Things to do with beets

MOROCCAN BEET SALAD. I love the color of beets. It’s one of the truly dramatic culinary colors. Of course, I shared with you my MOROCCAN BEET SALAD 

Moroccan Beet Salad
Moroccan Beet Salad

BEET HUMMUS. Now try my HUMMUSbut halve the recipe, then replace at least 1 cup of the cooked chickpeas with cooked, cooled, cut up beets. You can also use white beans instead of the chickpeas in this recipe, but then…it wouldn’t be Hummus (Hummus means “chickpeas”).

beet_dip

 

BEET SOUP. Now I don’t happen to have a picture or an exact recipe for this next one but will sometime soon. On the other hand, you probably don’t need a recipe — it’s so easy! Beet Soup. Yum, and oh, so gorgeous. Peel the beets, cut into chunks and put in a pot with chunks of onion and perhaps a little peeled fresh ginger root if desired. Barely cover with water, bring to a boil, then turn down heat and simmer until beets are tender.  Blend all in a high-powered blender until it’s small and a beautiful magenta color. For seasonings, I usually use one TB salt to a gallon of soup, but for this one, keep the salt very light so you can enjoy the sweetness of the beets. I also add about 1 tsp. Szeged Hot Paprika for every TB of salt — but here, too, just add to suit your taste, especially if you used a little ginger.  Serve hot or cold.

BEET CHIPS. Peel and slice raw beets thinly. Brush with extra virgin olive oil and place on a baking pan. Roast at 450 degree until crisp. Salt if desired, or enjoy sweet, as they are.

Raw Vegan Beet Cashew Cake from Amanda at http://www.createnplate.com
Raw Vegan Beet Cashew Cake from Amanda at http://www.createnplate.com

RAW VEGAN BEET CASHEW CAKE. I found this recipe on Pinterest from createnplate.com. Haven’t tried it yet but will sometime soon. The color is so extraordinary. Make the crust with 1 cup dates and 1/2 cup almonds. Blend together and spread into a 6-7″ round pan. For the cake, soak 2 cups cashews for 2 hours and place in a high-powered blender. Add 1 beet, peeled and cut up, 1/4 cup maple syrup, 2 TB fresh lemon juice and 2 TB water. Blend ’til smooth. Pour into pan over crust. Refrigerate for 8 hours or overnight.

Check out my big recipe files of Pins on Pinterest, lots more Beet ideas — LeslieCooks.

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

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