I don’t know if I should even call this tangy beet salad a recipe. It is so freakishly easy that I can’t even explain.

It is well known that I am a beetroot lover. I love beets in any form, texture, and taste.

On top of everything, it is such a healthy vegetable. I believe that I have always loved eating beets, especially picked version.

My kids are not big fans. However, they only are willing to eat my beet mixture or magical elixir, which I’m making before every season.

It boosts our immune systems so they do not complain. I mean it’s not like they have a choice. My magic elixir is a must in my house. Click on the link to read more, of course.

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Let me continue talking about this tasty and rather easy beet salad.

It really is as simple as it sounds. The flavor is obviously tangy, savory, and extremely delicious. of course, if you love beets.

Nonetheless, if you do not like them just give beets a chance. Most people hate the earthy flavor, but with adding a bit of citrus and salt the taste is rather incredible.

I have a feeling that you guys going to like it a lot. You could mix it with a peppery, bitter almost prudent taste of arugula.

I have seen people adding fruit with the arugula – beet combination, such as mandarine, peaches or oranges.

Now that sounds like an amazing lunch with the addition of pine nuts or walnuts. Don’t you agree?

I can almost taste the sweet fruit, tangy beets, and peppery arugula.

Anyhow, if you get the change to make my Tangy Beet Salad, please tag me on Instagram. @sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me. I love seeing your creativity and hearing your thoughts.

Recipes you might like:

MIRACLE COMBO WITH BEETS, GREEN APPLES, CARROTS, GINGER AND LEMON

HUMMUS WITH BEETS

NATURAL HOMEMADE BEET JUICE

ROOT VEGETABLE SHEET PAN

Yield: Serves 4

Tangy Beet Salad

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Recipe for easy and tasty Tangy Beet Salad

Prep Time 5 minutes

Cook Time 35 minutes

Additional Time TO CHILL 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 2 pounds medium beets + 1 tbsp salt
• 2 tablespoons vinegar, or to taste
• 1 tablespoon freshly squeezed lemon juice *optional
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped parsley or 2 teaspoons dried
• Salt to taste

Instructions

1. Peel and roughly slice beets however you want. I quartered them into bite-size pieces.
2. In a pot pour about 4 cups of water and add 1 tablespoon of salt, then add beets.
3. Boil until they are tender between 35 to 45 minutes at medium-high temperature. Drain out once the beets are tender.
4. Meanwhile, mix vinaigrette or dressing by combing vinegar, lemon juice, olive, parsley, and salt to taste. I always add a bit more salt later and a splash more vinegar because I like it sour.
5. Toss warm and tender beet pieces with vinaigrette and let it cool down for about one hour at room temperature. You can serve them like that or slightly chilled from the fridge.
6. Any leftover could be packed in an airtight container or a jar and kept in the fridge for up to 3 days. Allow it to be at the room temp for about 15 minutes before serving.

Notes

You can use any vinegar that you prefer. Some people do not like it with lemon so you can add more vinegar and omit the lemon juice.

Wear kitchen (surgical) gloves if you do not want pink hands and fingers. If you do not, you can rub lemon for a bit all over your hands and fingers to "slightly" remove stains.

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Gingerbread cookies are the most popular cookies during the holiday Xmas season at my house. It is a shame that I never posted on my blog.

The thing is I always thought that there are so many recipes online why would you even make mine. However, I decided to post all the holiday recipes because why not.

I really love making them with my kids. Well, I feel terribly sadden that they are growing so fast.

I just want to turn back the time and relive those days when they were little all over again.

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Although, I am happy to see them grow into these amazing individuals. I am like every mother or a parent out there.

Anyhow, I really enjoyed making these this year and doing it with my youngest one.

He will turn 13 soon, so I am treasuring this time before he finds his mom boring. hahaha (sobbing).

So, one fact about me that might not know before. I have never eaten these cookies before I came to the United States.

We have so many cookies that are served over the holiday season, but gingerbread cookies were just not traditional at all.

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That being said, I love them. I like the taste, soft texture on the inside and crunchy on the outside.

You can use any cookie cutter to make different shapes and sizes. Of course, the most popular gingerbread cookie is Gingerbread Man.

In my opinion, I love to make them in all shapes and sizes so I go crazy… maybe a bit too crazy.

I don’t have many cookies on my blog. However, I set my mind to start making different ones now that I am more comfortable around making baked goodies other than bread.

Jokes on the side, I am really getting better at making sweets and I am so very proud of that.

RECIPES YOU MIGHT LIKE:

French Toast Casserole

Old Fashioned Oatmeal Cookies

Mini Sunday Brunch Casseroles

Herbed Stuffing Sausage Casserole

Breakfast Brioche Bread Pudding

Easy Breakfast Strata

Breakfast Casserole

Hey, if you get inspired by me and make these yummy Gingerbread Cookies, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations. Thank you!

Also, check my Amazon store. I am amazon affiliated and I add things that I love, use, or used in the past. I love Amazon and shop there often so it was a no-brainer to join their program.

Yield: Makes about 3 dozen cookies, depending on the size

Gingerbread Cookies

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Gingerbread cookies are the most popular cookies during the holiday Xmas season.

