Tag Archives: Beets

Roasted Beet Hummus

Roasted Beet Hummus recipe

Photo Credit: PhillyVoice.com, 2017

 

Did you know that the very food known as “Hummus” was derived from the Arabic  word meaning “chickpeas”, and the complete name of the prepared spread in Arabic is ḥummuṣ bi ṭaḥīna which means “chickpeas with tahini”.  Hummus is basically  a Levantine dip or spread made from cooked, mashed chickpeas or a mixture of other beans, blended with tahini, olive oil, lemon juice, salt and garlic.  It is popular in the Middle East and in Middle Eastern cuisine around the globe. It can also be found in most grocery stores anywhere in the world.

The chickpeas used in hummus make it high in fiber, protein and iron, and when lemon is added, offers your body a boost of vitamin C and antioxidants. What’s more, a thick spread of hummus will never threaten your waistline, but tahini has been known to be anti-inflammatory and lower cholesterol.

Yes, you can buy hummus at just about any local grocery store these days, but it so much better if you make for yourself at home and so easy to do as you can follow this recipe basic recipe with a few tips from Inspired Taste.

For some people, hummus is like the comic relief at an awkward dinner party. Everybody’s yearning for it, and it’s a universal pleaser. This light, savory snack is the perfect hors d’oeuvre as it  slides smoothly onto your chip, pita, pretzel, bagel, carrot or cucumber slices and rarely leaves a mess. And it is perfect for Super Bowl Parties

But for a change of pace, we switched it up a little to liven up a party in presenting this quick and easy roasted beet hummus which is a light, savory snack that will make your mouth pop with flavor.

Serves 6

Ingredients:
1 medium roasted beet, cooled, peeled, and quartered (Directions Follows)
One 15-ounce, can garbanzo beans, drained and rinsed
3 tablespoons lemon juice
1/2 teaspoon minced garlic
2 tablespoons tahini (optional)
2 tablespoons olive oil
Dash salt and pepper
Water, to thin as needed
Optional spices: dried sage, cumin, paprika

Directions:
In a food processor, blend roasted beet until smooth. Add remaining ingredients to blend, reserving olive oil and water. Drizzle in olive oil while hummus is blending. If too thick, thin out with water until you have the desired consistency.

Taste and adjust seasonings with salt and pepper, as needed.

Place in a bowl and serve with vegetables , crackers or whole grain pitas of your choice.

Directions for Roasting Beets
 Option 1 
1. Preheat oven to 400 º F. Line a baking sheet with foil.
2. If buying whole beets with stem, remove leaves and stalk.
3. Peel beets and dice.
4. Lay on baking sheet and toss with olive oil, salt, pepper, and dried sage.
5. Cover baking sheet with foil and bake beets for 1 hour or until tender.

Option 2
1. Preheat oven to 425 º F.
2. Scrub, wash, and remove leaves/stalk from beets.
3. Place whole beets on aluminum foil and drizzle with olive oil and salt.
4. Wrap in aluminum foil and bake for 45 minutes or until tender.

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Chocolate Beet Cake

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This cake is chocolate heaven, even  for those who are  self-proclaimed beet-haters! A marvelous cake that is so  moist and delicious, who would have ever known that the secret ingredient just happened to be red beets! It’s a great recipe to sneak in a few veggies for children who will ask for a second piece, because it’s just that good.

 

Serves 16 to 20, depending on how thick the slice

Ingredients:
3 or 4 medium  red beets
4 ounces unsweetened chocolate
1 cup vegetable oil
3 eggs
1 ¾ cups packed brown sugar
1 Tablespoon vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa
2 teaspoons baking soda
¼ teaspoon salt

For the icing:
1/2 cup confectioners’ sugar
4  1/2 ounces Neufchâtel cheese, softemed
3 Tablespoons milk
1/2 teaspoon vanilla extract
beet juice (left over from above)
4 ounces dark chocolate – melted

 

Directions:
Cook the beets: in a saucepan, cover beets with water and boil 30 to 45 minutes. Remove the skin, quarter the beets and puree them in food processor with a little bit of the water they cooked in. You should end up with 2 cups of pureed cooked beets. Reserve  the beet juice of for the icing.

