Drop Those Beets: Two Off The Hook Vegan Beet Recipes.

Via on Sep 25, 2013

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Author’s note: Dedicated to my daughter Maggie, who can’t watch me making a batch of beets without exclaiming, “Dude! You dropped a beet!” To which I inevitably reply, “Wait, what? Where? Oh…..” Zing! Love you, Moo.

Beet and Apple Salad with Fennel Seed (or Ground Cloves)

Approx 1 lb beets. One or two bunches, doesn’t matter. Cooked, peeled and chopped into bite sized pieces.

To cook beets: Slice off tops and bottoms (save greens for smoothies or whatever). Immerse in boiling water for 35 to 40 minutes, depending on the size of the beets, until they are fork tender. You may have to add more liquid during cooking. Drain and run cold water over beets. Use thumb and middle finger to slip off skins. If they are stubborn, you can slice them off with a sharp knife but you will lose more of the good beet flesh. If in a huge hurry, Trader Joe’s has pre-cooked baby beets in the produce section. They are not as good as fresh, but will do. Use two or three packages.

2 crisp apples, peeled and cut into bite sized pieces. I like Honey Crisp, but anything is okay. (You can also try this with orange slices…it’s just as wonderful.)

1/2 red onion, sliced any way you want.

2 tbl unfiltered apple cider vinegar

1 tbl good olive oil

2 tsp fennel seeds (or 1/2 tsp ground cloves for a very different and amazing flavor)

2 tbl real maple syrup or honey. More to taste.

Salt and fresh cracked pepper to taste.

Mix all ingredients in a bowl and chill for at least and hour. If desired, serve on soft greens (butter lettuce is good), and if not vegan, a sprinkle of goat or blue cheese can move this to the next level.

Raw Beet Slaw with Sunflower Seeds (or Hazelnuts)…no Cooking Required!

2 big, or 4 small, raw beets peeled and shredded. (You can use a Cuisinart for this or do it by hand on a grater. Same way for the onion and carrot.)

!/2 red onion, shredded

1 carrot, peeled and shredded

1 handful of fresh dill, snipped

2 tbl roasted sunflower seeds or 1/3 cup toasted hazelnuts, slightly crushed.

2 tbl unfiltered apple cider vinegar

1 tbl good olive oil

1-2 tbl honey

salt and fresh cracked pepper to taste.

Mix all ingredients together and chill for at least an hour. Serve at barbecues, as a condiment on sandwiches, or as a lively side to just about any meal.

The great thing about beets is their deep ruby color, which infuses everything it bumps into. Both of these dishes are a treat for your optic nerves as well as your taste buds. They are also what I call “nutrition bombs“; foods that have so much natural goodness, your body will sing with health.

Even I can drop these beets!

 

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Ed: Bryonie Wise

Photo: via Pinterest

 

 

About Erica Leibrandt

Erica Leibrandt is a certified Yoga instructor, Reiki practitioner, student of Buddhism, vegan chef and mother to six heathens who masquerade as innocent children. She aims to apply the principles of Yoga to real life. Between teaching Yoga, holding vegan cooking seminars, writing and cycling she spends her time as a taxi service to her children, being walked by her dogs, and trying to dream up an alternative to doing the laundry. If she occasionally finds herself with a fried egg on her plate or dancing until dawn, she asks that you not judge her. Life is short, she knows the chicken that laid the egg, and you can never dance too much. You can connect with Erica on Facebook, Twitter and Tumblr.

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One Response to “Drop Those Beets: Two Off The Hook Vegan Beet Recipes.”

  1. @tishushu says:

    I can't wait to try these! *zooms to farmers market*

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