Marinated beets are an appetizing addition to this simple salad of mixed greens and carrots. The walnuts add a nice flavor to the finished recipe. If time is of the essence, I’ve included a shortcut of using pickled beets from a jarâ€”but the homemade kind are best! Photos by Evan Atlas. Continue Reading…
This original and colorful soup is a variation of Borsch, a traditional soup in Russia, Ukraine, and Poland. I love this soup’s subtle blend of flavors. It’s a salty sweet treat that warms and sparks your taste buds. Plus, the color is perfect for Valentines Day!
- 1 onion
- 2 tbsp olive oil
- 1 medium carrot
- 3 small potatoes
- 2 beets
- 1 medium apple
- 8 cups vegetable broth
- Â¼ head red cabbage
- 6 tbsp cider vinegar
- 1 bay leaf
- Peel and slice the onion. Pour 1 tablespoon of olive oil into a heavy-bottomed sauce pan and sautÃ© onions on low heat.
- Cut carrot, potatoes, beets, and apple into small cubes.
- Add the cubes to the saucepan. Stir regularly with a wooden spoon.
- Add hot broth. Let it simmer for 30 minutes, until the diced beets and potatoes are tender.
- While the soup is cooking, slice the red cabbage into thin slices using a mandoline or a sharp knife.
- Add the red cabbage and cider vinegar to the soup. Cover and cook for another 5 minutes. Check the seasoning of the soup and add salt if necessary.
Today, the recipe that I propose is a tartar of beetroot with mint. Itâ€™s an entree that is both pretty and very light. But beware not to use canned, but fresh beet!
In fact, this beetroot tartar and mint is more of a salad. What we are going to do is cut the cooked beetroot into small pieces, then season with mint vinaigrette.
Beetroots are rich in B vitamins, iron, manganese, copper, magnesium, and potassium. A diet rich in these things is believed to result in improved blood pressure, improved cognition, and reduce accumulation in your liver.
Prep Time:Â 45 minutes
Cook Time: 20 to 40 minutes
- 2 lb yellow and red beets (6 or 8)
- 2 small cloves garlic minced
- 2 tsp dried mint
- 1/4Â tsp salt and pepper
- 1 tbsp balsamic vinegar
- 1/3 cup extra virgin olive oil
- Dip the unpeeled beets in a large pot of salted boiling water and cook until tenderâ€”20 to 40 minutes. While still warm, remove them with a cloth or paper towel, remove the stem, and remove the skin by simply sliding.
- Slice the hot beets into rings and arrange them on a serving platter.
- Before they cool, sprinkle with garlic, mint, salt, and pepper, and let them sit for 1 minute.
- Sprinkle with vinegar and oil. Stir gently.
- Serve this dish warm, at room temperature or cooled.
Vegan beet burgers are all the rage in the plant-based world. The red color is absolutely gorgeous!Â Serve as you would any other kind of burgerâ€”on buns or in pita bread, with your favorite condiments. Theyâ€™re so flavorful that I like to serve them on their own. If anything, Iâ€™d add a dollop of a quick vegan tartar sauce and serve them with salad.
Hereâ€™s a simple, classic potato salad made vivid with beets. If you have access to golden beets, by all means, use them. Theyâ€™re even sweeter than red beets, and keep their vivid color to themselves more than red beets do. Is this salad really Russian? I have no idea; it is really good, though, especially if you like beets! Continue Reading…
Beets and carrots are such companionable vegetables. They go together â€œgrateâ€ in this simple salad. Such flavorful veggies need only light embellishment â€” just a little added sweetness, plus the tartness of lemon, which brings out their flavors. And a small flourish of your favorite seeds is a nice finishing touch. Continue Reading…
The ingredients of classic cold beet borscht are usually cooked together, then chilled, but in this version, thereâ€™s no need to cook at all, unless you’d like to lightly pre-cook the beets. After this has a chance to chill, donâ€™t be shy about amping up the lemon/agave contrast to your taste. PhotosÂ by Hannah Kaminsky. Continue Reading…
If you like beets, you’ll absolutely love them combined with the crunch of cucumber and the sweetness of citrus. This salad can be enjoyed all through fresh orange season, adding color and flavor to cool-weather meals. It’s also a festive salad to add to fall and winter holiday meals.
This vivid salad of grated beets and red cabbage, served in modest portions, makes a dazzling visual statement on the dinner plate, but more importantly, add a dose of vitamins and antioxidants. It’s a beautiful addition to everyday meals or holiday plates.Â Continue Reading…
Inspired by muhummara, a Turkish spread typically made from roasted red peppers and walnuts, this stunning and addicting spread is perfect for festive occasions or any regular day of the week. Serve with warmed pita triangles. Recipe and photo courtesy of Betsy DiJulio, fromÂ The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes* (Â© 2011,Â Vegan Heritage Press). Continue Reading…
I harvested/sacrified a good bit of my cilantro for this summer salad. Itâ€™s sturdy and pretty enough for a summer potluck and getÂ a spark from chili-lime vinaigrette. Recipe and photo contributed by Ellen Kanner. Continue Reading…
Shredded beets and potato are molded into a heart-shape for Valentines Day and baked until tender on the inside and crisp on the outside. Continue Reading…
Here’s a good way to combine beets with their nourishing greens. Both are lightly cooked and dressed in a sweet and tangy dressing. Continue Reading…
Though borscht is generally eaten cold, the addition of potatoes creates a more robust version for fall or winter. If you like chilled beet borscht, you’ll love this hot beet and potato borscht â€” it’s so warming when the cold winds blow! Unless you are fond of grating, doing so in a food processor makes the job much easier. Adapted fromÂ Vegan Soups and Hearty Stews for All Seasons. Continue Reading…