Tag: beets

Be Still My Beeting Heart

There’s a lot wrong with Valentine’s Day. It doesn’t take a serious heartbreak to see through the thinly veiled marketing ploys or pushy PR blast to see it for the Hallmark holiday that it is. Terminally single, I’ve railed against it, mocked it, and ignored it throughout the years, depending on my level of cynicism.

This time around, however, I’ve found a new perspective. Don’t worry, I’m no less of a pessimist, but there’s more than one way to go about this concept. Ultimately, Valentine’s Day should be a celebration of love, and I’m all for that. Love can take many forms, beyond classic romantic love. There’s platonic love for your friends, familial love for your parents; love is love. No one love is lesser than any others, and yes, you can absolutely celebrate self love, too.

Pasta is my love language. It sounds mundane, and for the most part, it is. Dried pasta is a cheap, ubiquitous, reliable staple that’s always on hand for a last-minute meal, haphazardly thrown together at the end of a long day. Homemade pasta, however, is a different story. It’s every bit as affordable, takes only a few extra minutes of labor, and a little more advance planning, but those tiny extra steps pay off in huge dividends. Exactly BECAUSE dried pasta is so easy and accessible, anyone that cares enough to start from scratch clearly cares. It’s a small gesture that says, “I want you to have the best. I want you to enjoy something that I enjoy. I want to make this exactly to your tastes.”

If that isn’t love, I don’t know what is. Even if the noodles are too thick or misshapen, these pretty pink strands could melt the iciest hearts with one bite. Roasted heart-shaped beets make the affection poured into this dish obvious, because life is too short for secret admirers. Don’t cover it up with heavy sauce, either; a touch of olive oil, a few dollops of dairy-free ricotta, garlic, basil, and lemon zest is enough.

There’s no wrong way to express your love. Let’s take back Valentine’s Day and celebrate what’s really important. Love is care, love is kindness, and sometimes, love is pasta.

Continue reading “Be Still My Beeting Heart” →

Hannah (BitterSweet)7 Comments

Beets Me

This blog post is sponsored by iHerb but as always,the opinions and experiences expressed in this post are my own.

Blood red, murky liquid filled the glass, dark and menacing, yet impossibly, inexplicably appealing. Touted as an everyday superfood, hidden in plain sight on the supermarket shelves yet locked away just beyond reach, beet juice is both laughably commonplace and frustratingly difficult to get a hold of all at once. Brimming with nutrients shown to improve stamina, improve blood flow, and help lower blood pressure, vitamins and minerals are all locked away within the tough, fibrous exterior of these hard root vegetables. Drinking straight beet juice cuts out the middleman to make this rich source of folate, potassium, vitamin C, and antioxidants, far more accessible for instant absorption. Call it the new energy drink; no caffeine need apply.

What of the flavor, you ask? Some people can’t get past that deep, earthy taste, but all I get is subtle, natural sweetness. It helps that I’ve taken to mixing up Nature’s Way Beet Root Powder lately, which is far easier than fumbling with a messy juicer and consistently palatable. Mixing up instantly with plain water, you couldn’t find a better source of instant vegetative goodness.

Idly browsing the pages of iHerb as I’m apt to do, powdered beets stood out as a specialty item that should really be a mainstream staple. I’ve never encountered this powerful new ingredient before, which makes it particularly fortunate that iHerb is fully stocked, carrying this and over 400 Nature’s Way products that can be shipped to over 160 countries, and representatives that offer support in 10 languages.

For those of you still balking at the idea of chugging a tall glass of beet juice, no matter how mild, fear not. I have three different ideas here for refreshing, revitalizing drinks you will genuinely enjoy.

Popularized by Starbucks but improved by real ingredients, the famous pink drink blushes a bit more boldly with an infusion of not only Wilderness Poets Freeze Dried Dragon Fruit Powder for flavor, but our hero, the beet mixed in for backup support. Stash Mango Passionfruit Tea brews up a tropical base for both the colorful swirl and rich cream contrast, thanks to Earth Circle Organics Coconut Cream Powder, creating a far more flavorful blend than anything coming plain out of a can.

