Rosemary Beet and Grapefruit Salad with a Shallot Vinaigrette is a great makes ahead winter salad!
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Endive Beet Bites
Beautiful and easy to prepare Endive Beet Bites topped with walnut crumble and Caesar Dressing.
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Persian Pea & Herb Little Bakes with Beetroot Labneh – Cookbook Club
Fall Lentil Salad recipe with a Lemon-Shallot Dressing
Lentil Salad with a Lemon-Shallot Dressing to bring all the best and brightest flavours together in a hearty and satisfying salad recipe. A great lentil salad recipe for a wholesome meal.
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Beet and Citrus Salad
I’m taking a “cookbook workshop” on The Forest Feast Cookbook. This cookbook is chalk full of simple vegetarian recipes. All are filled with vibrant flavours. As you probably know from my winter fruit salad, I’m a big fan of citrus fruits. Paired with thick cut earthy beets and dressed with a bright citrus vinaigrette … salad perfection.
As you can see from the image above, I’ve used different varieties of oranges. Feel free to mix things up and use your favourite citrus fruits.
Recipe from: The Forest Feast Cookbook
Serves 4
Ingredients:
Salad:
2 large beets, peeled and sliced into 1/4″ circles
2 oranges
2 grapefruits
1 green onion, thinly sliced
Dressing:
3/4 cup olive oil
1/4 cup white wine vinegar
2 tsbp orange zest
3 tsbp orange juice
1 tbsp lemon juice
1 shallot, finely minced
Directions:
Salad:
Place beet rounds in a pot and cover by 2″ with water. Bring to a boil and cook for 10 minutes or until fork tender. Drain and set aside.
Remove peel and white pith from oranges and grapefruits using a sharp knife. Cut into 1/4″ circles.
To serve, stack the beets and citrus rounds, alternating, with the biggest on the bottom. Top with dressing and green onion slices.
Dressing:
Place in a jar and shake until well blended. Will keep for up to 1 week in fridge and makes enough for 4 full salads, meaning you’ll have leftovers for the rest of the week (hooray!).
Enjoy!
Beet and Goat’s Cheeses Tarte Tatin with Arugula
As you may be aware, this is my third post on beets. My third vegetarian post on beets. When I set out to do this bog I had no idea how many vegetarian recipes I was going to post. Perhaps it’s due to the featured dishes flavour profile or maybe it’s that I’m more inclined at trying new dishes with vegetable sides versus meats. It’s taken me a long time to become comfortable with cooking most types of meats. Regardless, I’m happy this vibrant root vegetable is making its way into flavourful dishes for me to share with you.
This dish is simple and most of the cooking is done in the oven. My only suggestion is to wear gloves when you’re peeling the beets; my hands were stained for days.
Slightly adapted from Donna Hay Magazine, Issue 75
Serves 4
Ingredients:
600 gr (1.3 lbs) golden baby beets, washed and trimmed
600 gr (1.3 lbs) red baby beets, washed and trimmed
1 cup malt vinegar
2/3 cup sugar
2 tbsp extra virgin olive oil
sea salt and fresh ground black pepper
1/3 cup vincotto or balsamic glaze*
1 tbsp unsalted butter, chopped
1 sheet frozen puffed pastry, thawed (I used one package of Tenderflake puffed pastry)
114 gr goat’s cheese (chèvre preferably and this works out to one small package), crumbled
Small handful of baby arugula
Directions:
Preheat the oven to 400° F. Place the golden beets and red beets in separate small ovenproof dishes. Mix to combine the vinegar, sugar, oil, salt and pepper and pour over the beets. Cover each dish with aluminium foil and roast for 50 minutes, or until beet are tender. Remove foil and cook for another 10 minutes. Peel beets while they are still warm and slice into 1/5″ (5mm) rounds. Set aside.
Heat the vincotto/glaze and butter in a 23 cm (9″) non-stick frying pan over medium heat. Bring to a boil and cook for 2 minutes. Remove from heat and place the beet slices across the bottom of the frying pan. Roll out the pastry and cut a 23 cm (9″) circle and place on top of the beets, tucking the pastry in around the edges.
Bake for 30-35 minutes or until pastry is puffed and golden brown. Carefully invert onto a serving dish, top with crumbled goat’s cheese and a handful of baby arugula.
* Vincotto or balsamic glaze will be found in the vinegar section if your local grocer carries it. I used fig balsamic glaze and it worked well.
Enjoy!
Beet, Ginger, and Coconut Milk Soup
Cozy, warm, Beet, Ginger, and Coconut Milk Soup. The ginger and coconut perfectly balance out the earthy beets. From meh, to outstanding.
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Mini #2: Beets and Yogurt with Mint
This recipe feels a bit like cheating. It’s VERY easy and almost completely hands off. You bake a couple of gorgeous beets, peel, blend with some mint, mix with yogurt … et voila! A protein and iron filled vegetarian meal for your little.
As beets are a root vegetable, they are naturally high in nitrates, which can hurt your little’s tummy if they have any sensitivities or not exposed to root vegetables. Since everyone gives their baby sweet potatoes this generally isn’t much of a concern.That being said though, I’d recommend this recipe for 9-12 + month babies depending upon their exposure to solids and root vegetables.
If you have any leftovers, the beets and mint blend freezes very easily (serve yogurt fresh). In addition, to being a great puree, add some pita bread to dip into this and you have an alternate snack!
Makes 6 to 8 servings
Ingredients:
3 medium sized red beets, trimmed
5 fresh mint leaves
Yogurt (I use thick 11% greek yogurt)
Directions:
Preheat oven to 400°F.
Wash beets leaving skin on. Place in two layers of foil on a baking tray. Fold up foil layers tightly. Bake for 1 hour.
Remove from oven and let cool. Gently peel skin from beets (the skin should almost completely fall off with some gentle peeling). Cut beets into quarters.
Place quartered beets and mint leaves in blender. Blend (adding a tablespoon of water at a time as needed) until well pureed.
Place desired amount in a bowl. Place an equal amount of yogurt in bowl. Mix and serve.