Posts Tagged ‘beet’

Beet Cake

Friday, February 28th, 2014
Beet Cake with Orange Poppy Seed Glaze

Beet Cake with Orange Poppy Seed Glaze

Beet Cake

This beet cake is a bit like a carrot cake or zucchini bread, but made with beets.  The glaze, made with crème fraîche and orange adds a tang and brightness to the sweet cake.
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Just Beet It!

Friday, February 14th, 2014
Beets

Three Beets     ©Erin Gennow

This February is beet month here at The Daily Morsel.

Each Friday in February, a new beet recipe will be featured.

Last week was Beet Recipe #1 – Beet Tartare.

This week’s recipe, Beet Recipe #2 – Beet Terrine, is in the post below.

Stay tuned next week for the third installment.

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Beet Terrine with Arugula Salad

Friday, February 14th, 2014
Beet Terrine

Beet Terrine

Beet Terrine with Arugula Salad

Beet Month continues here at The Daily Morsel, with Beet Recipe #2 – Beet Terrine with Arugula Salad.

(Beet Recipe #1 – Beet Tartare –  was featured last Friday)

This festive dish is great for entertaining, since it’s made in advance.  It’s best as an appetizer or first course, since the sweetness from the beets makes the dish a bit on the rich side.  Arugula Salad with Lemon Vinaigrette adds some brightness, and cuts through the sweetly divine, velvety terrine.
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Beet Tartare with Avocado Mousse and Citrus Tapenade

Friday, February 7th, 2014
Beet Tartare with Avocado Mousse and Herb Barley

Beet Tartare with Avocado Mousse and Herb Barley

Beet Tartare with Avocado Mousse and Citrus Tapenade

This impressive looking vegan dish is great for entertaining.  While it is a bit time consuming, most of the dish can be made 2-3 days in advance.  And most of the time is hands off.  Plus, you can serve it cold or at room temperature.  Assembly can be done up to an hour before serving, thanks to the lime juice in the Avocado Mousse, which helps prevent browning.
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Roasted Beet Soup with Dill and Thyme

Friday, January 17th, 2014
Roasted Beet Soup with Dill and Thyme

Roasted Beet Soup with Dill and Thyme

Roasted Beet Soup with Dill and Thyme

Bright raspberry pink, Roasted Beet Soup is a bit on the sweeter side.  The yogurt in this recipe helps to tone down the sweetness and add a bit of tang and creaminess.  You can roast the beets up to two or three days ahead of time if you wish, since that step takes the most time.  Then it’s ready to go for a quick weeknight soup.  A quick warning – don’t wear white when eating this soup.
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