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Archive for Recipes

VALENTINE RECIPE: Chocolate Raspberry Bundt Cake

choc-rasp-bundt-cake-annalise-goboldwithbutter-230

Chocolate and raspberries are a match made
in heaven. Photo courtesy Annalise | Completely Celicious.

 

Here’s another delicious Valentine recipe from Annalise of Completely Delicious, sent to us via GoBoldWithButter.com.

Everyone thinks they’re getting a conventional chocolate cake, until slicing it reveals the raspberry surprise. This combination of chocolate and fresh raspberries in a buttery Bundt cake is a match made in heaven (just like you and your Valentine?).

The raspberries blend into the cake as it bakes, creating little bursts of bright flavor to contrast with the rich chocolate.

RECIPE: CHOCOLATE RASPBERRY BUNDT CAKE

Ingredients For A 9-Inch Cake

  • 2-1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa
  • 1 teaspoon salt
  • 2-1/2 teaspoons baking soda
  • 1-1/4 cups unsalted butter
  • 2 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1-1/2 cups buttermilk
  • 1 cup fresh raspberries
  • Garnish: powdered sugar
  • Optional garnish: whipped cream*
  • Optional garnish: fresh raspberries
  • Preparation

    1. PREHEAT the oven to 350°F. Butter and flour a 9-inch bundt pan.

    2. COMBINE the flour, cocoa, salt and baking soda in medium bowl. In the bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy. Add the eggs, mixing after each, and stir in the vanilla. Add the dry ingredients in 3 batches, alternating with the buttermilk, scraping down bowl as needed.

    3. SPOON the batter into the prepared pan. Sprinkle the raspberries on top (they will sink as the cake bakes). Bake 45-60 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs.

    4. LET the cake cool completely in the pan, then turn out onto a plate or cake stand. Sprinkle with powdered sugar and garnish with whipped cream and additional raspberries.

     
    *For more raspberry flavor, add a tablespoon of Chambord or other raspberry liqueur into the whipped cream.

      

    Comments

    RECIPE: Ravioli With Pan Roasted Tomatoes

    This recipe from is easy and inviting for Valentine’s Day. It’s from blogger Annalise of Completely Delicious, via GoBoldWithButter.com.

    Prep time is 10 minutes, cook time is 20 minutes.

    RECIPE: RAVIOLI WITH PAN ROASTED TOMATOES

    Ingredients For 4 Servings

  • 1 pound fresh or frozen cheese ravioli
  • 3 tablespoons butter
  • 1 pint cherry or grape tomatoes
  • Salt and pepper, to taste
  • 3 cloves of garlic, minced
  • 1/4 cup fresh basil leaves
  • 1/3 cup Parmesan cheese, shredded
  •  
    Preparation

     

    ravioli-tomatoes-annalise-goboldwithbutter-230

    An easy Valentine dinner. Photo courtesy Go Bold With Butter.

     
    1. BRING a large pot of salted water to boil. Cook the ravioli according to package instructions. Drain.

    2. MELT the butter in a large skillet over medium-high heat, while the ravioli are cooking. Add the tomatoes and season with salt and pepper. Cook the tomatoes until their skins split, about 4-6 minutes, shaking the pan every few minutes to rotate tomatoes.

    3. ADD the garlic and cook for 1 minute more. Add the drained ravioli and toss with the tomatoes until combined.

    4. GARNISH with basil and serve immediately with Parmesan cheese.

      

    Comments

    TIP OF THE DAY: Valentine Toast

    Get out your heart-shaped cookie cutter and think about your menu for tomorrow.

    You can start Valentine’s Day with with heart-shaped toast and red fruit jam.

    Then, make extra toast hearts:

  • For lunch with soup, spread with herb butter
  • For lunch or dinner as croutons with a salad, spread with goat cheese
  • For cocktails (make it Champagne!), spread with sour cream or crème fraîche and topped with salmon caviar
  • For dinner as garlic toasts, spread with garlic butter; or plain with a cheese course
  •  
    WHAT TO DO WITH THE LEFTOVER TOAST TRIMMINGS

    Cut them into a small dice and store in an airtight container. The next day, use them:

  • As salad croutons
  • As omelet filling
  • As soup garnish
  • In a hash or skillet stuffing
  • Mixed into custard or pudding—a kind of reverse bread pudding
  •  

    valentine-toast-nar-gourmetFB-230

    Love toast for Valentine’s Day. Photo courtesy Nar Gourmet.

