straight and narrow”. In hindsight, I didn’t too badly. Compared to prior years, I overate at a rate that would not have allowed me to follow a diet for more than 2 days after New Years! How are you doing on your quest to eat healthy?

One of the dips I made for my holiday celebration was actually healthy. I followed the recipe below only used golden beets, which tasted great but the bright orange of the beets turned into a mustard color by the time it was served, so I encourage you to use pink/red ones, unless you don’t care! Makes a great sandwich filling  too!

 

BEET DIP

Makes about 2 ½ cups

2 tablespoons canola oil

½ cup finely shopped red onion

2 medium beets (1 lb), peeled and coarsely shredded on a box grater (@2 ½ cups)

2 tablespoons red wine vinegar

1 tablespoon honey

¾ cups cream cheese

½ cup plain Greek yogurt

Salt & pepper

 

In a large skillet, heat the oil. Add the onion and cook over medium heat until just softened, about 2 minutes. Add the beets and cook, stirring for about 2 minutes. Add1/4 cup of water and bring to a boil. Cover and cook stirring occasionally until the beets are just tender, about 5 minutes. Add the vinegar and honey and cook uncovered over high heat, stirring often, until the liquid has evaporated completely and the beets are very tender and dry, about 6 minutes longer. Cool completely. Once cool, combine with cream cheese and yogurt; spoon into a bowl to serve. (Can be made up to 3 days in advance.)

 

~ Kim Hendrickson, Salvia Press

 

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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com

   

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