Preheat the oven to 375°F. Lightly coat a 10-cup Bundt pan or tube pan with oil and dust with flour.

Combine the chocolate and oil in a Pyrex liquid measuring cup. Microwave on the defrost setting just until the chocolate melts. Note: Using a double boiler is the traditional way to melt chocolate is a microwave is not handy.

Combine the eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Slowly beat in the oil and chocolate mixture, beets, and vanilla.

Whisk the flours and stir in the baking soda and salt. Gently stir the flour mixture into the egg and chocolate mixture just until the flour is mixed in. Pour batter into the prepared pan.

Bake until a toothpick inserted near the center comes out clean, about 40-45 minutes. Remove the pan from the oven and set it on a wire rack to cool for 30 minutes.

Carefully remove the cake from the pan and let cool on the rack.

While the cake is cooling, make the icing. In a medium bowl, add the Neufchâtel cheese and sugar and stir in the milk and the vanilla.Divide the icing in half and place the reserved icing in a second bowl. With the other half of the icing, add 1 to 2 tablespoons a beet juice to the icing. Note: the icing may be thickened with confectioners’ sugar or thinned with milk or the beet juice. Drizzle the white icing onto the cake and allow it to set, followed by the beet icing. Drizzle with the melted dark chocolate. Slice and serve individually on dessert plates.

 

Cook’s Notes:
If you want to forego without the dramatic icing and chocolate drizzles, just simply dust the cake with confectioners’  sugar.

beet cake

 

TODAY.com Parenting Team FC Contributor

Beet Soup with Crispy Potato Croutons

 

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A gorgeous, healthy, and very tasty beet soup that is elegant, yet simple to make. Beets and sauteed onions and garlic simmer in vegetable stock before being finished with a swirl of coconut milk. Velvety smooth, impress your guests with this soup as a first course, as it t goes great with crusty bread and champagne.

Serves 4 to 6

Ingredients:
For the Potato Croutons:
2  /2 pounds potatoes, peeled and diced
1 teaspoon vinegar
2 Tablespoons olive oil
1 teaspoon dried thyme
Kosher salt, to taste
Ground black pepper, to taste

For the Beet Soup:
2 Tablespoons olive  oil
1 medium yellow onion, chopped
2 garlic cloves, minced
Kosher salt, to  taste
Ground black pepper, to taste
2½ pounds beets, peeled and coarsely chopped
6 cups vegetable stock
Juice of 1 lemon
One 13-ounce can of coconut milk
Chopped fresh dill, for garnish (optional)
Sliced scallions, for garnish (optional)

Directions:
For the Potato Croutons:
Preheat the oven to 400°F.

Place the potatoes in a large saucepan of water, add the vinegar and salt to taste and boil until very soft. Drain the potatoes, and return them to the saucepan. Holding the lid on tightly, shake the pan to fluff up the edges of the potatoes.

Transfer the potatoes to a baking tray, and toss in a generous amount of  olive oil. Spread them out into a single layer. Season with salt,black pepper thyme and toss to coat.

Roast the potatoes for about 25 minutes, then turn each piece of potato over. Return to the oven for  another 20 minutes, or until the potatoes are golden brown and crispy. Remove from the oven and set aside.

For the Beet Soup:
Put the oil in a large pot over medium heat. When the oil is shimmering, add the onion and garlic and season with salt and pepper. Cook, stirring frequently, until softened, 5 to 7 minutes. Add the beets and cook, stirring constantly, for 2 minutes, then add the stock.

Bring to a boil, then cover and reduce the heat so the mixture simmers gently. Cook until the vegetables are fully soft and tender, 35 to 40 minutes. Add the lemon juice  the coconut milk and purée with a blender.Blend until smooth – if you find th too thick at this point then add water until you reached your desired consistency.Taste and adjust the seasoning,with salt and pepper.

Place the soup into a saucepan and let it heat up to the perfect eating temperature.

To serve, pour the soup into bowls and sprinkle each bowl with the roast potato croutons.

Garnished with the  dill or scallions, if desired.

The soup can be served cold as well. Store leftover soup in an airtight container in the refrigerator for up to several days.