     
    You can first pop the croutons into a hot skillet with a bit of butter or oil to crisp them.

    Other ideas? Let us know!

      

    Comments

    RECIPE: Beet Tarte Tatin

    beet-tarte-tatin-taste.com.au-230r

    Beet Tarte Tatin. Photo and recipe courtesy
    Taste.com.au.

     

    If you love the combination of beets and goat cheese, try this recipe for Beet Tarte Tatin. We adapted it from one by Katrina Woodman, originally published in the October 2012 of Australian Good Taste.

    The Tatin sisters, Caroline and Stéphanie, ran the Hotel Tatin in Lamotte-Beuvron, southwest of Paris in the Loire Valley, not far from the town of Chambord. Tarte Tatin is a one-crust fruit pie invented by accident in France in the early 1880s. It is served upside-down; the fruit (initially, it was apples) are on the bottom with the crust on top.

    As the story goes, Stéphanie, preparing an apple tart, erroneously put the apples in the pan without the crust underneath. The apples caramelized, the customers loved it and the Tarte Tatin was born.

    It can be made with sweet vegetables as well: beets and carrots are delicious prospects.

    This vegetable Tatin, cooked in a skillet, serves four as an appetizer or as part of a light lunch, with a salad.

     
    RECIPE: BEET TARTE TATIN

    Ingredients For 4 Servings

  • 1 tablespoon butter
  • 8 small beets, peeled and halved
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves (removed from stalks)
  • 1 sheet frozen butter puff pastry, thawed
  • 2 ounces fresh goat cheese, crumbled
  • Optional garnish: fresh thyme sprigs
  •  

    Preparation

    1. PREHEAT oven to 390°F.

    2. MELT the butter in a ovenproof non-stick 7″ or 8″ frying pan over medium-high heat. Stir in the beets and cook for 2 minutes. Add the sugar, vinegar and thyme. Season. Cook, stirring, for 2 minutes or until mixture thickens.

    3. COVER with foil and bake for 20 minutes or until the beetroot is just tender. Set aside for 5 minutes to cool. Increase oven heat to 430°F.

    4. TRIM the pastry into a 9″ to 10″ disc, depending on size of pan. Arrange the beets evenly over the base of the pan. Top with pastry. Fold in excess. Bake for 20 minutes or until puffed and golden. Cool in the pan for 10 minutes.

    5. PLACE a plate turned upside down over the frying pan (it should be bigger than the pan). Holding the two together, flip the entire pastry over. Top with goat cheese and herbs and serve warm.

     

    ebkids two types of roots jangios167j4 23rd of February, 2006 cmmccabe

    A taproot system versus conventional fibrous roots. Here’s more about it from Britannica.com.

    BEET VS. BEETROOT

    Beetroot (Beta vulgaris) evolved from the wild seabeet, a leafy plant that grows at coastlines around the world. It was first domesticated in the eastern Mediterranean and Middle East, although it was only the leaves that were eaten back then. (The wild seabeet is also the common ancestor of spinach and chard.)

    The Romans began to cultivate beets in earnest, cooking them with honey and wine. Recipes in oldest surviving cookbook De Re Coquinaria by Apicius’s, included beetroot in broths and salads, the latter with a very modern-sounding vinaigrette of mustard, oil and vinegar.

    The beet is a plant with a taproot system. The taproot is a large, central, dominant root, typically straight and very thick, tapering downward (see image above). For most of its life, beetroot was long and thin like a carrot or parsnip—both taproots, along with burdock, radish and turnip, among others. The familiar round shape was developed in the 16th century.

    Beetroot continued to grow in popularity in Victorian times, favored for its dramatic color in salads and soups. It was also used as a sweet ingredient in cakes and puddings. Beet sugar, used more widely around the world than cane sugar, was made by boiling all the sugar out of the beets, then cooking down that sugary water into dry crystals.

    Today, as a result of mutation and selective breeding, beets are available in numerous shapes and sizes, including orange, yellow, white and candy-striped (with red and white concentric circles).

     
    BEET VS. BEETROOT VS. SUGAR BEET

    The term beetroot is used in the U.K., France and elsewhere. It is known by its shorter name, beet, in North America.

  • The table beet is a vegetable grown for human consumption.
  • The sugar beet has been bred for higher sugar content, from which granulated sugar and molasses can be made.
  •  
    You can eat a sugar beet as a vegetable, but can’t make sugar and molasses from a table beet.

