(from The Moosewood Cookbook) Ingredients 1 1/2 cups thinly sliced potatoes 1 cup thinly sliced beets 4 cups water 2 Tbsp butter 1 1/2 cups chopped onion 1 tsp caraway seed 1 1/2 tsp salt 1 stalk celery, chopped 1 medium-sized carrot, sliced 3-4 cups shredded cabbage Freshly ground black pepper 1 tsp dill (plus extra for garnish) 1-2...
Ingredients 1 bunch beets with greens 1/4 cup olive oil, divided 2 cloves garlic, minced 2 Tbsp chopped onion Salt and pepper, to taste 1 Tbsp red wine vinegar (optional) Feta or crumbled blue cheese to garnish (optional) Instructions 1. Preheat the oven to 350 degrees. 2. Wash the beets thoroughly, leaving the skins on,...
Ingredients 1/2 lb fresh beets, scrubbed 2 sticks unsalted butter, plus more for buttering parchment paper 8 oz dark chocolate, chopped or chips 1 1/4 cups (150 grams) white whole wheat flour 1 1/2 tsp salt 3 eggs, at room temperature 1 tsp vanilla extract 1 cup packed golden brown sugar Instructions 1. Place beets...
Ingredients For the Salad 1 fennel bulb, trimmed 5 medium carrots 2 large beets, trimmed and peeled For the Vinaigrette 2 tsp fennel seeds 1/4 cup fresh orange juice 2 Tbsp sherry vinegar 2 tsp fresh lemon juice 1 shallot, halved and very thinly sliced Coarse salt 1/4 cup plus 2 Tbsp extra-virgin olive oil Instructions Make the salad:...
Ingredients 1 medium sweet potato 1 medium beet 1 small onion 1/4 tsp cumin Salt and pepper to taste 1/2 lemon juice 1 egg 2 1/2 Tbsp flour Cooking oil Instructions 1. Peel beet and sweet potato. 2. Shred beet, sweet potato, and onion with a grater or food processor. 3. Add cumin, lemon, and salt/pepper. Then...