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Posts Tagged ‘beets’

by Sarah Steimer

vegtart2

This tart came to me on a wintry, snowy day when something cozy was the only thing that would do. There are quite a few steps to this tart, but I had everything I needed in the house! It’s the perfect thing to share with company or reheat a day or two later.

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by Sarah Steimer

Zucchini and pickled beet sandwich

No matter how many dishes I make or how many new recipes I try, sandwiches are still one of my favorite meals. This recipe was no exception, and it proves you don’t need meat to make a tasty and satisfying sandwich.

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by Sarah Steimer

Beet soup with dill

Sometimes you nearly forget you have beets in the fridge, and that’s pretty much the best time to whip up this soup. It was so simple and didn’t require turning on my oven, just some simple stove-top cooking. Feel free to add a little extra dill if you really love that flavor.

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by Caitlin Saniga

Three-beet salad with purple potatoes, red beans and sauerkraut

My family heritage is partially Ukrainian and Slovakian, but I somehow missed out on world of beets and borscht while I was growing up. Now that I’ve discovered my love of beets, I’m making up for lost time.


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by Caitlin Saniga

Carrot-beet latkes

Beets always make for such a stunning presentation, don’t they? Serve these latkes with your favorite sauce: cinnamon applesauce, sour cream with chives and dill, grainy mustard … We used these as an opportunity for trying out several different sauces.


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by Caitlin Saniga

Beet and beet green gratin

We harvested our beets from the garden last week and were excited to find new ways to prepare them. This gratin, with its toasty, cheesy top, was delicious.

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by Sarah Steimer

Beet ravioli with goat cheese and pesto

These ravioli are so simple to make and, clearly, very beautiful. It just takes a little patience to create each ravioli, but the result is visually stunning and quite delicious.

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by Caitlin Saniga

Shaved candy cane beets and tomatoes with spicy oregano

I’ve always wanted to make something with candy cane beets because they’re so gorgeous. I knew that roasting and other heavy heat methods of cooking can mute the striped pattern, so I thought that if I sliced the beets thinly enough, they wouldn’t need to be cooked as much. The super-fine raw beets weren’t bad, but in the end I decided to steam them, which helped. Placing them in a single layer encouraged them to soften quickly and preserved the pretty red-and-white pattern.

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by Sarah Steimer

Pasta with brown butter beets and orange-sage ricotta

Don’t skimp on the seasoned ricotta! The orange zest and sage really add a fresh bite to the earthy pasta. The walnuts are a must as well, for the crunch factor. This dish is a playful pink for Valentine’s Day — but it also offers some very deep, wonderful flavors and velvety texture. Romance on a plate!

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by Caitlin Saniga

Grilled beets and peaches with poppyseed dressing

I’m clinging on to every last excuse to use the grill before fall really kicks in. These beets took on a nice, mildly smoky flavor, and the scallion and peaches tasted all-out grilled. Tip for the beets: If the paper towel method for rubbing away the skin seems like too much of a mess, run the beets under cold water while peeling instead.


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