Gourmet Veggie Mama

Tag Archives: Beets

Vegetable Gratin-Soufflé

I love “kitchen sink” recipes — you know, the kind of recipe that you can just throw whatever veggies you have in the fridge into. A stir fry is classic, but when you have lots of root vegetables, as I tend to in the winter, a vegetable gratin-soufflé is my go-to. Even better, it’s super-easy to put together with ingredients I always have on hand, like milk, cheese and eggs.

This all started when I decided to pull a carrot from our backyard garden this weekend. I planted tri-color carrots from seed this fall, and I’m always hesitant to harvest carrots, since you never really know how they’re doing down there. Of course, there’s only one way to tell: pull one up and see.

carrot

Win!

I was gleeful at the results. What a beautiful, straight, maroon carrot! How cool is that? I had to run around to the front yard, where the hubby was playing with Nora, to show them. My neighbors all think I’m crazy, I’m sure. But look how pretty!

roasted veggies

Roasted goodness.

In addition to the carrots, I roasted a parsnip, a couple of baby beets and small head of romanesco cauliflower to toss in. Of course, the whole dish turned pink (as is usually the case when beets are involved), but it was tasty! We ate the gratin-soufflé with a side of wilted kale from the garden* dressed with a little balsamic and topped with a sprinkle of parmesan.

gratin-souffle

Dinner is served.

* How much do I love eating all these food from our very own garden? Lots!

5.0 from 1 reviews
Vegetable Gratin-Soufflé
Author: 
Serves: 4
 
Ingredients
  • 3 cups vegetables, cut into 1-inch pieces
  • 1 Tbsp olive oil
  • ½ small onion, chopped
  • ½ cup fresh bread crumbs
  • 3 Tbsp butter, divided
  • 1 cup milk
  • ½ cup grated Gruyère or other cheese
  • 2 eggs, separated
  • pinch nutmeg
Instructions
  1. Preheat the oven to 375°. Grease an 8- x 10-inch gratin dish or other shallow ovenproof dish of similar size.
  2. Toss the vegetables with the olive oil and salt and pepper in a large bowl and spread on a rimmed baking sheet. Roast for 10-15 minutes, tossing once to ensure even browning. Remove from the oven when fork tender and set aside.
  3. Meanwhile, melt 1 Tbsp of the butter in a skillet and sauté the onion until soft and translucent, about 5 minutes. Combine the onion and the roasted vegetables in a large bowl.
  4. In the same skillet, melt the remaining 2 Tbsp butter and brown the breadcrumbs. Stir in the milk and heat until bubbly and warm. Add the breadcrumb mixture to the bowl and stir in along with the cheese and egg yolks. Season with salt and pepper and add the nutmeg.
  5. In a stand mixer using the whisk attachment (or by hand if you're looking for a workout), beat the egg whites until stiff peaks form. Gently fold the egg whites into the vegetable mixture. Pour into the prepared pan and bake until puffed and browned, about 25 minutes. Serve immediately.

 

Our Thanksgiving Table… and a Giveaway (CLOSED)!

We have just finished a terrible round of the pukies here at our house. Thankfully Nora seems to have skipped the worst of it (fingers crossed), but being sick with a toddler is no fun. Even less fun is being sick with a toddler when your spouse and co-parent is also sick. But, the worst is over now, so onward and upward. It’s time to sanitize the kitchen and start thinking about Thanksgiving!

Here’s what will be on our table this year:

  • Turkey - I defer to my omnivore guests on the centerpiece of the meal. Hubby is in charge of the turkey business this year (as always), and he decided to order a smoked turkey breast from Rudy’s.
  • Green Beans with Creamy Mushrooms – I tested this recipe last week, and it was far too delicious not to make again. It’s like green bean casserole without all the processed junk!
  • Bourbon Sweet Potato Casserole – This is another of my “dress rehearsal” recipes, and although I planned to revert to my traditional sweet potatoes with honey, pecans and cinnamon, I have been outvoted. That’s okay — it’s good stuff, man.
  • Stuffing – TBD. I think I’ll make cornbread stuffing with pecans and jalapeños. Stuffing (or dressing, as my mother would implore me to call it) is not really my thing, but I think it’s required.
  • Cream Cheese Mashed Potatoes – Love. These. Potatoes. I think I have a new go-to recipe… but for holidays only, since I’m sure they are terrrrrrible for you.
  • Roasted Beets with Goat Cheese and Pine Nuts – This is a new recipe, but it’s similar to several others I make, so it should be a snap. Plus I have beets and goat cheese, so why not?
  • Spiced Cranberry Sauce – Fresh is so much better, people. Are you still using the canned stuff? Please tell me no. If you want a processed sugar-free version, use the recipe at the link, but substitute coconut palm sugar for the brown sugar. Done and done.
  • Bourbon Chocolate Pecan Pie – You knew this was going to make the cut again, didn’t you? I’m pretty sure we’ll never have another Thanksgiving without it.
  • Bread Pudding – I seize on any excuse to make a good bread pudding, and Thanksgiving certainly is one! I’m not sure yet if I’ll be making White and Dark Chocolate Bread Pudding or another variation (maybe chocolate bread pudding with walnuts?), but it’s happening.

