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[Kristin Meredith]

Don't know if I can stick with it, but going to try and eat a bit more vegetarian over the summer and see how it goes, partly for health and partly to take advantage of things fresh from the garden.  Harvested beets and saw a recipe for a beet Rueben.  Everything the same as a regular Rueben, just sub the beet for the beef! Learned some things -- don't use keto friendly bread, too light; back off on the sauce;  get sliced Swiss because I cut the stuff off the block too thick.  But it was very tasty, so will improve and eat some more this summer.

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[pmillen]

We're toying with cutting back on meat, too.  We sometimes substitute Portobello mushrooms for it.  Our ultimate goal is to have two or three meatless days each week.  (My father, the life-long butcher, is probably spinning in his grave.)

I never would have thought of substituting raw beet.

[Bentley]

You 3 should look into Soylent Yellow!

[Kristin Meredith]

It was a cooked beet, but I guess you could use raw.  I just like the texture of cooked beets.

On one of the food programs a few years back, I saw a vegetarian restaurant grill beet slices and then use in place of a hamburger patty but kept everything else -- bun, lettuce, tomatoes, etc. the same.  I may try that also since we have a nice beet crop coming in.

[pmillen]

You 3 should look into Soylent Yellow!

Every once in a while I think of it.  It didn't seem to take off, unless they're selling all they can produce to makers of other products.  I always thought that it was an unfortunate name choice.

[TravlinMan]

You 3 should look into Soylent Yellow!

Every once in a while I think of it.  It didn't seem to take off, unless they're selling all they can produce to makers of other products.  I always thought that it was an unfortunate name choice.

From Costco:
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From memories:
Notice the year..
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