Posts Tagged 'beets'

Quinoa Beet Burgers

Where I wish I were:

Aaah, beautiful Oregon.

Where I actually am: back at work. Kind of.

Real life hits in ONE WEEK when the kids come back to school, and I’m spending lots of time trying to sort through all the stuff that was left in the classroom I inherited, figure out how to get 6th graders excited about Earth Science, and determine how exactly I’m going to balance school, time with Ellie and Mike, training, blogging, cooking, making sure the house doesn’t get ridiculously filthy, and having some semblance of a social life.

By the way, where are all the triathlon or running blogs by moms who work full time?  Or is it truly not possible to do all that?  If you know of any, please let me know, because I really want to see how other women balance it all. Please tell me it can be done.

I’ve made so many mediocre veggie burgers lately, but these are significantly better than the crusty, dry outside, mushy inside mess that I’ve been dealing with.  Shredded beets, quinoa, sunflower and sesame seeds… I was not expecting them to be this delicious.

They are a little crumbly, but were amazing on a bed of lettuce with avocado on top (or goat cheese, if you’re into that).  The hardest part is just peeling the beets.  I think I’m going to make a gigantic batch and freeze them.

 

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(slightly adapted from Color Me Vegan)

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Eat to the Beat: “Beet It” Salad


Elly Says Opa, a blog I’ve been reading since before I started blogging, is 5 years old! Elly used to host a blog event “Eat to the Beat,” which involves creating a recipe based on a song or band, and she brought it back to celebrate the blog’s fifth birthday. You can participate too! Here’s some more info.

I knew I wanted to participate, but I couldn’t think of anything food and music related, until I brought home some golden beets from the farmer’s market. This is most likely the lamest submission to the event, but as soon as I added roasted beets to my salad the other night, I immediately thought of Michael Jackson’s song “Beat It.”

I could eat an entire pan of roasted beets on their own, but they’re also pretty great tossed with some butter lettuce, oranges, and pistachios. The vinaigrette is slightly sweet and not too acidic. I think spinach would also work really well instead of butter lettuce, if you’d rather use it.
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Marinated Beets and Delicata Squash


I want to call this a side dish, but it’s almost sweet enough to be considered dessert. Notice the key word almost, because after eating this at lunch I realized 2.5 seconds later that I needed an actual dessert.

Good thing we have about a million pieces of Halloween candy leftover. We didn’t know how many trick-or-treaters to expect so we got a big bag just in case…and only seven kids ended up coming to the door. They were all super cute, so it wasn’t a total loss, but having this extra candy sitting around is really not helping with the eat-super-clean-and-lose-the-last-5-pounds-of-baby-weight plan. (OK, and neither did those two cakes I just baked…)

Off-topic but quite exciting, a new cookbook arrived today!

I’ve checked it out of the library a few times, and it’s amazing. Mike wanted it for his birthday (even though he knew it’s basically a present for me, he considers the fact that he gets to eat whatever I cook from it his present.) I can’t wait to make a bunch of the recipes! (This fantastic Sweet Potato Salad is from the book.)

Anyway, this was inspired by the 3 beets that were slowly languishing in my produce drawer, and a delicata squash I bought at the farmer’s market. I’d never tried it before, but it’s my new favorite squash. In case you’re wondering, my current hierarchy of squash is:
1. Delicata
2. Butternut
3. Kabocha
4. Acorn
5. Spaghetti

You don’t have to peel it, and it’s nice and dense and sweet.

I roasted the beets and squash until tender, then tossed in a simple dressing (which was inspred by this one from Daily Garnish). Then I let it sit in the fridge for a few hours so the vegetables could absorb the flavor.

Recipe
3 medium beets, trimmed, peeled, and cut into wedges
1 delicata squash, cut into 1″ chunks
2 tbsp olive oil
pinch salt
1 tbsp maple syrup
1 tbsp orange juice
1 tbsp balsamic vinegar
1 tsp dijon mustard
black pepper

Preheat the oven to 425.

Toss the beets and squash with oil and a pinch of salt. Arrange in a single layer on a rimmed baking sheet and roast for about half an hour, or until tender. Remove from the oven and cool for about 15 minutes.

Whisk the maple syrup, juice, vinegar, and mustard in a large bowl. Add the roasted vegetables and toss well. Add a few grinds of black pepper if you like it.

Cover and refrigerate at least 4 hours, then serve either chilled or at room temperature

Roasted Beet and Grapefruit Salad

Clearly I could never be a food stylist.

I kind of tried to artfully arrange slices of beets, avocado, and grapefruit, but then I sort of ruined it by chucking handfuls of walnuts and pomegranate seeds on top.  At least it’s healthy!  

This salad is part of my continued quest to eat a large variety of produce and not just handfuls of chocolate chips.  It’s definitely an uphill battle.

Being home all day definitely makes it easier to eat a ton of produce (if I can keep myself from eating everything I bake).  In just over a month I’ll be back at work and I’ll have to do a little more planning in advance to make sure I have healthy lunches and snacks on hand.  I always kind of failed at that last year, and ended up eating peanut butter and jelly pretty much every day.  But I’m hoping that now I can figure out combinations I like, that I can prep in advance, so my lunches are interesting and healthy.

Roasting beets takes awhile, and so does sectioning grapefruit, so this probably won’t end up as one of my go-tos when packing my lunch.  But it’s so pretty and so full of good things I definitely plan on making it again!

Recipe:
2 medium beets, peeled
1 tbsp olive oil
4-6 oz baby spinach
1 grapefruit
1 avocado, thinly sliced
3 tbsp toasted walnuts
seeds of 1 pomegranate

dressing
3 Tbsp freshly squeezed grapefruit juice (squeeze the membranes left from sectioning the grapefruit)
juice of 1 lime
2 Tbsp walnut oil
1 tsp dijon
1 tsp agave
salt and pepper

Preheat the oven to 375. Cut the beets into thin wedges and toss with the oil. Wrap in foil, place on a baking sheet, and bake for about 40 minutes, or until tender. Let cool completely.

To section the grapefruit, cut off the outer rind and membrane, then cut out the sections (here’s a how-to with pictures).

To make the dressing, whisk all the ingredients together.

Place the spinach in a large bowl and toss with the dressing. Divide among individual bowls, then top each with a few slices of beet, avocado, and grapefruit. Sprinkle with walnuts and pomegranate seeds.



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