In general, I like to overdo it, but this year, just coming off of feeling like death for a few days, I got responsible and pared back a bit. What’s on your Thanksgiving table this year? Are you trying anything new, or sticking with the tried-and-true?

***GIVEAWAY IS CLOSED  – CONGRATS TO WINNER ALI!***

Now, for what you’re all really interested in: the giveaway! I’ve never done one before, but when Cooking Planit gave me the opportunity to offer you one of my favorite kitchen gadgets on their dime, it sounded like a win-win to me. Just in time to help with all your holiday cooking this year, how about a Cuisinart Mini-Prep Food Processor?

Hello, beautiful.

Not only is it lovely, it does a bang-up job with small tasks like making dressing, chopping onions and more. All you have to do to win is visit Cooking Planit and let me know which of their featured “Alternative Thanksgiving” meals looks yummiest to you! Check out the Rafflecopter for more details and ways to get more entries.

a Rafflecopter giveaway

Happy hunting (errr… you know). Good luck with your Thanksgiving prep, and have a wonderful holiday!

P.S. You have to comment letting me know your answer for the first two entries. Anyone who doesn’t will be disqualified!

 

Roasted Beets and Turnips with Balsamic Glaze

I never know what to do with turnips. They’re just… blah. The greens I can get behind, but the taste of a turnip itself is just not my bag. So I was procrastinating on figuring out what to do with it the turnips we got in our CSA box last week when the hubby beat me to the punch. He chopped them up with some beets and onions and roasted them in olive oil, balsamic vinegar, and herbs from our garden for lunch one day last weekend. It was perfect!

Roasted beets and turnips with balsamic glaze

Delicious.

The sweetness of the beets plays beautifully off the pungency of the turnips, and the balsamic ties it all together. Top it all off with some crumbled goat cheese right before it finishes baking, and you’ve got yourself a lovely meal. Next time I’d serve it with some farro to make it a bit more substantial, but other than that, it was the best possible use of turnips, and one that will surely be repeated around here!

Roasted Beets and Turnips with Balsamic Glaze
Adapted from this recipe from Veganista

4 beets, peeled and cut into chunks
2 turnips, cut into chunks
1 onion, peeled and cut into chunks
3-4 cloves of garlic, coarsely chopped
2-3 springs rosemary
3 Tbsp balsamic vinegar
1/2 cup olive oil
salt and pepper to taste
4 oz goat cheese, crumbled

Preheat the oven to 400°. Toss the beets, turnips, onion, and garlic with the olive oil, balsamic, and rosemary and season with salt and pepper. Combine in a roasting pan and roast for about an hour, or until the edges are crispy. About 5 minutes before removing the vegetables from the oven, top with goat cheese and allow to soften and brown slightly. Remove from the oven and serve warm.

 

Linked up at:
The Peaceful Mom

Roasted Garlic Beet Soup

With our last CSA box, we got several large red beets. Thinking ahead, I wrapped them in foil and roasted them. I used one in a batch of sweet potato hash, but the other three sat in the fridge for a couple of days, waiting to be used.

I have a couple of variations on beet soup that I make regularly, but I wanted to do something a little different this time. I decided to try out a new recipe: Roasted Garlic Beet Soup.

Good stuff.

The whole family enjoyed it. Even better, I was able to prepare everything ahead of time while Nora napped, and then simply reheat it on the stovetop for dinner. Presto — no clingy toddler making things difficult while I tried to chop and sauté!

