Tag Archive | beets

Roasted Beet and Beet Green Bowl

Beet green bowl

Dishes like these have been my saviour this winter. More importantly, “fresh” winter produce, which surprisingly, given the current climate, has been abundant, has been my inspiration. We have been happily feasting on escarole, arugula, and spinach, mounds of them! So when I came across the bunches of beet roots, red stems still very much in tact and sturdy green leaves, though small, untouched, I had no choice, but to snatch them up. These were not winter grade. You have heard that rant before, and so brought me back to my summer market days…

You know that leafy greens are the only vegetables I boil, and of which I can literally eat heaps. This dish takes that plate of boiled leafy greens to a whole other level. For starters, it incorporates at its center beet root greens, which are often discarded, shameful in my opinion. When cooked, they surrender beautifully reminiscent of Swiss chard. They render the broth a bright ruby red that’s been infused with a hint of garlic and ginger and finished with a squeeze of lemon juice and drizzle of olive oil for body. Roasted beets, really, candied vegetables, are then added, and only because I hate boiled vegetables and because roasting brings out the best in everything, particularly veggies. Topped with a hard boiled egg, it’s a complete meal, hardy bowl, and just a beautiful way to eat more beets!

Every time I make a beet dish, beets at the center or not, I’m reminded how much I really do like beets, but also how much I can’t be bothered to incorporate them more often because let’s face it, they’re a little bit messy. This dish is full bodied, robust, and a celebration of all things beets (beets three ways!) for which its worth getting your hands dirty!

Serves 3

Ingredients:

Roasting Beets:
Beets, quartered 5-6
Olive oil
Salt
Black pepper
Boiling Greens:
Water 4 Litres (16 cups)
Greens, beets, bunches 1.5 lbs
Garlic, cloves, large, crushed 3
Ginger, sliced 2 1-inch Pieces
Salt 2 tbsp
Per Bowl:
Olive oil 1 tbsp
Juice, lemon 1 tsp
Broth, Beet, 3 cups total 1 cup / bowl
Eggs, soft-boiled 3
Chives
Cilantro / dill / marjoram, fresh, chopped Garnish
Black pepper Garnish

Directions:

Roasting Beets

  1. Preheat oven to 375F.
  2. Toss quartered beets with olive, salt and black pepper.
  3. Bake for 45-60 minutes until cooked and caramelized.

Cooking Beet Greens

  1. Bring a medium pot filled three quarters of the way up with water (4 litres) to a boil.
  2. Generously salt the pot (2 tbsp of salt) and add crushed garlic and ginger.
  3. Simmer for 5 minutes so that water infuses with garlic and ginger.
  4. Add beet greens and cook for approximately 7 minutes until tender.
  5. Remove pot from stove.

Assembly

  1. Add 1 tsp lemon juice (or to taste) and 1 tbsp of olive oil to each bowl and stir.
  2. Using a slotted spatula, divide the beet greens into 3 bowls reserving the beet broth.
  3. Fill each bowl with 1 cup of beet broth.
  4. Place 4-5 roasted beets into each bowl.
  5. Add whole hard-boiled egg to bowl.
  6. Sprinkle each bowl with chives, fresh herbs, and black pepper.

Roasted Beet & Radicchio Salad with Basil Sour Cream Vinaigrette

Roasted Beet Salad

I like beets as much as the next person, but my bi-weekly veggie box forces me to come up with creative ways to incorporate them into my meal plans. Hence, this salad.

A roasted beet salad has been on my list of things to make for some time and it definitely did not disappoint. Beets become candy in the oven and paired with the bitter, fiery radicchio, they are just beautiful together. The silkiness of the sour cream makes it sublime and the hint of basil takes it over the top.

I thoroughly enjoyed eating this salad and so did my mom, for whom I created it.

