Vegan Beet Rueben

                                                        

Vegan Beet Reuben

Roasted, sliced and spiced beets stand in for corned beef in this delicious meat- and dairy-free take on the classic Reuben. Vegan mayo has become much easier to find—Hellemans version is excellent—as has plant-based “cheese.” Of course, if you’re not vegan, you could use regular mayo and real Swiss cheese.   Serves 4
Ingredients:
Dressing
1/2 cup (125 mL) vegan mayonnaise
1/4 cup (60 mL) finely chopped bread-and-butter pickles
2 tbsp (30 mL) ketchup
2 tsp (10 mL) fresh lemon juice
Salt and freshly ground pepper to taste
Sandwiches
2 large beets, about 1 lb (455 g) total
1 tbsp (15 mL) canola oil, plus more for brushing
1/2 tsp (2 mL) smoked paprika
1/2 tsp (2 mL) ground coriander
Salt and freshly ground pepper to taste
1 cup (250 mL) sauerkraut
8 slices pumpernickel or rye bread
8 slices plant-based Swiss “cheese”

Directions:
For the dressing, mix all ingredients in a bowl until well combined. Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the sandwiches, preheat oven to 400°F (204°C).

Lay out a rectangle of foil big enough to wrap beets. Place beets in middle. Drizzle with oil. Gather ends and seal tightly. Place on a baking dish. Bake until a paring knife inserted in centres meets with just a little resistance, about 1 1/2 hours. Remove from oven and carefully open foil to cool.

When beets are cool enough to handle, peel, trim and slice on a mandoline about 1/8 inch (3 mm) thick. Lay slices out on a baking sheet. Sprinkle with paprika, coriander, salt and pepper. Set aside.

Drain sauerkraut in a sieve placed over a bowl, pressing with back of a spoon to extract maximum brine. Blot dry with paper towel. Set aside.

Lightly brush bread slices on one side with oil and divide between two baking sheets, oil side down. Top each slice with a generous smear of dressing. Top four bread slices with four slices of Swiss, trimming to fit. Divide beets and sauerkraut evenly over Swiss. Top with remaining four slices of Swiss, trimming to fit. Place remaining four bread slices on top, oil side up.

Place two large nonstick frying pans over medium heat. Cook sandwiches until nicely browned and heated through, 4 to 5 minutes per side. (You will need to use a second spatula or a pair of tongs to hold each sandwich together while flipping it. The plant-based “cheese” may not melt, but it will still be warm and soft.) Cut sandwiches in half and serve immediately. Serves 4

Roasted Beet Salad With Oranges, Walnuts And Whipped Goat Cheese

Roasted Beet Salad With Oranges, 

Walnuts, And Whipped Goat Cheese

Earthy beets, sweet oranges and peppery arugula are served atop a rich, creamy goat cheese spread for a sensational salad. If you don’t want to use all the spread, hold some back to smear on toasts. Everything can be prepped the day before, and then the salad can be quickly assembled right before serving.

Ingredients:
Whipped Goat Cheese
5 oz (140 g) goat cheese
1/2 cup (125 mL) full-fat sour cream (14%)
1/4 cup (60 mL) heavy cream (35%)
1 tbsp (15 mL) extra virgin olive oil
Salt to taste
Dressing
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard
Salt to taste
Salad
1 lb (455 g) beets, about 3 medium-size
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper to taste
2 large navel oranges
3 cups (750 mL) packed baby arugula
1/4 cup (60 mL) roughly chopped toasted walnuts
1/4 cup (60 mL) loosely packed basil leaves

Directions:
For the whipped goat cheese, place ingredients in a large bowl. Using a hand mixer, blend on high until smooth, light and fluffy, 1 to 2 minutes. Cover and refrigerate until ready to use.

For the dressing, whisk ingredients in a small bowl until emulsified. Set aside.

For the salad, preheat oven to 425°F (218°C).

Place beets on a large piece of foil, drizzle with olive oil and season with salt. Fold foil around beets tightly and create a tight seal. Place on baking pan and bake until tender when pierced with a knife, 45 to 60 minutes.

