BEET, TOMATO AND COCONUT CURRY

BEET, TOMATO AND COCONUT CURRY

1 large onion

5 small vine-ripened tomatoes (14 to 16 ounces total)

2 large cloves garlic

One 1 1/2-inch piece fresh ginger root

4 small raw beets (10 to 11 ounces total, trimmed)

1 small jalapeño or serrano chile pepper (see headnote)

1 heaping teaspoon solid coconut oil

Handful cilantro stems

1/2 lemon

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

Pinch ground cinnamon

2 cardamom pods

3 whole cloves

1/2 cup water

3/4 cup low-fat coconut milk 

Cut the onion in half, then into very thin half-moon slices. Cut the tomato into small dice. Mince the garlic. Peel and grate enough ginger to yield 2 teaspoons. Scrub the beets well (or peel them), then cut them into small dice. Stem and seed the chili pepper, then cut it lengthwise into very thin strips.  Melt the oil in a large sauté pan over high heat. Stir in the onion to coat; cook for about 6 minutes, stirring often, until golden and softened.  Meanwhile, coarsely chop the cilantro (tender leaves and stems). Squeeze juice from the lemon half into a small bowl (at least 2 tablespoons).  Reduce the heat to medium; stir in the garlic and fresh ginger; cook for 2 minutes, then add the jalapeño or serrano chili pepper, ground ginger, cumin, coriander, turmeric, cinnamon, cardamom and cloves, plus the tomatoes and the water. As soon as the mixture starts to bubble at the edges, add the beets, stirring to incorporate. Cover and cook for 10 to 12 minutes or until the beets are fork-tender. Uncover and stir in the coconut milk, cilantro and lemon juice; cook for 2 minutes, then turn off the heat. Let sit for 5 minutes (for the flavors to meld). Fish out and discard the whole spices before serving, if desired, or at least tell your fellow diners to be on the lookout for them.

Roasted Beet and Cucumber Salad with Yogurt Dressing

Ingredients

1 pound beets

1 English cucumber (large, approximately 16 inches)

one small red onion, sliced (about 1/2 cup)

Garlic Yogurt Dressing

1/2 cup full-fat Greek yogurt

3 cloves garlic, minced

2 tablespoons red wine vinegar

4 tablespoons extra virgin olive oil

1 tablespoon chopped fresh dill

2 tablespoons chopped fresh mint

1/2 teaspoon sea salt (or more to taste)

1/4 teaspoon white pepper

Cut off the very top of each beet and clean them thoroughly. Wrap the beets in foil and roast at 350 degrees for 45-60 minutes. Unwrap the beets and allow them to cool until warm but cool enough to handle. Remove the skin from the beets with your fingers or a paper towel. Slice the beets and cucumbers into uniform pieces. Slice the red onion and add to a medium-large bowl with the beets and cucumbers.  For the yogurt dressing, combine the minced garlic, vinegar, olive oil, salt and pepper. (You can allow this to marinate for a while if you prefer.) Add the yogurt, dill and mint and stir until well-combined.  Pour the garlic yogurt dressing onto the vegetables and stir gently.  Serve immediately or refrigerate.  Serves 6-8

Modified Double Celery Turkey Salad

Thanks to one of our subscribers for the following new version of a recipe we’ve given.  She describes this as “a winter tonic!”

MODIFIED DOUBLE CELERY TURKEY SALAD

Dressing:

¼ head crushed garlic

olive oil

toasted sesame oil

soy sauce

rice vinegar

black pepper

Salad:

1 grated celeriac

few stalks minced celery

2-3 grated carrots

1 lb. cooked turkey

1 roasted beet, diced

Saute garlic in olive oil briefly, just so that it is not raw.  Whisk garlic together with other dressing ingredients to taste.  To roast the beet, wash,  wrap in aluminum foil and bake in 350-degree oven for about an hour or until easily pieced with a fork.  Allow to cool, then rub off the skin with your thumb.  Dice or shred the turkey.  Mix salad ingredients with dressing (adding beets last and mixing only gently afterward) and serve.

