RUSSIAN-LITHUANIAN BEET AND PRUNE PATE Beets and prunes make it happen. Beet and prune meat – just like that! A delicacy worth the praise. For the commonist and elitist alike! Notes: Russian and Lithuanian make a grand gesture. Bold emerges subtly to the surprise of the consummation. A perfect balance, yet to be discovered inContinueContinue reading “Russian-Lithuanian Beet And Prune Pate GOAT”
Category Archives: MY BEETS
PINK LENTIL PUMPKIN SOUP
PINK LENTIL PUMPKIN SOUP Creamed pink lentils and pumpkin simmered with celery, beets and cauliflower. Seasoned with rosemary, garlic and smoked paprika! This rustic soup melts in your mouth! Makes 18 cups 2 c. pink lentils, washed well under running water to remove all foam and drained 8 c. water In extra-large soup pot bringContinueContinue reading “PINK LENTIL PUMPKIN SOUP”
ROASTED BEET STEAKS – GOAT
ROASTED BEET STEAKS – GOAT This is my Filet Mignon. Serve with mushroom gravy and your favorite mashed potatoes. Top the beet steaks with chopped sweet cherries and serve red beet horseradish as a side condiment. Perfect! Serves 4 Preheat oven to 400 degrees 2 lbs. fresh beets – wash beets, cut off ends andContinueContinue reading “ROASTED BEET STEAKS – GOAT”
SAUTEED SPIRAL BEETS AND ONION
Originally posted on THE ANIMAL-FREE CHEF TEST KITCHEN:
SAUTEED SPIRAL BEETS AND ONION Great side dish vegetable. Tastes like fatty game. Don’t ask. Just be assured there are no animal products, and enjoy! Serves 2-4 3 sm. fresh beets, washed well – cut both ends off flat, then peel 1 med. yellow onion, cut both…
ASPARAGUS AND BEET PASTA SALAD
ASPARAGUS AND BEET PASTA SALAD A delightfully flavored and textured pasta salad. The color alone will make sure nobody forgets it! Makes 7 cups Prep: 8 oz. dried pasta – shells or other small pasta – boiled in sufficiently salted water till tender, drained and rinsed till cold and set aside 1-1/2 lbs. fresh asparagusContinueContinue reading “ASPARAGUS AND BEET PASTA SALAD”
ROASTED BEET SALAD
3 NUT SAUCE Cashews, walnuts and almonds processed with coconut milk, extra virgin olive and Champagne and Balsamic vinegars with smoky paprika, garlic, cinnamon and rosemary. Cooked, then blended till creamy. Serve hot over root vegetables as main dish or use cold as a salad dressing! Makes 3-1/2 cups 1 c. cashew pieces 1/2 c.ContinueContinue reading “ROASTED BEET SALAD”
CRANBERRY BEET GRAVY
CRANBERRY BEET GRAVY A sweet-sour cranberry beet gravy with cinnamon and black pepper. Wonderful! Makes 5-1/2 cups 12 oz.pkg. fresh cranberries 3/4 c. sugar 2, 14.4 oz. cans whole beets, including liquid – cut beets into bite size pieces 3 T. cornstarch mixed with 1 c. water till dissolved 1/4 c. white Balsamic vinegarContinueContinue reading “CRANBERRY BEET GRAVY”
SWEET BEET TOMATO SAUCE
SWEET BEET TOMATO SAUCE A sweet, smoky, light, tomato sauce! Perfect for fine pastas! The beets add beautiful texture and flavor dimensions, plus added nutritional benefit. Beets and tomatoes? You betcha’! Makes 4-1/2 cups Saute: 2 T. extra virgin olive oil 1/2 lg. green pepper, diced 1/2 lg. sweet red pepper, diced 1 little saltContinueContinue reading “SWEET BEET TOMATO SAUCE”
ROASTED BEETS
ROASTED BEETS Roast whole beets till tender – no seasoning necessary. Then use in a variety of recipes. So easy, and the flavor and texture so rewarding! Even eat plain! Makes 4 extra-large beets Preheat oven to 400 degrees Roasting the beets: 4 extra lg. beets ( mine were on average 7/8 of a poundContinueContinue reading “ROASTED BEETS”
ROASTED BEET BURGERS
ROASTED BEET BURGERS Large roasted beets, cut into 1/2 inch steaks and served on a pumpernickel bun with veggie mayo, mustard, lettuce, veggie cheese and Manicini Fried Peppers with Onion. A great way to enjoy a burger if you don’t eat animals and can’t find veggie replacement meats where you live. Made especially for youContinueContinue reading “ROASTED BEET BURGERS”
BING CHERRY BEET SALAD
BING CHERRY BEET SALAD Fresh Bing cherries, sweet onion, yellow and orange peppers with beets marinated in a Balsamic, grape seed and maple syrup dressing! This is one of those salads you can’t stop eating! Makes 7 cups 1 lb. ripe, fresh Bing cherries, pitted and halved 1/2 sweet onion, cut in half, then slicedContinueContinue reading “BING CHERRY BEET SALAD”
