Beet It: Four simple ways to use this bright root vegetable
Beet Tartare
Ingredients
- 1 Avocado
- 1 teaspoon lemon juice
- To taste salt and pepper
- 4 cups beets, cooked, diced
- 1 green apple
- 1/2 cup goat cheese
- 4 tablespoons hazelnuts, toasted
- Springs micro basil
Preparation
- In a food processor, blend the avocado with the lemon juice, salt and pepper until smooth.
- In a small bowl, mix the avocado cream with the diced beets and apple. In the clean food processor, blend the goat cheese until whipped.
- Plate the beets using a small glass, and top with a dollop of goat cheese, hazelnuts and micro basil.
Beet, Persimmon and Arugula Salad
Ingredients
- 4 persimmons
- 4 beets
- 1 teaspoon avocado oil
- 4 cups arugula
- 1/4 cup balsamic vinaigrette
- 1/2 red onion, thinly sliced
- 1/3 cup goat or feta cheese
Preparation
- Heat the oven to 425 degrees F. Halve the persimmons and beets, drizzle with the oil and wrap in tinfoil.
- Roast for 45 to 60 minutes, or until tender. Cool, peel off the skins and quarter.
- In a large mixing bowl, mix the arugula with the balsamic vinaigrette, onion and cheese. Plate with a handful of salad and sliced beets and persimmons.
Beet Muhammara
Ingredients
- 1 1/2 cups walnuts, toasted
- 3 cups raw beets, cubed
- 1 clove garlic, peeled
- 1 1/2 teaspoons ground cumin
- 2 tablespoons lemon juice
- 2 teaspoons red pepper flakes
- 2 tablespoons pomegranate molasses
- 1/2 cup olive oil
- To taste salt and pepper
Preparation
- In a food processor, puree all the ingredients except the oil. Once smooth, drizzle the oil into the mixture and continue to blend.
- Season with salt and pepper. Chill for a few hours and serve with pita bread and sliced vegetables or chips.
“Don’t Discard the Greens” Sauté
Ingredients
- 1 teaspoon avocado oil
- 2 cloves garlic, thinly sliced
- 2 cups beet greens, chopped
- 1 teaspoon lemon juice
- To taste red pepper flakes
- To taste salt and pepper
Preparation
- In a large sauté pan over medium-high, heat the oil and garlic.
- Add the greens and sauté for 7 to 10 minutes, or until slightly wilted. Add the remaining ingredients and toss. Serve hot.
