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May 28, 2006
Beets!
Thanks to all for the beet recipes! Here are a few:
From Judith:
Shredded Beet Salad with Avocados & Strawberries
Alive magazine, Aug '05
2 large beets, peeled
1.5 TBsp olive oil
1 tsp mustard seeds ( I used Dijon)
1 TBsp honey (try Splenda)
2 navel or blood oranges *
2 avocados, peeled & thinly sliced
12 strawberries, thinly sliced
1 TBsp fresh, chopped mint
Grate beets & set aside in a medium-sized bowl. Heat olive oil gently in a saucepan over medium heat. Add mustard seeds & cook about 1 minute or until they pop & turn gray. Remove pan from heat & stir in honey. Pour honey-mustard mixture over the beets.
Peel oranges, removing all white pith. Slice into ¼” slices.
Divide orange slices among 4 medium-sized plates. Top with a scoop of the shredded, marinated beets. Artistically place sliced avocados & strawberries around the plates & sprinkle a bit of fresh mint on top.
Serves 4.
We think it would work better without the oranges at all. The marinated beets, strawberries & avocados taste quite wonderful together; the oranges seem out of place, taste-wise.
From Zeynep:
This is what I do with beets: I boil them (or steam if
you prefer) with skin on. After they're done, nice and
soft, I peel them, slice them and add chopped fresh
garlic, salt, vinegar and drizzle with olive oil.
Voila! Beet salad!
From Priscilla:
For beets: although I do like them just grated raw on a salad occasionally or even in a veggie juice, one of my favorite recipes, I've adapted to my newer way of eating:
roast beets until tender (I clean them -- do not peel -- cut all but about an inch of the long tip and stems -- wrap in foil and place in a pan - this is important because they can get juicy and mess up your oven -- I bake them for about an hour at a fairly high temp, as it takes a while for them to get fork-tender).
When the beets have cooled, the skin just pops right off and the beets are roasted and delicious just like that on a salad. But an older recipe call for dicing them, adding in toasted walnuts and blue cheese crumbles, topped with a mustardy balsamic vinaigrette.
What I do now is add just some plain walnuts and drizzle on some balsamic vinegar and a touch of flax oil. Not as spectacular as the old recipe, but delicious too. Oh, and now I put them on a bed of spring greens.
Thanks very much! It's great to hear from readers who are out there thinking creatively about how to use wonderful ingredients like beets to make healthy, delicious foods!
I'm sorry I've been so busy and not able to write... but at least I'm finally using those beets! I decided to make a beet soup... sorta like a borcht... because the beets are now a week old and I thought any lack of freshness would be less apparent in a cooked dish. I'm simmering diced beets into no salt organic veggie broth for about two hours, then I'm going to add a half cup of yogurt and a tablespoon of nonfat sour cream. Serving for MR's lunch today drizzled with a teaspoon of flax oil (that's for that idea, Priscilla!) along with an asparagus and shiitake mushroom tatta. Yummy beets!
Tomorrow those charming film makers from London who are working on a documentary re: Aubrey de Grey are coming to our house for dinner! Oh, and they're going to film too!
Posted by april at May 28, 2006 9:28 AM