Beets, Beautiful Beets
Whatever you prepare this coming week for your Thanksgiving feast, be sure to include a beet dish. Please avoid the canned or jarred variety as this simply does not come close to sweet, aromatic, freshly roasted beets. Try roasting them in olive oil along side similarly sized cut carrots and red onion. Then dress with a bit of good quality extra virgin olive oil, balsamic, salt, pepper and dill, you have yourself a fantastic, colorful & delicious vegetable side to feature on your Thanksgiving table.
Often an overlooked side dish, this humble root can certainly hold it’s own center stage should you wish to prepare a vegetarian meal. The recipes below are supremely scrumptious and simple, healthy options, great for the days before the big feast.
Beet Burger (GF, vegetarian)
Eating too much meat is not healthy for he waist line or heart and we could all benefit from a few light meals during the holiday season. This beet burger recipe will be sure leave you feeling satiated and satisfied without the burger bloat from it’s conventional counterpart.
Lemon Yogurt Sauce:
Warm Beet and Buckwheat Salad
This dish a nod to my Easter European roots. Being half Polish, buckwheat (or kasza) was a staple in my house and my Babcia (grandma) growing up
Being a lover of both beets and buckwheat, it occurred to me they may just be a perfect match, indeed my hunch was accurate. This is an earthy, hardy warm salad that packs a punch of flavor while also filling the belly and exciting the taste buds.
- 2 cup roasted beets, chopped
- 2 cups cooked kasza
- 3/4 cup crumbled feta cheese
- 1 cup fresh spinach leaves, roughly chopped
- 1 small onion, finely minced and sautéed
- 1 large celery stalk, chopped and sautéed
- 1 clove garlic, minced & sautéed with onions until soft
- 1 large handful fresh dill and parsley, roughly chopped
- 2 tablespoons EVOO
- Juice of ½ lemon
- Salt and pepper to taste
- 1 tablespoon poppy seeds
Combine above ingredients, stir to combine, dress and season to taste.