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Shredded Beet Salad with Fresh Raspberry Vinaigrette

I am not an intuitive cook, nor did I grow up in the kitchen with my mom (thus learning how to cook).  My mom did not enjoy being in the kitchen and only did so because, well, we had to eat something.  I really don’t know where I developed a passion for food, but from an early age, I have been enthralled with the culinary arts.  Maybe it was all the cooking shows I watched with my dad growing up.  Julia Child and Justin Wilson were our favorites (“I guar-ron-tee!”). :-D

I love to learn and I am so appreciative when someone teaches me something new.  While I still love cooking shows, food blogs are my new joy.  They seem more accessible and real to me.  They also have an added level of intimacy, where one can easily feel as though they are right there in the kitchen with the author, even though you may be many miles away.

Linda from Kitchen Therapy recently shared a recipe for Gingered Beet and Berry Salad.  I loved Linda’s post and really enjoyed reading her thoughts about what she was thinking when she came up with her recipe.  I always wonder how people can “just” create something from out of nowhere! ;-)

I just so happened to have some orange colored beets and fresh raspberries in my CSA box that day, but I was lacking the ginger root, but I did have some Chavrie goat cheese and walnuts.  I decided to follow most of Linda’s recipe, but made a fresh raspberry vinaigrette instead (and I just winged it, a first for me but Linda made me feel as though I could do it!). :-D

Raspberry Vinaigrette (Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Corn-Free and Nut-Free)

printable recipe

1/2 cup Fresh Raspberries, rinsed

2 Tbs. Balsamic Vinegar

4 Tbs. Extra Virgin Olive Oil

Sweetener of choice, to taste (I added 1/2 tsp. SUSTA Natural Sweetener)

Puree 1/2 cup of fresh raspberries in a blender or food processor.

Add Balsamic Vinegar and Extra Virgin Olive Oil, blend well.

Sweeten to taste (I didn’t need much since I used a high quality Balsamic Vinegar and tends to be more mellow).

Mason Jars are perfect for storing homemade dressings.  I picked up this tip from Renee over at Beyond Rice and Tofu, when I was reading her recipe for Lotus Root Sesame Stir Fry.  I had never heard of Lotus Root and I am excited to try it!  Renee has a lot of great gluten-free, vegetarian recipes on her blog and I encourage you to check it out.  Renee was the person who shared the recipe for Mediterranean Quinoa Salad with me and it is one of my favorites!

For the salad:

I shredded 5 orange beets in my food processor (no cooking of the beets) then dressed them with the Raspberry Vinaigrette.  (I was watching a recent episode of Jamie Oliver’s Jamie At Home” cooking show and he shared the “proper way to dress a salad.“  I have been doing that lately and it makes a huge difference with dispersing the flavor of the dressing, but not overdoing it in the fat and calorie department).

I then topped the beet mixture with a handful of chopped toasted walnuts, Chavrie goat cheese and the remaining whole fresh raspberries.

We all loved the salad and my picky 3 year old even asked for a second helping!  I’m sure it helped that I lied to my kids and told them the beets were carrots, but hey, sometimes ya just gotta do, what ya gotta do! ;-)

Seriously though, the raw orange beets really do taste like carrots (at least with the dressing), so don’t be afraid to try this.  My kids are embracing more and more veggies that I have only begun to like.  I have mentioned this tip before, but it really does work (at least it has for me but I also have an iron will and will not back down for anything) so I thought I would mention it again:

My rule for my kids is that they must have one bite for each year of their age, of each food that I put on their plate.  Luke must have 3 bites of everything and Sam, 7 to be excused from the table and still have a small dessert (which is usually homemade and low sugar).  My boys feel like they are getting a “deal” by not having to clean their plate and I feel good that they are being exposed to new tastes and textures (that I know they will eventually accept).  I am also not sitting there ready to pull my hair out by fighting and bargaining with them to eat their veggies! ;-)

I have been on vacation this week with my sister and her family; and I have to admit that my nephew’s eating habits are making me itch.  He is the quintessential picky eater and my sister lets him get away with it because she doesn’t want to fight him.  My sister won’t listen to me or even try my tip (we’ve not outgrown the little sister/big sister “thing” yet, LOL!), so maybe you can help me:

Do you have any tips or tricks to share for getting kiddos to eat their vegetables (or try new foods altogether)?

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Comments

  1. Tia says:

    Hi Heidi,

    That salad looks and sounds wonderful. I am just getting into eating beets. My FIL made a beet and carrot salad for us a few weeks ago that was delicious. My husband laughed because I couldn't stop eating it. This sounds similar, so I think I want to try it. And I just happen to have a bunch of beets from my CSA.

    Plus, the picture is great. Just started using hue flipbook app for my iPad. Your post was front page and it really looked like I was reading a magazine article.

    As far as tips to get kids to eat foods, so far I have just lied. That's all I have tried. But Max did actually ask for a muffin the other day, so he got the zucchini muffin and was happy. I will, once again, steal that idea about the one bite for every year of age. That's a good one.