      

    Comments

    RECIPE: Homemade Peppermint Patties

    February 11th is National Peppermint Patty Day. Whip up a batch today, and make extras to hand out on Valentine’s Day. (For Valentine patties, top with heart-shaped sprinkles or Conversation Hearts.)

    IS IT PATTY OR PATTIE?

    Whether it’s candy, meat or veggies, to be perfectly correct, the spelling is patty. Patties is the plural form, so many folks assumed the singular to be pattie.

    The word first appeared in English around 1700-1710, derived from the French pâté (paste in English), a mix of finely-ground ingredients. Pasta is the Italian word for paste; and in modern French cuisine, pâté refers to a meat loaf as well as the more finely ground goose or duck liver pâté.

    Perhaps America’s most famous patty is the [incorrectly spelled] York Peppermint Pattie. According to a company history in Wikipedia, the York Peppermint Pattie was first produced by Henry C. Kessler, owner of the York Cone Company, in 1940. The company was named for its location: York, Pennsylvania. (Today the company is owned by Hershey and the production is in Monterey, Mexico.)

       

    peppermint-patties-safeeggs-230

    Homemade peppermint patties. Photo courtesy SafeEggs.com.

     
    Sure, you could run out and get a York Peppermint Pattie. Or, you could spend 40 minutes of prep time making your own (plus 9 hours of drying time).

    Because the recipe uses uncooked egg whites, you may wish to consider Safest Choice pasteurized egg whites.

    And if you’re not in a candy mood, how about a Peppermint Patty Martini?

     

    deBrand-230

    Semisweet (50% cacao or more) or bittersweet chocolate (70% cacao or more) are a better counterpoint to the lively mint than milk chocolate. Photo courtesy Debrand.

     

    RECIPE: HOMEMADE PEPPERMINT PATTIES

    Ingredients For 30 Pieces

  • 3-1/2 cups powdered sugar, plus extra as needed
  • 2 egg whites
  • 1 teaspoon water, plus extra as needed
  • 1/4 teaspoon pure peppermint extract
  • 4 four-ounce dark chocolate bars, chopped into 1/2-inch pieces
  • 2 teaspoons vegetable oil
  •  
    Preparation

    1. LINE two baking sheets with parchment paper. Cut a separate 2-inch square of parchment paper. Set aside.

    2. COMBINE the powdered sugar, egg whites, water and peppermint extract in stand mixer on low speed until smooth. Increase the speed gradually to high, to form a stiff, smooth dough, adding ½ teaspoon of water at a time if mixture becomes too stiff.

    3. DUST a clean surface with powdered sugar and roll the dough into a log, approximately 12-inches long and 1-1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, rolling the pieces into balls as you go. Arrange them on lined baking sheets, about an inch apart.

     
    4. PLACE the square of parchment paper on top of each dough ball and flatten it into a a disk, using the bottom of shot glass. Repeat. Let the candies dry, uncovered, at room temperature for at least six hours. After the patties have dried…

    5. COMBINE the chocolate and vegetable oil in a small bowl over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Allow the chocolate to cool slightly. Dip each candy into the melted chocolate, coating both sides.

    6. RETURN the candies to the parchment paper until the chocolate has set, about 3 hours. To set faster, place the candies in the refrigerator.

      

    Comments

    TIP OF THE DAY: Kitchen Torch

    The kitchen torch, culinary torch, cooking torch or [less poetically] butane torch is used by chefs and sophisticated home cooks.

    Today’s handy culinary torch descends from the heavy duty blowtorches, long used by gold and silversmiths (the first patent dates to 1791).

    While its most famous kitchen use is to caramelize the sugar on the top of crème brûlée, it is also handy to:

  • Brown meringue (we use it for Baked Alaska)
  • Char vegetables such as bell peppers
  • Melt or brown toppings on casseroles and soups
  • Melt cheese
  • Toast marshmallows
  •  
    Affordable at $25 or so, it’s well worth it if you’d like an easy alternative to using the broiler or holding peppers over the stove flame. You can pick one up at most kitchenware retailers or online.

       

    creme-brulee-davidvenableQVC-230

    Always a treat: crème brûlée. Photo courtesy QVC.

     
    If you get one now, you can make Crème Brûlée for Valentine’s Day. Digging into that crunchy, crackly caramelized sugar topping and eating a piece with the creamy custard underneath is one of dessert’s great experiences. You can make it a signature special-occasion dish.

    Here’s a recipe from QVC’s David Venable. If you want to add a Grand Marnier accent, take a look at this recipe.

