Tag Archives: beets

Big Noise

Simple Beet Salad

beets

Summer is most certainly here – hitting over 100 degrees earlier this week before the heat index!  I’m trying to stay as cool as possible in the house, so avoiding the oven as much as possible.  Thankfully the local farmers’ markets are BOOMING with fresh and delicious produce making it super easy to make healthy dinners that don’t require much cook time.  With this simple salad the trick is to slice the beets on the thin side so that they can be cooked in under 7 minutes, nice and crispy on the outside and melt in your mouth delicious in the middle.

Big Noise

Ingredients

1/4 cup balsamic vinegar

3 tbsps shallots, thinly sliced

1/3 cup extra-virgin olive oil

6 medium beets, peeled and sliced (about 1 lb)

3 ounces soft fresh goat cheese, coarsely crumbled

Salt and freshly ground black pepper

Instructions

  1. The night before, place the beets and oils in a tupperware and toss well.
  2. 10 minutes before supper, heat a large saute pan over medium heat. Add the beets in a single layer and cook for 3-5 minutes or until crispy - then flip and repeat.
  3. Turn heat off and leave beets in pan to slightly cool. Season to taste with salt and pepper - and do a final stir in the oils.
  4. Remove to salad plates and top with goat cheese.
http://dancingveggies.com/2016/07/big-noise.html

To make it even quicker to get dinner on the table, I prepped them the night before so that they could soak in the oils.   We enjoyed these with a cold pasta salad, which had also been prepped the night before!  I find it so much easier to cook right before bed (and after dessert) and since it’s cooler outside the kitchen doesn’t become a mini-furnace.

My Darling

 Bulgar Wheat Beet Salad

bulgar_wheat_beets

Welcome to my second post for #TripleSBites!  My first post can be found here and it features some spicy Brussels Sprouts

I’ve had so much fun with this challenge – trying to think up dishes that are saucy, spicy, and sexy while still staying within the normal parameters of this blog (cheap, healthy, vegetarian).  Tonight’s dish is certainly healthy, and as long as shopping in the bulk bin section of your grocery store it should be on the cheap side, while the vegetarian goes without saying- this dish can also easily go vegan by swapping the goat cheese for a soft cashew cheese or leaving it out all together.  This salad is actually one of the first dishes I wanted to do, but it has gone through a few versions.  The original concept involved endive boats with roasted beets, bulgur, and goat cheese which then evolved into cucumber boats stuffed with raw beets, bulgur, and goat cheese – both topped with a balsamic dressing.  Yet, something always seemed to be missing.  Then I received another sponsor goody, this time a bottle of Roasted Beet Vinaigrette thanks to Out of the Weeds – and finally had my missing component.

Bulgur Wheat Beet Salad

Serves: Serves 4

Ingredients

1 tbsp olive oil

3 cloves garlic, minced

1/2 tbsp Gourmet Garden Italian Herbs

1/2 vidalia onion, diced

2 cups water

1 cup bulgur wheat, pre-rinsed

1 cucumber, diced

2 roma tomates, diced

1 cup chickpeas, pre-soaked

1/2 cup goat cheese (optional), crumbled

radicchio lettuce leaves (two per serving)

1/4 cup Out of the Weeds Roasted Beet Dressing

Instructions

  1. Heat the oil in a large saucepan over medium heat, add the garlic and onion and cook for 7 minutes before adding the herbs. Cook for an additional minute, stirring to prevent burning
  2. Add the water and bulgur wheat and bring to a quick boil before adding the chickpeas. Then cover and turn heat to low, simmering for 20 minutes.
  3. Fluff the bulgur then stir in the Roasted Beet dressing along with the cucumber and tomato.
  4. Line a bowl with two of the radicchio leaves (creating a mini bowl) and serve the bulgur salad in the middle. Top with the crumbled goat cheese (optional)
  5. Serve and Enjoy!
http://dancingveggies.com/2015/02/my-darling.html

As a bonus, the dressing turned my dish a fantastic shade of pink – which is rather perfect for the upcoming holiday!  The radicchio offered a tart contrast to the earthy beets while the cucumber provided a needed crunch.  The fact that the dressing turned everything pink (seriously, pink!!!) just added a whole new level of awesome.  Dropping the chickpeas and reducing the portion size would turn this pink treat in to a fantastic side for herb crusted tofu, fish, or chicken.

Note:  I received Out of the Weeds Roasted Beets Dressing as part of the #TripleS blog challenge, which started February 2nd.  I was not required to use the products, or post anything about them outside of acknowledging that I received them, so all opinions and experiences are my own.  

Did I mention there are 19 (!) other awesome bloggers participating in TripleSBites?!?  Make sure to check them all out:

Stickin’ to

Offal Vinegar Veggies

sour_vegetables

There’s one thing for certain: /52weeksofcooking challenges certainly force me to think outside the box.  This week the challenge was “offal”, aka the parts of the animal that even the craziest of meat eaters tend to avoid.  While I have indulged in a few of them, mostly while overseas and always while a guest, I knew that I was going to have to be creative when it came time to find a way to vegetarianize this challenge.  Thankfully the mods are very flexible and open and extended the definition to includes parts of the vegetable that aren’t typically used.  While I generally save my scraps for vegetable soup, I had a lot of cabbage pieces and so decided to toss a bunch of scraps and peels in a pot with vinegar.  To make it a bit more substantial, I added some cannellini beans but these veggies would be fine sans beans along with some bbq tofu.