    Tia :)

  2. How beautiful, Heidi! I love Linda and her ideas, too. I admit I'm still a beet virgin, but this recipe might do the trick. :-)

    I love your eating approach with your kids. We used something the same approach with our son and he loves all kinds of foods (except still has issues with onions sometimes LOL). Sometimes the food they taste initially and don't like ends up becoming their favorite! It's true for both kids and adults. I'm still learning to love new foods. :-)

    Have a wonderful vacation, dear! You are a blogger rock star … posting while you are gone. ;-)

    xoxo,

    Shirley

  3. Tai says:

    Looks so good Heidi! I want to try that dressing!! I have yet to venture into the land of beets. I am in a veggie rut. Need to expand my territory. But I love love love certain foods and can just eat the same thing without ever growing tired of it. I know I need too reach a little!!

    As for picky kids, sometimes (not always I am sure) but sometimes it isn't the parents lack of trying. Kids are just super picky. We have done a similar rule in our house. Our son is a fairly good eater and will at least try his veggies. But, even with the rule in place, we have a lot of tears, gagging and yes vomit at the table from our girls. It's not a lack of trying on our part, they just get so worked up over even trying it! We are starting to think Liv might have sensory issues with texture. She would gag and vomit on baby food. Too this day texture is a major issue with her. Norah too will chew food up, store it in her cheeks and leave it there until the end of dinner. Then she begs to spit it out…and if we don't let her you can just use your imagination ;) So, yes, exposure from an early age is important. Parents pushing the issue is also so important. But I truly believe that some parents are just blessed with great eaters. My sister has one of each. They were both done the exact same way. Her youngest will eat anything you put in front of him, but her eldest is a whole other story. This is so long, and I haven't even offered a solution. But maybe some food for thought :)

  4. Kim says:

    Oooh…I love beets! This is an awesome looking recipe!! :)

  5. Some great blog recommendations to keep me out of trouble this afternoon. And by trouble I mean cleaning the kitchen.

    I have no good feeding kids tips. My 3yo will eat most anything though she doesn't sit still so I have to chase her with food. My 6yo is very picky. Veggies and protein are a huge challenge. We have tried to have the just taste rule but it was a battle of wills and we decided it was more important to support the foods she does like and have a pleasant meal time.

  6. I am so thrilled you riffed off my beet salad recipe. That is what I aim to do, get people started and then make a recipe their own. And yours looks great. Either version, yours and mine, would work with other sweet root veggies. Like carrots and parsnips.

    On getting kids to try new things, I have seen so often the kids don't try because the parents don't. That is a tough one.

    In my own household, I didn't try new things until the kids were in grade school. It seemed to me, one of the kids didn't eat much of anything, and it was very distressing to me. I ended up putting a plant in the middle of the table. One big enough that I couldn't see what she was eating or not eating. I kept serving new things, but there was no nagging on my part, and dinner was more enjoyable. She didn't starve, and now as an adult, she eats everything. She is espcially fond of sushi, tofu, squash soup, dried beans, you name it. Some times you just need patience.

  7. Renee says:

    Thanks for the link love, Heidi! Hope you're having a great vacation too.

    And you will be proud, this past week while my in-laws were here I tried beets – my MIL loves them. She just boiled them and we put butter and S&P on them. Tasty! I want to try roasting them next. Thanks for encouraging me too!

  8. YAY HEIDI!! You did it! You made a not really a recipe!

    I'm very proud of you :) And it looks awesome.

  9. Maggie says:

    This salad sound so yummy. I love beets – I can't keep them in the house in the summer! Soooo good. Callum is getting pickier as he gets older. I need to do the 3 bites rule – I love that one. Liv will pretty much eat anything as long as she's hungry!

  10. Heidi! This one looks great! We just got some major beets and berries at the Farmer's market here in Oceanside yesterday (along with some yummy raw goat cheese)! Will have to give this recipe a go for sure!

    Hope you guys had a blast in Cali! Talk soon!

Trackbacks

  1. [...] and spread on a thin layer of Chavrie Goat Cheese then topped with the low-sodium turkey, and Shredded Beet Salad.  I can’t believe how good it [...]

  2. Adopt a Gluten-Free Blogger Round-Up for July « Glugle Gluten-Free says:

    [...] Heidi of Adventures of a Gluten-Free Mom when I wanted a salad to go with our leftovers. Her Shredded Beet Salad is wonderful. Please check out the link to the post about me making Shirley’s Chicken [...]

  3. [...] Shredded Beet Salad with Goat Cheese and Fresh Raspberry Vinaigrette: [...]

  4. [...] Heidi of Adventures of a Gluten-Free Mom when I wanted a salad to go with our leftovers. Her Shredded Beet Salad is wonderful. Please check out the link to the post about me making Shirley’s Chicken [...]

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