Beets and I don't really get along. There are very few vegetables that I am not friends with, among them avocado (unless in guacamole format), artichokes, and swiss chard (though we're on speaking terms). Something happens to the taste of beets when they get cooked or pickled. It's like everything good that was once in them evaporates through the cooking or pickling process. The red ones are especially hard for me to handle. Something about being forced to eat them at a daycare I despised when I was little. I have, however, learned to tolerate the yellow and orange varieties when roasted then cooled in a beet salad tossed in and among other things. That's about the only way I will eat them cooked.
Then I signed up the get a basket of local organic veggies that is delivered year-round. Knowing the kinds of vegetables that would be appearing in my winter basket, given my northerly geographic location (hello snow 6 months of the year... or so it feels), I had a feeling that I may come face to face with beets. I could do one of three things: give them away (cheater), let them perish slowly in my pantry, or bite the bullet and find a way to use them. Not being one to back away from a challenge, I started thinking.
Inspiration hit when I remembered a salad I had for lunch one day at work. My colleagues and I went to a little cafe near the office that presented beautiful salads topped with curly strands of carrot and, my dearest friend, beet. I figured what the heck, they didn't taste all too bad then- maybe the issue all along has been the cooking process.
Out came my new food processor (birthday present from the hubby <3 ) and in went the beets. In the basket that week I happened to have a beautiful candy cane striped beet and an orange one, along with some purple and red carrots. I whipped up a quick creamy dressing to go with it and threw on some green onions for a bit more flavour. The result? A very tasty and colourful beet salad that I have repeated using any variety of beets (and carrots!) I may have on hand. Though I still shy away from the traditional red beets.....
Raw Beet Salad
**Note: This is NOT a good salad to make ahead of time. Both the beets and the carrots starts to brown once they've been shred. Best to make this right before serving.**
Prep Time: 20 minutes
Cook Time: None
Weeknight Feasibility: Fair. Though the prep time isn't too bad, it makes for a lot of clean up because of the food processor (those nooks and crannies can be a pain to clean!)
3 medium sized beets, any colour, peeled
3 medium sized carrots, any colour though preferably different from the beets, peeled
2 green onions, finely diced
2 tbsp mayonnaise (full fat or light, but preferably not Miracle Whip)
1 tbsp dijon
1 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp parsley flakes
Salt & pepper to taste
1. In a food processor on the fine grate setting, shred the beets and carrots into long fine strands. You may need to cut the beets in half or quarters in order to fit it into the funnel. Empty the contents into a bowl and add the diced green onion.
2. In a small bowl, combine the mayo, dijon, olive oil, vinegar, and seasonings to make a light dressing. Adjust the flavours as needed and add salt and pepper to taste.
3. Toss the salad with the dressing. Serve immediately.
Serves 2-3 adults.
You know when you've used a recipe so often you have it memorized and can't remember where it originally came from? That's what happened here. I can't take credit for it as it was originally from a recipe, but I can't recall from where... I think Today's Parent. Since their magazine redesign back in 2012 their food section features a buffet of goodies that I regularly pick from. They don't require complicated ingredients, they're time-friendly and best of all, kid-friendly too.
You start by chopping up a red onion, 2 small peppers (whichever colour is preferred in your household), 2 carrots, and 3-4 sausages into 1 inch dice. Throw them onto a baking sheet and add to that 5-6 whole garlic cloves and a pint of cherry tomatoes. Toss the entire mixture with olive oil, basil and oregano (dried in this case, which is super convenient because not everyone always has fresh on hand). Your mixture will look like this:
It already looks so yummy! Into the oven it goes at 200C/400F for about 20 minutes. At this point I usually put a pot of water on the stove to boil. If it boils before the 20 minutes is up I just turn it off until I'm ready to take everything out, give it a shake, and stick it back in for another 15-20 minutes. At the first 20 minute mark, take out the tray and give everything a toss and turn. Return to oven. Put your noodles in to cook. Once cooked, drain and reserve until your vegetable and sausage mixture is
done. Take the tray out and add the pasta to the tray directly, like this:
Toss the pasta so that it gets coated in the lovely natural sauce created by the veggies and sausage. The flavour of the vegetables is so rich as they've just been steam roasted with the delicious flavours from the herbs and sausage. Serve warm with some freshly grated parmesan cheese on top.
Roasted Vegetables, Sausages and Spaghetti
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Weeknight Feasibility: Very Good
For this recipe you will need:
1 small red onion
2 small peppers, any colour, or 1 large
2 carrots, peeled
5-6 garlic cloves
1 pint of cherry tomatoes
3-4 sausages, any kind, more depending on your taste and desire for a little or lots of meat
2-3 tbsp olive oil (or what I call a liberal drizzle)
1 tsp dried basil
1 tsp dried oregano
250g spaghetti
1. Preheat the oven to 200C/400F.
2. Dice the vegetables and sausage into 1" pieces. Toss the vegetables and sausage along with the pint of whole cherry tomatoes and garlic cloves onto a baking tray. Toss liberally with the olive oil and dried herbs, ensuring that everything gets coated.
3. Place tray on centre rack of oven and roast for 20 minutes.
4. Meanwhile, set a pot of water to boil for the pasta.
5. After 20 minutes, remove the tray and toss the mixture, unsticking vegetables and sausages if necessary and flipping everything about. Return tray to oven and continue to cook for another 15-20 minutes.
6. Cook the spaghetti until al dente and drain.
7. Remove the tray from the oven and toss the spaghetti into the mixture, ensuring it gets nicely coated with the juices from the vegetables and sausages. Serve warm with freshly grated parmesan cheese.
Serves 3 adults and one toddler.
