Quick Beet and Goat Cheese Salad

Ingredients

4 medium beets roasted, peeled and sliced

1/2 package of the small size of Lively Run Goat Cheese or any goat cheese

Walnuts

Balsamic vinegar

Olive Oil

Salt

Pepper

Directions

Wrap washed and scrubbed beets in aluminum foil and bake at 375 for 45 minutes or until tender when pierced with a fork.

Peel and cut beets into bite sized pieces and place in shallow bowl.

break goat cheese up and sprinkle evenly over beets

sprinkle walnuts over mixture.

drizzle balsamic vinegar and olive oil over salad and season with salt and pepper to taste.

Toss and serve

Dinner Last Night

Dinner tonight:
Ravioli
Baked beets
Steamed spinach with butter salt and pepper

Baby Food:
Potatoes and spinach

Dinner Last Night

BORSCHT — a Russian root-vegetable soup.
I make a vegetarian version using miso paste instead of beef stock. Serves 4.

Chop fine:
1/2 c. carrots, 1 c. onions; 2 c. peeled beets.
Barely cover with water, bring to boil, cover; simmer for 20 min.
Add: 1 Tbs. butter, 1 Tbs vinegar, 1 c. finely chopped cabbage, 1 c. water.
Simmer 15 more min. Meanwhile, stir 2 Tbs miso paste into 1 c water. Turn off heat and add this to soup. (Cooking destroys the B-vitamins in miso).
Garnish with minced parsley and a dollop of sour cream or plain yogurt. Serve with warm, hearty dark bread and cheese.

Dinner Last Night

Last night for dinner we ate:

Deviled eggs with thyme, onions, and garlic

steamed kale

roasted  beets and potatoes with rosemary

Dinner Last Night

Last night Paul and I had:

borsht – beet soup with carrots, leeks, beets, celery, cabbage and pork sausage

roasted garlic on toast

Baked Beet and Carrot Burgers

Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds and Cheddar Cheese

 

½ cup sesame seeds

1 cup sunflower seeds

2 cups peeled, grated beets (2 medium)

2 cups grated carrots (about 4)

½ cup minced onion

2 eggs, lightly beaten

1 cup cooked brown rice

1 cup grated cheddar cheese

½ cup vegetable oil

½ cup finely chopped parsley

3 tablespoons flour

2 tablespoons tamari

1 clove garlic, minced or finely chopped

¼ teaspoon cayenne pepper

 

1. Preheat oven to 350 degrees. Lightly grease a baking sheet
2. Place a small, heavy skillet over medium heat. Add sesame seeds and stir them until lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer to a small bowl.
3. Return skillet to the heat and add the sunflower seeds. Stir them until lightly browned and fragrant, 3 to 5 minutes. Transfer them to the bowl with sesame seeds.
4. Combine the beets, carrots and onion in a large bowl. Stir in seeds mixture, eggs, rice, cheese, oil, flour, parsley, tamari and garlic (hands work the best). Add cayenne and mix until thoroughly combined.
5. Using your hands, shape mixture into 12 patties and arrange them on the baking sheet.

Bake the patties until brown around the edges, about 20 minutes. Unless they are very large and thick, it should not be necessary to turn them over. Serve alone or on buns.

Roasted Roots

ANY kind of winter root (potatoes, carrots, parsnips, beets, turnips, rutabagas, garlic, celeriac)

Try roots that you don’t like otherwise – you may love them like this. My daughter will eat a whole plate of beets cooked this way.

 

Wash (I don’t peel) and then cut up roots. I like thin slices, other people like little chunks.  Oil or butter a big cookie tray and put the roots on the tray – pour on some more oil and some salt.  The roots shrink when they are baked, so put a lot on the tray. I usually do 2 trays worth at a time because they get eaten so fast!

 

Bake at 350 and turn the roots every once in a while to ensure even cooking and to spread the oil around.  They are done when they are soft, but I like to leave them in so that they caramelize a bit.