Tag Archives: beet

Beet Hummus

IMG_21712 medium beets; prep as described below
1- 16 oz can chickpeas; drained (or 3/4 cup dried chickpeas cooked till tender)
2 cloves garlic; crushed
1/4 cup fresh pressed lemon juice
1/4 cup extra virgin olive oil
2 Tablespoons water
1/8 teaspoon ground cumin
1/2 teaspoon sea salt
pinch fresh ground black pepper

Cook beets till tender; cover with water in a saucepan, sprinkle with a pinch of salt, bring to a boil and simmer for 20 minutes. Drain, cover with cold water until the water is warm, drain and cover with more cold water then simply rub the skin off. Cut into 1” chunks.

Place all ingredients in a blender and process till smooth. Add more water, 1 Tablespoon at a time, until desired consistency.

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Raw Root Salad, Rice and Peas, Fried Plantain and Broiled Salmon

I recommend preparing this meal in the order the recipes are given. I have found this to be the most efficient use of “wait” time so everything finishes at the same time.
DSC_0022PUERTO RICAN STYLE RICE WITH PIGEON PEAS
2 Tablespoons extra virgin olive oil
1/2 onion; diced
1 teaspoon sea salt
1/2 green pepper; diced
1-2 cloves garlic; crushed
¼ cup olives; optional
½ cup diced fresh tomatoes or sauce
1 teaspoons ground cumin
1/4-1/2 teaspoon fresh ground black pepper
1 1/2 cups frozen pigeon peas (found in the frozen Goya section)
2 cups brown rice; soaked in water 3-8 hours, rinsed and drained
3 1/2 cups water

Preheat a heavy bottom pot over medium heat, add olive oil, onion and salt and sauté until soft and transparent, about 5 minutes. Add peppers and garlic, sauté for 3 more minutes. Add optional olives, tomatoes and spices. Simmer for 1-2 minutes. Add pigeon peas, rice and water. Bring to a boil, stir and turn down heat bringing the rice mixture to a slow simmer. Simmer without a lid until almost all the water is absorbed, about 10 minutes. Do not stir as this can make the rice sticky. Cover, turn heat to low and allow to slow cook/steam until rice is tender and all of the water is absorbed, another 10-15 minutes.

SHREDDED ROOT SALAD
2 beets; peeled and shredded
2 carrots; peeled and shredded
2 stalks celery; thinly sliced
4 scallions; thinly sliced
salad greens (I used mesclun mix)

Prepare vegetables and place in separate bowls or on a serving platter.

LEMON AND GARLIC DRESSING
3 cloves garlic; crushed
1/4 teaspoon sea salt
pinch black pepper
1/4 cup fresh pressed lemon juice
3/4 cup extra virgin olive oil

Combine ingredients in a glass jar, tighten the lid and shake. Serve with a spoon or mini-ladle.

FRIED PLANTAIN
2 yellow plantain
oil for the pan
sea salt to taste

Preheat a heavy bottomed skillet over medium heat. Peel the plantain- this can be difficult depending on how (not) ripe they are when picked. I keep a paring knife handy to slice away any left over peel. Cut as you like into roughly 1/4 inch thick pieces. I normally do disks but wanted to try “fries” today. Add olive oil to generously cover the bottom of the pan. Place the sliced plantain in the pan and fry until yellow-golden turning each piece till cooked on all sides. Place on a serving dish and sprinkle with salt.

BROILED SALMON
2 lbs wild (Alaskan) salmon
sea salt and fresh ground black pepper to taste
lemon wedge to taste

Preheat oven to 375. Place the salmon on a lightly oiled broiling pan and sprinkle with salt and pepper. Turn oven off and broiler to high and place salmon under flame for 10 minutes (it is done when it starts to brown on the top). Squeeze lemon if desired when serving.

Gingered Carrot and Beet Soup

DSC_0002Gingered carrot and beet soup pictured above with a marinated and roasted mushroom cap on a bed of baby spinach for my gluten free meal. My husband had his on a fresh baked roll (see image below and click for a mushroom cap recipe).

