I've finally made it! I'm all packed and ready to hit the road. I'm so excited! I don't know how the writing will go while I'm on vacation, but I'll try. Luckily, I'm not going away for long this time, so if I go quiet, remember that I'll be back in a few days :) Although, knowing me, I probably won't be able to resist and will check in :)

Beet Salad with Almonds

Since I'm writing this post late at night, I decided to make something simple and quick. I think this salad takes less time to make than this post takes to write :) Especially if you already have cooked beets. It will be even tastier and quicker if you use young beets. It's light, crunchy, colorful, delicate and refreshing (yes, I know, there's no sun and it's cold, but we have to summon the sun somehow!). I recommend it, and talk to you from the other side of the border!

Instructions:

Cook the beets in salted water. Toast the sliced almonds in a dry skillet. Take the beets out of the water, let them cool, peel them and dice them or cut them into half-moon slices. Mix the yogurt with the lemon juice, pepper and salt, then toss with the beets. Add the arugula and almonds and mix.

Enjoy!

Source: "Jamie" 07/08 2012

If you like beets as much as I do, I also recommend:

Beet salad with corn

Beet cake

Chłodnik (cold soup) with young beet greens

Botwina (young beet and greens soup)

And one more beet salad