When cool enough to handle, trim, peel and cut into wedges. Place in a large bowl. Season with salt and pepper. Add half the dressing. Mix to combine.

To segment oranges, cut off a slice from the tops and bottoms. Using a sharp knife, cut off rinds and any white membrane. Cut between inner membranes to release orange segments.

To assemble salad, spread whipped goat cheese over a serving platter. Place arugula in a large mixing bowl and toss with remaining half of dressing. Arrange over goat cheese. Scatter beets and orange segments over arugula. Top with toasted walnuts and basil leaves. Drizzle with any extra dressing left in bowls.
Serves 4 to 6

Pickled Beets

Easy Pickled Beets

Ingredients
8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt
Directions:
Scrub beets and trim tops to 1 inch. Place in a Dutch oven and cove4r with water. Bring to a boil. Reduce heat, simmer, covered, 25 to 30 minutes until tender.Remove from the water, cool. Peel beets and place in a bowl and set aside.

In a small saucepan, combine vinegar, sugar, cloves, allspice and salt Bring to a boil, boil 5 minutes. Pour over cooked beets and refrigerate for at least 1 hour. Drain before serving.  If not serving the entire amount, beets will keep several day in the pickling juice. 

New Lettuce, Beet And Granola Salad

New Lettuce, Beet & Granola Salad

Growers are always finding new ways to entice us to eat our greens. Two relatively recent additions to the produce aisle, soil-planted living lettuce and packages of whole heads of assorted mini lettuces, stay fresher longer than tubs of mixed greens. And like tubs of mixed greens, the lettuces are complementary to each other, often containing both sweet and slightly bitter leaves. In both cases, the lettuces aren’t the same-old, same-old. Look for tubs containing four small heads of lettuce from California or, better yet, living lettuces in biodegradable pots from Ontario.

3 medium-size beets, about  12 oz (340 g) total weight
2 tbsp (30 mL) olive oil
Salt and freshly ground black pepper

SAVOURY GRANOLA
1/2 cup (125 mL) roughly chopped shelled raw pistachios
1/4 cup (60 mL) roughly chopped skinned hazelnuts
2 tbsp (30 mL) sesame seeds
2 tsp (10 mL) za’atar
1 cup (250 mL) old-fashioned rolled oats
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) honey
1 1/4 tsp (6 mL) salt
1 egg white
1 large red grapefruit, including 2 tbsp (30 mL) of its juice
1 tsp (5 mL) agave syrup or honey
1/4 tsp (1 mL) salt
1 1/2 tsp (7 mL) red wine vinegar
1/3 cup (80 mL) extra virgin olive oil
Freshly ground black pepper to taste
8 cups (2 L) torn soil-planted living lettuces (about 2) or mixed mini lettuces
2 oz (55 g) crumbled, unripened goat cheese

Directions:

1 Preheat oven to 425°F (220°C).

2 Place beets on a piece of foil large enough to enclose; drizzle with olive oil and season with salt and pepper. Wrap snugly and roast in preheated oven for 60 minutes or until tender. When cool enough to handle, peel beets and cut each into 8 wedges; set aside.

3 Reduce oven to 350°F (180°C).

4 Combine all granola ingredients in a large bowl; stir to thoroughly coat dry ingredients with the wet. Turn out onto a large parchment-lined baking sheet and cook in preheated oven for 30 to 35 minutes or until darkly toasted. Let cool.

5 Using a sharp knife, peel grapefruit and cut into segments, leaving the membranes behind. Cut each segment into 3 pieces and set aside in a small bowl. Squeeze remains of grapefruit over a small bowl and measure out 2 tbsp (30 mL) juice; discard membranes and any excess juice.

6 Whisk in agave, salt, red wine vinegar, then extra virgin olive oil. Season to taste with pepper.

7 Add greens to a large bowl; dress with half the dressing. Toss beets with remaining dressing and top greens with beets, grapefruit segments, then cheese. Sprinkle with about half the granola (save the rest for another use) and serve immediately.

