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Beet Cakes (serves 2)
These are my very favorite "potato" pancakes, and also
the prettiest.
1 cup shredded potato (roughly 1 medium-sized potato)
3/4 cup shredded beet (roughly 1 medium-sized beet)
1/2 cup shredded carrot
3 thinly sliced green onions (also called
spring onions, roughly 3/8 cup)
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Cooking oil, extra virgin olive oil preferred
Preparation (20 minutes)
Combine potatoes, beet, carrot, onions, salt,
and pepper in a bowl; stir until evenly mixed.
Add flour and mix until ingredients stick enough
to form into patties (roughly 1/2 cup), adding a
teaspoon of water if needed. Shape mixture into
four pancakes. In large frying pan with lid,
sauté in 1/4" oil on medium heat, covering
with lid when possible. Cook pancakes until
slightly crisp on bottom; flip and cook other side
until crisp (roughly 4-5 minutes per side,
depending on temperature). Remove from heat
and serve with ketchup or salt & balsamic vinegar. |
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Beetroot and Greens{4
INGREDIENTS
1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed and reserved
2 tablespoons olive oil, divided
1 small onion, halved and thinly sliced
sea salt (optional)
fresh-ground black pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving. |
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Beets with Onion and Cumin}4
INGREDIENTS
2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes - peeled, seeded and chopped
1 1/2 cups water
1 teaspoon salt
DIRECTIONS
Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender. Serve. |
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 Borscht Soup
This is a quick version of the famous Russian soup.
Delicious served with a swirl of sour cream or
yoghurt and some snipped chives.
Serves: 6
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients
2 carrots, finely shredded
half a head of celeriac, finely chopped
4 sticks celery, finely chopped
1 small leek, finely sliced
1 tbsp fresh chopped parsley
2 large potatoes, finely diced
1.5l chicken or vegetable stock
Salt and freshly ground black pepper
Pinch of ground white pepper
2 250g packs fresh cooked beetrootSour cream or Yoghurt to serve Method
Put all the vegetables, except the beetroot, and the stock into a large saucepan and season well.
Bring to the boil, cover and simmer on a low heat for 25 minutes.
Stir in the beetroot and cook for a further 15 minutes.
Blend until smooth, and serve.
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Pink Potatoes
Brighten up everyday mash! - this is a one-pot version.
Serves: 4-6
Preparation time: 5 minutes
Cooking time: 25 minutes
Ingredients
1 250g pack fresh cooked beetroot
1lb good mashing potatoes, peeled and quartered
(Butter and cream - to preference)
Salt & freshly ground black pepper
Method
Put the potatoes in a large saucepan with plenty of water and bring to the boil.
Simmer for 10 minutes and add the beetroot pack (unopened); simmer for a further 15 minutes.
Take the beetroot pack out of the pan and drain the potatoes, leaving them in the saucepan. Put the beetroot pack in a sieve or colander, carefully open and drain before putting the beetroot back into the pan with the potatoes.
Mash everything together, seasoning to taste and adding butter and/or cream if you like. Serve hot. |
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