Good as this soup was, though, I’m getting a little tired of my go-tos for beets (always some form of salad or soup), so I’m looking for new ways to use them. Help me out here: What’s your favorite way to use beets?

Roasted Garlic and Beet Soup
Based on this recipe

3 large beets
2 Tbs olive oil, plus additional for drizzling
1 head of garlic
1 large leek, thinly sliced
1 tsp fresh thyme leaves
1 bay leaf
Salt and pepper
Sour cream or Greek yogurt for serving

Preheat the oven to 400°. Scrub the beets and wrap them in foil, and roast for about 1 hour. Meanwhile, drizzle the garlic with oil, wrap in foil, and roast for about 30 minutes. Unwrap the beets, let them cool, and then peel, and quarter them. Squeeze the garlic from its skin. Set aside.

Heat 2 Tbs olive oil in a pot over medium heat. Add the leek and cook, stirring, until tender. Add the beets, garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper.

Bring to a boil, then reduce heat and simmer, 5 minutes. Discard the bay leaf. Let cool slightly, then puree in a blender (or using an immersion blender) until smooth. Adjust seasoning to taste, and serve with a dollop of sour cream or Greek yogurt.

Linked up at:

The Peaceful Mom

Sweet potato hash with beets and winter squash

Since we have started getting sweet potatoes in our CSA box (yay fall!), I have been looking for some new ways to use them. I hit the jackpot when I ran across a recipe for sweet potato hash on Dinner with Daneman. It sounded pretty good, and, more importantly, it was a great way to use up some lingering remnants from last week’s box, so I gave it a shot. I’m so glad I did, because it turned out fantastic!

Mmm…

This is one of those dishes that is more than the sum of its parts. The flavors of the sweet potato, butternut squash, and beets perfectly complemented each other, and the spices deepened the flavor and kept it interesting. As the hubby put it, when you make something that sounds like it’ll be great, and it turns out great, well, no surprise. But, when you make something that sounds good just so you can use up extra veggies, and it turns out to be great, well, score!

Top it with a fried egg, courtesy of the hubby, and dinner was on the table.

Soup’s on!

Since you can roast the veggies ahead of time, this is totally do-able as a weeknight meal, since the hash itself doesn’t take but a few minutes to throw together. This will definitely be going in our regular rotation, since it should be infinitely adaptable to whatever veggies we have on hand, with just a few tweaks here and there.

Sweet Potato Hash with Beets and Winter Squash
Based on this recipe from Dinner with Daneman

1 medium sweet potato
1 small butternut or other winter squash
1 small red beet
1 Tbs olive oil
2 Tbs butter
1 onion, chopped
1 shallot, minced
1/4 tsp ground cumin
1/2 tsp smoked paprika
1 Tbs chopped fresh parsley

Preheat the oven to 375℉. Wash the beet and sweet potato thoroughly and pat dry. Prick the sweet potato all over with a fork, and wrap them individually with foil and place on a baking sheet. Peel the winter squash and scoop out the seeds. Place in a baking dish with a little water, cut side down. Bake all for 30 minutes and set aside to cool.

While the sweet potato, beet, and squash are cooling, heat the butter and oil in a
pan over medium-high heat. Add the onions and shallot and cook until softened, then turn the heat down and continue to cook until they are beginning to caramelize.

While the onions are cooking, peel the potato and beet and cut them and the squash into small dice. Add the sweet potato and winter squash to the pan along with the cumin and smoked paprika and stir for a few minutes. Add the beet and toss quickly to combine. Garnish with chopped parsley.

The Peaceful Mom

Beet salad with farro and orange-ginger dressing

When we get beets in the CSA box around here, they almost always get roasted and then tossed into a soup or salad in some form. I’m cool with that pattern. It works, so why change it? So, when a few golden beets showed up in our box last week, I decided to try a twist on the summer beet and mâche salad that is normally my go-to.

We already had some leftover cooked farro chilling in the fridge, and since adding farro is my new favorite way to make a salad a little heartier, in it went. I intended to add some toasted pine nuts, too, but, as it turned out, I was out of them (blast!). No bother, though — the farro provided a bit of nuttiness, and the salad was delicious without the pine nuts.

Golden.

