Chilled Beet Gazpacho

This is another Patrica Wells winner, okay all her recipes are amazing! I added a spoonful of sour cream.

1 lb beets, steamed

4 cloves garluc

1 onion peeled

2 tsp dijon mistarr

1 tbsp best quality sherry vinegar

Salt

Chives for a a garnish

Place all ingredients in a large blender with 2 c of water and purée till smooth. Chill for 2 to 24 hours. Garnish with chives.

Serve 4. 0 ww pp

Beet Lara

This recipe was inspired by Eating Well Magazine. I made a few minor changes, added some peanuts and made extra sauce! It is also great the next day as a salad!

  • 3 tbps black rice
  • ¾ c quinoa
  • 1½ c water plus 2 tbsp, divided
  • 1/2 c lime juice
  • 1/2 c chopped scallions
  • 1/4 c chopped fresh cilantro
  • 1/4 c fish sauce
  • 2 tsp coconut palm sugar
  • 1 tsp crushed red pepper
  • 2 tbsp canola oil
  • 1 lb red beets, peeled and chopped
  • 1 c shredded cabbage
  • 1 c sliced cucumber
  • 1 c Thai basil and/or mint leaves
  • 1 c shredded carrrott

Place rice in a large skillet over medium-low heat. Cook, stirring occasionally, until well-toasted and starting to pop, 5 to 8 minutes. Grind to a fine powder in a spice grinder or with a mortar and pestle. Set aside.

Combine quinoa and 1½ c water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

Combine the remaining 2 tbsp water, lime juice, scallions, cilantro, fish sauce, brown sugar and crushed red pepper in a small bowl.

Heat oil in the skillet over medium-high heat. Add beets and cook, stirring, until almost tender, about 4 minutes. Add the ground rice and ½ of the sauce. Cook, stirring, until fragrant and the liquid is absorbed, about 2 minutes.

To serve, divide the quinoa among 4 bowls and top with the beet larb, cabbage, cucumber, herbs and carrot. Drizzle with the remaining sauce.

Spicy Beet Salad

This is a spicy number! I use the cooked beets from Trader Joe’s to make this a quick and easy meal. Leave out the feta and it’s vegan! You can make this in advance and chill till you are ready to eat!

  • 4 beets cooked
  • 3 scallions, sliced thin
  • 1 clove garlic, minced
  • 1 tsp harissa (or more if you like it spicy)
  • 1 1/2 tbsp red wine vinegar
  • 1/3 c olive oil
  • 2 tbsp chopped parley
  • Salt and pepper
  • Mixed greens
  • 1/4 c feta, crumbled (optional)

Toss everything but the salad greens together in a large bowl. Serve on top of salad greens.

Serves 4.

Beet Salad 

This is my riff on a recipe from Food & Wine. I cheated and used the cook beets from TJs for a quick salad

1/4 lb snow peas
1/4 c grapeseed oil
1 tablespoon crushed coriander seeds
1 tbsp Asian fish sauce
1 tbsp hot chile oil
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
1 1/2 lb small mixed colored beets, peeled, cooked and quartered
8 shiso leaves, thinly sliced
1 tbsp toasted sesame seeds, plus more for garnish
Salt

In a medium saucepan of salted boiling water, blanch the snow peas until crisp-tender, 1 to 2 minutes. Drain well and transfer to a bowl of ice water to cool. Drain well and pat dry.
In a small bowl, whisk the grapeseed oil with the coriander, fish sauce, chile oil, lemon juice and lime juice.
In a serving bowl, toss the beets and snow peas with the dressing, shiso and the 1 tbsp of sesame seeds. Season with salt; toss. Garnish with more sesame seeds.

Serves 4.

Arugula and Beet Salad


This salad has it all, sweet beets, spicy arugula, creamy Avocado, tangy
Goat Cheese and crunchy nuts!!

Ingredients:
1/4 c balsamic vinegar
3 tbsp shallots
1 tbsp honey
1/3 c olive oil
Salt and pepper
6 medium beets, cooked and quartered
6 c fresh arugula
1/2 c walnuts, toasted, coarsely chopped
1/4 c dried cranberries or dried cherries
1 avocado, peeled, pitted, and cubed
3 oz soft fresh goat cheese, crumbled

Blend the vinegar, shallots, and honey in a food processor add the oil and pulse until shallot is chopped fine. Season with salt and pepper.

