Tag: Beet

Beet Kale and Goat Cheese Salad

Remember my insane beet purchase? I have finally cooked through ALL of the beets I bought! My last beet-filled meal was this Beet Kale and Goat Cheese Salad with Candied Walnuts, and boy, did I end my beet week on a high note. I had made a larger version (this recipe multiplied by 3) for my godson’s baptism and got rave reviews so I wanted to share it here as well, and luckily it finished off my remaining beet supply!

Roasting the beets takes a bit of time, but past that, this comes together really quickly. You can certainly buy pre-cooked beets to make this a quick recipe, I won’t tell.

 

Ingredients:

Salad (serves 4):

  • 4 medium-sized beets, peeled and cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 cup walnut halves and pieces
  • 2 tablespoons pure maple syrup
  • salt, to taste
  • 4 cups baby kale
  • 1/2 cup microgreens
  • 4 oz goat cheese, crumbled (omit to make dairy-free/vegan)

Dressing:

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, pressed (paid link) or grated
  • salt and pepper, to taste
  • 1/4 cup olive oil

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Roasted Beets and Sweets

I recently bought a ridiculous number of beets. I honestly can’t even tell you what moved me to do so, but I was staring down a good dozen plus beets for a household of two.

We were able to use some up in this awesome recipe for Gemelli with Brown Butter Beet Sauce, and I used a lot up in a salad recipe I will post later, but I was still left with about half a dozen beets!

This recipe for Roasted Beets and Sweets is fairly straightforward, used up all my remaining beets, and works as a good Sunday afternoon recipe so you have an easy side ready for later in the week (or to eat immediately with Sunday dinner).

Ingredients (serves 6):

  • 6 beets, peeled and cut into bite sized pieces
  • 4 sweet potatoes, peeled and cut into bite sized pieces
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 teaspoon ground cinnamon, divided

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Roasted Beet Hummus

I am just drawn to the color of beets. They make any dish look absolutely beautiful! I’ve done a couple of other beet dishes on here (Beet Risotto, Gemelli with Brown Butter Beet Sauce, and Roasted Beets with Tahini, to name a few) so when I saw this recipe for Roasted Beet Hummus in the latest Cooking Light I knew I had to make it.

Hummus is really easy to prepare and the addition of the beets makes this one a show stopper. Whip up a batch of this to serve with a crudite platter at your next gathering!

Ingredients:

  • 2 red beets
  • 1/2 cup coarsely chopped walnuts
  • 8 garlic cloves, halved
  • grated lemon rind of two lemons
  • fresh lemon juice from two lemons
  • 1/4 walnut oil (or good olive oil)
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon kosher salt
  • 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained

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Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta

I had a craving for beets … of all weird things to get a craving! Anyway, as I was searching for a yummy beet salad recipe, I came across a recipe for Cavatelli With Brown Butter Beets, Ricotta and Pistachios.

I was intrigued; I’ve never thought to use beets as a sauce for pasta!

What’s great about this recipe for Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta is that it doesn’t take that much time to make! Beets are typically roasted for 45ish minutes in the oven, but this recipe grates the beets before sauteing to cut down on their cooking time.

I changed the method a bit but the general idea is still there. The result is a beautiful brightly colored pasta with great flavor. It reheats wonderfully as well!

Ingredients:

  • 3 beets, peeled and finely grated in a food processor
  • 1 1/2 cups whole milk ricotta
  • 1/4 teaspoon finely grated orange zest, more to taste, plus more for garnish
  • 1 1/2 teaspoons chopped fresh sage, plus more for garnish
  • 1 teaspoon kosher salt, more as needed
  • 1/2 teaspoon black pepper, more as needed
  • 5 tablespoons unsalted butter
  • 1 16 oz box gemelli (or other pasta of your choice)
  • 1 1/2 teaspoons balsamic vinegar
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup chopped pistachios

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Beet Risotto

I love the taste of beets, but preparing them is so time consuming that I tend to avoid buying them. Most recipes involving beets require you to roast the beets and then peel them. I came across a recipe for beet risotto in Food and Wine that just cooked the beets on the stove top in significantly less time. This risotto recipe is supposed to turn a beautiful red color from the beets. I didn’t get the same bright red color but I still love how it looks!
Ingredients:
  • 3 cups chicken stock or water
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 2 large beets peeled and finely chopped, plus thinly sliced beets for garnish
  • 1 cup arborio rice
  • 2 ounces young pecorino cheese, freshly grated
  • 1 teaspoon poppy seeds, plus more for garnish

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Roasted Beets with Tahini

There is a restaurant in Philadelphia called Zahav that serves modern Israeli food. I went there for my birthday last December, and am still thinking about their tasty hummus and absolutely fantastic salatim, a selection of 8 little salads that you scoop up with their house baked laffa. All of the salads were really delicious, but the pureed beet salad was by far the happiest surprise offered. So when my CSA share came with beets this time around, I knew exactly what I was going to make… or try to make at least. I basically made a hummus, substituting in roasted beets for the chickpeas. My version is probably not all that close, to the one served as Zahav but I’m still happy with the results.
Ingredients:
1 bunch of beets (mine came with 5)
2 tablespoons tahini
The juice and zest of 2 lemons
2 garlic cloves, minced
1 teaspoon cumin
1 tablespoon olive oil
Salt and pepper, to taste
Walnuts, for topping

To roast the beets, preheat your oven to 450 degrees. Remove the tops, wash to remove all dirt, and arrange on a baking sheet. Drizzle with the olive oil and add a generous amount of salt.
Cook for 40 minutes or until you can easily stick them with a fork. My beets were on the smaller side, so you may need to up the time to 1 hour.
Allow to cool completely. Remove the skin of the beets by rubbing them with a paper towel. This is surprisingly easy, I promise.

Roughly chop the beets.

Add the beets, tahini, lemon juice, lemon zest, cumin, garlic, salt and pepper to a food processor.

Process until smooth.

Transfer to a serving dish and top with chopped walnuts. Serve with cucumbers, pita, broccoli, cauliflower, or anything else you’d like to dip in this lovely little dish.
If you’d prefer, you can add in a can of rinsed chickpeas to make a beet hummus. Another alternative would be to add some Green yogurt, to taste, to make a creamier version of this dish. Enjoy!
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