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.

So I trusted. I trusted Denis and I was not let down.

Yeah! I love that when that happens.

I even developed a new appreciation for caraway after making this dish. It’s quite surprising how well caraway and beets go together and complement each other so beautifully.

Now this might shock you, but I actually made this as our main course for our Friday date night. Yup, and the hubby wasn’t even disappointed in the least. Now that’s saying a lot without saying much.

I really hope you’ll try this out. It’s so delicious.

Did I mention that when my husband and I first got together he hated beets? I would sneak grated beets into salads and random places. Now he loves them and is eating them as his main course…on date night!

Success!

Roasted Beets and Caraway

  • 4 medium sized beets
  • 1 onion, sliced
  • 1 Tbsp olive oil
  • 1 tsp caraway
  • 1 Tbsp maple syrup
  • 1 Tbsp Balsamic Vinegar
  • salt and pepper to taste

To save time, roasting the beets can be done ahead of time.

Pre-heat oven to 375 F. Clean and remove the tops off the beets and the tails (the beet tops can be sauteed like kale, swiss chard and mustard greens). Slice the beets in half and place them in a roasting pan with a little oil, salt and pepper. Cover the baking dish with a foil and bake for 45 minutes to 75 minutes, depending on size.

In a large non stick frying pan over high heat, toast the caraway seeds until fragrant, about 30 seconds. Place the caraway seeds in a separate dish and return the frying pan to the stove. Reduce the high to medium high heat. Add 1 Tbsp of olive oil and the onions and cook until tender, approx 3 minutes. Meanwhile slice the beets. Add the beets to the onion mixture with the caraway seeds, syrup and vinegar. Cook for 3 minutes (or until beets are heated through if using cold beets) and season with salt and pepper. Serve on wilted greens.

This is also delicious with crumbled goat cheese on top.

Wilted Greens

  • 1 Tbsp olive oil
  • 2 garlic cloves
  • 4 large handfuls of wilting greens (kale, swiss chard, mustard greens, beet tops)
  • juice of half a lemon
  • salt and pepper to taste

In a large frying pan heat oil over medium low heat. Add the garlic and cook for 1 minute. Increase the heat to medium high. Add the wilting greens and cook for 3-5 minutes or until wilted. Squeeze the juice of half a lemon onto the greens and season with salt and pepper.

 

I’m sharing this with Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Allergy Free Wednesday, Cast Party Wednesday, Whole Foods Wednesday, Real Food Wednesday, Simple Lives Thursday, Full Plate Thursday, and Pennywise Platter Thursday, Food Renegade, and Foodie Friday.

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

  1. Amber H October 14, 2012 at 3:38 pm #

    I’m all over this salad, France! Love it. And healthy food always makes me feel vibrant and sexy baby! :-)

    Hope you’re having a great weekend.

    • France Morissette October 14, 2012 at 11:56 pm #

      That’s so true Amber. Feeling healthy and eating healthy does make one feel sexy and vibrant. You make a great point.

  2. Heather @Gluten-Free Cat October 14, 2012 at 10:24 pm #

    This post just makes me giggle! I’m not a huge caraway fan, but your recipe makes me want to give it a try! (That IS a sexy picture!)

    • France Morissette October 14, 2012 at 11:55 pm #

      Well, I don’t know about that (sexy that is) but I really hope you try it Heather. It is so tasty.

  3. Koko October 15, 2012 at 3:39 pm #

    Beautiful colours in this dish! I’m not a huge fan of caraway either…but if you say so!!

    Love that you snuck beets into your husband’s palette. They are too good to miss out on!

  4. Jenn Erickson October 17, 2012 at 7:52 pm #

    Sounds really great to me! I love beets and I love caraway. I’ll have to try this with the black caraway that I just picked up from our local Middle Eastern market.

    • France Morissette October 18, 2012 at 7:01 pm #

      ooh black caraway…sounds exotic. Love that Jenn. Let me know how it goes.

  5. Miz Helen October 19, 2012 at 8:48 pm #

    I just love these beets and can’t wait to make this recipe. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

  6. inspirededibles October 20, 2012 at 11:07 pm #

    Hey, hey, hey there with the not sexy pronouncements…. sex appeal is in the eye of the beholder young lady and I happen to think that beets (and caraway) are plenty sexy ;0) – I would love the taste combination here…and it looks fabulous too!
    http://www.inspirededibles.ca

  7. Annie October 22, 2012 at 3:16 pm #

    Looks luscious, thanks. I love roasted beets. Question: what, exactly, do you mean by “wilting” greens?

    • annie October 22, 2012 at 3:22 pm #

      Oh, I think I see (it’s too early in the morning). I see you mean “wilt” them by sauteing them. Is this right? I was picturing greens left in the fridge a little too long…LOL!

      • France Morissette October 22, 2012 at 7:26 pm #

        Hi Annie, Wilting greens, are hardy leafy vegetables that taste good sauteed. Examples of this are kale, swiss chard, mustard greens, dandelion greens, arugula and even spinach will do the trick here.

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Trackbacks/Pingbacks

  1. Real Food for Thought 10/20/12 | Modern Alternative Kitchen - October 20, 2012

    […] A Beet Salad That Will Blow Your Mind : Beyond the Peel Jill Marks My name is Jill, and I am the editor here at Modern Alternative Kitchen. I have been on a real food journey for the last year and am passionate about food. I am a Jesus-loving, Bible-reading, kombucha-brewing, raw milk–drinking, real food–eating gal. I was born and raised in the Midwest, but am currently living a non-mainstream life in Seattle with my husband Graham and our Boston terrier Java. Tagged: […]

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