Toss the beets in a small bowl with enough dressing to coat.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat and season woth salt and pepper. Mound on plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Serves 2 – 4.

Chilled Beet Soup

  
Nothing says summer like a chilled soup! This one is from the amazing Patricia Wells. It literally comes together in minutes, Just be sure you make it couple hours before you serve it so it has plenty of time to chill. I cheated and used the cooked beets from TJ’s, which in my opinion is perfectly acceptable.

Ingredients:
1 lb steamed, peeled beets
2 c cold water
2 cloves garlic, green germ removed
1 onion, quartered
1 tsp dijon
1 TBSP sherry-wine vinegar
Salt
Several TBSP minced chives for garnish

Toss everything except the chives in a Vitamix or powerful blender. Purée till smooth. Chill for at least 2 hours.

Top with chives at serving time.

Serves 4. 1 WW PP.

Beet Tartare

IMG_1236
Beef tartare is one of all time favorite indulgences. I passed over the recipe from Patricia Wells so many times and I finally got around to making it – and it was delightful! I served it with a salad, it would be great on crackers or endive leaves too.

Ingredients:
1 shallot
1/4 c cornichons
2 TBSP capers, drained
1/4 c parsley leaves
1/2 lb cooked, peeled beets
1/2 tsp Worcester
2 TBSP dijon
1 clove garlic
1 egg yolk
Tabasco sauce to taste

Combine in a food processor and pulse until coarsely chopped.

Serves 4.

  

Beet, Kale, Mozzarella, and Avocado Salad

20140407-061454.jpg

Ingredients:
1 small shallot, finely chopped
2 TBSP Sherry vinegar
2 tsp poppy seeds
1 tsp Dijon mustard
1 tsp finely grated orange zest
1/4 c walnut or vegetable oil
5 olive oil, divided
Kosher salt, freshly ground pepper
8 oz baby kale
1 small red onion, thinly sliced
8 oz beets, roasted, peeled and sliced
4 oz lb fresh mozzarella
1 avocado, thinly sliced.

Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl. Whisk in vegetable oil, then 2 tablespoons olive oil; season with salt and pepper. Set vinaigrette aside.

Toss kale, onions, and beets with dressing. Divide among plates, top with mozzarella and avocado.

Serves 4.

Roasted Beets with Hazelnuts and Pecerino

20131215-211003.jpg

Winner winner roast beet dinner! The combo of the lemon dressing with the sweet beets, nutty cheese and crunchy hazelnuts is amazing!! Thank you F&W for the inspiration!

Ingredients:
2 lbs beets
1/2 c olive oil
6 garlic cloves, crushed
2 TBSP thyme leaves
Salt & pepper
1/2 c hazelnuts, toasted and chopped
1/4 c lemon juice
1 shallot, minced
1 TBSP Dijon mustard
1/2 c chopped chives
1/8 c shaved pecorino

Preheat the oven to 375°. In a large roasting pan, toss the beets with 1/4 c of the oil and the garlic and thyme; season with salt and pepper. Cover tightly with foil and roast for about 1 hour and 15 minutes, until the beets are tender. Let cool, then peel the beets and cut them into different sized wedges, chunks and slices

In a medium bowl, whisk the lemon juice with the shallot and mustard and let stand for 10 minutes. Gradually whisk in the remaining 1/4 c of olive oil and season the dressing with salt and pepper.

In a large bowl, toss the beets with half of the dressing and season with salt and pepper. Arrange the beets on a platter and sprinkle the chives and hazelnuts on top. Scatter shaved goat cheese over the salad and serve, passing the additional dressing and cheese at the table.

Serves 4.

Pickled Radishes and Beets

20120819-164056.jpg

I love pickles! This one was in the Sept issue of Bon Appétit, I made a couple changes and they are wonderful!

1 lb pearl onions
3 c white wine vinegar
1/4 c sugar
1 1/2 TBSP kosher salt
10 whole peppercorns
4 garlic cloves
1 bay leaf
2 sprigs rosemary
2 bunches of radishes, quartered
2 bunches small beets, quartered

Bring all ingredients except veggies and 2 c water to a boil in a large pot. Reduce to medium, add onions, cook 8 12 minutes, remove to a large canning container. Repeat with radishes and beets.

Pour hot liquid over veggies to cover. Let cool and chill overnight, up to one week.

6 – 8 servings.