Beets and Carrots in a Lime Vinaigrette

side side succulent side -- love it-- the color and variety.  Although my kids picked, they ate vegetables.  Score one for the Mom. Another fast and easy dish to add to the repertoire.

Beets and Carrots in a Lime Vinaigrette

from Moosewood Collective

Sundays at Moosewood Restaurant

2 medium organic beets peeled and cubed
2 medium organic carrots cut
1 cup frozen organic peas
1 medium organic cucumber cubed
dressing
6T safflower oil
3T fresh lime juice
2T chopped fresh cilantro
1 small head of minced garlic
salt and freshly ground pepper to taste

~ lightly steam the beets, carrots and peas in separate batches until tender
~ mix them in a large bowl
~ add cucmber
~ combine the dressing ingredients
~ toss the vegetables with the dressing and chill

Roasted Salmon, Beets and Potatoes with Horseradish Cream

Beets, beets and more beets winters finest vegetable...  Best of all kids love the bright colored pee...the day after.  What a way to sell a vegetable to kids.

Great dish liked by all after a few grunts of despair, "fish, fish...we hate fish!"

Roasted Salmon, Beets and Potatoes with Horseradish Cream

from Food and Wine Magazine

Quick from Scratch One Dish Meals Cookbook

adapted

1 1/2 pounds organic beets peeled and diced into cubes
4T safflower oil
1t sea salt
1/2 dried dill
freshly ground pepper
2 1/2 pounds organic baking potatoes diced into cubes
1 1/2 pound skinless salmon fillets (not farmed raised)
1/2 cup heavy cream
2 - 4T bottled horseradish

~ heat oven 450 degrees (I used toaster oven)
~ on large baking sheet toss the beets with 1T oil, 1/4t salt, 1/4t dill and 1/8t pepper
~ cook in upper third of oven stirring once for 20 minutes, stirring once
~ remove pan from oven and push beets to one side and add potatoes
~ toss the potatoes with 1T oil, 1/4t salt and 1/8t pepper
~ return pan to oven and cook 15 to 20 minutes, stirring once (keep separated)
~ heat cast iron skillet medium heat and add 2T oil
~ sprinkle fish with 1/4t salt and  1/8t pepper
~ place in skillet 4 minutes and flip cook another 3 to 4 minutes
~ mix cream and horseradish
~ serve

Roasted Beet and Tangelo Salad with Spicy Greens

I am beeting my head up against this blog.  Google has informed me "you have used up all of your space...do you want to buy more?"  huh???  ummmm NO! So I am cutting back my pictures on the blog but opened a Flickr account  

http://www.flickr.com/photos/fivefinickyeaters/  with additional photos, so view and enjoy!

We really enjoyed this salad.  The original recipe calls for blood orange; however, my blood orange tree is still a baby and not producing so I plucked a few tangelos.  Also, I opted for pure arugula since it is growing in my garden.

Roasted Beet and Tangelo Salad with Spicy Greens

from Maria Helm Sinskey

The Vineyard Kitchen

adapted

1 1/2 pounds of medium gold beets
1 1/2 pounds of medium red beets
extra virgin olive oil
salt
freshly ground pepper
4 medium tangelos
Vinaigrette (recipe below)
1/2 pound of arugula
1/4 cup sherry vinegar
1/4 freshly chopped chives

~ preheat oven 400 degrees
~ trim tops and roots from the beets and wash well
~ place the red beets on a piece of foil large enough to fold over and seal
~ drizzle with olive oil and season with salt and pepper
~ seal the foil and repeat with gold beets
~ place both on baking sheet and roast for an hour to an hour and a half until beets are tender when pierced with knife
~ allow beets to cook and peel
~ keep two separated or the red will bleed onto the yellow
~ toss each with 2T of sherry vinegar and season with salt and vinegar
~ marinate for at least an hour or overnight
~ cut each beet into wedges
~ peel the tangelos and remove all of the white pith
~ slice into rounds or however you please
~ wash arugula
~ in a large bowl toss the beets and their juices together with enough vinaigrette to coat
~ add the tangelo segments and toss gently
~ drizzle the greens with vinaigrette to moisten and toss with the beets and tangelo
~ season with salt and pepper
~ garnish with chopped chives

tangelo sherry vinaigrette

2 small tangelos
1 medium shallot peeled trimmed and minced
2T sherry vinegar
salt
freshly ground pepper
1/4 cup extra virgin olive oil

~ juice and strain the tangelo and measure 1/4 cup of juice
~ in a medium bowl whisk the juice with the shallots and the sherry vinegar season with salt and pepper to taste and let the mixture marinate for 10 minutes
~ whisk in the olive oil to taste

items from our garden: tangelos, arugula and chives

Borscht Beets

I really like the earthy taste of beets.  This recipe I found overwhelming acidic.  Perhaps you might enjoy this lusty astringent dish.

Borscht Beet

from Sara Moulton Cooks at Home

2 pounds beets scrubbed tops removed
1 1/2 kosher salt
1/3 cup balsamic vinegar
1t sugar
1t caraway seeds
1/2 small red onion sliced paper thin
1 cup low fat yogurt
1T chopped fresh dill
additional salt and freshly ground pepper


~ place beets in large sauce pan and add enough cold water to cover
~ add 1t salt and bring to boil over high heat
~ reduce heat to medium high and simmer until tender 45-50 minutes
~ while beets cook combined 1/2t salt , vinegar, sugar and caraway seeds with the onion in a small saucepan and bring to a boil and remove from heat
~ remove the beets from the water and set aside until cool enough to handle
~ peel, slice thin and toss with onion mixture and stir in yogurt and dill
~ season with salt and pepper