Tag Archives: beets

Avocado, toasted walnut, smoked tofu, arugula and beet Carpaccio sandwich on Sourdough topped with lemon garlic olive oil

beet, arugula, smoked tofu, walnut, and avocado sandwich with potato salad

Beets are a simple, delicious, and nutritious food, but after hearing the comments on this beet sandwich I realized that not many people know how to prepare beets the way I do. It’s really easy! Beets are not that intimidating. People think it is difficult to pair things with beets (Malloreigh doubted that this sandwich would be good, but it was in fact very delicious) but this was a really fantastic combination.

Beet Carpaccio

A “carpaccio” is officially thinly sliced raw beef or fish, but it’s just too good of a term for thinly sliced beets. It’s not really a carpaccio but we’ll call it that anyway.

Don’t peel the beets before you boil them – leaving the skin on helps to seal in the nutrients, which would otherwise be partially lost through boiling. If you’re using both red and golden beets, boil them separately to maintain the colour. As you may know, red beet juice will stain anything and everything it touches bright pink.

Separate the beets from the beet greens. Boil them whole in a pot filled with water over medium-high heat until a fork can easily pierce them – about 30 to 45 minutes, maybe longer.

Once the beets are boiled, let them cool – drain them into a colander and run cold water over them to speed this process. The skin should slough off easily, but if it doesn’t, use a paring knife or sharp vegetable peeler.

Now, your beets are ready to slice. Use a mandolin slicer to slice them thinly or use a sharp non-serrated knife.

Sliced beets will keep in the fridge for at least a week if you put them in a resealable container, but they are also pretty easy to eat in one sitting.

Beet Carpaccio Sandwich

This beet sandwich was simple and delicious. Sliced avocado, lightly toasted whole organic walnuts, thinly sliced smoked tofu, fresh arugula, and sliced beets were dashed with fresh ground pepper. The sourdough bread I used was drizzled with lemon and garlic infused olive oil. It was served with a side of potato salad.

Kale, Beet & Shallot salad with roasted rosemary pecans and cranberries

kale and beet salad, dijon-balsamic brussels sprouts, leek roasted potato apple soup

This salad just happened to be a part of mine and Malloreigh’s autumn feast.  This attractive salad was promptly inserted into my belly, leaving me full of bliss and beets.

Stuff you need:

1/4 Cup pecans
1/4 cup cranberries
2 tbsp sugar
2 shakes salt
2 fresh beets
1 bunch of Kale
1 shallot
Dash Soy sauce (about 1 tbsp)
Juice of half a lemon (about 2 tbsp)
Dash white wine vinegar (about 1 tbsp)

Heat up a skillet and toss in your cranberries and pecans. Add 2 tablespoons of sugar and 2 shakes of salt along with a few shakes of rosemary powder. stir around until the sugar has coated the pecans and cranberries and has dissolved. Let cool.

Finely dice the Kale and flash steam for one minute. Cut your beets into thin slices using a knife or mandolin. Once you have flash steamed the kale put it in the fridge until cooled (or the freezer for a faster chill time).  Add your beets and mix around to create a vibrant melange of green and pink.  Cut your shallot into rings, add the shallot, soy sauce, lemon and white wine vinegar.

Add the Pecan mixture to the salad, mix together and serve!

part-time kale salad maker