Serves 4 to 6 

Oven Roasted Beet Salad

Oven Roasted Beet Salad

Don't redecorate the kitchen or waste another piece of foil to cook your beets! Simply throw them whole in a Dutch oven, to concentrate and seal in their sweet and earthy flavor, then easily turn them into this nutrition-packed, scrumptious Oven Roasted Beet Salad!

Ingredients

For the oven roasted beets

6 medium/large beets I used a combination of red and golden
2-3 tbsp avocado oil
Generous sprinkle salt and pepper
To make the salad

3 cups baby spinach leaves
1 small white onion thinly sliced
For the vinaigrette

3 tbsp extra-virgin olive oil
2 tbsp pure maple syrup
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/2 tsp salt I use Himalayan salt
1/2 tsp ground black pepper

Optional garnish

Roasted pumpkin seeds

Directions
Preheat the oven to 400°F. Wash the beets and place them into a Dutch oven (or other oven safe container with a lid, such as a ceramic or heat resistant glass cooking pot). Drizzle the beets with avocado oil and sprinkle them with salt and pepper. Put the lid on and place the pot on the middle rack of the oven for 60-90 minutes, or until the beets are tender. Start testing for tenderness after 60 minutes by carefully piercing one or several of the beets with a sharp knife; the larger the beets, the longer they will take to fully cook.

Remove the cooked beets from the oven and let them cool in the pot, covered, until they are cool enough to handle, but don't let them get too cold; warm beets are easier to peel.

Once the beets are cool enough to handle safely, simply rub them with your fingers to slip the skins off, preferably under running water; this will help prevent your fingers from turning all kinds of pink! Use a paring knife to get rid of any stubborn bits, as needed.

Cut the peeled beets into bite size cubes and, preferably, let them cool completely. 

Place the cubed beets in a large mixing bowl, along with the baby spinach leaves and sliced onion.

Combine the ingredients for the vinaigrette in a small glass measuring cup and whisk vigorously until well combined and slightly emulsified. Pour over the salad and toss delicately

Serve immediately, garnished with a handful of roasted pumpkin seeds if desired.

Roasted Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette

Ingredients:
2 pounds (about 1kg) beets, unpeeled, greens removed, scrubbed clean
1/4 cup (60ml) extra-virgin olive oil, divided
2 sprigs thyme or rosemary (optional)
Kosher salt and freshly ground black pepper
1/4 cup toasted shelled pistachios (about 2 ounces; 55g)
1 grapefruit, cut into suprèmes or wedges, 1 tablespoon (15ml) juice reserved separately
1 orange, cut into suprèmes or wedges, 1 tablespoon (15ml) juice reserved separately
2 teaspoons (10ml) juice from 1 lemon
1 small shallot, finely minced (about 1 ounce; 30g)
2 tablespoons (about 15g) minced fresh parsley, tarragon, or chervil
1 tablespoon (15ml) honey
1/2 cup (100g) fresh ricotta

Directions:
Preheat oven to 375°F (190°C). Fold a 12- by 24-inch sheet of aluminum foil in half to form a square.

Crimp two edges to form a pouch. Toss beets, 1 tablespoon (15ml) olive oil, rosemary or thyme sprigs (if using), and salt and pepper to taste in a medium bowl until beets are coated. Add to pouch and crimp remaining edge to seal. (If using multiple colors of beets, roast in separate pouches.) Transfer to a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into a beet through foil meets little to no resistance, about 1 1/2 hours. Remove from oven and allow to cool. When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Cut beets into 1 1/2–inch chunks. Beets can be cooked and stored in the refrigerator for up to 5 days.

Place pistachios in a mortar and pound with pestle until lightly crushed but not totally pulverized.(You can also chop them with a knife.) Transfer half of nuts to a large bowl and reserve the rest for garnish.

Add grapefruit juice, orange juice, lemon juice, shallot, minced herbs, and honey to bowl with pistachios and whisk to combine. Drizzle in remaining 3 tablespoons (45ml) olive oil while whisking constantly. Season to taste with salt and pepper.

