beets, beetroots

Beets – Superfood!

Well beetroots are not everybody’s darling. Some like the peatiness some don’t. For sure, beetroots had a revival in the food shells. Beets are superfood. They are vitamin packed and healthy. Beets can be bought in different colors in purple red, white with pink stripes or yellow. I love the dark red color.

What can be produced with these round things? Juices for a healthy start into the week! What about colorful starters to delight family and friends? Well, have you ever tried a sweet beet loaf? Of course the carrot sister is more famous than the beet brother, right. The Chef’s Handyman team has selected three favorite recipes to share.

Beet carpaccio, white and red

Beet Carpaccio

Chef’s Handyman, Beet Carpaccio

The starter can be prepared raw or cooked. I prefer the cooked version. Steam or cook the beets in salt water. Add 2 laurel leaves and 1 clove. Simmer on medium heat for 20 minutes or cooked through. It depends on the size of the beets. Another option cut the beets into wafer thin slices. Cook them also in salt water on medium heat for 2-3 minutes. Take the slices out and place them on plates. Season the beets with salt and black pepper. Garnish with herbs, sprouts, nuts and wild cranberries. Sprinkle with the dressing.

To make dressing, combine 8 tbsp. of olive oil, 3 tbsp. of lemon juice and 2 tbsp. of apple vinegar. Add a dash of chili flakes, salt and black pepper.

Chef’s Handyman tip:  To serve the starter vegetarian friendly add feta cheese or mozzarella.

Shopping list for the beet carpaccio for 4 serves: 4 beets, if possible 2 different colors, 2 lemons, olive oil, a dash chili flakes, salt, black pepper, 3-4 tbsp. apple vinegar, 1-2 Laurel leaves, 1 clove, 1 bunch herbs, 0.5 cups sprouts, 0.5 cups cranberries, 0.5 cups nuts.

Vegetable stripes

Chef's Handyman Beetroot Salad

Chef’s Handyman Beetroot Salad

To make salad, cut beets, carrots and zucchini into wafer thin stripes with a peeler. Place them on plates. Garnish with pecans, sprouts and basil. Sprinkle with the same dressing as done for the beat carpaccio. Substitute lemons for oranges.

Shopping list for the vegetable stripes for 4 serves, 4 beets, 3 zucchini, 2 carrots, 2 lemons, olive oil, a dash chili flakes, salt, black pepper, 3-4 tbsp. apple vinegar, 1 bunch herbs, 0.5 cups sprouts, 0.5 cups cranberries, 0.5 cups nuts.

Chef’s Handyman tip: Serve with beet ginger juice.

Coffee break with beet cake

Chef's Handyman, Beetroot Cake

Chef’s Handyman Beetroot Loaf

To make the beet cake, vegetarian style only. Unfortunately, the vegan version did not work. Combine, 3 eggs, 180 g liquid butter, 250 g grated beets, 150 g sugar, 2 tbsp. ginger bread spice, 1 tbsp. grated fresh ginger and 200 g chestnut puree. Add 250 g flour and 1 tbsp. baking powder.

Prepare a 9 inch or 22 cm baking tin with parchment paper. Add the dough. Add roughly grated macadamia nuts on top. Sprinkle with sugar. Bake in oven at 190° or 375°F for 50-55 minutes. Cover the cake after 20 minutes in oven with aluminum foil. When the cake is baked through, cool on wire rack.

Shopping list for one beet cake: 220 g or 7 oz. flour, 1 tbsp. baking powder, 250 g or 8 oz. grated beets, 200 g or 6.5 oz. chestnut puree, 1 piece grated ginger, 2 tbsp. ginger bread spice, 180 g or 6 oz. liquid butter, 150 g or 5 oz. sugar, 3 eggs, 80 g or 2.5 oz. roughly grated macadamia nuts.

Beets are healthy, full of vitamins and very tasty. Have a great weekend, yours Chef’s Handyman team.