Be adventurous with beets

This week's column is a collection of odds and ends, some new and others, updates on things I've talked about the last few months.

Let's start with the odd: beets soaked in watermelon rind pickle juice.

Several weeks ago, I wrote about a Ruskin Woman's Club annual fundraising event, where members made homemade watermelon rind pickles. After the pickling party, club member Dorothy Renshaw gave me a jar of leftover pickle syrup and suggested I combine it with cooked beets.

The combination sounded a little iffy, but being the adventurous soul that I am, I decided to try her tip.

I purchased about a half-dozen fresh beets, boiled them to a crisp-yet-tender state, and then ran them under cold water. Once I let them sit for about 15 minutes, I trimmed, peeled and sliced the beets and put them in the fridge overnight covered with the sweet and spicy pickle syrup.

To my surprise, they were simply delicious.

Several readers contacted me about coupon queen Carrie Dempsey. They were eager to know when her next seminar on coupon clipping will be. Mark your calendar for Sept. 25 at 2 p.m. at the Bloomingdale Regional Public Library, 1906 Bloomingdale Ave., Brandon.

Beanie's Family Sports Grill, Little Habana and Copper Bell Cafe are expanding their menus, and my waistline.

Beanie's, 2002 U.S. 41 S., Ruskin, where the burgers, homemade fries and chicken wings are standout, is introducing full dinners.

Owner Don "Beanie" Tichy created the new menu, which features clams casino; chicken parmesan; blackened or grilled chicken breast or mahi mahi; and chicken fried chicken. On Friday and Saturday evenings, he also offers a juicy New York strip steak. All entrees come with two sides.

Here's some more good news. With the addition of their new 700-square-foot dining room, owners Al and Tanya Estevez of Little Habana, 13375 Lincoln Road, Riverview, also put a few new items on the menu, including boliche, a Cuban-style pot roast; an Italian-influenced chicken Milanesa; and Spanish bean soup.

Finally, Copper Bell Cafe, 401 S. Parsons Ave., Brandon, has seen a few changes. Its new Saturday and Sunday brunch menu includes smothered chicken, sausage and onions, biscuits and gravy, and French toast stuffed with a creamy chocolate filling and topped with warm strawberry sauce. Just be sure to jump on the treadmill before the feast begins.

ORANGE AND BEET SALAD

5 medium beets, cooked, trimmed and sliced

2 large navel oranges, peeled and sliced

1 bunch of arugula leaves, thick stems removed, several thin slices of red onion

Dressing

1/4 cup white wine vinegar

1/4 cup olive oil

1/4 teaspoon dried mustard

Salt and pepper

In a small jar, mix dressing ingredients.

Once the beets have cooled to room temperature, place them in a small bowl and marinate them for about an hour in half of the oil and vinegar dressing.

Place arugula on four individual salad plates with a few slices of orange, a few beets and a few slices of red onion. Sprinkle dressing over the individual salads.

Serves 4.