To Serve: Toss beets and citrus with vinaigrette in a large bowl (if using red beets, toss them separately from everything else) and season to taste with salt and pepper. Spread half of ricotta over a serving platter, place dressed beets and citrus on top, dollop with remaining ricotta, sprinkle with reserved pistachios, and serve.

Cool and Tangy Rhubarb-Beet Borscht

Serves 4

The brilliant magenta of this soup will make you swoon. Serve as an appetite-awakening first course or for a lovely light lunch, accompanied by an assortment of rye crackers and a crisp green salad. Look for lebni, or kefir cheese, at a Middle Eastern market.

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Ingredients:

1 ¼ lb. beets, stems trimmed and well scrubbed
8 oz. (about 2 cups) fresh rhubarb, trimmed, cleaned and diced
1 small English cucumber, cut into chunks
½ cup or full-fat plain yogurt plus additional for topping soup
Salt and freshly ground black pepper to taste
Slivered red onion for garnish

*

Directions:

Put beets in a large saucepan, and cover with water. Put a lid on pan, and cook beets over medium heat until completely tender, for about 18 minutes. Drain beets, reserving cooking water. 

Put rhubarb into a saucepan, and add 1/2 cup cooking water from beets. Cover, bring to a boil over medium heat and cook for 5 minutes, stirring occasionally, until rhubarb is very tender. Remove from heat, and set aside to cool. 

When beets are cool enough to handle, slip off skins, and cut beets into chunks. Put beets, cucumber, rhubarb, lebni and 3/4 cup cooking water from beets into food processor, and puree until very smooth.

Transfer soup to a large bowl, and add more beet cooking liquid if desired to thin soup. Season with salt and pepper. Ladle into bowls, and top with spoonfuls of lebni and a sprinkling of red onion, if desired.

Wiener Schnitzel With Sauerkraut

Wiener Schnitzel

With Sauerkraut

Although veal is traditional, this is a lighter version using turkey breast. But feel free to use pork or veal, if you prefer.
Ingredients:
2 cups store-bought sauerkraut in wine
⅓ cup finely chopped or snipped fresh chives
1 teaspoon caraway seeds, optional
½ to ¾ lb skinless, boneless turkey breast, pounded to ¼ inch thickness
½ cup flour
1 tsp sea salt
2 eggs, well beaten
2 tablespoons milk
1¼ cups panko bread crumbs or regular, unseasoned bread crumbs
2 teaspoons dry thyme
1 teaspoon black pepper
Shortening, oil or lard for frying

Directions:
Drain sauerkraut in a sieve over a bowl, pushing down lightly a couple of times. When most excess liquid has drained out, place the sauerkraut into a bowl with the finely chopped chives and caraway, if using, and stir to fully incorporate. Set aside in the fridge until serving time. 

Cut the turkey breast into 4 sections and place each section between 2 sheets of plastic wrap. With a meat mallet or bottom of a heavy pan, pound the meat until it’s about ¼ inch thick.
Unwrap the pounded meat and cut into squares about 3 x 3-inches square; set aside on a platter. You should have 16 pieces.

Set up a production line: in the first bowl, the flour and salt; in the next bowl the egg and milk mixture; in the last bowl the bread crumbs, thyme and pepper.

Dredge the turkey pieces in the flour, then the egg wash, and then into the bread crumbs, rolling the meat around in the crumbs to coat, but not pressing the crumbs into the meat.

Lay the breaded turkey pieces in a single layer on a cookie sheet or platter lined with parchment and refrigerate, uncovered, for about 10 minutes. This helps the coating to dry out a bit, thus becoming crunchier.

Set a large, high-sided skillet—cast iron is best—over medium heat. Add enough fat to create a depth of about 1 inch in the pan. Bring to about 350°F.

Place several pieces of breaded turkey into the hot oil, but do not crowd the pan. Flipping once, remove the mini schnitzels when each becomes golden and crunchy on both sides— about 3 minutes each side—and set aside on a cooling rack to drain over a cookie sheet or kitchen towel.

