Summer recipes that can't be beet

Pickled Beets

Sweet pickled beets are right at home at a summer barbecue. The cooking time will vary depending on the size of the beets.

2 bunches beets with tops (2 pounds)

3/4 cup cider vinegar

1/2 cup sugar

1 tablespoon pickling spices

1. Trim all but 1 inch of stems from beets. In 5-quart Dutch oven, combine beets and enough water to cover; heat to boiling over high heat. Reduce heat; cover and simmer until tender, 20 to 30 minutes. Drain, reserving 2 cups beet liquid.

2. When cool enough to handle, peel beets and cut into 1/4-inch-thick slices. Place in medium bowl.

3. In nonreactive 1-quart saucepan, heat reserved beet liquid, vinegar, sugar and pickling spices over medium heat, stirring frequently, just until sugar has dissolved; pour over beets. Stir gently to combine, then cool to room temperature.

4. Cover and refrigerate overnight or up to 1 week. Makes 8 accompaniment servings.

5. Each serving: About 71 calories, 1g protein, 18g carbohydrate, 0g total fat (0 g saturated), 0mg cholesterol, 33mg sodium.

Spinach salad with bacon and egg

Perfect for brunch, lunch and dinner, this spinach salad incorporates the saltiness of bacon and sweetness of sauteed onions to create a balanced meal.

8 slices thick-cut smoked bacon

1 package button mushrooms

1 medium red onion

4 large eggs

2 1/2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons honey Dijon mustard

1/2 teaspoon Kosher salt

12 cups baby spinach

12 ounces mixed cherry tomatoes

1. In a large skillet, cook bacon over medium heat until crisp. Remove from pan with a slotted spoon; drain on a paper towel. Reserve 3 tablespoon of bacon drippings; discard remainder. Break up bacon into bite-size pieces when bacon is cool enough to handle.

2. Heat 1 1/2 tablespoons of bacon drippings in the same skillet over medium-high heat. Add mushrooms and cook 4 to 6 minutes, stirring frequently, until lightly browned. Add onion; cook 1 to 2 minutes, stirring frequently. Transfer mixture to a large mixing bowl.

3. Make poached eggs: Fill a large saucepan with 3 inches of water. Add 1 tablespoon white vinegar (this helps whites coagulate). Bring to a gentle simmer. Crack each egg into a small cup, then slide eggs, one at a time, into water. Cook 5 to 7 minutes, adjusting heat accordingly to keep at a gentle simmer, until whites are set and yolks are slightly runny. Poach longer if you like firmer yolks.

4. Remove eggs with a slotted spoon. Transfer eggs to a paper towel.

5. In same skillet over medium heat, whisk red wine vinegar, remaining 1 1/2 tablespoons bacon drippings, olive oil, mustard and salt until well-blended and warmed-through. Add spinach to mushroom mixture in bowl and pour warm dressing over; toss to coat. Add tomatoes and reserved bacon pieces.

6. Divide salad into 4 servings. Top each with a poached egg; season with salt and freshly ground black pepper to taste.

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