Posts Tagged ‘beets’

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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Beet Loaf with Lemon Yogurt Sauce

Friday, February 21st, 2014
beet loaf

beet loaf

Beet Loaf with Lemon Yogurt Sauce

Here’s the third recipe for Beet Month here at The Daily Morsel.

The grated beets in this meatloaf help it too stay moist and tender.  The beets also add some sweetness and a beautiful color.  The tangy, savory tamarind glaze complements the sweetness of the beets.  The Lemon Yogurt Sauce adds a refreshing, cooling zip.  Pair the beet loaf with roasted veggies and sautéed greens.
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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 and Mache Salad with Walnut Vinaigrette

Thursday, January 10th, 2013
Beet and Mache Salad

Beet and Mache Salad

Beet and Mache Salad with Walnut Vinaigrette

Adapted from Bouchon by Thomas Keller

I saw this salad in the Bouchon cookbook, and with a love for beets and goat cheese I had to try it.  Upon further reading, I’ve learned walnut oil is commonly used with beets.  It really changes the flavor of the dressing from other vinaigrettes and works well with the sweet, earthy beets.  The fine herbs (chives, chervil, parsley, and tarragon) are also a wonderful flavor booster.  It really makes the salad different from the common restaurant salads combining beets and goat cheese.
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