After years of resistance, I’ve finally jumped on board the smoothie trend. In my ongoing attempt to eat healthier, I’ve found that smoothies are a sneaky way to have vegetables for breakfast and love them. Skeptical? So was I, but when you blend them with fruit or other flavorings, you really can barely taste the vegetables. (Notice I said “barely.” If you don’t want to taste them at all, you’re going to have to use added sweeteners, which I’m not down with, so “barely” is a good enough compromise for me.)
This beet-berry smoothie is an absolutely gorgeous color, thanks to the anthocyanins that lend both hue and health (preventing inflammation, cancer, heart disease, and diabetes). Beets also contain nitrate, which not only helps with heart disease but has been found to improve running performance. Veggies that make me a faster runner? Yes, please! Continue reading
I’ve made beet cake. I’ve made chocolate lava cakes (but I have yet to share that recipe on this blog). What I haven’t done is combine them together. But one blogger has. I found the recipe on Pinterest, I think through my friend Diane, but it’s been so long since I’ve pinned it that I honestly don’t remember.
Unlike the beet cake I tried before, I couldn’t taste the beets at all in this recipe, probably because the ratio of beet to chocolate was pretty small. For some this would be an advantage, but I found it a little disappointing.
You see, I’m not a fan of hiding vegetables or other healthy things (black beans, anyone?) in foods in order to trick yourself or your family into eating them. I know I’ve blogged about a few recipes that may have given the wrong impression, but my intention has always been to see how an unexpected food combination, like beets and ice cream, can result in a new and unusual yet delicious flavor. Continue reading
From the ruby-purple hue of roasted beets to the bright fuchsia of that beet cake batter, the thing I may love most about beets is their color. After not knowing what to do with beets last year, I’ve made it my sole mission in life this summer to try some creative beet recipes. Challenge accepted. I’ve made a few salads, tried some balsamic glazed beets, etc., but what really catches my eye are completely nontraditional recipes. Like that beet cake. Or now this beet ice cream. Continue reading
Remember last fall when I didn’t know what to do with beets besides beet, pecan, and goat cheese salad? Well, a kind soul named Jenny alerted me to a recipe for, of all things, beet cake, and I haven’t been able to get it out of my mind (thanks, Jenny!). As soon as I saw beets appearing on farmers market tables this summer, I snatched up a few bunches specifically so I could try a beet cake recipe.
I know. Beets and cake. Not the first combination that comes to mind. But before you go getting all judgmental on me, think for a minute. Do you like carrot cake? What about zucchini bread? See, veggies and baked goods have had a long-standing history of successful marriages. I urge you to open-mindedly give beet cake a try. It’s moist, rich, and fudgy, and if I hadn’t told you, you’d probably never know that beets were the key ingredient. Plus, it has chocolate. Nothing can go wrong when you add chocolate. Continue reading
I don’t know what to do with beets. It’s not that I don’t know how to cook them – they’re easy enough to roast – but rather that I don’t know what to do with them after that.
After making roasted beet, goat cheese, and pecan salad on two very recent occasions, I tried to come up with ideas for something new.
“Really, what do people make with beets?” my husband asked.
To which I responded, “Borscht?” Continue reading