ROASTED ROOT VEGGIES
ROASTED ROOT VEGGIES Red-skinned potatoes, turnip, beets, parsnip and baby carrots roasted in a light sweet herb and spice glaze. Serves 8-12 Preheat oven to 400 degrees 3 lbs. fresh sm. red-skinned potatoes, washed, eyes removed and cut into 1 inch cubes 2 lbs. fresh whole beets, peeled and cut into 1 inch cubes 1ContinueContinue reading “ROASTED ROOT VEGGIES”
THREE GREEN STEW
THREE GREEN STEW KALE, TURNIP GREENS AND SPINACH with beets, carrots and potatoes in a creamy mustard garlic horseradish sauce! Tastes like you cooked it with salt pork! Makes 17 cups 6 c. water 16 oz. bag fresh-cut kale (remove all coarse stems from greens, even when greens are pre-cut) 16 oz. bag fresh-cut turnip greensContinueContinue reading “THREE GREEN STEW”
Roasted Beets and Greens in Creamy Mustard-Mincemeat Sauce
ROASTED BEETS AND GREENS IN CREAMY MUSTARD-MINCEMEAT SAUCE Oven-roasted beets combined with fresh cooked collard greens and spinach along with caramelized onion and walnuts. Served in a casserole dish smothered in a rich sweet and sour mustard, mincemeat, garlic, rosemary and red grape cream sauce! Serves 6 Preheat oven to 375 degrees Roasted beets. MakeContinueContinue reading “Roasted Beets and Greens in Creamy Mustard-Mincemeat Sauce”
CABBAGE BEAN AND VEGETABLE STEW
CABBAGE BEAN AND VEGETABLE STEW Spicy, savory with just enough heat and sweet! Yes, you’re going to use nearly every spice and herb you have! Excellent color, flavor, texture and aroma achievements! Makes 28 cups 1/4 c. extra virgin olive oil 3 c. sliced celery, crosswise into 1/2 inch wide segments 1 c. diced yellow onion, 1/2ContinueContinue reading “CABBAGE BEAN AND VEGETABLE STEW”
CHERRY CRANBERRY SAUCE BEETS
CHERRY CRANBERRY SAUCE BEETS In a sweet and sour red wine sauce! Terrific flavor arrangement. Serve hot as a vegetable or cold as a condiment! Serves 12 or more 9 oz. pkg. Cherry Cranraisins by Ocean Spray (dried cranberries infused with cherry juice) 2 c. water ½ c. brown sugar 1/2 t. salt 15 oz.ContinueContinue reading “CHERRY CRANBERRY SAUCE BEETS”
SWEET AND SOUR BEETS AND BROCCOLI
SWEET AND SOUR BEETS AND BROCCOLI Fresh beet cubes, and broccoli buds swimming in a beautifully colored sweet-sour beet sauce flavored with ginger, soy sauce, garlic, tarragon and spice. Served with vinegar rice! Makes 3-1/2 cups rice and 7 cups sauce 1 bunch fresh beets; cut off greens to use for other purpose, wash beets,ContinueContinue reading “SWEET AND SOUR BEETS AND BROCCOLI”
RUSSIAN WEDDING SOUP
RUSSIAN WEDDING SOUP The next time the President of Russia and his wife visit the USA, the White House needs to serve them this special soup. The W.H. Chefs need to follow the directions precisely. The soup, not the meat, will be the star of this banquet! Steve made the first half then I madeContinueContinue reading “RUSSIAN WEDDING SOUP”
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MARINATED BEETS AND YELLOW ONION
MARINATED BEETS AND YELLOW ONION Fancy cut shoestring beets and fresh onion strips marinated in a raspberry, garlic and coriander dressing! Serves 6-8 1/4 c. corn oil 2 T. raspberry vinegar 1 garlic clove, peeled and finely chopped 1/4 t. ground coriander salt to taste freshly ground black pepper 1/2 med. yellow onion; peel, cut inContinueContinue reading “MARINATED BEETS AND YELLOW ONION”
MARINATED BEETS AND HEARTS OF PALM
MARINATED BEETS AND HEARTS OF PALM Fancy cut shoestring beets, tender rounds of hearts of palm and rings of sweet onion marinated in a walnut oil and white wine tarragon dressing. Served with fresh sliced black bread! Makes 4-6 servings 1/3 c. walnut oil (Huille de Noix by G. Vivier an import from France is bestContinueContinue reading “MARINATED BEETS AND HEARTS OF PALM”
PINK MACARONI, BEAN AND BROCCOLI SALAD
PINK MACARONI, BEAN AND BROCCOLI SALAD with beets, sweet onion and sweet red peppers in a sweet and sour raspberry vinaigrette! Makes 11 cups 8 oz. package elbow macaroni, cooked in salted boiling water according to package instructions, then rinsed under cold water till cooled; drain well and set aside till ready to use; doContinueContinue reading “PINK MACARONI, BEAN AND BROCCOLI SALAD”
CHEF DAVIES-TIGHT™ 