May 21, 2013

Get a beet

The beet, recently, became one of the most favourite foods in my household. Number 1 reason is the dip that I saw on some of those daytime shows.
It looked good and healthy and I immediately got hooked! So I improvised it in my kitchen and that's how the love started.


And I looked for more...beets. One of the greatest super foods and vegetables, can actually be prepared in more ways that one can imagine! It can be eaten raw, cooked, roasted, pickled, in salads, soups...well you got the idea.

Let's get a beat!



BB dip (Beets and Beans)



Ingredients:

1 cup cooked white beans
1/2 cup roasted and peeled beets
1 clove garlic chopped
2 tbsp lemon/lime juice
1 tbsp olive oil
Salt and pepper

Puree beans, beets, garlic and lemon juice, then add salt and pepper to taste.
Add few spoons of water if dip is too thick.




Roasted root vegetables salad

Ingredients

1 bunch (3-4) garden carrots, trimmed and washed
2 parsnips,
2 Spanish onions, cut into wedges
5-6 purple beets
5-6 golden and other beets
2 small yams
1/4 cup olive oil, salt, pepper

Dressing: 4 cloves crushed garlic, ¼-1/3 of olive oil, salt pepper, chopped 2 tbsp parsley

Wash vegetables well and dress them with 1/3 of olive oil, salt and pepper. Roast covered in Dutch oven for about 1 hour-1 1/2 hours on 220 C/400F. Test is beet is soft inside by putting knife trough.
Peel veggies, cut in veges approximately similar size.

Prepare dressing: In another small pan heat olive oil and add crushed garlic. Saute for about twenty seconds and spread over cut veggies. Mix well. Add salt and pepper to your taste and serve with or without chopped parsley.







Summer borsch

Ingredients

2 lb/1kg medium beets without tops, scrubbed
2 cups homemade or store-bought stock (chicken or vegetable)
1 cup plain whole-milk yogurt
1 tbsp fresh lemon juice
1 tbsp salt
1 large English cucumber, peeled and cut into cubes
1-2 tbsp finely chopped fresh dill,
Freshly ground pepper

Tzatziki

Directions

Place beets in a saucepan, and cover with water. Bring to a boil, reduce heat, and simmer until tender, about 1 hour. Remove beets but, reserve cooking liquid. Leave beets cool aside and refrigerate cooking liquid until chilled, about 2 hours. Peel beets, and cut into cubes.
Whisk in food processor: beets, cucumber stock, yogurt, lemon juice, salt, and about 1 cups cooled beet liquid. Adjust seasoning to your taste and thickness of the soup by adding more beet liquid.
Add dill at the end. Process until smooth. Cover, and refrigerate for 2 hours (or up to 1 day).

Serve soup with 1 tbsp of tzatziki and fresh dill.

1 comment:

Terrie said...

Love the color. What's more is healthy.