Tag Archives: beets

Balsamic Rosemary Beets

4 Replies

This is a wonderful paleo side dish any time of year. It calls for fresh rosemary but you could also use the dried herb. Beets are nutritious and delicious, especially when roasted and seasoned.

roasted beets with balsamic and rosemary blog

Ingredients

  • 4 medium beets, peeled and cubed
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp fresh rosemary
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp sea salt

Directions

  • Preheat oven to 400.
  • In medium bowl, combine all ingredients and mix thoroughly
  • Transfer to glass baking dish and cover with aluminum foil
  • Bake for 45 minutes
  • Remove foil and bake uncovered, for another 10-20 minutes until beets are tender when pierced with a fork
  • Serve hot, warm or cool

Thank you Paleo Cooking from Elana’s Pantry which has many more excellent recipes!

dit-elle-Esther

Carrot, Beet & Sesame Salad

Leave a reply

This is a delicious raw salad – grated beets, carrots, and kale are tossed with some vinegar, maple syrup and sesame seeds. The results is a light, fresh and crispy salad. Make it a meal by serving with a side of avocado or fried eggs!

beet carrot kale salad blog

 

Ingredients

  • 2 medium red beets, peeled and grated
  • 3 medium carrots, peeled and grated
  • 1 cup baby kale
  • 3 Tbsp sesame seeds
  • 3 Tbsp apple cider vinegar
  • 1-2 Tbsp maple syrup

Directions

  • Grate the beets and carrots. The easiest way I’ve found to grate vegetables is to use the grater blade in a food processor – takes <30 seconds!
  • Finely chop the kale
  • Toss with vinegar, syrup and sesame seeds
  • Season with salt
  • Enjoy!

dit-elle-Esther

Ruby Root Slaw

Leave a reply

Raw carrots and beets are grated and tossed in an olive oil & vinegar dressing. A crispy delicate salad, delicious and full of freshness! 🙂

Blog beetsalad

Ingredients

  • 3 Tbsp olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp honey
  • salt/pepper to taste
  • 3 red beets, peeled and grated (use the grater setting on your food processor!)
  • 2 large carrots, peeled and grated
  • 1 apple, peeled and grated
  • 1/4 c toasted chopped walnuts (optional)
  • 2 Tbsp chopped fresh parsley

Directions

  • In large bowl, whisk oil, vinegar, honey, salt and pepper.
  • Toss the dressing with beets, carrots, and apple.
  • Refrigerate for an hour or more to let flavors meld.
  • Fold in walnuts and parsley before serving

dit-elle-Esther

Beet & Walnut Salad

2 Replies

This combination of beets, oil & vinegarette and toasted walnuts is delicious! Great as an appetizer, side or salad. 🙂

Blog beetwalnutsalad2 Blog beetwalnutsalad1

Ingredients

  • 3 pounds beets
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • dash of salt and pepper
  • 1/4 cup olive or walnut oil
  • 1/2 cup walnuts
  • 3/4 bunch green onions, sliced
  • 1/4 red onion, sliced into thin half-moons (optional)

Directions

  • Steam or boil beets until fork tender, it will really depend on their size, but about 20-40 minutes. Cut off root and stem ends and slip off skins under cool, running water while beets are still warm (easiest way to do this is to sort of ‘massage’ the beets and the skin will come right off). Cool beets.
  • Whisk together vinegar, mustard, salt, pepper and oil until dressing is blended.
  • Cut cooled, peeled beets into 1-inch wedges and toss with dressing.
  • To toast walnuts, preheat oven to 350° F. Spread nuts on a cookie sheet and toast for about 4 to 5 minutes. Let cool. Roughly chop toasted walnuts.
  • Add walnuts, green onions and red onions to dressed beats; toss to combine.

Super mom tip: Beets can be cooked days in advance and stored in the fridge. Just keep them unpeeled until you are ready to use.

Thanks PCC deli and recipes! :)

dit-elle-Esther