Honey Mustard Beets

      The Sunday market is so fun here! Have your change ready, and your big bags. Everything is so cheap, like four avocados for a dollar. When the women got to know me, they’d run up with their bags of cacao, chocolate without sugar…”Señora, Señora, chocolate!” They peel the garlic, and shuck the corn, and chop the vegetables up fine and put them into bags. Then you can go into the building and buy a green or other smoothie for $1. You do have to put up with the meat all around you, or just be aware that there may be a pig’s head hanging next to the juices! I like to buy a ceramic bowl or pot from this lady at the end of the stalls – for a dollar! They also sell fish, breads, herbs and peanuts. My friend, Lorena sells her herbs and chocolate truffles. There’s an old thrift-clothes section, and people selling their hardwares and plastics. People come and hang out all day, with taxis going back and forth. Pretty darn fun. And Vilca is a small market! The one in the neighboring town – Malacatos, is even bigger!

Recipe of the Day – Honey Mustard Beets

2 lbs. beets, (5-6 medium)
1 stalk celery, finely chopped
1 large shallot, finely chopped
1/4 c. extra-virgin olive oil
2 T. apple-cider vinegar
1/2 tsp. Dijon mustard
1/2 tsp. raw honey
1/2 tsp. salt
Freshly ground pepper, to taste

Directions:  If you’re going to cook the beets, cook for forty minutes in a pot of water. Peel and chop into chunks. When cool, add the celery and shallot. Mix the other ingredients together and pour over the beets. Eat hot or cold!

Word of the Day – remolachas – beets
Tip of the Day – Beets grow well and fast here. You can grow them yourself or buy them cheaply in the Sunday markets.
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