    You’ll need round or oval ceramic ramekins: 5-ounce ramekins for four servings, 3-ounce ramekins for seven servings. This set (photo below) from Bonjour includes both the torch and the ramekins.

    RECIPE: CRÈME BRÛLÉE

    Ingredients For 4 Servings

  • 2 cups heavy cream
  • 3/4 cup packed dark brown sugar, divided
  • 9 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons dark spiced rum
  • White sugar (2-1/2 teaspoons for 5-ounce ramekins or 1-1/2 teaspoons for 3-oz ramekins)
  • Optional garnish: fresh berries
  •  

    creme-brulee-kitchen-torch-bonjour-230r

    You can also use the torch to melt the cheese on French onion soup, toast marshmallows and more. Photo courtesy Bonjour.

     

    Preparation

    1. PREHEAT the oven to 325°F.

    2. BRING the cream and 1/2 cup of the brown sugar to a simmer in a 2-qt saucepan.

    3. LIGHTLY WHISK together the egg yolks and 1/4 cup of the brown sugar in a medium-size mixing bowl. Temper the egg mixture by slowly pouring the cream mixture into the egg mixture, whisking constantly. Add the vanilla and the rum and continue whisking until fully incorporated. Strain the mixture through a fine mesh strainer into a bowl. Place the bowl with the brûlée mixture into an ice water bath and let cool completely.

    4. PLACE the ramekins in a large baking dish. Divide the brûlée mixture evenly among the ramekins, filling them 3/4 of the way full. Place the baking dish in the middle rack of the oven and then fill it with hot tap water, to 2/3 of the way up the ramekin sides.

    5. BAKE for 35-45 minutes for 4 (five-ounce) ramekins; or bake for 25-35 minutes for 7 (three-ounce) ramekins. When done, each brûlée will jiggle lightly in the center.

    6. REFRIGERATE for 4 hours or overnight. Just before serving, sprinkle the white sugar over each cooled crème brûlée and torch until all of the sugar is melted and golden brown (it will begin to harden when the torch is removed). Serve immediately.

     

      

    Comments

    VALENTINE RECIPE: Cherry Nut Dip Or Spread For Crackers Or Veggies

    Last year our suggestion of foods for a Valentine’s Day “pink party” was very well received. So we’ll build on that list of pink foods with another recipe this year.

    Here’s a dip from the Cherry Marketing Institute, made pink with cherry juice or the stronger cherry juice concentrate. You can also use this cherry recipe to celebrate Washington’s Birthday.

    After you make the dip, dilute the extra concentrate to make cherry juice for cocktails or mocktails, and freeze any leftovers into ice cubes and ice pops.

    Serve this dip with crackers, toasts or vegetables. We also enjoyed it atop cottage cheese.

    RECIPE: CHERRY NUT SPREAD

    Ingredients For 1 Cup (8 Appetizer Servings)

     

    pink-cherry-dip-cherrymktginst-230

    Cherry nut dip or spread. Photo courtesy ChooseCherries.com.

  • 1 package (8 ounces) regular or reduced fat cream cheese, softened
  • 3 tablespoons tart cherry juice concentrate
  • 2 tablespoons granulated sugar
  • 2 tablespoons chopped toasted pecans
  • 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried thyme)
  • Toasted bread or assorted crackers
  • Optional garnish: red microgreens*, pink peppercorns
  • Crackers, toasts, crudités
  •  

    Preparation

    1. COMBINE the cream cheese and tart cherry juice concentrate; mix until smooth. Stir in the sugar, pecans and thyme.

    2. REFRIGERATE, covered, 2 to 3 hours or longer, to allow flavors to blend.

    3. USE as a spread on toasted breads or as a dip for assorted crackers, with garnish as desired.

     
    *Amaranth, beet, cabbage, chard, kale, mustard, radish and mustard microgreens have red leaves, stems or both.

      

    Comments

    FOOD FUN: Strawberry Cake With Strawberry Heart-Shaped Macarons

    Steph, a blogger in Sydney, Australia, created this masterpiece: a fluffy vanilla cake layered with strawberry and balsamic vinegar icing, topped with heart-shaped macarons filled with the same icing strawberry-balsamic icing.

    The recipe is on her website, RaspberriCupcakes.com.

    In Italy, fresh strawberries with a few drops of fine aged balsamic vinegar are a popular dessert. Steph loves the combination, and it was a short leap to adding caramelized balsamic vinegar to strawberry buttercream icing.

