Tag Archives: beets

root vegetable salad

20 May

Apparantly there are a whole bunch of really colourful root vegetables that I didn’t know about… I thought the little purple fingerling potatoes I bought were just purple on the outside and would be normal potato colour inside.  Wrong!  They’re purple the whole way through!

I don’t know what kind of crazy wizard did this to vegetables but I like it.

Aside from being aesthetically pleasing, the potatoes are just potatoes, but the candy cane beets and yellow beets taste much sweeter than your average (but still lovely) red beet.

Makes 4 side servings

$2.10 per 2 servings

root vegetable salad

ingredients

  • 1 candy cane beet, peeled
  • 1 yellow beet, peeled
  • 2 handfuls of green beans, tipped and tailed
  • 8 fingerling potatoes, cut into coins
  • 1 tbsp sea salt
  • ground pepper
  • olive oil
  • 2 tsp dijon mustard
  • 3 tsp cider vinegar

preparation

Preheat oven to 375°F.

Cut the peeled beets in half lengthwise.  Set the halves down on the flat side and cut them in half lengthwise again, cut them crosswise into thin slices.

Toss sliced beets and potatoes with salt, a generous amount of pepper, and enough olive oil to coat.

Place mixture in a shallow ovenproof dish and roast until vegetables are just tender (beets should stay a bit firm) – 25 to 30 minutes.

While the vegetables are roasting, bring a pot of water to a boil and add green beans.  Boil for about 30 seconds then transfer to an ice bath or run under cold water to stop cooking.  They should be bright green and slightly tender but still crisp.

Whisk together mustard, cider vinegar and 2 tbsp of olive oil.  Combine beets, potatoes and green beans in a large bowl with mustard vinaigrette.  Toss to coat.  Season generously with salt and pepper.

The beets and potatoes can be cooked on the barbeque in a roasting basket over medium-high heat if you don’t want to use the oven.

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beet + apple soup

14 Apr

My boyfriend is not so crazy about vegetables.  His favourite food is hamburgers.  He thinks that a Manwich is a meal.

Yet, he loves this soup…

and for good reason, it’s earthy and flavourful and it looks oh so pretty too.

Makes 8 servings

$1.30 per 2 servings

beet & apple soup

adapted from Gourmet, November 2000

ingredients

  • 6 medium beets
  • 2 tart red apples such as macintosh or empire
  • 1 red onion, diced
  • 2 cloves garlic, chopped
  • 8 c vegetable broth
  • 2 tbsp olive oil
  • pinch cayenne pepper
  • 2 tbsp apple cider vinegar
  • goat cheese (optional)

preparation

Preheat oven to 375°F.

Cut beets in quarters and roast on a foil lined baking sheet, skin side up, for 45 minutes to an hour.

Cool beets and peel the skin off with a paring knife (skin should come off fairly easily after roasting).  Cut beets into small chunks.

Heat oil in a large pot over medium heat.  At the same time, start heating the vegetable broth in a separate pot.  Add onion to the oil and sautee until soft – 2 minutes.  Add garlic and cayenne and sautee another minute.  Add beets and hot broth.  Bring to a boil.

While the soup is coming to a boil, peel the apples and cut them into cubes.  Add to boiling broth and reduce mixture to a simmer.

Simmer for about 35 minutes or until beets are tender enough to pierce easily with a fork.

Puree the soup.  Add cider vinegar and salt & pepper to taste.  Add water if necessary to thin to desired consistency.

Garnish with goat cheese and cracked pepper.