 

Stickin’ to

Serves 4 as a side

Ingredients

1 tbsp vegetable oil

1/4 red onion, dced

1 cup red cabbage, shredded

1 cup green cabbage, shredded

1/2 cup carrot, shredded

1/2 cup beets, shredded

1 tbsp red wine vinegar

1/2 tbsp apple cider vinegar

2 cups cannellini beans, presoaked and well rinsed.

Instructions

  1. Heat the oil in a large saute pan over medium heat. Add the red onion and cook for 5 minutes before adding the remaining vegetables.
  2. Cook for 10 minutes and then stir in the vinegar. Continue cooking for an additional 5 minutes before stirring in the beans. Mix well and then cook for a final 3 minutes, or until the beans are warm.
http://dancingveggies.com/2015/01/stickin-to.html

Certainly not your typical offal dish, but a great way for using up ingredients that might otherwise have been tossed.  It’s not often that we have leftover cabbage in the house but this was a great way to use those last few leafs – and the beets scraps turned everything a fantastic shade!

Lips are Moving

Beet Dip

beet_dip

I don’t believe in diets – the word alone makes me cringe.   So when I saw that the first challenge for /52weeksofcooking 2015 was diet themed, I wasn’t exactly thrilled.  To me a diet is something where you deprive yourself for a set amount of time from eating a certain type of (delicious) food – only to fail after a certain amount of time because deprivation is never a good thing.  I fully get, and support, eating healthy foods but why not call it “healthy eating” instead of the “d” word.  I’m sure there’s some sort of psychology behind all of it, but it doesn’t change the fact that I associate diet food with bland, boring, and beige dishes.  Which is why I went as far as possible in the opposite direction with this healthy dip.  With the Super Bowl fast approaching (go Ravens!), many people will be sitting down and enjoying feasts of chips, dips, wings, and pizza – with maybe a few vegetable trays.  This dip goes great with chips, crackers, or bread to include being a fantastic addition to an otherwise boring sandwich.   Plus it only involves 4 ingredients, and can be made it advance which adds to the awesome factor.

Lips are Moving

Serves: Yields 2 cups of dip

Ingredients

1 lb beetroot, peeled and halved

5 cloves garlic, peeled and minced

2 tbsp olive oil

1/4 tsp sesame oil (can also use 1/2 tbsp tahini)

Instructions

  1. Turn off to 425 and lightly oil a roasting pan. Place the beets cut side down on the pan and cook for 30 minutes, then flip and cook for a final 20 minutes.
  2. Allow the beets to cool in the pan for 10 minutes, then place beets and oil in a blender. Add the remaining ingredients and blend until almost pureed. If needed, add more olive oil but add in small amounts to keep it from becoming liquefied.
  3. Pour in to a bowl and Serve!
http://dancingveggies.com/2015/01/lips-are-moving.html

I reserved the leaves for another dish, and brought this dip as an precursor to one of the many holiday meals we enjoyed this season.  I found the beanitos chips a friend had brought over for game day went fantastically while others preferred a firmer wheat cracker but as with many things there is no right answer.

Note: Beanitos has no idea who I am, and while I didn’t pay for them my friend did and they were insanely good! 

Careful Making

Quinoa with Beets, Beans, and Berries

beets_with_quinoa

I still can’t believe this year is almost over – and that /52weeksofcooking is almost done (again).  It’s been a fun adventure with new ingredients and techniques and cuisines, which is why I can’t wait to see what themes are picked for next year.   I’m also a little behind, so today’s dish is actually from week 49 where dried fruit were the theme.  I debated going with something sweet, oatmeal raisin cookies or similar, but after seeing some fantastic looking beets at the market I decided to go with something savory.  After all, there is more than enough junk food this time of year!  The beets I picked up still had the greens attached, however I know that’s not always the case so feel free to switch out for some swiss chard or collards.

Quinoa with Beets, Beans, and Berries

Serves 4

Ingredients

1 tbsp olive oil

1/2 red onion, diced

2 cloves garlic, diced

2 large beets, diced

1 tsp rosemary

1 tsp thyme

1/4 tsp black pepper

1 cup tri-color (or red) quinoa, pre-rinsed

2 1/4 cups vegetable stock

2 cups cannellini beans, presoaked

2 cups beet greens, torn

1/2 cup cranberries

Instructions

  1. Heat the olive oil in a large sauce pan over medium heat. Add the red onion and garlic and cook for 7 minutes before adding the diced beets. Continue cooking for 10 minutes, stirring frequently to prevent sticking.
  2. Add the herbs and pepper, and stir well before adding the quinoa - continue to stir until quinoa is coated in the oil (about 1 minute). Add the vegetable stock and bring to a quick boil.
  3. Allow to boil for 2 minutes, add the beans, then cover and turn heat to low. Simmer for 15 minutes then start adding the greens a 1/2 cup at a time. Once they have wilted, add the next portion, stirring as needed.
  4. Once all the greens have been added cook for a final 5 minutes. Mix in the cranberries, then Serve and Enjoy!
http://dancingveggies.com/2014/12/careful-making.html

This dish is one where layering the ingredients really comes off – and keeps the leaves from turning bright pink.  I enjoyed this dish “naked” while Joe topped his with some grated Parmesan cheese, soy crumbles would also work for those wanting to add more salt to the dish.  I’m more of a bitter person, which is why I loved how the tart of the cranberries went against the natural sweet of the beets.