Serves 4

Ingredients:

 Beets, red, small  2 lbs
 Oil, canola
 Salt
 Black pepper
 Radicchio, head, large, roughly torn  1
 Lettuce, bib, heads, roughly torn  2
 Cucumber, English, sliced on a diagonal and then cut in half  1
 Basil, bunch, fresh, roughly torn  1
 Chives, sprigs, finely chopped  4
 Pumpkin seeds, toasted  1/4 cup
Vinaigrette:
 Sour cream  1/2 cup
 Vinegar, apple cider  2 tbsp
 Olive oil  2 tbsp
 Salt
 Black pepper
 Honey  2 tsp
 Garlic, clove, crushed  1/2
 Basil, leaves, fresh  4 (from your bunch above)
 Chives, sprigs  4

1. For the beets, preheat oven to 400 degrees. Coat beets with olive oil, salt and black pepper. Roast beets for 45-60 minutes until tender.

2. To toast the pumpkin seeds, over medium heat in a small sautee pan, heat pumpkin seeds stirring often. It only takes 3-4 minutes.

3. For the vinaigrette, combine vinaigrette ingredients with a hand blender.

4. To plate the salad, on each plate, begin with 6 pieces of bib lettuce, 1-2 leaves of radicchio, 1/4 of cucumber, 8 beets, 3 leaves of basil, chives, and 1/4 of the toasted pumpkin seeds. Drizzle with 1/4 of the vinaigrette. Repeat with other 3 plates.

 

Winter Salad

Winter Salad

You’ve heard me rant about leafy winter greens, especially those consumed raw in salads. Even when you do manage to get them in pretty good condition, they don’t quite taste the same, understandably so. They’re not in season.

Does that mean I stop eating salads in the wintertime? Absolutely not! It just means I need to think about salads a little differently.

I made this recipe for my mom during her visit and she loved it, so much so, that upon returning home, she went out and bought yellow beets, kohlrabi, and carrots to replicate the salad. It was nice to hear my mom say that as much as she loves salads, she gets tired of eating the same thing all the time. I love the classic Italian salad (olive oil and red vinegar with dried oregano and a touch of salt), but I too need variety. There hasn’t been a salad that I have experimented with that my mom hasn’t liked. I take the opportunity to try new ideas out each time she visits.

So what makes this salad special? The crunch and the robust distinctness of each of these hardy vegetables. Having removed the leafy greens entirely, it’s literally a play of crunch, greatly enhanced by the different cuts (mandolin slicing, strings, and sticks), and the interplay between the unique flavours of the select hard vegetables.

Over the week, I presented this salad in many ways, but my favourite was on a long plate in bunches by vegetable. It really allows you to appreciate the specialty of each vegetable; the salad gets lost in a melange. So, you can eat by bunch of vegetable or by bite by vegetable. Either way, savour the distinctness of each vegetable.

Each of these vegetables has a unique personality, so the only vinegar that could stand up to the collective robustness of the vegetables was the crispness of champagne vinegar (white wine vinegar works well too) and the only other thing the veggies needed were the sweetness of the chives and the little hit of heat from the chill pepper.

This is one of my favourite salads. Consisting mostly of root vegetables, it is not only satisfying, but yummy crunchy!

Serves 2

Ingredients:

Fennel, bulb, sliced (preferably with a mandolin)  1/2
Endive, leaves  10
Beets, orange, medium, sliced (preferably with a mandolin)  2
Carrots, small, cut into swirls  2 (or 1 large one)
Kohlrabi, medium, cut into sticks  1
Chive Vinaigrette:
Olive oil 4 tbsp
Vinegar, champagne 2 tbsp
Mustard, Dijon 1/2 tsp
Chives, chopped, sprigs 10 + more for garnishing
Pepper, chile, small, hot, chopped (seeds removed) 1
Garlic, clove 1
Salt 1/4 tsp
Black pepper 1/4 tsp

1. Using a hand blender, combine all vinaigrette ingredients until the chives and chili pepper are pureed.

2.  Slice and chop all the veggies. Divide ingredients in half and display vegetables in a pile separately on a plate. Drizzle with vinaigrette. Garnish with chives.