background preloader


Facebook Twitter

Creamy Polenta with Roasted Root Vegetables. I am as guilty as the next person when it comes to hawking fall in the form of food.

Creamy Polenta with Roasted Root Vegetables

Sweet potatoes! Pumpkin! Brussels Sprouts! These are definitely up there as my favorite. However, fall also has other treasures that don’t often hold the limelight. There is also another factor at play in this dish: I love polenta. As mentioned in the notes, I followed The Kitchn’s recipe for making polenta. (addition: A couple people have mentioned not liking this combo of root veg and blue cheese. Creamy Polenta with Roasted Root Vegetables Author: Erin Alderson Recipe type: dinner Prep time: Cook time: Total time: Serves: 2 Vegetables1 parsnip1 rutabaga1-2 red beets1tablespoon olive oilPolenta4 cups water½ teaspoon sea salt1 cup polenta½ teaspoon black pepper2 tablespoon fresh parsley1 tablespoon buttertopping1 ounce blue cheese2-3 tablespoons toasted pecan pieces. Fergus Henderson's Red Salad recipe on Food52.

Author Notes: This is a salad with more color than you've probably seen all winter.

Fergus Henderson's Red Salad recipe on Food52

It's earthy, tangy and sweet, like a livelier borscht -- one that makes you want to tear into your next course, rather than go curl up in a warm place. Adapted slightly from Beyond Nose to Tail (Bloomsbury Publishing PLC, 2007). (less)Author Notes: This is a salad with more color than you've probably seen all winter. It's earthy, tangy and sweet, like a livelier borscht -- one that makes you want (…more) - Genius Recipes Serves 6 For the salad. Beet & Black Lentil Borscht + A Book. Beetroot Soup with Horseradish Yogurt. And January has started with full blast.

Beetroot Soup with Horseradish Yogurt

I still have my day-time job at a magazine. Luise is almost fully recovered from her back injury but still spends a lot of time with rehab. And she has just started a new education to become a nutritional therapist. And in the midst of this we have also taken on a bunch of new food projects. Anna Jones’ beetroot recipes. My kitchen has been filled with red and purple this week, from a red cabbage salad to a grilled radicchio pasta – and lots and lots of beetroot.

Anna Jones’ beetroot recipes

All this has taken its toll on my hands, which are now the colour of amethysts. But I’ve been reminded what a versatile vegetable beetroot is. Clean Plates. BY: Jared Koch For a recent demo at the farmers’ market, Shimbo improvised a beet soup dolloped with miso.

Clean Plates

“Some people said ‘Oh, I don’t like miso,’ and some said, ‘I don’t like beets,’ but when they tasted this soup, they all said, ‘Wow-wow.’” We bet you will, too. Makes 4 servings 8 medium purple beets (1 lb), peeled and cut into chunks4 1/2 cups kelp stock or vegetable stock1 cup (3 1/2 oz) 1-inch thick sliced white part of leek or yellow onion, sliced into chunks1 tablespoon olive oil or canola oil (preferably organic, non-GMO)1 1/2 tablespoons medium-aged, light brown miso (Miso Master Mellow Sweet Miso is recommended)1/2 teaspoon Japanese or Colman’s mustard powder1 tablespoon finely julienned parsleyRice vinegarSea salt (Maldon works well for finishing)Sugar (Clean Plates better-for-you recommendation: coconut palm sugar)

Green Salad with Oranges, Beets & Avocado. Green Salad with Oranges, Beets & Avocado We are!!!

Green Salad with Oranges, Beets & Avocado

And oh my goodness, after a dreamy month away traveling with this guy and his Kiwi family, I must say — it feels really good to be home. Which I love. Food52. Cooking is more fun with friends.


Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 40 + Save ▴ Beetroot and rhubarb salad recipe, plus stuffed artichokes with peas and dill. Beetroot and rhubarb salad (V) We're coming into beet season, and all the different varieties mean you can play with colours and subtlety of flavour.

Beetroot and rhubarb salad recipe, plus stuffed artichokes with peas and dill

Get golden, red and candy beets (which go pink on cooking) and you're in for a dazzle. Serves four. 800g various beetroots (or, if you can't get them, one type is fine)300g rhubarb, cut on an angle into 2.5cm pieces30g caster sugar2 tsp sherry vinegar¾ tbsp pomegranate molasses2 tbsp maple syrup2 tbsp olive oil½ tsp ground allspice (pimento)1 small red onion, thinly sliced20g picked parsley leaves100g creamy gorgonzola or similar blue cheese, torn into small chunksSalt and black pepper Set the oven to 200C/400F/gas mark 6. Toss the rhubarb with the sugar, spread it over a foil-lined oven tray and roast for 10-12 minutes, until soft but not mushy. Beet, potato + avocado salad with horseradish vinaigrette. Pin it!

beet, potato + avocado salad with horseradish vinaigrette

Any one of my friends will tell you that I’m pretty enamored with the whole Momofuku collective of restaurants and the Dave Chang/Christina Tosi-worship/obsession thing. I have the cookbooks, subscribe to Lucky Peach and dream of future trips to New York for some ramen, birthday cake truffles and a cup of cereal milk soft serve often. Like crazy often. The whole thing is just too cool without trying to be too cool. You know? Grapefruit roasted beets, greens + white beans with pistachio butter. Pin it!

grapefruit roasted beets, greens + white beans with pistachio butter

Pin it! Well hey there, lovely. Bright Red Beet Hummus recipe on Toasted buckwheat and beetroot salad. I am quickly discovering all the necessities around my new neighbourhood - the rock pool by the sea where I can do my morning laps, the perfect-length running tracks, the yoga classes (although I've now been practising at home) and of course the farmers markets and the nearest organic and health food stores. When we were still inspecting units, the real estate agents often tried to sell the property by its proximity to take away places, restaurants, bars and what have you.

I always felt like asking "but where's the nearest farmers markets and organic shops? " Last Sunday, I started my morning with a walk and yoga on the beach while the sun was rising. I couldn't have imagined a more perfect setting. After that I dipped into the salt water pool by the beach to do a few laps before heading back home for breakfast. This buckwheat and beetroot salad combines a lot of flavours from home. Roasted Beet and Spinach Salad with Goat Cheese, Eggs, Pomegranate, Orange, and Almond-Vinaigrette. Don’t tell anyone, but I’m taking tonight off from my cleanse to go out and celebrate my friend’s birthday.

We’re going to Masa, and I’m so excited to a) drink margaritas, and b) eat cheesy, meaty, gluten-y things that are decidedly un-cleanse-worthy. I promise I won’t go too crazy – I don’t want to undo all my hard work thus far! – but I am looking forward to the meal. Roasted Roots with Raw Beetroosh. Lately we have done some root searching (in our recipes that is). Roots are one of the few things that actually can stand our northern climate. Still, we have not been using them very much even in our green kitchen. Tangy Apple and Beet Salad Recipe. Sprouted Wild Rice and Beet Salad. I just love new food discoveries. You’d think after so many years of experimenting, the fresh ideas and light bulb moments would be few and far between, but I have to say, with utter glee, that this is not the case. My latest and greatest breakthrough has been sprouting wild rice. As someone who likes to eat predominantly raw food in the warmer months, and avoid turning on the stove, this technique has seen me through the last few weeks with great delight.

The process of sprouting wild rice is very simple, however, requires a little planning ahead. From raw rice to a fully “bloomed”, edible product, you’re looking at 2-3 days, most of that time being spent doing everything except fussing over your future meal. Let’s get Wild! Wild rice is also, of course, wildly nutritious. Wild rice is a wonderful alternative to any grain that you would use in either hot or cold dishes.