Comments on: The Beet Challenge http://veganyumyum.com/2007/01/the-beet-challenge/ Yup, I'm back. Sat, 24 Nov 2012 14:36:47 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: Brad http://veganyumyum.com/2007/01/the-beet-challenge/comment-page-1/#comment-6966 Brad Sun, 15 Jun 2008 01:33:31 +0000 http://veganyumyum.com/2007/01/the-beet-challenge/#comment-6966 Hi I never liked beets either but after a friend made roasted golden beets I was hooked. Red beets often taste of iron which turns some people off, I recommend trying golden beets or striped beets if you can find them. Roasting in olive oil and S&P is quick easy and quite tasty. I also highly recommend the Roasted Beet Risotto recipe in Vegan Italiano, by Donna Klein. Not only isit a great recipe with any kind of beets I find the book indispensible. Hi I never liked beets either but after a friend made roasted golden beets I was hooked. Red beets often taste of iron which turns some people off, I recommend trying golden beets or striped beets if you can find them. Roasting in olive oil and S&P is quick easy and quite tasty. I also highly recommend the Roasted Beet Risotto recipe in Vegan Italiano, by Donna Klein. Not only isit a great recipe with any kind of beets I find the book indispensible.

]]> By: Kajsa http://veganyumyum.com/2007/01/the-beet-challenge/comment-page-1/#comment-6081 Kajsa Tue, 29 Apr 2008 06:38:35 +0000 http://veganyumyum.com/2007/01/the-beet-challenge/#comment-6081 First, thank you for your site - the recipes and photos are inspiring and my husband and I have been thrilled with all of the Vegan Yum Yum kitchen adventures we've made and devoured so far. I don't have a beet recipe of my own yet, but I did just find an amazing beet jelly at a local market recently. I have used this up as a sandwich spread, on perogies, and a mix of things so far and 'tis a tasty surprise. You may want to make your own... The ingredients include sugar, beets, distilled vinegar, apple pectin, and Italian heritage garlic. Or you may want to investigate http://www.beetrootdelights.com/ I don't know the makers - I just share a province with them - but you may be able to order online from the US. Happy beets! First, thank you for your site – the recipes and photos are inspiring and my husband and I have been thrilled with all of the Vegan Yum Yum kitchen adventures we’ve made and devoured so far.

I don’t have a beet recipe of my own yet, but I did just find an amazing beet jelly at a local market recently. I have used this up as a sandwich spread, on perogies, and a mix of things so far and ’tis a tasty surprise. You may want to make your own… The ingredients include sugar, beets, distilled vinegar, apple pectin, and Italian heritage garlic. Or you may want to investigate
http://www.beetrootdelights.com/

I don’t know the makers – I just share a province with them – but you may be able to order online from the US.

Happy beets!

]]> By: Roasted Beets with Orange Dressing - Recipes World http://veganyumyum.com/2007/01/the-beet-challenge/comment-page-1/#comment-266 Roasted Beets with Orange Dressing - Recipes World Wed, 07 Feb 2007 21:58:38 +0000 http://veganyumyum.com/2007/01/the-beet-challenge/#comment-266 [...] is the first recipe of the grand Beet Challenge I started at the end of January. My thanks go out to Honor for contributing the first [...] [...] is the first recipe of the grand Beet Challenge I started at the end of January. My thanks go out to Honor for contributing the first [...]

]]> By: Emilie http://veganyumyum.com/2007/01/the-beet-challenge/comment-page-1/#comment-196 Emilie Fri, 02 Feb 2007 14:18:31 +0000 http://veganyumyum.com/2007/01/the-beet-challenge/#comment-196 beet ravioli! tasty, pretty, beetastastic. I roast beets with maple syrup, olive oil and garlic. When they are soft and have that lovely roasty vegetable quality, remove from oven and allow to cool. Then combine beets with some toasted walnuts, a splash of balsamic vinegar, a sprinkle of vegan parm (if you're so moved) and (if you're a fan like me) more garlic. Spoon the filling onto your favorite ravioli, seal and boil as usual. I serve with this a sage walnut pesto. beet ravioli! tasty, pretty, beetastastic. I roast beets with maple syrup, olive oil and garlic. When they are soft and have that lovely roasty vegetable quality, remove from oven and allow to cool. Then combine beets with some toasted walnuts, a splash of balsamic vinegar, a sprinkle of vegan parm (if you’re so moved) and (if you’re a fan like me) more garlic. Spoon the filling onto your favorite ravioli, seal and boil as usual. I serve with this a sage walnut pesto.

