Archive | Beet

A Non-Sexy Salad That Will Rock Your World: Roasted Beets and Caraway on Wilted Greens

I know there’s nothing sexy about beets and caraway, well that is until you taste it. That’s high praise from someone who doesn’t like caraway that much. I found this recipe in the great vegetarian cookbook called Cafe Paradiso Seasons by Denis Cotter. This is by far the cookbook I get the most use out of. I received it a few years ago and I’m still finding gems in it all the time.

I hesitated at first because, well, it had caraway. NOT my favorite spice. But Denis has yet to be wrong. I love everything I’ve made from his book. If you are bored of the same old vegetarian recipes you keep seeing over and over again, than this is the book for you. It’s creative, imaginative and the combination of flavors and textures are always spot on. This recipe happens to be vegan but most of his stuff is not. The way in which he uses dairy and eggs, it would be challenging to substitute those ingredients out. Just an FYI. But we’re not even vegetarian. We just like to eat vegetarian, so it works great for us.

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By on October 14, 2012 in Beet, Blog, Dairy Free, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Recipes, Side Dish, Vegan, Vegetarian

Whole Food Wednesday: Glazed Beet and Chevre Bruschetta

Welcome to Whole Food Wednesdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us!

The inspiration for this recipe came from the Food and Wine Travel Issue (May 2012). I love recipes that are multifunctional and when I saw a recipe for glazed beet and burrata toasts I knew this was one to try. I changed a bunch of things which means the recipe no longer looks like the original but I’m sure the original is equally as delicious.

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By on May 30, 2012 in Appetizer, Beet, Blog, Bread, Lunch, Main Course, Main Ingredient, Recipes, Vegetarian, Whole Food Wednesdays

Beet and Pear Slaw on Tortillas with Dill Crème Fraiche


The word slaw is kind of like the word casserole…there’s just nothing sexy about it!

Hey baby, want some SLAW for dinner?

Even if you say it with a slack jaw, “Slaw…”

Still not that appetizing.

But THIS slaw is different, nothing at all like it’s grandfather, the coleslaw, so don’t let the name deter you from trying it. YOU know the “grandfather coleslaw” I’m talking about. The nasty one found in buckets at the grocery store, or the one so often served next to fish and chips. The one that is literally dripping wet with a nasty mix of mayonnaise and unpronounceable ingredients and the cabbage has gone all limp and soft in this unnatural state.

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By on May 12, 2012 in Beet, Blog, Gluten Free, Main Course, Main Ingredient, Recipes, Salad, Side Dish, Vegetarian

Powerhouse Breakfast Juice and the 30 Day Yoga Challenge!

I have been test driving different juicers for about 6 weeks. I started with some low end ones, slowly building my way up to more expensive ones. So far I’ve reached the $199 Breville model with no real luck. I’ll keep you posted on the juicer front, but I suspect, like with most things, you get what you pay for. My guess is that the final juicer will be more expensive than I originally wanted to pay. I found a used model of the one my mom used to use while we were growing up. I should have it by Saturday. I look forward to trying it out.

Though I haven’t found a juicer that I love, I have found a breakfast juice that I do. It may not be to everyone’s liking but it’s one I find I keep going back to, and I’ll be sharing the recipe with you below, but first…

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By on May 4, 2012 in Almond, Beet, Blog, Carrot, Main Ingredient

Maple Roasted Yellow Beets and Apples

I came across these beautiful yellow beets and I simply could not help myself. I’m a sucker for beets, but most of the time where we live, yellow beets are still a little bit of a novelty. In hind site I think this dish would really pop with the red ones, but either way there is no lack of color. One thing I really like about the yellow beets is the lack of staining that happens. Red beets just seem to get on everything. Not so much with the yellow ones.

I was inspired by Donna Hay on this one. The idea of the sweet of the maple and the acidity of the vinegar all over roasted veggies really appealed to me. It’s not uncommon for me to add a tablespoon of balsamic to roasted peppers and zucchinis, but the added gentle flavor of maple was new.

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By on January 27, 2012 in Apple, Beet, Blog, Gluten Free, Lunch, Main Course, Salad, Side Dish

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