I didn’t completely follow the recipe, because I mixed the greens (kale and chard/mangold) in with the leeks, and I didn’t take the pie out to brown on the outside (it was stuck to the pan). I also didn’t make the gravy. Overall it was okay, but not worth the effort.
Tag Archives: beet
I decided to use ready-made dumpling wrappers for this in place of making my own dough.In retrospect, this was a mistake – most of the gyoza wrappers didn’t stand up the the sustained boiling.
The filling was made of grated beet, cashew cream, salt and nutritional yeast. To make the sauce I first pan-fried the mushrooms in olive oil, then wilted some spinach in the pan, before adding salt, black pepper, and oat cream.
Pretty little parcels, but overall not a success. The sauce was tasty, the filling was adequate, and the execution failed.
This recipe combines orzo and beets. I opted to use spinach in the place of rocket. This dish has a surprisingly delicate and mildly sweet flavour. I do not think the citrus peel is required.
The author recommends adding feta if you like, or skipping it for a vegan version.
Roast root vegetables with a bit of kale made for a bright red and green fritata.
I used 2 carrots, 3 beets, 2 sweet potatoes, 4 potatoes and 2 red onions in this mix. It was seasoned with 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 3 toes minced garlic; 3 blanched, peeled and chopped tomatoes; and 1/2 teaspoon mild Hungarian paprika powder (quantities estimated). I cooked it covered for 45 minutes in a moderate oven, then removed the foil and let it cook an additional half hour.
This is nice as a side dish, or you can add some protein to make a full meal.
I tried this recipe for roasted yams with chickpeas and yoghurt but used purple yams and added some yellow beets. It occurred to me that I might have gotten a similar colour effect with orange sweet potatoes and red beets.
I wanted to like this dish because I like all the components independently, but somehow the combination and the seasoning didn’t work for me. I’d rather make sweet potato wedges and serve them with a wrap of roasted chickpeas and tzatziki, or with chickpeas with yoghurt.
Rating: So-so – I’m unlikely to make this again
I made wraps with hummus again, again using a dürüm which I filled with hummus, alfalfa sprouts, cucumber and mixed roast vegetables. The vegetables were roasted with a little olive oil, minced garlic and salt. I included red onions, broccoli, kale, purple yam, zucchini/courgette, butternut squash, beet, carrot, sweet pepper and chard/mangold stems.
I served vendhaya keerai mor kozhambu (fenugreek/methi leaves with daal/lentils and yoghurt) with methi/fenugreek roti and carrot-beet fry.