Two things I am infatuated with right now, beets and cashew cheese, together in one gorgeous triple stack of vegan glory. Vegan Food Addict, you’re brilliant.
[photo by Vegan Food Addict]
Beet gnocchi? YES PLEASE! Thank you, The Iron You, for this delightful recipe. That may or may not be a vegan item decorating the top of this fine bowl of gnocchi…I can’t tell. But the recipe is vegan and I want all the beet gnocchi right now. I love gnocchi and I love beets! This is a pasta party waiting just for me. And you, if you’d like to come along.
In the final week of the June Challenge, we still have some takers! This is Kelly of Vegan Haighters’ beet greens salad, about which she says
[N[ever having consumed fresh beets meant no beet greens. What a deprived childhood I had.
At my local farmers’ market in Upper Haight, fresh beets caught my eye. I searched through the pile for ones with the prettiest, leafiest greens. I’m sure the cashier was confused as to why I was focusing on the greens rather than the beets themselves, but then again there’s weirder things Haight Street has seen.
Result: She loved them. Go get her recipe for this beet-tastic salad, and let’s celebrate another new food conquered! Congratulations, Kelly!
Remember I told you I wanted to start eating more kale because it’s supposed to be basically healthy magic (I believe that’s the technical term)? This may be the way to do it! From Keepin’ It Kind, an apple, beet and chèvre kale salad! Did somebody say vegan chèvre?! Come at me, bro!
I know beets are so 2007 but I’m all about them again. Bring that beet back!
via Finding Vegan
How to, yo: Cook yourself some beets! »
Beets! They are delicious and so good for you! I learned how to make them a few years ago in Chicago, when my then-roommate, Jeremy Cox (also a vegan! That’s why I picked him!) showed me how. He was also the one who introduced me to sauteing the beet greens! Beet greens? Let me tell you, back then, I was a 27-year-old who didn’t know kale was edible. What? I’ve come a long way since then!
Let’s get this started!
Making beets the way I do is a little bit of a process, but so worth it! You need to steam, then sauté. Elbow grease never hurt anyone, right? If you have a different approach, as always, post in the comments! Let’s trade tips!
1. Buy yourself a bunch of beets, greens included!
2. Wash and chop your beets. I like to leave the skin on, and then cut it off once the beets are steamed.
3. Steam your beets until fork tender. I NEVER use a microwave to cook food. (Just saying! I prefer you use the stove top method, but I’m not your mom!)
4. Now that your beets are soft, peel or cut the skins off. Wash the beet greens, stems and all. I cut the stems into 1 inch pieces and slightly
tear chop the greens into smaller pieces. Like, the size of spinach leaves!
5. In a pan, heat up some oil. I use whatever is available—sometimes it’s vegetable and sometimes it’s olive. Put in your beets, stems and greens. Sauté on about medium/medium high heat until greens are cooked to your liking! When I made mine, I didn’t use any seasonings; I think beets are that flavorful! Plus, I think you’ll find that the stems and greens are a bit salty by nature. However, I bet some lemon juice or balsamic vinegar added to the sauté process would be delicious. Garlic powder? Probably!
About to steam!
Serve. Knock the socks off everyone. My Dad loved this side dish. Man, it always feels great to impress my parents with my cooking prowess! (And to give my mom a night off in the kitchen when I’m home!)
When the beets exit your body the next day, don’t worry! You don’t have to go to the emergency room, I promise! It’s just that beets have a tendency to turn EVERYTHING red [Ed. note: Jenny! Gross!].
Chef Tal Ronnen’s Thanksgiving menu: Beet and orange autumn salad! »
Yesterday we told you about Gardein’s new, limited-edition holiday product, the Savory Stuffed Turk’y with gravy. We also told you about the special Thanksgiving menu that chef Tal Ronnen had prepared to complement the Turk’y, and promised to post one recipe a day until you got them all. There are six recipes, and today you get the first!
Beet and Orange Autumn Salad
by chef Tal Ronnen
10 min. prep
45 min. cook
½ cup cider vinegar
½ cup sherry vinegar
2 oz. maple syrup
2 tbsp. shallots, minced
¼ tsp. black pepper, crushed
¼ tsp. coriander, ground
pinch dry mustard
¼ tsp. fenugreek, ground
6 oz. canola oil, cold pressed
10 oz. olive oil, extra-virgin
3 tbsp. chives, thinly sliced
3 cups baby spinach, washed
3 oranges, sectioned and peeled
10 red beets, golf ball sized, peeled & roasted
2 tbsp. canola oil
for the vinaigrette
In a large saucepan, combine the vinegars, maple syrup, shallots, black pepper, coriander, dry mustard, and fenugreek. Bring to a boil.
Reduce the heat and simmer until reduced by one-third. Remove from the heat and chill. Once chilled, purée in a blender, while slowly adding the canola and the olive oils. Strain, then add the chives.
for the roasted beets
Vegetable oil sufficient to coat the beets. Heat the oven to 400°F. In a baking dish, combine the beets with the vegetable oil and roast until soft (approx.. 45 minutes). Peel and chill.
to assemble the salad
Slice the beets and arrange on a plate with the orange slices and spinach then drizzle with the maple sherry vinaigrette.
We expect photos if you make it, pals! Check back Monday for the next recipe.