3 Tablespoons canola oil
1/2 onion; diced
1/2 teaspoon sea salt
2 inch piece of ginger; pealed and sliced thin
1 large (2 small) pieces of garlic; pealed and sliced thin
2 cups carrots; scrubbed and sliced to 1/4 inch
2 cups beets; pealed and sliced to roughly 1/4 inch x 1 inch pieces
3 cups water
fresh ground black pepper to taste
optional parsley to garnish

Heat a 3 quart pot over medium heat, add oil, onion and salt, stir and cover to sauté for 2 minutes. Add the ginger and garlic, stir, cover and sauté an additional 2 minutes. Add the carrots and beets and 2 cups water (or enough to just cover the vegetables) bring to a boil, reduce heat and simmer with lid on for1 hour. In the meantime, prepare a salad or sandwich or simple dish to serve along with the soup. Add the last cup of water and blend. I use an immersion blender but a countertop will work as well. I found the soup plenty hot and did not reheat but you can test it to your liking. Taste and add fresh ground black pepper to taste.

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Purple Beans, Green Snap Peas and Red Beet Stems

The end of the snap pea season and the beginning of the purple beans meant there wasn’t enough of one or the other. What to do? Made a quinoa salad; quick, easy and refreshing after a day in the garden.
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1/2 cup quinoa
1 cup water

Bring quinoa and water to a boil, reduce heat and simmer for 15-20 minutes until all water is absorbed.
In the meantime prepare the vegetables for the quinoa salad. I used the following but I highly encourage you to explore whatever you have in the garden or bring home from the market.

1/2 cup purple beans; ends removed and cut to 3/4-1 inch pieces
1/2 cup snap peas; ends and strings removed and cut to 3/4-1 inch pieces
1/4 cup beet stems; sliced to 1/4-1/2 inch pieces
1/4 cup red onion; finely chopped
1 clove garlic; crushed
1/8-1/4 teaspoon sea salt
pinch fresh ground black pepper
2 Tablespoons red wine vinegar
2 Tablespoons extra virgin olive oil
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Place all ingredients into a glass or ceramic bowl, mix and chill until the quinoa is at least room temperature. I served ours over a bed of red and green salad greens. Xav had a (not gluten free or vegan) sandwich on the side and I made a simple (pescatarian Jarlsberg and smoked herring salad) wrap using a beet leaf.
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Sautéd Beet Greens with Carrots

Don’t throw away your beet tops! Use them like you would any green. Here is the quick side I threw together.
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beet greens and stems from 1 bunch
2 carrots
1 onion
1-2 Tablespoons extra virgin olive oil
sea salt and fresh ground black pepper to taste

Cut stems from end of leaf (you don’t need to remove the stem from the leaf itself). Soak the leaves in cold water, dunk and soak for a few minutes. Mean while wash the stems (rub them under water to remove any soil residue) scrub the carrots (I leave the skin on for nutritive value which is why I make sure the carrots are organic) and peel the onion. Remove the leaves from the water, strain and repeat the water bath. Meanwhile, cut the stems into 1 to 1 1/2 inch lengths and place in a medium sized bowl. Cut the carrots into like lengths then cut them the long way to about 1/4 inch and flip the stack of half the carrot and cut to 1/4 inch again making julienned carrots. Add the carrots to the bowl. Preheat a large heavy bottomed pan that has a lid to medium. Cut the onion in half and slice 1/8 to 1/4 inch thick half circles that will separate during cooking. Add the olive oil to the preheated pan, add the prepared beet stems, carrots and onion and cover. Stir the vegetables while they sauté under the lid occasionally, I use a kitchen tong to kind of flip and turn the mixture. Remove the beet leaves from the water, strain and check to be sure the water is clear/there is no dirt in the bottom of the basin/bowl. Repeat the rinse and dunk until the leaves are clean. Strain the leaves then cut into 1 inch strips the short way. Add the greens to the vegetables and cover. In 2 minutes when the leaves should be wilted a bit stir the mixture, cover and continue cooking for 2 minutes. Stir, cover and give it another 2 minutes. Remove from heat and sprinkle with sea salt (I used about 1/4 teaspoon) and fresh ground black pepper (I used a couple pinches).