Archive for the ‘Beets’ Category

Roasted Beet & Quinoa Salad w/ Kale and Feta

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One of the best salads out there! Sweet and salty with a little bit of heat from the red pepper flake infused dressing! DOUBLE the recipe and store it in your fridge all week long for quick work lunches,or as a side to your favorite protein! Definitely a go-to for BBQ potlucks as well! Try subbing 1/2 of the kale for the dark leafy beet tops! The flavour is very similar to chard/kale! Along with being delicious, beet greens are a great source of fiber, and are packed with antioxidants and Vitamin B6! 

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Roasted Beet & Quinoa Salad with Kale and Feta

Makes 4+ servings 

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Ingredients

  • 2 medium golden/or red beets, peeled and cut into 1/2” wedges
  • 1 Cup quinoa
  • 1/4 Cup garlic scapes, chopped 
  • 1 Small bunch kale, ribbed and chopped
  • 1/2 Cup crumbled feta
  • 1/3 Cup dried cranberries
  • 1/4 Cup sliced almonds (optional)

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1/2 Tsp red pepper flakes

-whisk to combine-

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Directions

Preheat oven to 400 degrees. Toss beet wedges in a drizzle of olive oil and place in single layer on a lined baking sheet. Bake 35-45 minutes until fork tender , turning them over half way through. 

Bring quinoa and 2 cups of water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Set aside to cool.

While Quinoa is cooking, in medium skillet set over medium-high heat, add a drizzle of oil and sauté the garlic scapes for a couple minutes, until softened. Remove the tough ribs from the kale, stack and thinly slice the leaves. Add to the pan and cook for about 5 minutes until wilted. at this point, you could add the BEET GREENS if you wanted to. They are edible and delicious. 

In a large serving bowl, combine beets, quinoa, and kale mixture. Store in your fridge to chill.  Before serving, add feta, dried cranberries, sliced almonds, and dressing! Fold everything together and enjoy!

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Maple Balsamic Oven Roasted Carrots and Beets

1 lb. carrots, cut into chunks

3 beets, peeled and sliced into ¼” slices

1 red onion, cut into 1.5” chunks

3 Tbsp. balsamic vinegar

4 Tbsp. extra virgin olive oil

2 Tbsp. maple syrup

1 clove garlic, finely chopped

½ tsp. thyme

Coarse sea salt and pepper

1/c teaspoon cumin

Preheat oven to 375° F and line a baking sheet with parchment paper. Prepare vegetables as directed, trying to keep them close to the same size. Place them into a large bowl.

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Whisk together all remaining ingredients. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce. AIMG_1384rrange the vegetables evenly over the baking sheet. Sprinkle with sea salt and pepper. Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. Check with a fork at 45 minutes and add more time if needed.

Lemony Beet Hummus

1. 1 cup chickpeas, drained

2. 1 cup roasted beets, peeled (about 4-5 small beets)

3. 1 tbsp lemon zest

4. 2 lemons, juiced

5. 4 small garlic cloves

6. 2 tbsp tahini

7. Sea salt and pepper to taste

Preheat oven to 400F. Wrap your cleaned beets in tinfoil and roast for 20-30 minutes, or until a fork can easily pierce them. Remove from oven, allow to cool slightly and then remove the skins. It should slide off pretty easily, but use a knife if needed.

Add all ingredients to food processor and process until the hummus is smooth and combined evenly. If the hummus is too thick for your liking, add a little water or extra lemon juice to thin it out. Adjust flavouring by adding salt and pepper to taste.

Serve as a dip for your fresh garden veggies, or with your favourite crackers or tortilla chips.