    “All I did was purée the fruit and mix it into my regular buttercream icing, along with that amazing caramelised balsamic vinegar,” says Steph. “It has a gorgeous depth of flavour and a bit of tang from the balsamic. It helped that I [already] had that beautiful sweet and thick balsamic vinegar, which seemed perfect to use in desserts; but you could use any balsamic and adjust the amount you add to the icing until it tastes just right.”

    In terms of going the extra mile to make heart-shaped macarons: Steph, we take our hat off to you.

     

    balsamic-raspberry-butter-cake-raspberricupcakes.com-230

    A Valentine cake that will turn heads. Photo courtesy Raspberri Cupcakes.

     

      

    Comments

    FOOD HOLIDAY: National Molasses Bar Day

    It’s National Molasses Bar Day, so consider whipping up a batch of chewy molasses bar cookies.

    This recipe, from Grandma’s Molasses, ups the chewiness and nutrition by adding nuts and dried dates. Walnuts are popular, and pistachios and dates are a classic Middle East combination; but you can use any nut you favor.

    For a special dessert tonight, top a bar with a scoop of vanilla ice cream.

    RECIPE: DATE NUT MOLASSES BARS

    Ingredients For 32 Bars

  • 1 cup enriched flour, sifted
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 egg, beaten
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1/4 cup shortening, melted
  • 1/2 teaspoon vanilla
  • 2/3 cup nuts, chopped
  • 1 package/7 ounces pitted dates, finely chopped
  •    

    molasses-date-bars-grandmasmolasses-230

    Date, nut and molasses bars. Photo courtesy Grandma’s Molasses.

     

    Preparation

    1. PREHEAT the oven to 350°F.

    2. SIFT together the flour, salt and baking soda. Set aside.

    3. COMBINE the egg, sugar, molasses, shortening and vanilla. Stir in the flour mixture, nuts and dates.

    4. LINE a 9 x 9 x 2-inch pan with wax paper, greased and lightly floured. Pour in the batter and bake 40 minutes or until done.

    5. TURN out onto cooling rack; remove the wax paper. When cool, cut into 32 bars. Store in an airtight container.

     

    michigansugar.com

    Dark molasses. Photo courtesy Michigan Sugar Co.

     

    WHAT IS MOLASSES?

    Molasses is thick syrup produced as a by-product during the refining of sugar cane. Molasses is the residue that is left after the sugar crystals are extracted (i.e., molasses is produced when no more sugar may be economically crystallized by conventional means).

    Molasses is predominantly sucrose, with some glucose and fructose. It is 65% as sweet as sugar. The better grades of molasses, such as New Orleans drip molasses and Barbados molasses, are unreprocessed and contain more sucrose, making them lighter in color. They are used in cooking and confectionery and in the production of rum.

  • Light molasses comes from the first boiling of the cane. It is also called sweet molasses and is used as pancake syrup or a sweetener.
  • Dark molasses comes from the second boiling. It is more flavorful and less sweet than light molasses, and often used for gingerbread and spice cookies.
  • Treacle is the British term for dark molasses; light molasses is called golden syrup.
  • Blackstrap molasses, the lowest grade, comes from the third boiling; it is strong and bitter, and mainly used in mixed cattle feed and in the manufacture of industrial alcohol.
  • Sulfured molasses has had sulfur dioxide added as a preservative (or, the sulfur in the manufacturing process is retained in the molasses).
  •   

    Comments

    TIP OF THE DAY: Beets For Valentine’s Day

    Beets are an unsung Valentine’s Day food. Not only are they deep red but they’re punny, as in “My heart beets for you.”

    Our tip today includes three beet recipes: a hot side dish, a first-course salad and a beet-and-quinoa side.

    The first recipes is from Williams-Sonoma. It’s adapted from the cookbook Williams-Sonoma New Flavors for Vegetables, by Jodi Liano.

    Beets and fresh goat cheese, garnished with fresh herbs, are one of our favorite ways to enjoy beets. Orange—juice, zest or both—is a wonderful complement. In this recipe, the ingredients combine in a most delicious way. Enjoy it as a side dish with any protein, or on a vegetarian plate with barley, brown rice, quinoa or other whole grain.

    RECIPE: ROASTED BEETS WITH ORANGE &
    GOAT CHEESE

    Ingredients For 4 Servings

  • 1 orange
  •    

    roasted-beet-salad-orange-goat-cheese-ws-230

    Beets and goat cheese as a side dish. Photo courtesy Williams-Sonoma.

