Beet

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Root Vegetable Slaw

Posted Sun, 03/23/2014 - 19:55 by Audrey

This Yotam Ottolenghi recipe was a nice complement to his lamb shawarma dish. It was also a nice, bright, fresh salad at a time of year when you're craving anything but kale. Serving it with labneh makes it a more substantial dish.

Serves at least 4 as a side salad.

Your rating: None Average: 3 (1 vote)

Roasted Vegetables with Quinoa and Green Tahini Sauce

Posted Mon, 01/13/2014 - 21:01 by Jon

Roasted vegetables with green tahini sauce

From Bon Appetit 2014 Food Lover's Cleanse

This combination and modification of three Bon Appetit recipes goes excellent together and produces a follow-up salad for lunches or a dinner later in the week. The Tahini sauce needs to be done at least 1 day in advance, and the vegetable roasting can largely be done ahead as well.

Serves 2 with leftovers for a salad (see below).

Your rating: None Average: 3.5 (2 votes)

Beets with Citrus and Nuts

Posted Sun, 11/03/2013 - 17:43 by Audrey

1 ½ pounds beets, trimmed and halved horizontally
1 ¼ c water
salt and pepper
3 T light brown sugar, packed
1 shallot, sliced thin
1 t grated lemon zest
½ c whole almonds, toasted and chopped
2 T chopped fresh mint
1 t chopped fresh thyme

Place beets, cut side down, in a single layer in an 11-inch saute pan or dutch oven. Add water and 1/4 teas salt; bring to a simmer over high heat. Reduce to low; cover and simmer until beets are tender, 45-50 minutes.

Your rating: None Average: 3 (2 votes)

Beet, Rhubarb and Citrus Salad

Posted Wed, 05/29/2013 - 18:53 by Jon

Serves 2

Pickled beets (or 1 large beet, roasted or boiled until tender, peeled, and cut into wedges)
1 large orange
Watercress or arugula (approx 2-3 cups)
1/2 cup coarsely crumbled feta cheese
1/2 lb rhubarb (about 3 stalks), trimmed and cut into 1/2" slices
1/4 cup sugar

2 tablespoons extra-virgin olive oil
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 teaspoon sugar

Prepare rhubarb (can be made ahead):