Yield: 1 – 2 Servings

Pink Ombre Drink

Pink Ombre Drink

Popularized by Starbucks but improved by real ingredients, the famous pink drink blushes a bit more boldly with an infusion of freeze dried dragonfruit powder for flavor with beet powder for color.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Instructions

  1. Add a few drops of stevia to the brewed tea according to taste and divide it into two parts. To the first, whisk in the coconut milk powder. To the second, whisk in the beet root powder and pitaya powder.
  2. To serve, fill one or two glasses with ice. Pour a layer of the coconut mixture in first, and then gently pour an equal amount of the pitaya mixture on top, allowing the two to slowly swirl together. Enjoy immediately.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 18Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 16mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g
© Hannah Kaminsky
Cuisine: American / Category: Beverages

For a quick sip on a hot summer’s day, nothing can beat a zesty glass of fresh lemonade. Nothing, except for lemonade infused with the vitality of beets and fruitiness of blueberries. Mingling together in a harmonious purple blend, this is an easy way to introduce the pickiest of eaters and drinkers to the idea of liquefied root vegetables. Dynamic Health Laboratories Pure Blueberry Juice Concentrate is so powerful that just a tiny drop add volumes of fresh berry essence in an instant. Since whipping up this drink, I’ve used it as an utterly luscious glaze over baked tempeh and rich finishing drizzle over many salads, too.

Yield: 3 - 5 Servings

Purple Lemonade

Purple Lemonade

For a quick sip on a hot summer’s day, nothing can beat a zesty glass of fresh lemonade. Nothing, except for lemonade infused with the vitality of beets and fruitiness of blueberries. Mingling together in a harmonious purple blend, this is an easy way to introduce the pickiest of eaters and drinkers to the idea of liquefied root vegetables.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Instructions

  1. Simply mix together the water, lemon juice, blueberry juice concentrate, and beet powder in a large pitcher. Sweeten to taste with stevia, adding just a few drops at a time. Serve over ice with a few fresh blueberries on top, if desired.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
© Hannah Kaminsky
Cuisine: American / Category: Beverages

Finally, because this is the 21st century and we CAN have our cake and drink it, too, red velvet gets a nutritious boost from these beets, plus a powerful punch of Sunwarrior Vanilla Warrior Blend Protein. Thick and creamy, it’s good enough to call dessert, but healthy enough to throw down for breakfast.

Yield: 1 Serving

Red Velvet Protein Shake

Red Velvet Protein Shake

We CAN have our cake and drink it, too. Red velvet gets a nutritious boost from these beets, plus a powerful punch of protein powder. Thick and creamy, it’s good enough to call dessert, but healthy enough to throw down for breakfast.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Instructions

  1. Toss everything into your blender and puree on high speed, crushing the ice into a completely smooth mixture. Pause to scrape down the sides of the canister as needed to make sure the powder is full incorporated. Pour into a tall glass and top with an extra swirl of vanilla yogurt, if desired.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 160Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 264mgCarbohydrates: 67gFiber: 1gSugar: 64gProtein: 18g
© Hannah Kaminsky
Cuisine: American / Category: Beverages
Beet powder is poised for culinary and nutritional domination as more people discover the benefits this humble root has to offer. Though still somewhat of a rarity, iHerb has you covered with this and thousands of other specialty goods to give your beverages an extra boost.

Hannah (BitterSweet)7 Comments

Eat to the Beet

Well into my second decade of veganism, it’s difficult to imagine anyone turning up their noses at beets, even though I was once firmly in that camp, too. Dark and earthy, they’re a polarizing specimen that still divides many otherwise harmonious dinner parties. Somehow the haters always take me by surprise, no matter how many times I see the look of disgust pass their eyes upon the vaguest mention of these humble root vegetables. Perhaps they’ve simply never had beets prepared with the love and care they need to shine; a bit of coaxing and a slow oven transforms the beet into a sublimely sweet, tender delicacy, no matter what other spices are invited to the party.

I will forever fight to win over those who haven’t been properly introduced to the kinder, gentler ways of the beet. Golden beets are the gateway to greater beet appreciation; milder yet somehow brighter than their blood-red brothers, they positively glow on the plate.

