Diario de Egull1, 23 feb. 24

Can‘t beat red beets😋👍 

Oh egull. Please share the vinaigrette recipe. I love beets like you do. They truly can’t be beat!!! 

I hardly ever eat beets, not sure why because I do like them! Yours looks delicious!💜 

Oh God, I wish I liked beets. That looks so good! 

That lemon vinaigrette looks just like the one I am using on my metabolism reset plan. It works well on so many salads, vegetables, and proteins. Tasty and good for a body. Love beets too as long as they have some sort of tang added...or in red flannel hash! 

Yummy 

That looks crazy good! I love beets 

Egull do share the vinaigrette recipe please that looks so good. 

Give me a moment or two- I’m just getting breakfast in and need to gulp down…I mean sip on some coffee. And, then I’ll post the vinaigrette dressing! 🥰😁 

Thx ☺️  

Looks delish! 

Okay - Let's get you all the recipe for this vinaigrette dressing. I suspect it can be used on a few different things, but admittedly we've only ever used it on the beet salad. Two things to keep in my with this recipe: 1) It does call for 2 full teaspoons of sugar. We use truvia, but 2 teaspoons of real sugar won't break your bank, especially since it's being spread out over 4-5 sliced and diced beets. 2) It calls for 1/4 cup olive oil. However, I understand olive oil is a bit spendy these days so a vegetable or canola oil will substitute just fine if olive oil isn't available in your pantry. So, here goes! Recipe & Ingredients for Lemon Vinaigrette dressing on your beets. 1. Lemon zest from 3 nice juicy lemons 2. 1/2 cup fresh squeezed lemon juice (or juice from the 3 lemons you zested) 3. sugar or sugar substitute (2 full teaspoons) 4. 1 full teaspoon of salt 5. 1 full teaspoon of cinnamon 6. 1/4 cup olive oil or vegetable oil of your choice. NOTE: DO NOT ADD THE OIL TO THE DRESSING UNTIL YOU ARE ABOUT TO POUR IT ONTO YOUR BEETS! Combine all ingredients (EXCEPT OIL) in a jar and shake vigorously and then set on counter to and prepare your beets. I've already stated how I prepare mine, but you can boil them on the stove too. I like to let my cooked beets sit over night because they are wayeeee easier to peel the next day and not hot. After your beets have been peeled quartered and sliced, take your jar and add in the 1/4 cup of oil and shake vigorously again. Open the lid and pour all over your beautiful beets. Take a spoon or silicone spatula and mixed the dressing in generously so all those jewels are slathered with lemony goodness! Put in fridge and allow at least 4-6 hours to chill so the vinaigrette and beets can unite and do their magic and voila! I hope you all enjoy. For those of you who don't like beets - I say this from the bottom of my heart...this beet lover appreciates that because this tastes so darn good that if I showed up at the store to a sign that read "sold out beets" this girl's heart would genuinely break! 

O Egull you are a funny little sweetheart!!!! Thank you im going to give that a go. Even my limited kitchen skills should be able to manage this one!!! Thanks so much. Have a lovely blessed weekend my friend. 

You as well, dear friend and enjoy! :-) 

Sounds delicious. Thx egull