I have to admit, I’m not the biggest fan of certain raw veggies. Sugar snap peas are my favorite veggies to eat raw, but there’s one way I love to eat all veggies, and that is when they are roasted! There’s something about the taste of roasted veggies that I never get tired of!Continue reading
Beets were never on my list of favorite foods as a kid, but I’ve grown to like them. And I especially like that they are so healthy and good for you. I make recipes with beets every so often–probably not as often as I should–and I had the perfect opportunity to make a beet recipe when I received a complimentary package of Gefen’s Vacuum-Packed Beets, which are organic and also pre-peeled, making them very handy and convenient to use.
These beets work great in everything from salads to smoothies. I decided to make Red Beet Hummus. I love trying different hummus recipes and hadn’t tried one with beets yet. I really like this hummus! It doesn’t have a super-strong beet flavor, since it just has about 1 medium-size beet in it. I think the mild beet flavor goes nicely with the other hummus ingredients, and adding beet to the mix makes this hummus so healthy! If you don’t happen to have any Gefen’s beets on hand, you can use precooked beets or roasted beets instead.
RED BEET HUMMUS by NancyC
- 1 (15-ounce) can of Garbanzo Beans (also called chickpeas)
- 3/4 cup coarsely chopped, cooked (or roasted), peeled red beet (about 1 medium size beet)
- 1/3 cup tahini
- 1 clove minced garlic (you can use 2 cloves if you want a stronger garlic flavor)
- 1/4 cup plus 1 Tablespoon lemon juice
- 1/4 cup olive oil
- pinch of sea salt
- pinch of pepper
- pinch of paprika
Add garbanzo beans, chopped beet, tahini, garlic, lemon juice, and olive oil in a blender or food processor. Puree until mixture is smooth. Add sea salt, pepper, and paprika and blend everything together. Add more seasoning to taste if desired. Serve with crackers or veggies or use as a spread on bread or bagels.
I’ve learned that beets are a great source of of vitamin C, iron, fiber, and essential minerals. I really need to get more beets in my diet! Do you make any dishes with beets?
There sure are a lot of big food-related holidays and events during the winter. There’s Christmas, New Year’s Eve and Day, Superbowl Sunday, Valentine’s Day, and St. Patrick’s Day–no wonder it’s so hard to diet this time of year! If you feel like you’re needing a little dose of something healthy, this is just the thing. I was inspired by this Beet Rejuvenator at New Nostalgia and decided that yes, I did need some rejuvenating! 🙂 I don’t eat a lot of beets, but I know how good they are for you. This smoothie is supposed to be super cleansing–it also has carrots, cucumber, lemon, and ginger root in it, so I’m sure it is! I made a few changes, using a whole (small) beet instead of half, and using the juice from one lemon. I also added some honey, so I’m not sure if or how that affects the cleansing qualities of the smoothie. I thought the blend of the veggies with the lemon juice and ginger was good, but I liked having the smoothie a little sweeter. I used raw honey, which has more nutrients than the processed kind.
Also, I used a blender, so I cut my veggies into chunks for easier blending. If you’re using a juicer, you won’t need to do that. If you use a blender, you’ll probably have to stop and stir the ingredients a few times to help blend it, and you’ll have a thicker smoothie. Be sure to use organic veggies if you can! This smoothie does make you feel like you’re getting a little healthy boost, so if you’re in an unhealthy food rut, try this out for a refreshing change!
REJUVENATING BEET SMOOTHIE by NancyCreative, adapted from New Nostalgia
Makes about 2 servings (16 ounces)
- 3/4 cup sliced carrots (about 1 large or 2 small carrots)
- 1 medium-size cucumber, cut into slices or chunks
- Juice from 1 large Lemon
- 1-inch piece of Ginger Root, cut into small chunks
- 1 small Beet Root, cut into chunks
- 2 Tablespoons raw honey
Put all ingredients in your blender or juicer, and blend till smooth (if using a blender, you may have to stop it and stir to help the mixture along). Pour into 2 glasses and serve.
Have you ever made a smoothie with beets? What other healthy kinds of smoothies do you like to make?
If indulging in British delicacies from another era sounds good to you, then you’ll need to check out The Unofficial Downton Abbey Cookbook, inspired by the popular Emmy Award-winning series. I recently received a review copy from the publisher and enjoyed looking through this classic recipe collection. There’s a wide range of sophisticated snacks, entrees, and desserts, including Mrs. Isobel Crawley’s Smoked Salmon Tea Sandwiches, Saxe-Coburg Soup, Potatoes Lyonnaise, Mrs. Patmore’s Downstairs Pork Pie, Decadent Chocolate Almond Cake with Sour Cream Icing, Classic Vanilla Rice Pudding, William’s Bilberry Pie, and many more delicious-sounding recipes.
Author Emily Ansara Baines points out: “In a world where appearance is key, it’s no surprise that each meal served at Downton Abbey is a gargantuan display of opulence.” So trying out these recipes is a great way to treat yourself! 🙂
I decided to try one of the salads, since it was very unique and different from any I had ever made–the Spinach and Feta Salad with Fresh Beetroot. I am developing a taste for beets more and more, so I really enjoyed this salad…and the fact that it has feta cheese in it, too, is appealing to me since I’m a big feta cheese fan! The candied walnuts that top the salad are also a great touch.
Here’s the recipe…
SPINACH AND FETA SALAD WITH FRESH BEETROOT from The Unofficial Downton Abbey Cookbook
The unique addition of fresh beets–known as beetroot in London–mixed with these ingredients makes for a surprising, but delicious salad that everyone at Downton Abbey would enjoy. The festive mix of sweet flavors (such as maple syrup and orange juice) would provide guests at any garden party or luncheon with an extra excuse to smile.
Makes 4-6 servings
- 4 medium beets, scrubbed, trimmed, and cut in half
- 1/2 cup walnuts, chopped
- 3 Tablespoons maple syrup
- 1 Tablespoon unsalted butter
- 10 ounces fresh spinach, washed and dried (I used baby spinach leaves)
- 1/2 cup frozen orange juice concentrate
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 4 ounces feta cheese, crumbled
- 2 oranges, sliced
- Place beets in saucepan and cover with water. Bring to a boil, then cook for 30 minutes or until tender. Drain and cool, then cut beets into cubes.
- Place walnuts in a skillet and briefly heat over medium-low heat. Add maple syrup and butter. Cook and stir until walnuts are evenly coated, then remove from heat and let cool.
- In a small bowl whisk together orange juice concentrate, balsamic vinegar, and olive oil, and set aside.
- Place a large helping of spinach leaves on plates, then divide candied walnuts among plates over greens. Place equal amount of beets over greens, then top with feta cheese. Drizzle each plate with some of the dressing, followed by orange slices.
Are you a Downton Abbey fan? Or a fan of classic British recipes?