All About Beets

Plate of sliced red beets over sautéed beet greens, stems and onions. Drizzled of balsamic vinegar on top

Plate of sliced red beets over sautéed beet greens, stems and onions. Drizzled of balsamic vinegar on top

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Part 1 – Marinated Red Beets

  • 3 large Beets, thinly sliced on a mandoline. I prefer to not peel them but if they are not organic or the peel is very thick…use your discretion.
  • Zest and juice from 1 Orange
  • 1 teaspoon Cumin, a little extra wouldn’t hurt.
  • 1/3 cup Extra Virgin Olive Oil
  • 3 Tablespoons Apple Cider Vinegar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper freshly ground

Combine all the ingredients in a medium bowl. Toss well to ensure all the beet slices are coated on both sides. Allow to marinate for at least 15 minutes before serving. 

Store leftovers in the fridge for a week. 

Part 2 – Beet Greens & Roots

  • 1/2 large Yellow Onion
  • 4 cloves Garlic
  • Leaves and Stems from the 3 Beets
  • Avocado Oil for sautéing
  • Salt to taste
  • 1 Tablespoon Liquid Smoke

Preparation:

Separate the Beets stems from the leaves. Chop the stems into small pieces, set them aside. Chop or slice the onions as you prefer them and add them to the pile of stems. Greens can be rough chopped, they will greatly shrink as they are cooked. Dice the garlic cloves.

To Sauté:

Heat the oil to medium high, add the onions and beet stems, stirring to coat them in the oil and cook them evenly. As they start to soften, after 4-5 minutes, add the garlic gloves, stir for another 30 seconds then add the liquid smoke. Stir to combine then add the beet greens, stir again to combine and coat the greens, then turn of the heat and put a lid on so they are lightly steamed. 

Plating:

Spoon the sauteed mix onto a plate, add a few of the sliced beets on top. Drizzle with Balsamic Vinegar or if you like a sweeter taste use a Balsamic Fig Vinegar. 

Happy Eating!

 

Vegetable Bake

Leftovers of the casserole

This recipe is courtesy of Yoko Inoue’s book, Raw, based on recipes from her restaurant in Melbourne, Australia – Shoku Iku. You can check out her website here. I discovered “Raw” while on an Australia cruise with my husband for our 20th anniversary. We stopped in at Costco in Melbourne as is our tradition to stop at every Costco in the cities we visit. I checked the books section, as I do at every Costco, even our local one, to see what cookbooks they have. I was ecstatic to discover this book! This recipe is the very first I made and it was a serious hit with us both.

The scent coming from the dehydrator was drool worthy and when I sampled it to check if it was ready, it was that delicious I called to my husband and we ate dinner right then. Taking a beauty shot completely left my mind! So here is what was left. Lol

Leftovers of the casserole

Hope you love it too!  

Marinated Vegetables

  • 3 cups diced veggies (mix of your favs; zucchini, baby bellas, red onion and broccoli are mine)
  • 1 sprig fresh rosemary, finely chopped
  • 2 Tbl extra virgin olive oil
  • 1/2 tsp salt

In a medium bowl, toss together the vegetables and rosemary with the oil and salt. Set aside for 2 hours at room temperature before use.

Walnut Meat

  • 1 cup raw walnuts, soaked for 4 hours, drained and rinsed
  • 1 clove garlic
  • 250g carrots
  • 1 1/2 Tbl nutritional yeast
  • 1/2 tsp salt

Combine the walnuts and garlic in a food processor and pulse chop a few times until the mixture just starts to break down. Add the rest of the ingredients and process until the mixture is coarsely ground. 

Cream

  • 1 1/2 cups raw cashews, soaked for 2 hours or more, drained and rinsed
  • 1/2 cup water
  • 2 Tbl golden raisins
  • 2 tsp soy sauce or liquid aminos
  • 1/2 tsp raw apple cider vinegar
  • 18 tsp cayenne pepper

Combine all of the ingredients into a blender and purée until smooth. 

Assemble

Place 1 cup of the marinated vegetables in the bottom of a baking dish. Top with half of the cream, then half of the walnut meat.

Add a second layer: first, with the remaining veggies then the remaining walnut meat. Top it off with the cream. Dehydrate uncovered at 135º for 1 hour, then reduce to 115º for 30 minutes, until it is warm and a crust forms slightly on top. (Up to 6 hours dehydrating at 115º will soften the marinated vegetables even more.)

Serve warm right out of the dehydrator and Enjoy!