Baked Beet and Carrot Burgers

From the Farmer John Cookbook

Makes 12 patties

.5 cup sesame seeds

1 cup sunflower seed

2 cups peeled, grated beets

2 cups grated carrots

.5 cup minced onion

2 eggs lightly beaten

1 cup cooked brown rice

1 cup grated sharp cheddar cheese

.5 cup non gmo canola oil

.5 cup finely chopped fresh parsley

3 tbsp flour

2 tbs soy sauce

1 clove garlic, minced

pinch cayenne pepper

Preheat oven to 350.  Lightly coat a baking sheet with butter

Place a small heavy pan over medium heat. Add the sesame seeds and stir until lightly brown and fragrant.  Transfer to a cool bowl.

Return pan to heat, brown the sunflower seeds like you did the sesame seeds.  Transfer to the bowl with the sesame seeds.

Combine the beets, carrots and onion in a large bowl.  Stir in the toasted sunflower and sesame seeds, eggs, rice, cheese, oil, flour, parsley, soy sauce, garlic and cayenne pepper.  Use your hands to mix until well combined.

Shape mixture into 12 patties and arrange them on the baking sheet.

Bake until brown around the edges (about 20 minutes).

Serve alone or on buns.

Raw beet salad topper

I hate cooked beets.  Raw though, I love them.  A raw beet is pure sweetness, crispness and summer.  A perfect pairing for most salads.

Peel and grate 4 medium beets.  Place in a large salad bowl.

Combine .5 cup olive oil, 3 tbsp white wine vinegar, 1 tsp chopped onion,1 tsp dijon mustard and 1 clove minced garlic in a jam jar.  Screw on the top and shake until everything is combined.

Pour the dressing on the beets and toss until coated.  Season with salt and pepper to taste.  Put the beets in the fridge for an hour or so to marinate.

When making a green salad in the summer, I like to top my salads with this raw beet salad topper.  It adds great colour, crunch and taste.  I especially like it on a salad with crumbled goat feta and raw sunflower seeds.

You can also use this grated beet dish as a relish like condiment.

Can’t get your kids to eat beets? Princess potatoes to the rescue.

My mother was always fond of beets.  When I was a child, I did NOT like them.  Even as an adult I usually only enjoy them raw,  grated on salads with goat cheese or in a coleslaw with grated carrots.  Until now!!!

These “princess potatoes” are obnoxiously pink, sure to please the little gals in your household.  Just don’t tell them what the “pink” ingredient is.

The following recipe works equally well with Yam to make a bright orange batch of mashed potatoes.

Warning, boiling already peeled beets stain your cookware.  If you are concerned about this, boil UNpeeled beets in a separate pot until tender.  When tender, let cool and peel the beets before mashing into your potatoes.

Ingredients:

2 Medium Beets peeled and quartered

4 Medium sized potatoes peeled and quartered

2 tbsp cream cheese

2 tbsp butter

2 tbsp milk

Put beets in a pot with water to cover.  Boil for 15 minutes.

After the 15 minutes add peeled chopped potatoes.  Boil for another 15-20 minutes or until beets and potatoes are tender.

Remove from heat and drain water.

Add remaining ingredients into pot.

Mash briskly with a potato masher.  For very creamy mashed princess potatoes use an immersion blender to whip the potatoes.

Red cabbage, carrot, beet salad

You may have noticed by now that most of the recipes that I enjoy to make are easy, fresh, and use few ingredients.  This means that the key to good taste in all of them is high quality, tasty ingredients.  If you start with sub par ingredients, the recipe will not shine.  Local in season veggies will always make the recipes taste better.

Shred 4 cups of red cabbage with your mandoline slicer, or a sharp knife.

Peel and grate 4 carrots

peel and grate one medium sized beet

Chop up half a cup of washed cilantro, I use stems and all, you may want to use just the leaves but I’m not that picky.  If you don’t like cilantro, use parsley.

Toss above ingredients with half a cup of slivered almonds

Drizzle a quarter cup of Erin’s favourite Asian dressing on top and serve

OR

Drizzle a quarter cup of the Easy Peesy Lemon Squeezey  dressing on top.

Serve!