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Posts Tagged ‘beets’

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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by Sarah Steimer

Using beets instead of food coloring will yield a more deep red-brown color, versus a bold red color from food dye. Even though the color isn't as pronounced, I still prefer the natural route.

Using beets instead of food coloring will yield a more deep red-brown color, versus a bolder red color from food dye. Even though the color isn’t as pronounced, I still prefer the natural route. I topped my waffles with just a dusting of powdered sugar for the photo, but these would be great with syrup, a berry compote and/or some dark chocolate shavings.

  • 2 medium-sized beets
  • 1 cup whole wheat flour OR wheat pastry flour
  • 1 1/2 cups all-purpose flour
  • 1/3 cup brown sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon cinnamon
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups milk (I used skim)
  • 1 teaspoon vinegar
  • 6 tablespoons unsalted butter, melted and cooled
  • 4 eggs, yolks and white separated
  • 1 teaspoon vanilla extract

    I made these waffles yesterday and am freezing them until Valentine's Day. I certainly don't have the time to make waffles for breakfast during the weekday, so I'll just pop these in the toaster come Thursday.

    I made these waffles yesterday and am freezing them until Valentine’s Day. I certainly don’t have the time to make waffles for breakfast during the weekday, so I’ll just pop these in the toaster when I have a moment Thursday morning.

Rinse the beets and cut off their tops and bottoms where the stems and root tails begin. Boil in a small pot over medium heat for about 30 minutes, or until the beets can be easily pierced with a knife. Let the beets cool until you can touch them easily. Using gloves (beets can be messy), peel the skins off the beets, which should come off very easily. Cut the beets into about1/2-inch cubes (does not need to be exact) and add to a blender with a few teaspoons of water. Puree until smooth, adding more water if necessary. Measure out 1/2 cup of the puree and store whatever is left.

In a medium bowl, whisk together the flours, sugar, cocoa powder, baking powder, baking soda and salt.

In a large bowl, combine the milk and vinegar. Let sit for about 5 minutes. Whisk in the beet puree, butter, egg yolks and vanilla. Add the dry ingredients into the wet ingredients and mix until just combined — so pink!

Pink is far from my favorite color, but this natural rosy color was really cool. Too bad the waffles don't stay this tone once the batter is cooked.

Pink is far from my favorite color, but this natural deep rose tone was really beautiful. Too bad the waffles don’t remain this shade once the batter is cooked.

In a small bowl (last bowl, I promise), beat the egg whites until stiff peaks appear. Using a spatula, gently fold the egg whites into the batter.

Bake according to your wafflemaker’s directions. If your machine has a temperature option, set to medium-high.

Makes about 12 Belgium waffles.

Recipe adapted from: Daily Nibbles

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by Caitlin Saniga

I took the extra minutes to grate each ingredient separately so I could arrange each color on the plate. If you want to save time, just grate the ingredients one after the other and serve as a mixed batch.

Salad:

  • 2 raw medium beets, trimmed, scrubbed and quartered
  • 1/4 red cabbage, quartered
  • 2 large carrots, peeled and trimmed
  • 1 pear, core removed and quartered
  • 1 apple, core removed and quartered
  • 1 cup walnut halves, roughly bashed
  • 2 handfuls fresh parsley, chopped

Dressing:

  • 1 tablespoon mayonnaise
  • 2 teaspoons dijon mustard
  • 3 tablespoons cider vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • salt and pepper

The best part about this salad is mixing all the little shreds of color together. Oh, and the dressing ties for the best part about this salad. Have I mentioned how much I love vinaigrettes?

To make the salad:

Put a coarse grater attachment into a food processor and push ingredients through, one at a time, transferring them to a serving dish after each turn: pear, apple, carrots, cabbage, beets.

To make the dressing:

Whisk together the mayonnaise, mustard, vinegar, oil, Worcestershire sauce and hot sauce. Season with salt and pepper.

Serve the salad with the dressing, walnuts and parsley. Toss each serving so it’s a mass of rainbow colors.

Makes 8 servings.

Recipe adapted from: MarthaStewart.com

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by Caitlin Saniga

The tomatoes and olives are optional in this recipe. Use seasonal vegetables to fill out the salad. Perhaps some steamed sweet potato this time of year?

  • 1 1/2 pound beets, peeled and cooked
  • zest from 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped cilantro
  • 1 tablespoons chopped fresh mint
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • pepper
  • 4 tablespoons olive oil
  • 4 cups spinach
  • 1/4 cup kalamatta olives
  • 1/2 large red onion, sliced thinly
  • 2 medium heirloom tomatoes, sliced into wedges

Cut the beets into quarters or sixths. Whisk together the lemon zest, lemon juice, herbs, coriander, salt, pepper to taste, and the oil in a small bowl. Taste the dressing on a beet and correct the seasonings if needed. Toss the beets with enough dressing to coat lightly. Toss the greens in the remaining mixture and arrange on salad plates. Add the beets, olives, onion and tomatoes, and serve.

Makes 4 servings.

Recipe adapted from: Vegetarian Cooking for Everyone

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by Caitlin Saniga

This soup made me a believer in beets! And I think it could do the same for anyone! While beets provide some subtle undertones and a very vibrant color, they’re nicely balanced with a lot of other flavors: orange, garlic, toasty almond and rosemary. Sounds like an unlikely combination, I know. But it’s brilliant. Promise.

  • 7 medium beets, peeled and sliced thinly
  • 5 cloves garlic, peeled and trimmed
  • 1 spring rosemary
  • 1/2 quart heavy cream
  • 3 tablespoons honey
  • 1 tablespoon white wine vinegar
  • 1 tablespoon orange zest
  • 1/4 cup toasted almond slices
  • 1 orange, peeled and sliced thinly
  • 1/4 cup crumbled feta cheese
  • rosemary sprigs, for garnish, optional

Place the beets in a pot withe garlic and rosemary. Cover with water and bring to a boil. Reduce the heat and simmer until the beets are tender, about 6 minutes.

Strain the beets and garlic and set aside the liquid. Discard the rosemary. Place the beets and garlic in a food processor and puree, adding the reserved liquid a little at a time until it is almost soup consistency. Add the cream, honey, vinegar and orange zest and pulse. Refrigerate for at least 1/2 hour before serving.

Serve chilled and garnish with toasted almonds, oranges, feta and rosemary sprigs.

Makes 4 servings.

Recipe adapted form: 202 Market recipe in The Roanoke Times

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