Sunday Recipe. . .

You know those beets you wouldn't eat as a child? We here is a fresh and simple way to prepare them now that you are all grown up. You are grown up, right? Hey, stop picking your nose!!

Beet Salad with Lemon and Thyme

4 medium beets, cooked, peeled, large dice
1 stalk celery, sliced
1/2 medium yellow onion, small dice
1 green onion, sliced
1/4 - 1/2 cup low fat cottage cheese
1/2 cup low fat sour cream
1/2 tsp. fresh thyme, chopped
2 TBS. parsley, chopped
juice of one lemon
salt and pepper, to taste

Combine all ingredients and refrigerate. It'll be so much better tomorrow.

Serve cold or room temperature over fresh lettuces or field greens. Or just eat it alone like I do.

All ingredients before mixing.

Chef's Note: If you scrub the beets well prior to boiling, you can then strain the cooking liquid through several layers of cheesecloth to reserve the beet essence for sauce making. I usually add a tablespoon of rice wine vinegar to the boiling beets to help maintain the color of the beet juice while cooking.

Reduce some red wine, add the beet juice, a bit of chopped celery, carrot, thyme and a bay leaf, reduce by two-thirds. Finish by whisking in cold butter, then strain for a nice sauce for fish or meat. Works really well with salmon.