Naturally rich and full-bodied, it doesn’t take much to dress up a gold beet. Salty, cheesy tofu feta draws attention to the beets’ striking sweetness, which is further accentuated by a spritely twist of citrus. Something so simple couldn’t possibly be so good… And yet it surpasses all expectations, especially for someone expecting that same old taste of “dirt” they associate with those much maligned vegetables. No matter how seemingly indelible the stain on one’s memory may be, these beets will leave behind only contented smiles, and perhaps a healthy new craving.

Yield: Makes 4 – 8 Servings

Stuffed Golden Beets

Stuffed Golden Beets

Naturally rich and full-bodied, it doesn’t take much to dress up a gold beet. Salty, cheesy tofu feta draws attention to the beets’ striking sweetness, which is further accentuated by a spritely twist of citrus.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

Instructions

  1. When selecting your beets, bear in mind that larger ones will be easier to work with, but they will take longer to cook. Smaller beets make for excellent appetizers while medium ones are ideal single-serving side dishes.
  2. Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Lightly grease and set aside.
  3. Remove the greens from the beets and reserve them for another recipe (like creamed greens or pesto.) Scrub them very thoroughly; the skins are thin enough that they’re entirely edible, but need a good cleaning first. Rub olive oil all over the outsides of the beets and sprinkle with salt before placing them on your prepared baking sheet, giving them plenty of space to breathe so that they cook more evenly. Cover with another sheet of foil to prevent them from browning too much.
  4. Roast for 60 – 75 minutes, until fork-tender. Let stand until cool enough to handle, and then slice off the top 1/4 of each beet. Use a melon baller to hollow out the larger part, being careful to keep the outer walls intact. Save the innards for another recipe (try my Pistachio-Quinoa Pilaf!)
  5. Crumble the tofu feta and toss it with the lemon and orange zest before stuffing it into the beets. Mound it up slightly, and replace the tops to mostly cover the filling. Return the beets to the oven for another 15 minutes or so, until lightly brown and warmed through. Crumble additional feta over the top if desired.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 76Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 119mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky
Cuisine: American / Category: Starters and Snacks
beets

Hannah (BitterSweet)9 Comments

Heart Beets

Unromantic and full of teenage angst, I’ve hated Valentine’s Day with a passion for the better part of my “adult” life. Back in middle school, while all the other kids were still crafting cute cards to share amongst friends, I went home and embroidered the words “Love Bites” in sparkly seed beads on a black t-shirt. Paired with inky-black dyed hair and baggy pants approximately eight sizes too large for my frame, it was the perfect ensemble that said Don’t even think about talking to me today. I was simply charming as a child.

Though still fairly bitter about the rampant commercialism inherent in most Valentine’s Day celebrations, forced sentimentalism, and being single in general, I’ve warmed considerably to the concept since then. Instead of writing it off as a couples-only event, it’s become more about appreciating the people I care about most in my life, be it my mom, my dad, my dog, or what have you. Sure, there’s a good bit of love shared everyday so a holiday needn’t be necessary, but isn’t it nice to have a legitimate excuse to spoil these wonderful people more than normal? That’s my new understanding of Valentine’s Day.

The perfect V-Day dinner isn’t full of supposed aphrodisiacs or drenched in fine wine; It’s all about the care that goes into preparation. Pierogi, a delight that rarely if ever graces our table, sounded like the ideal dish. More involved than your average weeknight meal, shaping each individual potato pillow must be created with great attention to detail. If that sort of dedication doesn’t say “I love you and I want to feed you very well tonight,” then I don’t know what does.

A casual affair through and through, it’s the gesture that speaks louder than words. You don’t need to make your pierogi shaped like fussy hearts (although you certainly could) because it says enough that you would make them from scratch. Better yet, these are no average pierogi…

Made to match the occasion, they’re stuffed with an alluring pink filling of red beets and mashed potato! That savory, earthy flavor paired with the lightly herbaceous wrapping is simply irresistible, especially when pan-fried and paired with a smidgen of vegan “sour cream” on the side. Of course, you could go the healthier route and boil them more like ravioli, but come on, live a little- Treat your loved ones to a truly special meal!

Blushing Beets Pierogi

Blushing Beets Pierogi

These homemade pierogi are stuffed with an alluring pink filling of red beets and mashed potato! That savory, earthy flavor paired with the lightly herbaceous wrapping is simply irresistible, especially when pan-fried and paired with a smidgen of vegan sour cream on the side. Of course, you could go the healthier route and boil them more like ravioli, but come on, live a little; Treat your loved ones to a truly special meal!

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

Herbed Pierogi Dough:

  • 2 3/4 Cups All Purpose Flour
  • 1 Tablespoon Dried Parsley
  • 1 1/2 Teaspoons Dried Dill Weed
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Salt
  • 3/4 Cup Plain Greek-Style Vegan Yogurt or Vegan Sour Cream
  • 1/4 Cup Water
  • 1 Tablespoon Olive Oil

Beet and Potato Filling:

  • 1 Tablespoon Olive Oil
  • 1 Medium Red Onion, Diced
  • 1/3 Cup Sauerkraut, Drained
  • 1/2 Pound Peeled, Cooked and Cubed Yukon Gold Potatoes
  • 1/2 Pound Peeled, Cooked and Finely Chopped Red Beets
  • 1/4 Cup Plain Greek-Style Vegan Yogurt or Vegan Sour Cream
  • Salt and Pepper to Taste

To Cook (Optional):

  • 3 - 4 Tablespoons Vegan Butter or Coconut Oil

Instructions

  1. Prepare the dough by combining the flour, dried herbs, and salt in a large bowl or the bowl of your stand mixer.  Separately, mix together the vegan yogurt, water, and oil before pouring these wet ingredients in as well.  Stir thoroughly until the mixture comes together into a cohesive dough, and then turn it out onto a lightly floured surface.  Knead by hand for 5 – 10 minutes, until smooth and elastic. Wrap in plastic and let rest for 30 minutes so the gluten can relax, which will allow it to roll out more easily. Set aside.
  2. Meanwhile, heat 1 tablespoon oil in a medium skillet, and add in the diced onion when hot.  Saute for 5 – 8 minutes on medium heat, until softened and beginning to brown around the edges.  Add the sauerkraut, and cook for just 1 or 2 more minutes.  Turn off the heat, and combine the contents of your skillet with the cooked potatoes, beets, and yogurt in a medium bowl. Mash together until creamy but still good and chunky, and season to taste with salt and pepper. Let cool for at least 20 minutes before assembling your pierogi.
  3. NOTE: You can prepare both components up to this point up to one day in advance. Just wrap the dough up tightly, stash the filling in an air-tight container, and store both in the fridge.
  4. Roll out your dough as thinly as possible, pausing to allow it to rest if it continues to spring back and resist rolling thinner. Cut it out into equal circles with a 3-inch round cookie cutter. Re-roll scraps and repeat.
  5. Place 1 – 2 teaspoons of filling in the center of each circle, paint a dab of water around the edge, and seal into half-moon shapes. Crimp the outer edges with a fork to secure.
  6. NOTE: You can again pause here and freeze the pierogi for up to a month. Just line them up on a baking sheet so that none are touching, and let them chill down in the freezer until solid. Transfer to a zip-lock bag or an air-tight container, label clearly, and fit them back into the freezer until you’re ready to enjoy. Don’t defrost; cook them as you normally would, but allow a few extra minutes.
  7. To cook, slide them in a large pot of salted, simmering water for 5 – 9 minutes (up to 15 minutes if frozen), or until they float. Cook only 12 at a time so that you don’t crowd the pot. Remove gently with a slotted spoon. Serve, or for the more indulgent option, pan-fry them in the optional vegan butter or coconut oil until each side is golden brown; about 5 – 8 minutes. Enjoy with someone (or many someones) that you love!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

50

Serving Size:

1
Amount Per Serving: Calories: 62Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 72mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: Polish / Category: Main Dishes and Entrees

 

Hannah (BitterSweet)49 Comments