 

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TODAY.com Parenting Team FC Contributor

Beet and Potato Egg Baskets

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Makes 12 Single Servings
Ingredients:

For Hash Brown Nests:
3 cups  refrigerated shredded Simply Potatoes hash brown potatoes
1 cup freshly shredded red beets
4 Tablespoons vegetable or olive oil
1 teaspoon kosher salt
½ cup grated sharp cheddar cheese
A pinch ground black pepper
Vegetable cooking spray
2 cups fresh baby spinach, shredded, for garnish
24 hard boiled quail eggs, peeled, for garnish

Directions:
Preheat the oven to 400°F.

Spray a 12 cup muffin tin with vegetable cooking spray. Be sure to spray generously to keep the cheese from sticking.

Mix all of the ingredients together in a large mixing bowl until combined.Scoop about 1/3 cup of the hash brown mix into each muffin tin.Press the hash browns down into the tin and up the sides. Let it come up over the top a little bit, as they will shrink down once baked.

Bake in preheated oven for 25 to 30 minutes until golden brown on the bottom. Set aside until you are ready to garnish.

To serve, place the baskets on a serving platter. Fill each basket with a scant teaspoon of the shredded baby spinach. Place two quail eggs on top of the bed of spinach; split on of the eggs and sprinkle with salt, if desired.

 

 

 

Easter Sunday Dinner 2015

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Easter Sunday Dinner was a simple affair this year. Normally I would have three different proteins: a fish, a rack of lamb, and Cornish Hens and lots of side dishes and at least two desserts.

This year I opted for a more simpler menu,  by serving an appetizer,  a spiral honey baked ham with a few side dishes, and a cake for dessert.

We started off the meal with an appetizer of Pickled Beet Deviled Eggs.

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A  simple salad with sliced pickled baby beets, baby arugula and cherry tomatoes was dressed in a lemony vinaigrette.

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The salad  was followed by main course, a honey baked spiral sliced ham garnished with Blood Oranges and Baby Arugula. The side dishes included Roasted Rosemary Potatoes, Green and White Asparagus, and Cinnamon Spiced Carrots.

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And finally, for dessert a simple ” White Rose” yellow cake with butter cream frosting.

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The great thing about a simple menu means that you spend less time in the kitchen and more time sharing stories and fond memories in the making with your family and friends at the dinner table.

Pickled Beet Deviled Eggs

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Let these deviled eggs take center stage at your next party. They will have your guests wanting more!

Ingredients:
6 eggs

For the Brine:
One 16 oz  can beets with liquid
1 cup apple cider vinegar
1/3 cup brown sugar
1 teaspoon salt

For the Yolk Filling:
1 teaspoon Dijon mustard
1 Tablespoon mayonnaise
1/2 teaspoon curry powder
1 Tablespoon white vinegar
3 teaspoons olive oil
1 teaspoon light cream
Salt, to taste
White pepper, to taste
Fresh chopped chives,  for garnish

Directions:
Hard boil your eggs and remove the shells.For perfect hard boiled eggs, see  this link for the method: http://wp.me/p43Rn7-oY

Set the eggs aside.

To prepare  the brine, pour the entire can of  beets into a large mason jar or bowl. Add cider vinegar, sugar, peppercorns and salt. Stir mixture. Because beet juice will stain, carefully lower the hard boiled eggs into the brine, cover and let sit for at least 12 hours, up to two or three days. The longer the eggs stay submerged in the brine, the more sour and dark maroon they will become. If just the rim of magenta color of the egg white and a slightly pickled flavor is desired, let the eggs sit for about 13 to 16 hours.

When brining time has completed, using sharp knife dipped in hot water, cut each egg in half and carefully scoop out the yolks using a small teaspoon. Place yolks in a medium-sized bowl, along with the mustard, mayonnaise, curry, vinegar, and olive oil. Mix/mash until smooth. You can always add a little bit of light cream to the yolk filling, if it is too stiff. Add the salt and pepper to taste.

Using  small teaspoon, or a pastry bag or a plastic bag with the corner cut off,  spoon or pipe the yolk filling back into the magenta colored eggs. Sprinkle with chopped chives and arrange on a platter for serving.  If the eggs are not to be served immediately, cover the dish with plastic  wrap and place in the refrigerator until ready to be served.

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