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
Category: MY BEETS
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
Categories
SAUTEED SPIRAL BEETS AND ONION
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
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
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Categories
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
Categories
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
CRANBERRY BEET GRAVY
A sweet-sour cranberry beet gravy with cinnamon and black pepper. Wonderful!
Makes 5-1/2 cups
Categories
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
Categories
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
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 you by me!
Making 1 burger at a time, from previously roasted beets
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
Categories
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
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
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
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
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
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
Categories
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 made the second half–on Labor Day!
Sauteed cabbage, onion and mushroom mixed with roasted peppers in a stewed tomato broth with beets and potatoes. Seasoned with tarragon, thyme, Hungarian paprika and a hint of hickory smoke. Each bowl is drizzled with a White Zinfandel wine, topped with a dollop of Paprika Dill Soy Sour Cream with lemon zest. Served with hot pumpernickel rolls spread with Sharon’s Tofu Butter Spread!
Makes about 21 cups
MARINATED BEETS AND YELLOW ONION
Fancy cut shoestring beets and fresh onion strips marinated in a raspberry, garlic and coriander dressing!
Serves 6-8
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
PINK MACARONI, BEAN AND BROCCOLI SALAD
with beets, sweet onion and sweet red peppers in a sweet and sour raspberry vinaigrette!
Makes 11 cups
