In Greece, all vegetables are considered “salatika” and a meal always has vegetables at the heart of it. Although the Greek people are not considered vegetarians, the Greek diet includes a large percentage of vegetables every day and at every meal with just a small amount of meat or fish (if any at all). The most common way of cooking veggies in Greece (and in our family growing up) is boiled, and adding olive oil, vinegar or lemon juice, and a bit of crushed oregano will make any boiled vegetable become  “Greek style”. I use this dressing on many vegetables: asparagus, green beans, beets, brussell sprouts, cabbage, spinach and all leafy vegetables like Swiss chard, Kale, dandelion greens and beet greens. One of my favorites is beets. I love the earthy flavor of them and the deep red/purple color of them should be enough to make anyone want to try them! I have read that they are one of the world’s healthiest foods. Beets are a unique source of phytonutrients called betalains which have been shown to provide antioxidant, anti-inflammatory, and detoxification support. Look them up for more excellent information on their health benefits!

On page 188 of our book, A Greek Journey With Fork And Pen,we have a recipe for “Beet Root Salad” that is simple. We used fresh beets and their tops in our recipe, but small canned beets are almost as good if you are in a hurry or for the convenience, so I will use canned beets here..

1 can whole small beets   Dressing:      3T olive oil, 3 T vinegar (wine or cider) and 1 t Greek oregano (or to taste)

In a small pot, heat the beats and simmer until hot all the way through. Drain them and toss with olive oil, vinegar and oregano. These can be served hot or cold.

If we ever have cooler weather we can start talking about the foods that fill us with warmth and take away the chill! So…see you next time!

Yia Sou!


Don’t forget…you can order our book right here. Just click on it.




September 16, 2014
Thumbnail image for IS IT FALL YET??

I know that last October I wrote about being in Vermont in September and freezing the first two weeks after having left 90 degree weather here at home. So I know it was hot but not THIS hot…this heat wave is bringing Southern California roasting triple-digit temperatures. It’s all anyone can talk about these days [...]

Read the full article →

Return to Greece

June 9, 2014
Thumbnail image for Return to Greece

As our trip to Greece gets closer, I pick up my copy of “A Greek Journey With Fork And Pen” and go back to our first trip and the experience of seeing the Parthenon on the Acropolis under a full moon the first night we were there. We had gone up to the roof garden, [...]

Read the full article →

What color are YOUR eggs??

April 17, 2014
Thumbnail image for What color are YOUR eggs??

Every 4 years (or thereabouts), Greek Easter falls on the same Sunday as “American Easter”. For that to happen, Passover has to have been celebratesd already. Afterall, according to the Bible, Jesus went to Jerusalem to celebrate Passover. It gets more confusing when Passover and American Easter fall on the same day. It is something [...]

Read the full article →

Cauliflower is among the world’s healthiest foods!!

February 27, 2014
Thumbnail image for Cauliflower is among the world’s healthiest foods!!

I am quoting from Wikipedia: “Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density. Cauliflower can be roasted, boiled, fried, steamed, or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling. When cooking, the outer leaves and thick stalks [...]

Read the full article →