Rice, Beet, and Kale Salad with Cider Dressing

1 lb beets, halved

⅔ cup uncooked black rice (sometimes called “forbidden rice”)

1 ⅓ cup water

½ cup pecans, roughly chopped

2 cups packed, shredded raw kale

2 tablespoons apple cider vinegar

2 tablespoons cold-pressed flaxseed oil OR extra virgin olive oil

1 tablespoon whole grain mustard

1 clove garlic, minced

1 teaspoon dried thyme (whole, not ground)

1 teaspoon sea salt, plus more to taste

Ground pepper, to taste

Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl.  In a medium pot, add rice and 1 1/3 cups water. Bring to a boil, reduce to a simmer, cover and cook for 40 to 45 minutes. Fluff with a fork and add to beets, along with kale and pecans.  In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired. This salad will keep in the refrigerator for 3 to 4 days.  Tip:  If you can’t find black rice, try wild rice (cook according to wild rice package directions). This would be fabulous with a little goat’s milk feta, chevre or thick yogurt on top. From The New York Times Vegetarian Thanksgiving

Kale, Lentil, and Roasted Beet Salad

3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed and dried)

1 beet (rinsed clean, dried and quartered – remove any rough skin)

1-2 Tbsp olive oil

1/4 tsp each salt and pepper

1/2 cup green lentils, rinsed clean

1 cup vegetable stock (or sub water)

4 big handfuls kale, baby spinach, or spring greens

TAHINI DRESSING

1/4 cup tahini (sesame seed paste)

1/2 lemon, juiced

2 Tbsp maple syrup (or sweetener of choice)

3-4 Tbsp good olive oil

salt and pepper

Preheat oven to 400 degrees F and lightly grease a baking sheet.  Once thoroughly rinsed, add lentils and stock or water to a small saucepan and bring to a rapid simmer over medium-high heat. Then reduce heat and simmer for 20-30 minutes uncovered, or until all liquid is absorbed. Set aside.  Add chopped leeks and beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake in preheated oven for 15-20 minutes, or until fragrant and lightly browned. For crispier beets, remove leeks from pan and continue roasting beets for an additional 10-15 minutes (I prefer mine crispier). Set aside.  While veggies and lentils are cooking, prepare dressing by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust seasonings as needed.

If using kale, add to large mixing bowl with a bit of olive oil and lemon juice and massage with hands to soften. For all other greens, skip this step.  Add greens, beets, leeks and lentils to a large mixing bowl, add dressing and toss to coat. For additional protein / crunch, add your favorite nut or seed (such as lightly salted sunflower seeds or roasted pecans).  Leftovers keep for up to a few days, though best when fresh. From the Minimalist Baker

Easy Beet Greens

While this recipe calls for discarding the stems, if you want you can use them too if they aren’t too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute. 

1 pound beet greens

1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)

1/4 cup chopped onion

1 large garlic clove, minced

3/4 cup of water

1 Tbsp granulated sugar

1/4 teaspoon crushed red pepper flakes

1/6 cup of cider vinegar 

Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.  In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.  Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

Beet, Orange, and Olive Salad

2 to 5 beets

half a small onion

2 tablespoons vinegar

sea salt or kosher salt to taste

Pinch of sugar

2 to 3 oranges

2 tablespoons olive oil

handful of black, oil-cured olives, pitted and halved

Place beets in a pot and cover with cold water. Bring to a boil, then cook at a gentle simmer for 45 minutes to 1 hour or even longer, depending on the size. Just cook them until they are tender — when you stick a small knife into each beet, it should go in smoothly. Let beets cool in the water, then drain them and peel them. Cut each beet into wedges or small cubes and place on a serving platter. Season all over with salt.   Meanwhile, mince the shallot or onion and place in a small bowl. Cover with the vinegar. Season with a pinch of salt and sugar and set aside. Trim off the top and bases of the oranges, and with a sharp knife, slice down along the flesh of the orange to remove the peel. Remove the segments by slicing between the membranes. (Alternatively, cut the oranges into slices, then cut the slices again so that the oranges are in bite-size pieces.) Squeeze the membrane and any orange peels with flesh still attached over the bowl with the macerating shallots. Pour half of the shallot-vinegar-orange mixture over the beets and drizzle with one tablespoon of olive oil. Scatter the oranges over top. Pour the remaining shallot mixture over top as well as the remaining tablespoon of olive oil. Scatter olives over top. Let sit a few minutes before serving. As you serve, spoon the dressing pooling at the bottom of the plate over the beets and oranges. You could, of course, give everything a toss, just know that the beets will color everything red.   Adapted from Jerusalem by Yotam Ottolenghi.