  • 6 beets, about 1-1/2 pounds, in assorted colors, greens removed
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves
  • Sea salt and freshly ground pepper, to taste
  • 2 ounces fresh goat cheese
  • 1-1/2 teaspoons minced fresh chives
  • 1-1/2 teaspoons minced fresh flat-leaf parsley
  • 1/2 teaspoon minced fresh tarragon
  •  

    Preparation

    1. PREHEAT the oven to 400°F.

    2. FINELY GRATE the zest from the orange and set aside. Halve the orange and place one half in a baking dish just large enough to hold it and the beets in a single layer. Add the beets and drizzle with 2 tablespoons of the olive oil. Add the garlic cloves, sprinkle lightly with salt and pepper and toss well. Cover the dish with aluminum foil and roast until the beets are tender when pierced with a sharp knife, about 45 minutes.

    3. STIR together in a small bowl the goat cheese, chives, parsley, tarragon and a pinch each of salt and pepper. Refrigerate until serving.

    4. REMOVE the beets from the oven and let cool. Using the dull side of a paring knife, gently scrape off the beet skins, then cut the beets into slices about 1/4 inch thick. Arrange the slices on a platter. Reserve the cooking liquid.

    5. LINE a strainer with a damp paper towel and place over a bowl. Pour the cooking liquid through the strainer and squeeze the roasted orange half to release any juice. Whisk in the remaining 1 tablespoons of olive oil and the juice from the remaining orange half to make a dressing. Taste and adjust the seasonings. Let the dressing cool to room temperature.

    6. DRIZZLE the beets lightly with the dressing, then sprinkle lightly with salt and pepper. Top the beets with small spoonfuls of the herbed goat cheese, garnish with the orange zest and serve immediately.

     

    An unusual but delightful pairing of beets and anchovies. Photo courtesy Love Beets.

     

    BEET SALAD, A FIRST COURSE

    From Love Beets, producers of ready-to-eat vacuum-packed beets, comes this seemingly unusual combination of beets and smoked anchovies. If you and your Valentine are anchovy fans, serve this salad as a first course.

    While there are no greens in this recipe, we served it on a bed of sliced endive and radicchio to make it more of a traditional salad. (We were looking for frisée instead of the endive/radicchio, but the store didn’t have it.)

    RECIPE: MARK HIX’S BEET SALAD WITH
    SMOKED ANCHOVIES

    Ingredients For 4 Servings

  • 17.5 ounces of cooked beets
  • 1 can of smoked anchovies, drained
  •  
    For The Dressing

  • 2 shallots, finely chopped
  • 1 tablespoon chopped chives
  • ½ tablespoon white wine vinegar
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Optional greens: mesclun, frisée or other favorite
  •  

    Preparation

    1. CUT the beets into ¼-inch slices and arrange them on plates or on a serving dish.

    2. MAKE the dressing, combining the ingredients. Spoon the dressing over the beets. Arrange the anchovies on top of the dressed beets and serve.
     
    RECIPE: QUINOA AND ROASTED BEET SALAD

    Here’s another warm side dish that combines beets with one of today’s trending ingredients, quinoa. It’s from Alter Eco Royal Pearl Quinoa. It uses the beet greens, too: a delicious green that should never be discarded!

    Ingredients

  • 4 cups cooked quinoa
  • 1 bunch of beets (3 large, 4 medium or 5 small), roasted
  • 3/4 to 1 pound beet greens (the greens from 1 generous bunch)
  • Salt to taste
  • 1 to 2 tablespoons extra virgin olive oil (to taste)
  • 2 garlic cloves, minced
  • 2 teaspoons caraway seeds, lightly crushed
  • 2 ounces goat cheese, crumbled or diced (1/2 cup)
  •  
    Preparation

    1. SCRUB and roast the beets. Once they are cooled, remove the skins and cut into 1/4-inch dice. Set aside.

    2. BLANCH the greens in a large pot of generously salted water or steam them above an inch of boiling water until wilted, one to two minutes. Refresh with cold water, squeeze dry and chop.

    3. HEAT the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the caraway, beet greens and salt and pepper to taste. Stir over medium heat for 30 seconds to a minute until the greens are nicely infused with the garlic and oil.

    4. ADD the beets and quinoa. Toss together until the ingredients are well combined and the quinoa is heated through and colored with beet juice. Taste and adjust salt and pepper. Transfer to a wide serving bowl or platter, and sprinkle the goat cheese over the top.
     
    Is your heart beeting in anticipation?

      

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