Beets with Balsamic Vinegar and Olive Oil

My husband and I love beets! (Our kids are learning to love them too!)

We love them roasted.

We love them pickled.

And we especially love them served simply with balsamic vinegar and olive oil.  Yum!

beets vinegar oilThis was my sad, little harvest of beets from my garden.  With only four small ones, they weren’t enough to serve on their own, so I added them to a pasta salad that I made.

DSC_0458Thankfully, our CSA is much better at growing beets than I am and these were in my share this week!  These are chioggia beets.  Wait to you see what they look like inside!

DSC_0464Here is my favorite way of preparing and serving beets.

Beets with Balsamic Vinegar and Olive Oil


1 bunch beets
1 T white vinegar
2 T balsamic vinegar
2 T extra virgin olive oil
salt & pepper to taste


1)  Cut leaves from beets leaving about 1 inch of the stems attached.

DSC_04652)  Place beets in pot.  Cover with plenty of water.  Add 1 T of white vinegar (this helps to preserve the color).

DSC_04683)  Bring to boil over medium/high heat.  Boil for 45 – 60 minutes over medium heat until easily pierced with a sharp knife.

4)  Remove beets from water and place on cutting board to cool.

5)  Once cool, cut off root end and leaf end.  Remove peels.  They should slip off easily, but if they don’t just use a pairing knife to cut them off.  Aren’t they beautiful?

DSC_04766)  Slice or cut beets into chunks and place in bowl.

7)  Add balsamic vinegar, olive oil, salt and pepper.  Toss to coat.  Serve chilled or room temperature.

DSC_0479I hope you enjoy this family favorite!

What’s your favorite way to serve beets?


Lemon Blueberry Muffins


I made these Lemon Blueberry Muffins over the weekend and they are my new favorite muffins!  They are moist and have great lemon flavor.  I love the thick glaze that stays on top of the muffins and doesn’t run down the side and onto the counter top (not only is that a waste of excellent glaze, it’s also one more thing for me to clean and who needs that?)

You can also make this recipe into Lemon Blueberry Bread which is equally delicious, but I like the grab and go quality of the muffins.

Lemon Blueberry Muffins

1/3 cup melted butter
1 cup sugar
9 drops doTERRA lemon oil
2 eggs
1 cup whole wheat flour (I use a combination of freshly ground hard white and hard wheat flour)
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons plain yogurt
1 cup fresh or frozen blueberries

6 drops doTERRA lemon oil
1 tablespoon butter melted
1 tablespoon milk (more if you like a thinner glaze)
1 cup confectioners sugar

In a mixing bowl, beat together butter, 1 cup sugar, lemon oil and eggs. Combine flours, baking powder and salt; stir into egg mixture alternately with milk and yogurt. Fold in blueberries.

For muffins:  Fill well greased muffin tins 2/3 of the way with batter.  Bake at 350 for 20 to 25 minutes.

For bread:  Pour batter into greased loaf pan. Bake at 350 for 60 to 70 minutes.

Combine all ingredients mix well. Spread over cooled muffins or bread.

I hope you love these Lemon Blueberry Muffins as much as I do!

Please note:  When using essential oils in recipes please read the label and use only oils that are safe to ingest.  doTERRA Essential Oils that are safe to ingest are Certified Pure Therapeutic Grade (CPTG) and the label will state that they are safe to use as dietary supplements.

Original recipe by: