Cooking Demo. Beets Hummus.
Tag Archives | #beets
Pink Eggs
Ingredients
- 6 large organic hard boiled eggs
- 3 medium beets
- 1/3 cups white wine vinegar
- 1/3 cup apple cider vinegar
- 2 tablespoons sugar
Servings: people
Instructions
- Boil the beets for 45 minutes in 2 cups of salted water. Drain the beets, peel, slice and reserve the cooking liquid.
- Cook, cool and peel the eggs. I hard boil my eggs for 10 minutes.
- Combine both vinegars, sugar and salt with the beet liquid in a saucepan. Bring to a boil and simmer for 5 minutes.
- Put the eggs in a large canning jar. Put the beets on top. Pour the vinegar mixture over the eggs and beets in jar.
- Cover and refrigerate for at least 2 days, but no more than a week.
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Beetroot and Walnut Hummus
This glorious purple beetroot and walnut hummus is a simple concoction that’s perfect as a dip with flatbreads or in a sandwich with some tangy cheese.
Ingredients
- 1/2 cup walnuts
- 3 medium beetroots cooked, peeled and diced
- 1/4 cup cubed stale bread crust removed
- 1 tbsp tahini paste
- 1/2 clove garlic optional
- 1 medium lemon, juiced
- 1/4 tsp cumin powder
- 3 tbsp olive oil
Servings:
Instructions
- Preheat the oven to 350°F.
- Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes. In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
- Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
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Beetroot and Walnuts Hummus
A glorious purple beetroot and walnuts hummus. This simple concoction is perfect in a sandwich with a tangy cheese or with flatbreads.
Ingredients
- 1/2 cup walnuts
- 3 medium beetroots cooked, peeled and diced
- 1/4 cup cubed stale bread crust removed
- 1 tbsp tahini paste
- 1/2 clove garlic optional
- 1 medium lemon, juiced
- 1/4 tsp cumin powder
- 3 tbsp olive oil
Servings:
Instructions
- Preheat the oven to 350°F.
- Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes. In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
- Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
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Beetroot, Orange and Spinach Juice
Time to reset, clean out and get back in my jeans. Beetroots are packed with iron, folic acid, magnesium and antioxidants. Combined with orange juice and spinach in a delicious, gorgeous, deep red juice, they’re sure to kick start my day.
Ingredients
- 4 medium red beets roughly chopped
- 5 medium oranges peeled and segmented or roughly chopped
- 1 cup spinach leaves, rinsed
- 2/3 cup cold water
Servings: glasses
Instructions
- Push the beet, oranges and spinach through a juice extractor. Stir in the water and serve. If you don't have a juice extractor, use a high-powered blender and then strain it through a fine-mesh sieve.
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Beetroot, Orange and Spinach Juice
Time to reset, clean out and get back in my jeans. Beetroots are packed with iron , folic acid, magnesium and antioxidants. Combined with orange juice and spinach in a delicious, deep red juice they are sure to kick start my day.
Ingredients
- 4 medium red beets roughly chopped
- 5 medium oranges peeled and segmented or roughly chopped
- 1 cup spinach leaves, rinsed
- 2/3 cup cold water
Servings: glasses
Instructions
- Push the beet, oranges and spinach through a juice extractor. Stir in the water and serve. If you don't have a juice extractor, use a high-powered blender and then strain it through a fine-mesh sieve.
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Citrus and Beets Home-Cured Salmon
Home-cured salmon is an elegant starter for a dinner party or a beautiful day-after-the-cocktail-party breakfast. No cooking required, which is a great thing when spending a lot of time in the kitchen isn’t high on your agenda.
Ingredients
- 3 tbsp fennel seeds
- 3 tbsp coriander seeds
- 1 tsp juniper berries
- 1 cup granulated sugar
- 1 cup sea-salt Himalayan pink works really well
- 4 large oranges (you want the grated zest)
- 3 large lemons (you want the grated zest)
- 1 large skin on boneless salmon fillet 2 pounds
- 4 medium beets, peeled and coarsely grated
- 1 bunch dill, chopped
Servings: servings
Instructions
- Toast the fennel and coriander seeds in a dry small skillet over medium heat until fragrant. Transfer to a bowl and add the juniper berries, sugar, salt and orange and lemon zests.
- Place the salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack the spice cure on the flesh side of the salmon, pressing so it adheres.
- Toss the beets and chopped dill in a medium bowl and combine. Spread this onto the flesh side of fish and again press. Fold the sides of the parchment over the salmon and then wrap it tightly in plastic wrap. Set another baking sheet on top of salmon and weight it with three 28-oz. cans or the equivalent in cookbooks or other heavy things you have in your kitchen. Refrigerate for 24 to 48 hours before slicing and serving.
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Citrus and Beets Home-Cured Salmon
Home cured salmon is an elegant a starter or beautiful for a day after the party breakfast. No cooking required, a great thing when spending hours in the kitchen is not high on the agenda.
Ingredients
- 3 tbsp fennel seeds
- 3 tbsp coriander seeds
- 1 tsp juniper berries
- 1 cup granulated sugar
- 1 cup sea-salt Himalayan pink works really well
- 4 large oranges (you want the grated zest)
- 3 large lemons (you want the grated zest)
- 1 large skin on boneless salmon fillet 2 pounds
- 4 medium beets, peeled and coarsely grated
- 1 bunch dill, chopped
Servings: servings
Instructions
- Toast the fennel and coriander seeds in a dry small skillet over medium heat until fragrant. Transfer to a bowl and add the juniper berries, sugar, salt and orange and lemon zests.
- Place the salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack the spice cure on the flesh side of the salmon, pressing so it adheres.
- Toss the beets and chopped dill in a medium bowl and combine. Spread this onto the flesh side of fish and again press. Fold the sides of the parchment over the salmon and then wrap it tightly in plastic wrap. Set another baking sheet on top of salmon and weight it with three 28-oz. cans or the equivalent in cookbooks or other heavy things you have in your kitchen. Refrigerate for 24 to 48 hours before slicing and serving.
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