I’m on a bit of a ginger kick, and the hubby doesn’t mind it in small quantities, so I whipped up an orange-ginger dressing, which just made the whole thing. Add a little extra protein in the form of a hard boiled egg and/or some crumbled goat cheese, and it’s a meal!

Beet Salad with Farro

2-4 beets, depending on size
3 Tbs olive oil
3 Tbs orange juice
1 tsp lemon juice
1 tsp champagne vinegar
2-3 small chunks crystallized ginger, finely chopped
1 shallot, finely chopped (optional)
salt and freshly ground pepper
12 oz salad greens
1 cup prepared farro
2 hard-boiled eggs
2 oz goat cheese, crumbled

Preheat the oven to 400°. Trim and scrub the beets, reserving the greens for another use, and wrap in foil. Place in a baking dish and roast for 30 minutes to an hour (depending on size), or until tender. Cool, remove from foil, and rub with paper towels to remove skins. Slice thinly.

Meanwhile, combine the olive oil, orange juice, lemon juice, vinegar, ginger, and shallots in a small bowl, whisking  until emulsified. Season with salt and pepper.

Toss the salad mix with dressing to taste and divide among plates. Arrange the sliced beets on top of the salad and drizzle with a bit more dressing. Center a mound of farro on top of the beets and green, and top with goat cheese and hard-boiled egg.

Chilled beet soup with mint

With temperatures climbing into the 90s here in Austin, you might be surprised when I say it’s still soup weather. Chilled soup weather, that is. So, while I wait on some delicious ripe tomatoes to make gazpacho, I thought I’d share my favorite quick and easy chilled soup recipe. All you really need are some beets, orange juice, and a blender.

Time for lunch!

I highly suggest that you roast the beets ahead of time and store them in the fridge, so everything is nice and chilled when you’re ready to make the soup. That makes it about a 5-minute endeavor!

Chilled Beet Soup

4 beets, roasted* and chilled
1/4 cup orange juice, or more to taste
One sprig of mint, leaves picked
Salt and pepper to taste
Greek yogurt for serving

Peel the beets (using a paper towel to rub off the skin works best), cut off the root and stem ends, and quarter each one. Throw them in the blender with the orange juice, mint leaves, and a pinch of salt. Blend until smooth. Taste and adjust seasoning as necessary. Serve cold with a dollop of Greek yogurt.

* Preheat the oven to 400°, trim and scrub your beets, and wrap them in foil. Roast until you can easily pierce them with a fork, 30 minutes to an hour (depending on size).

Farro salad with roasted kale and beets

I have a few good uses for beets, but it’s easy to get bored of them when they show up every single week in the CSA box. Imagine my delight when I ran across this recipe for farro salad with roasted kale and beets — a new use for beets, hurrah!

Yes, please.

This warm salad is even better than it sounds. It has to be my favorite use for beets yet, and we all know how I feel about kale. The goat cheese just makes the whole thing, and farro is a grain I clearly need to experiment with more!

I almost bought a bunch of curly kale at the farmer’s market last week, just because it was so pretty, but I resisted. Good thing I did, since a beautiful bunch showed up in our CSA box a few days later! The curly kale worked great in this dish, but I’m sure any variety would work fine.

Nora absolutely cleaned her plate at lunch the next day, and begged for more of mine, too!

More, please!

You really can’t go wrong with this one. I’ll definitely be incorporating more farro into my repertoire this summer — what a great find!

Farro Salad with Roasted Kale and Beets
Based on this recipe

3 beets, scrubbed and thinly sliced on a mandoline*
2 bunches kale, tough ribs removed and leaves roughly torn
3 cloves garlic, thinly sliced
3 Tbs olive oil
1 lb farro
Juice of one lemon
3 oz fresh goat cheese

Preheat the oven to 400°F. Spread the beets, kale, and garlic on a rimmed baking sheet and drizzle with the olive oil. Season with salt and pepper, and toss to combine. Roast until the beets are soft and the kale is tender, 20-30 minutes.

Meanwhile, cover the farro with cold water in a medium saucepan, season with salt, and bring to a boil over high heat. Reduce the heat to a simmer and cook until tender, about 30 minutes. Drain excess water, then toss to combine with roasted vegetables in a large bowl. Season to taste with salt, pepper, and lemon juice and divide amongst bowls. Crumble goat cheese over the salad and serve hot or warm.

* The original recipe called for the beets to be peeled, but as long as you scrub them well, and they aren’t too old, the peel is fine and you won’t even know it’s there.

