Beet salad with radishes and dill

Here is a colorful salad for you. It goes well with any roasted meat, like chicken, pork chop or fish.  But it also goes well with rice, pasta, or roasted potatoes.  Enjoy!

2 cups cooked colorful beets
1 cup sliced radishes
1 tbsp chopped dill
1 green onion
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
Salt and pepper to taste
 
5 whole colorful beets, peeled, washed and sliced.  Place the sliced beets on the cookie sheet and drizzle with olive oil, salt and pepper.  Toss them together till well coated.  Put them in the preheated over at 425°F and roast till slightly crisp and soft.  Remove from the oven and let them cool.
 
In a bowl place the cooked beets, add the sliced radishes, the chopped green onion, and the chopped dill.  Toss together.  Add the extra virgin olive oil and balsamic vinegar.  Taste if the salad needs any more salt or pepper and add accordingly.  Serve and enjoy!
 
Nutrition Facts
Servings 19.0
Amount Per Serving
calories 16
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 47 mg
Potassium 90 mg
Total Carbohydrate 2 g
Dietary Fiber 1 g
Sugars 1 g
Protein 0 g
 

Zucchini Fritters

Zucchini fritters is a popular dish in Greece during the summer months. I have made this recipe quite often. Not only during the summer but in the fall and spring as long as I can find zucchinis at the fresh market or the super market. They are great as a snack or just for lunch with a side salad. Easy to make and you don’t need to fry them like they are usually made. I bake them in the oven and they turn out well if not better.

2 cups shredded zucchini
1/4 cup shredded onion
1 egg
3/4 cup feta
1/2 cup bread crumbs
2 tbsp chopped fresh parsley
2 tbsp. chopped fresh dill
2 tbsp olive oil

Wash and shred the zucchini. Place it in cloth towel or cheese cloth and squeeze the excess water as much as you can. Do the same with the shredded onion.

In a bowl combine the shredded zucchini, feta, onions, parsley, egg, breadcrumbs and dill. Shape them into rounds and place them in an oil coated cookie sheet.

Bake them in a preheated 400° oven for 45 minutes turning once.

Nutrition Facts (Makes 15 servings)
Serving Size 1 serving (33.9 g)
Amount Per Serving
Calories 59
Calories from Fat 36
Total Fat 4.0g
Saturated Fat 1.5g
Cholesterol 18mg
Sodium 117mg
Potassium 74mg
Total Carbohydrates 3.9g
Dietary Fiber 0.5g
Sugars 0.9g
Protein 2.2g