Russian Cabbage Borscht

  • 2 Tbsp. butter
  • 1 1/2 c. chopped onion or leek
  • 4 c. stock or water
  • 1 1/2 c. thinly sliced potato
  • 2 tsp. salt
  • 1 c. thinly sliced beets
  • black pepper
  • 1 large sliced carrot
  • 1/4 tsp. dill weed
  • 1 stalk chopped celery (optional)
  • 1 1/2 Tbsp. vinegar
  • 3 c. chopped cabbage
  • 1 c. tomato puree
  • 1 scant tsp. caraway seeds
  • sour cream for topping

Begin cooking onions or leek in butter in a large kettle. Add caraway seeds and salt and cook until translucent. Add celery, carrots, potatoes, beets and cabbage. Add water and simmer slowly for 45 minutes. About 15 minutes before serving add pepper, dill weed, vinegar, and tomato puree. Taste to correct seasoning. Serve topped with sour cream.

From the Moosewood Cookbook.

Red Lentil Salad with Feta and Beets

  • 2-3 beets
  • ¼ cup grapeseed oil (or olive oil)
  • 1 Tbsp. minced shallots (or 1 small onion)
  • 1 garlic clove, minced
  • ½ tsp. ground cumin
  • ½ tsp. ground fennel seeds
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. lemon juice
  • Pinch cayenne pepper
  • Salt and freshly ground pepper
  • 1 cup red lentils
  • 2 Tbsp. chopped parsley
  • 1 bunch arugula, torn into bite-size pieces
  • ½ cup crumbled feta cheese

Preheat oven to 350 degrees.  Wrap the beets in foil and roast them for 45 minutes, or until tender; let cool.  Peel the beets (rubbing under cold water) and cut them into wedges.  In a medium skillet, heat the oil until shimmering.  Add the shallot and garlic and cook over moderately high heat until fragrant, about 1 minute.  Add cumin and fennel seeds and cook just until fragrant.  Remove from the heat and whisk in the vinegar, lemon juice and cayenne.  Season with salt and pepper and whisk until the vinaigrette is emulsified. Bring a medium saucepan of lightly salted water to a boil.  Add lentils and cook just until tender.  Drain and transfer to a bowl.  Toss the lentils with half the vinaigrette and let cool.  Stir in parsley.  Toss the arugula and beets with the remaining vinaigrette and season with salt and pepper.  Mound the salad on dinner plates and spoon the lentils on top.  Garnish with the feta and serve.  Serves 4.  From Food and Wine Jan. 2001.

Ponzu Grilled Salmon with Golden Beet Couscous

Couscous:

  • 1  teaspoon extravirgin olive oil
  • 2  tablespoons  thinly sliced peeled shallots (about 1 large)
  • 8  ounces small golden beets, thinly sliced, peeled, and quartered (about 1 1/2 cups)
  • 1  cup  uncooked Israeli couscous
  • 2  cups  water
  • 1/4  teaspoon  salt
  • 1  cup  raw spinach leaves, trimmed

Sauce:

  • 1/2  cup  fresh orange juice
  • 2  tablespoons  brown sugar
  • 3  tablespoons  low-sodium soy sauce
  • 2  tablespoons  sake (rice wine)
  • 1  tablespoon  fresh lime juice
  • 1/2  teaspoon  cornstarch
  • 1/8  teaspoon  crushed red pepper

Remaining ingredients:

  • 4  (6-ounce) salmon fillets with skin (about 1 inch thick)
  • Cooking spray
  • Lime wedges (optional)

To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat. Add shallots and beets; sauté 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and simmer 8 minutes or until couscous is tender. Remove from heat; stir in spinach. Toss gently until combined and spinach wilts. Keep warm.

To prepare sauce, combine orange juice and next 6 ingredients (through red pepper) in a small saucepan, stirring well with a whisk; bring to a boil over medium-high heat. Cook for 1 minute.

To prepare fish, brush cut sides of fillets with 1/4 cup sauce; place, skin sides up, on grill rack coated with cooking spray. Grill salmon, skin sides up, 2 minutes. Turn salmon fillets; brush with remaining 1/4 cup sauce. Grill 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness. Serve with couscous and lime wedges, if desired.

Yields 4 servings.

Adapted from Kathryn Conrad, Cooking Light, JUNE 2005