Roasted Beet Soup with Crème Fraîche

I rediscovered beets* a few years ago, when we started with our first CSA. We got lots of them during certain times of the year, so I have quite a few creative uses for them.

* I first discovered them during an extra-curricular middle school trip to Russia, during my first go-round as a vegetarian. The choice at meals was often beets or meat. I was back to eating meat by the end of the trip, I was so sick of beets.

One of my favorites is a simple beet soup with herbs and a dollop of crème fraîche to finish it off. The sweetness of the beets is complemented by the herbs and offset beautifully by the tangy crème fraîche.

Ooh la la.

This time around, I didn’t have crème fraîche, but I did have a tub of Greek yogurt, which I’ve often substituted. It’s just as good, as far as I’m concerned, so no need for an extra trip to the store!

Roasted Beet Soup with Crème Fraîche
Original recipe from Bon Appetit, February 2005, with my modifications

3 medium beets
1 Tbs butter
1 Tbs olive oil
1 leek (white and pale green parts only), chopped
1 small onion, thinly sliced
dash of ground ginger
dash of ground allspice
dash of ground white pepper
2 cups water
1 small bay leaf
1/2 tsp Herbes de Provence
1/4 cup whipping cream
2 Tbs crème fraîche or Greek yogurt

Preheat the oven to 350°F. Wrap the beets in foil and roast until tender when pierced with fork, about 1 hour. Once the beets are cool, the skins slip off easily (use a paper towel to make quick work of it). Cut the peeled beets into approximately 1/2-inch cubes.

Melt the butter with the oil in a medium saucepan over medium heat. Add the leek and onion and cook until beginning to brown, stirring frequently. Stir in the ginger, allspice, white pepper, Herbes de Provence, and beets. Cook until the vegetables begin to stick to bottom of pot, stirring frequently, about 10 minutes. Add 2 cups water and the bay leaf. Bring to a boil. Reduce the heat to low, cover, and simmer until the beets are very tender, about 25 minutes.

Remove the bay leaf. Cool the soup slightly. Working in batches, puree the soup in a blender with cream (or use an immersion blender). Season to taste with salt and pepper. Gently rewarm the soup, and divide between 2 bowls. Add a dollop of crème fraîche or Greek yogurt to each bowl. Garnish with an additional sprinkle of Herbes de Provence.

Beet and mâche salad

Now that the Christmas feasting is over, we could all use something a little lighter for dinner, yes? Beet and mâche salad is perfect. Pick up some beautiful golden beets, if you can find them, reserving the greens for another use. Roast them, toss them with mache in a simple vinaigrette, top them with some toasted walnuts and crumbled blue cheese, and you’re all set.

Yum.

Mâche is my favorite salad green — it’s tender and mild, and pairs perfectly with an acidic vinaigrette, a light creamy dressing, or even just a squeeze of lime juice and some sliced avocado. This particular salad works well with any blue cheese (I used gorgonzola because we already had it), goat cheese, or even hard-boiled egg. Served with a slice of crusty bread, it’s hearty enough for a nice, light dinner. And, if your Christmas feast was anything like mine, that exactly what you could use tonight!

Beet and Mâche Salad
Based on this recipe for Salade de Bettereve et de Mâche from Mariquita Farm

2-4 beets, depending on size
3 Tbsp olive oil
1 tsp walnut oil
1 Tbsp red wine vinegar
3/4 tsp Dijon mustard
salt and freshly ground pepper
12 oz mâche or other tender greens
2 oz. blue cheese or goat cheese, crumbled, or 2 hard-boiled eggs, chopped
toasted walnuts

Preheat the oven to 400°. Trim and scrub the beets, reserving the greens for another use, and wrap in foil. Place in a baking dish and roast for 30 minutes to an hour (depending on size), or until tender. Cool, remove from foil, and rub with paper towels to remove skins. Slice thinly.

Meanwhile, combine the olive oil, walnut oil, vinegar, and mustard in a small bowl, whisking  until emulsified. Season with salt and pepper.*

Toss the mâche and sliced beets with dressing to taste and divide among plates. Top with toasted walnuts and cheese or hard-boiled egg and serve.

* This makes plenty of extra dressing, so just refrigerate it for another use. Bring it to room temperate and whisk it to re-emulsify before using.

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