Prep Time 10 minutes

Chill Time 1 hour

Cook Time 10 minutes

Total Time 1 hour 20 minutes

Ingredients

• 6 oz, 170g unsalted butter (one and a half stick)
• 3⁄4 cup dark brown sugar
• 1 large egg, slightly mixed
• 1⁄2 cup original molasses
• 3 cups, 360g all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 tablespoon, 5.2g ground ginger
• 2 teaspoons ground cinnamon
• 1⁄4 teaspoon allspice

Instructions

1. In a large bowl or a stand-up mixer bowl, beat softened butter, brown sugar, and egg on medium speed until well blended
2. Whisk the baking powder, baking soda, salt and spices into measured all-purpose flour.
3. Gradually stir in dry ingredients until blended and smooth, but do not add more flour because the dough will firm up once it's chilled.
4. Divide the dough in half, this way it will be easier to roll out, and then pat each half into a thick rectangle. Wrap well, and refrigerate for at least 1 hour.
5. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
6. Preheat oven to 375F (190C)
7. Prepare baking sheets by lining with parchment paper.
8. Place one wrapped dough portion on a lightly floured surface or use two plastic wraps, on the bottom and top, large enough to roll out dough. Roll dough to a scant 1/4-inch thick.
9. Cut out cookies with a desired cutter; gingerbread man, flour, snowflakes, etc. Space cookies 2-inches apart because they will spread a bit due to the addition of baking soda.
10. Bake 1 sheet at a time for 10 minutes
11. Remove the cookies from the oven and allow the cookies to cool for a bit until they are firm enough to move to a cookie rack. After cookies are cool you may decorate them with traditional royal icing any way you desire.

Notes

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Baked Sweet Potatoes are one of my favorite Autumn treats. It warms your heart and soul, and the pleasant aroma is just enchanting.

I did not grow up with sweet potatoes. The first time I tried sweet potatoes I was 18 or 19 years old.

That being mentioned, when I tried them I instantly fell in love with the taste, texture, and aroma.

It reminded me of these delightful winter squash that we had every fall season. It was not a pumpkin, but not a butternut squash either, somewhere in between.

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I dearly savored it when I was a little girl. I could not wait until squash slices come out of the wood-burning oven. Mmhmm! It was all I wanted and more. The 80s were special in every possible way.

Nevertheless, my kids are not enormous fans of the sweet potatoes, but they would eat a spoon or two. Well, I heartily enjoyed them mostly by myself through the season and I am entirely fine with it.

Typically, I carefully wrap them with alum foil and roast a couple of them to last me a few days. However, since many do not like to use aluminum making them just like this is just fine as well.

I would recommend making them both ways; sweet and savory. As I said before, I make many of them for later.

I love adding a pat of butter in the hot sweet potato and drizzle with delicious maple syrup. I would rather have that over any dessert, plus it is quite healthy.

Sweet Potato Casserole is coming soon. I cannot wait to share my tasty recipes in two ways, and just before Thanksgiving!

Recipes you might like:

Baked Potatoes

Twice Baked Potatoes with Chicken

Oven Roasted Chestnuts

Beef Chili Baked Potatoes

If you get inspired and make these delightful Baked Sweet Potatoes, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 4

Baked Sweet Potatoes

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An easy and tasty recipe for delicious Baked Sweet Potatoes

Prep Time 5 minutes

Bake Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

• 3-4 pounds organic sweet potatoes

Savory Topping

• sea salt butter, a tablespoon of each potato
• dash of salt
• dash of ground black pepper
• a sprinkle of dried parsley
• A drizzle of olive oil

Sweet Toppings:

• sea salt butter
• Maple syrup or honey
• chopped nuts

Instructions

1. Wash them.

The worst way to ruin a sweet potato casserole or stuffed sweet potatoes is with a gritty texture. Scrub the skins lightly before preparing. Pat dry after with kitchen paper towel or just regular kitchen towel.

2. Line your baking sheet with parchment paper or silicone mats.

Sweet potatoes tend to get a little juicy while baking, so lining the baking sheet first ensures easy cleanup. From time to time I forgot to do it or don't have any parchment paper on hand, but it is so much easier to clean up when you do have it.

3. Poke holes!

The pricking technique is always used when baking regular or sweet potatoes—it reduces the baking time and ensures the potatoes won't burst while baking. Poke the potato skin with a fork or knife in a few places before you bake it. We can't predict which potato might burst so this is always a wise idea.

4. Bake until tender.

How can you tell when they’re done? Stick a fork into the thickest part of the potato, if there’s no resistance it’s good to go.

1. Preheat oven to 425º. On a baking sheet, prick sweet potatoes all over with a fork.
2. Bake until tender, 50 to 60 minutes, depending on the size of the potatoes.
3. Let cool, then split the top open with a knife and top with a pat of butter.
4. Season with salt and pepper dried parsley and serve. You may drizzle with olive oil just before serving.
5. For the sweet option, add a pat of butter in each potato, then drizzle with maple syrup or honey, perhaps some chopped nuts or even chocolate and marshmallows.

Notes

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