Colorful
And good, and good for you.
I saw the rice recipe in the Sunday paper, and we had these two beets that needed to be used, so...
The rice is cooked in chicken broth rather than water, along with a teaspoon of Italian seasoning and a cup of chopped fresh spinach per cup of rice. When it's done you mix in 1/2 cup grated Parmesan cheese. You can increase or decrease any of these to taste—I used more chopped spinach.
Super-simple way to get a tasty and substantial side dish.
The beet salad is cooked, chopped beets plus crumbled feta cheese and walnuts toasted in maple syrup. The dressing—balsamic vinegar, olive oil and orange juice—gives it a nice tang. I used this recipe from Allrecipes.com.
