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Beet and Carrot Frizzles

Category : Recipes, Side Dishes, Vegetarian

Beet and Carrot FrizzlesFrizzles are a fun way to prepare winter root vegetables. While this recipe uses carrots and beets, just about any root vegetable can be used–potatoes, parsnips, turnips, rutabagas, celeriac (celery root), and so on.

I like to include carrots to add a touch of sweetness to any root combination. Some roots have a slightly bitter taste, and carrots will help balance the flavor.

The crispy texture and whimsical appearance are delightful. They also offer a simple way to make any menu seem a little fancier for entertaining. Continue Reading

Roasted Beet Hash

Category : Main Dishes, Recipes, Side Dishes, Vegetarian

Roasted Beet HashOne of my favorite things to do when I’m cooking is to take a traditional food combination and change it up a little. In this dish, I used beets instead of beef to make a sturdy fall vegetable hash. Continue Reading

Roasted Beets with Shallots

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Category : Recipes, Side Dishes, Vegetarian

Roasted Beets with ShallotsBeets and other large root vegetables (potatoes, carrots, etc.) especially lend themselves to being roasted in the oven or on a grill. Once roasted, they can be eaten as is or used in other recipes.

This recipe will produce perfectly roasted beets every time.  It also couldn’t be easier. Just wrap the ingredients in foil, put them in the oven, and walk away until they’re done. Continue Reading

Quick Pickled Beets and Eggs

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Category : Recipes, Salads, Side Dishes, Vegetarian

Pickled Beets and EggsMy personal favorite pickled food is pickled beet eggs. As a child, when my grandmother opened a jar of her pickled beets, she would remove beets to serve and then fill the jar space with peeled hard boiled eggs. By the next day, when we sliced the eggs open, the colors were gorgeous! The egg whites were deep purple on the outside, shading to white around the bright yellow yolks (see photo). Beautiful! The flavor was delightful, too–the tang of pickled beets balanced with the mild taste of hard-boiled eggs. Perfect!

As soon as I spotted the first fresh beets at the Farmers Market this year, I was eager to get them home and into pickling juice as quickly as possible. Because I planned to eat them in the next few days, I used a “refrigerator pickle” recipe. Continue Reading

Easy Refrigerator Pickles

Category : Make It Yourself, Seasonal Menu Ideas, September

Pickled Beets MenuIt’s pickling season! If the idea of making pickles conjures up hours of  sterilizing jars, trimming and peeling pounds of produce, and wondering later if the lids sealed safely–relax! You can certainly go through that whole process if you enjoy it (as I do), but there’s also a much easier way to prepare homemade pickles.

Several vegetables commonly pickled can be  prepared as “refrigerator pickles.” Refrigerator pickles won’t keep as long as pickles canned the traditional way, but they are fast to make and will last from a couple of weeks to a couple of months, depending on the vegetables and the recipe you use. Continue Reading