]]> By: Amey http://veganyumyum.com/2007/01/the-beet-challenge/comment-page-1/#comment-188 Amey Thu, 01 Feb 2007 06:14:52 +0000 http://veganyumyum.com/2007/01/the-beet-challenge/#comment-188 Do you have the cookbook "Vegetarian Cooking for Everyone" by Deborah Madison? I LOVE the beet risotto recipe in her cookbook. The only changes I make are to leave out the lemon juice and the parmesan (obviously!). I can really recommend it. Do you have the cookbook “Vegetarian Cooking for Everyone” by Deborah Madison? I LOVE the beet risotto recipe in her cookbook. The only changes I make are to leave out the lemon juice and the parmesan (obviously!).

I can really recommend it.

]]> By: connie (aka glittergirl) http://veganyumyum.com/2007/01/the-beet-challenge/comment-page-1/#comment-176 connie (aka glittergirl) Wed, 31 Jan 2007 17:26:09 +0000 http://veganyumyum.com/2007/01/the-beet-challenge/#comment-176 my fave is diced roasted beets (you can get them from trader joe's and similar places prepared) tossed with cooked french lentils and some vinaigrette, warmed together in a pan, and served over greens. i hated beets before i tried this. now i love them to death! my fave is diced roasted beets (you can get them from trader joe’s and similar places prepared) tossed with cooked french lentils and some vinaigrette, warmed together in a pan, and served over greens. i hated beets before i tried this. now i love them to death!

]]> By: Amy http://veganyumyum.com/2007/01/the-beet-challenge/comment-page-1/#comment-169 Amy Tue, 30 Jan 2007 22:26:38 +0000 http://veganyumyum.com/2007/01/the-beet-challenge/#comment-169 I just e-mailed my recipe. :-) I just e-mailed my recipe. :-)

]]> By: Honor http://veganyumyum.com/2007/01/the-beet-challenge/comment-page-1/#comment-167 Honor Tue, 30 Jan 2007 15:37:19 +0000 http://veganyumyum.com/2007/01/the-beet-challenge/#comment-167 The email wasn't working for me so I'll post the recipe here. Hope that's okay! Roasted Beets with Orange Dressing 1 bunch of medium beets, with stems trimmed Dressing 2 T. orange juice 1 T. balsamic vinegar 1 t. dijon mustard 1 T. fresh herbs of your choice (dill & tarragon work well) 1 medium shallot, minced 1/2 C. extra virgin olive oil salt & pepper to taste Preheat oven to 400F. Wrap beets in foil, place on baking sheet and roast until tender (one hour or so.) Meanwhile, make the dressing by whisking together all ingredients but olive oil. Slowly drizzle in oil while whisking. Use a paper towel to remove skins from warm beets by rubbing gently. Slice beets into 1/4 in. slices and toss in dressing. Serve room temp. or chilled. Good luck! =) The email wasn’t working for me so I’ll post the recipe here. Hope that’s okay!

Roasted Beets with Orange Dressing

1 bunch of medium beets, with stems trimmed

Dressing

2 T. orange juice
1 T. balsamic vinegar
1 t. dijon mustard
1 T. fresh herbs of your choice (dill & tarragon work well)
1 medium shallot, minced
1/2 C. extra virgin olive oil
salt & pepper to taste

Preheat oven to 400F. Wrap beets in foil, place on baking sheet and roast until tender (one hour or so.)
Meanwhile, make the dressing by whisking together all ingredients but olive oil. Slowly drizzle in oil while whisking.
Use a paper towel to remove skins from warm beets by rubbing gently. Slice beets into 1/4 in. slices and toss in dressing. Serve room temp. or chilled.

Good luck! =)

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