Archive | Beet

The Lazy Man’s Polish Borscht Recipe

I love buying beets, not because I love beets so much that I can’t wait to eat them, but rather that I can buy them and use them in a recipe when I feel like it…like 2 months later. They have such an amazing shelf life. The farmer I purchase my produce from sells gigantode bags of them for only a few dollars. I got this latest batch back at the beginning of September and I just used up the last of them today! How fantastic is that? So get on the beet band wagon because it’s a great place to be. Seriously.

My favorite beet soup is this one that I posted a while back. This one was THE recipe that convinced my husband that he could EAT beets once and a while.  The soup is amazing. Since then it’s pretty much the only one I make. So I decided to stretch out of my comfort zone and try making a borscht recipe.

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By on November 9, 2011 in Beet, Blog, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Recipes, Soup, Vegan, Vegetarian

Warm Lemony Navy Beans with Roasted Beets and a Mint Yogurt Sauce

What the heck do you do with a big bag of beets? This question was posed to me last year after my sister harvested a ridonculous amount of beets from her garden.

“There are all kinds of things to do with beets,” I answered. “You can roast them and freeze them, pickle them, grate them and freeze them for future, make beet and chocolate cake aka Red Velvet Cake, beet veggie burgers, beet salads….”

So when I was at a local farm a couple of weeks ago, I could not resist purchasing a big beautiful bag of dark purpleley crimson beets.

So now what do I do with them all? Funny when the tables are turned the question is a lot less easy to answer.

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By on August 5, 2011 in Beet, Blog, Gluten Free, Low Carb, Lunch, Main Course, Recipes, Salad, Vegetarian, White Beans

Red Velvet Fudge Cake aka Beet Cake

Trial and error! Surprisingly it’s the error that we liked best. It’s funny how some of the best recipes are found by mistake. I forgot the 2 tsp of baking powder in this recipe until it was already in the oven and too late to fix. Though it was lovely with it, much lighter and fluffier, but without it, it was pure decadence. Fudgy, dense, rich and coat the teeth black with dark chocolate. Not exactly healthy right? Well there’s always wiggle room when the rest of the meals are balanced. We reduced the butter/oil content drastically and added organic, no sugar added apple sauce instead. The beets add a rich earthiness that pairs perfectly with a dense chocolate cake. Though it may seem like this cake has a lot of sugar, you won’t find this dessert too sugary or sweet.

I think the cake speaks for itself so I will leave it to you to try.

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By on February 26, 2011 in Beet, Blog, Chocolate, Dessert, Main Ingredient, Recipes, Vegetarian

Roasted Beet Soup with a Basil Yogurt Cream

Sexy Comfort Food….Is that even possible? Well, I think that this soup qualifies. The richness of this purplely red color, the smooth texture on the tongue, a mingling of fresh basil and the taste of earthy goodness makes this one of my favorite soups.

 
I look forward to beets every fall. Though I enjoy them frequently throughout the year, they are truly a vegetable to enjoy when the leaves start to change color. I love to roast them for an hour with olive oil and salt and pepper. I leave the skins on because it enhances that lovely earthy taste. This soup is so easy in fact…I feel silly posting it because it’s not really a recipe at all. It’s pureed beet goodness in a bowl. But I get so many OOOh and Aaahhs when i make it, that I am posting it as a a request. I hope you enjoy it as much as I do. If you’re not feeling the “sexy”… try eating it in your gotch…it might help.
 

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By on September 26, 2010 in Beet, Blog, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Soup, Vegetarian

Savory Beet and Yam Flan with Pancetta and Goat cheese

There are a few potato flans floating out there and many options for yams. However, I wanted to create something that not only could serve as a side dish but also as an interesting main. We had a couple of pounds of beets and some organic yams and used them to make a beautifully layered flan. I love the richness of both of these vegetables and as the fall starts to roll in, this really feels like the perfect comfort food for a cozy night at home. This meal can easily be converted into a healthy vegetarian main by omitting the pancetta. This turned out great and we had a few days of lunches out it as well.

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By on August 23, 2010 in Beet, Blog, Gluten Free, Low Carb, Lunch, Main Ingredient, Recipes, Side Dish, Vegetarian

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