BY BEV MOORE


Beet & Pea Salad


Easy Cooking with MOORE


I love beets!! Here are two recipes using beets: one at


the beginning of the summer when fresh English Peas are in season and one for later in the summer when beets are harvested. A past co-worker oſten brought this salad for lunch. I thought it an odd mixture, but once I tasted it, I loved it.


Harvard Beets are an old traditional favourite and


sometimes we all need a reminder to enjoy them again. My Mother usually served them with pork chops or sausages. Many jars of pickled beets were put down each year. My Dad enjoyed leafing through the seed catalogues during the long prairie winters, ordering new and different seeds. His yellow beets, however, were not popular. Yellow pickled beets just don’t seem right!


1 can beets, 14 oz, drained and diced (for more tang, use pickled beets)


1½ cup English peas, shelled raw 1/3 cup chopped green onions or chives or Walla Walla sweet onions


Salt & pepper to taste ½ cup sour cream Combine all and enjoy.


Harvard Beets


2½ cups cooked beets, (can use canned beets) 1/3 cup granulated sugar


2 tsps. cornstarch ¼ cup white vinegar ¼ cup reserved beet liquid 1 Tbsp. butter


Combine sugar and cornstarch. Stir in vinegar and beet liquid. Stir over low heat until thickened. Add beets and butter and heat through. A dash of cinnamon can be added if desired.


Saturday, SEPTEMBER 8th Sooke Lions’ Club presents


THE GREAT CHILI CHALLENGE


Murray Road Park, Sooke BC 9 a.m. cooking starts, 1 p.m. cooking finished and taste-testing BEGINS! 3 p.m. taste-testing ENDS.


Want to enter? Contact Barry Turner at 250-642-0757 Extra planned events include face painting, dunk tank, bouncy castle, music, and more! RVT 148 • JULY/AUGUST 2012 49


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