No I'm not looking for a fight. Well, not a literal one anyway. It's time for me to share something w/ all of you, my wonderful blog family. A member of my "real" family is in the battle of his life right now, and that's the fight that is on my mind. My brother in law Matt was diagnosed w/ leukemia the beginning of May. After 4 weeks in the hospital and a strong round of chemo, he was released June 3 to rest and heal at home. Last week some of our prayers were answered when the doctor said he is officially in remission!!! Hallelujah! Now onto part 2 of this journey--a bone marrow transplant. Wednesday morning, Adam gave blood to be tested and we are keeping our fingers crossed that either him, or the 2 other siblings are matches for Matt. His ordeal isn't over yet, and he still has a long road ahead of him, but for now he is doing well, and we are in a waiting pattern and to know he has come this far in such a short amount of time, we couldn't be more thankful. On Father's day my mother in law mentioned to me she heard that beets are really good for your blood system. What?? I love beets--pickled or not--they are tasty. But I had never heard of this, so I went looking. I found out, thanks to
Juicing-For- Health beets are not just healthy--they are SUPER healthy. They are packed full of vitamins A, B1, B2, B6 and C. They are also an excellent source of iron, magnesium, phosphorus, copper, calcium, and sodium.The high content of iron in beets regenerates and reactivates the red blood cells and supplies fresh oxygen to the body. The copper content in them help make the iron more available to body, which makes them a great blood builder. Well, no wonder my mother in law was trying to spoon feed them to Matt even though they aren't his favorite. LOL Just kidding. Actually he was fully willing to eat them and now I know why. For a patient dealing w/ a blood disorder these things are like gold! So when I saw this salad on a blog hop I was participating in I knew who I'd share it w/ right away. But I also knew I would be making it for a light summer lunch for Adam and I b/c like me, he loves beets! Thanks to the
Winelady Cooks for the inspiration and a new yummy way to enjoy them. For all of you who already knew about Matt, we are so grateful for all the positive thoughts, caring words and prayers you've sent our way. Words can't describe the way you've touched our hearts. We're going to eat this salad, think of
our brother Matt and stand beside him ready to fight this thing the whole way!
Cold Beet Salad Adapted from Winelady Cooks
1 can sliced beets (not pickled)- chilled
1 container crumbled feta cheese
1 bag mixed baby greens
1-2 TBS olive oil
juice of 1/2 a lemon (maybe more to taste)
salt & pepper
Put greens in a bowl. Drizzle w/ lemon juice and olive oil. Sprinkle w/ salt and pepper. Mix gently w/ fingers. Arrange on a platter. Place beets on top, and season w/ salt and pepper. Sprinkle w/ cheese. Chill at least 30 minutes before serving.
*NOTE* When dressing greens, always add the acid first. If the oil is already on them, it will prevent the acid from seasoning the greens.
*NOTE* While this was absolutely delicious as is, the next time I make it I'm using the dressing from the
Celery Salad. I think it would compliment this nicely.
Beet
As close as I come to eating beets is Grammy's beet jelly where it was only used for color. However, I have to admit this salad looks good! I just may have to try it!
ReplyDeleteHi Krista, I'm visiting from Gooseberry Patch. Alot of people don't like beets, but I grew up on them and I love them! This salad looks great! Stop by Comfy Cuisine if you have a chance and have a great day! Now following you!
ReplyDeleteThanks, I will! It's so delicious!
ReplyDelete