Serve, topped with a generous pinch of the sauerkraut and a dollop of Creamy Roasted Beet Mustard (recipe follows).   Serves 8, with 2 schnitzels per person

Creamy Roasted Beet Mustard

You’ll love this creamy, smooth, nose-tingling mustard as much for its fun pink colour as you will for the taste!

Ingredients:
1 large or 2 small red beets
Drizzle vegetable oil
⅔ cup hot German mustard
½ cup sour cream, crème fraîche or Greek yogurt

Directions:
Preheat oven to 375°F

Scrub the beet(s) and, with a tiny drizzle of vegetable oil, wrap up tightly in heavy-duty tin foil. Place directly on the oven rack and roast until a knife easily slides into the beet, anywhere between 30 minutes to an hour, depending on the size and freshness of the beets. Remove from oven and let cool in the foil wrapping.

When cool enough to handle, unwrap and peel the beets; the skin should just slip right off.

Add the soft beets, mustard and sour cream to the bowl of a food processor and blend on high until completely smooth.

Transfer to a serving dish. Makes about 1½ cups

Red Beet Borscht

Red Beet Borscht Is Colorful And Satisfying

January 7 is officially Christmas Day in Russia.  In 1917 when the Bolsheviks took over Russia, Christmas was eliminated.  It was replaced by a New Year's celebration.  These festivities include a visit from Father Frost.  Many Russians familiar with Western observances have adopted the date of December 25 as their observance. Borscht is a wonderful hearty vegetarian soup with a Russian origin.  This recipe makes 10 to 12 cups.

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Ingredients:

4 red beets cut in 1/2 inch cubes

1 large carrot, cut in 1/2 inch slices

1/2 cup chopped red onion

1 Tablespoon minced fresh ginger

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon allspice

5 cups water

2 cups red cabbage shredded

2 red apples, cored and finely diced

1/2 cup red wine vinegar

1/2 cup tomato paste

1 1/2 cup sour cream or plain non fat yogurt

1 Tablespoon fresh dill or parsley

***

Directions:

Combine beets, carrots, onion, ginger, salt, and cayenne pepper, and allspice, simmer 40 minutes.  Add cabbage and apples and simmer another 25 minutes.  Add vinegar and tomato paste.  Stir to blend mixture.  Cook another 5 minutes.  Garnish each bowl with a dollop of sour cream or yogurt and a sprinkle of dill or chopped parsley.

Beet Salad With Walnut Oil Vinagrette

Our daughter Mary living in Milan sent me this recipe which is on our dinner menu today. Please note my addendum.

Beet Salad With Walnut Oil Vinaigrette

Ingredients:

1/2 cup walnut halves

1 pound small-medium beets (I used golden beets)

1 Tablespoon canola oil OR olive oil

2 fresh thyme sprigs

1 bay leaf

Salt

Fresh ground black pepper

1/2 cup water

1 teaspoon caraway seeds

1/4 cup + 2 teaspoons champagne vinegar

1 Tablespoon + 2 teaspoons sugar to taste

6 Tablespoons walnut oil

4 cups Watercress

***

Directions:

Preheat oven to 375. Place walnut halves on baking sheet and heat until fragrant about 8 minutes. Remove from oven to cool.

***

Increase oven to 425 degrees. Place scrubbed beets in an oven proof bowl. Toss with canola or olive oil, 2 fresh thyme sprigs, 1 bay leaf, salt, and freshly ground pepper. Bake for 1 hour or until tender to the pinch.

***

Bring 1/2 cup water to a boil and add caraway seed. Remove from heat, add champagne vinegar, sugar, and walnut oil. Pour over the cooked diced beets in a bowl to marinate for at least 1 hour.

***

Arrange watercress on plate. With a slotted spoon,remove the marinated diced beets and arrange on top of watercress. Add a little marinade for the dressing and garnish with a sprinkling of the chopped toasted walnuts.

*****

Addendum:

It is my opinion that wa$nut oil is not necessary and olive oil would taste just as great. I was unable to locate watercress. I substituted Romaine lettuce. Also I would wrap the beets in foil and roast them as the method this recipe calls took much longer and the end result was a beet that was not as moist.