Vegan beet, arugula & avocado tacos

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Last night I made chicken and black bean tacos with a super yummy mango salsa and I couldn’t wait until lunch to eat leftovers. When I opened the fridge this afternoon I saw the saddest thing ever, and empty plate. Turns out the girl child had been sneaking pieces of chicken all morning and she had devoured the entire plate.

I was craving tacos so badly and I didn’t have any more meat around. And then I thought, who says tacos have to be made with meat? No matter how empty my fridge is there are always beets inside so I decided to fry some up and make some beet tacos. I added arugula for a bit of spice and  avocado to make them creamier.

These were so good and when my dog decided to eat all the tortillas I tossed all the ingredients into a salad and it was just as delicious. These are super quick and easy  so you won’t have to be in a hot kitchen long. If the kiddos want to help out let them assemble their own tacos!

 

*Makes 4 tacos
What you need

  • 1 beet
  • 1 avocado
  • 1 cup of arugula
  • cilantro
  • 1 tbsp cumin
  • 2 tsp ground chilis
  • 1 lime
  • corn tortillas
  • sea salt

How to make it

  • In a frying pan heat up a couple tbsp of oil
  • slice up the beets into thin slices
  • put beets into the frying pan in hot oil and sprinkle with sea salt, cumin and chili powder
  • Fry until edges are crisp
  • toast tortilla on open stove flame or in a pan
  • add beets, arugula, cilantro and avocado  to tortilla and drizzle in lime
  • for salad just toss all ingredients in a bowl with a drizzle of olive oil
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Purple potatoes & beets with garlic yogurt sauce

purple potato and beet chips

I went to the grocery store for  eggs and when we arrived we found out it was customer appreciation day and prizes were being passed out around the store. Once my husband and daughter heard the word ‘prize’ they ditched me in the produce aisle and went off  to try to win something.

Leaving me unattended in a grocery store is a dangerous thing, some women love shoes and some love purses but I love groceries. What should have been a $10 MAX trip to the grocery store ended up making me $50 poorer but I did have really pretty beets and purple potatoes and toum from a local company and yummy yogurt and of course a bunch of random things.

Yesterday we went on a long hike and spent sometime at the climbing gym so I wasn’t in the mood to cook anything fancy but I knew I had to try the toum I bought. This is a super quick but oh so yummy recipe and can be made several ways. Try it with thin slices or thick slices, with cheese or without but you simply MUST try the sauce.

Enjoy!

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Makes 2 servings

What you need 

  • 1 large beet
  • 2 purple potatoes
  • 2 tbsp corn or tapioca starch
  • 4 tbsp olive oil
  • parsley

For sauce

  • 1/4 c yogurt ( I used Nancy’s whole milk yogurt)
  • 4 tbsp toum ( I used Laziz toum but you can make it using this recipe)
  • 1tbsp water

How to make it

  • slice beets and potatoes super thin, I used a vintage kitchen magician but any mandolin should work
  • soak potatoes in a bowl of cool water for at least half hour
  • drain and lay potatoes and beets on paper towels or kitchen towels to dry
  • put into a bowl and toss with corn starch and  drizzle with olive oil
  • lay onto a baking sheet (it’s ok if some overlap) and sprinkle with sea salt
  • bake at 350 for 20 minutes or until edges are crisp
  • in a bowl mix yogurt, toum and water
  • drizzle over potatoes and beets and sprinkle  with parsley

Beet & potato salad with Greek yogurt dressing

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I was on a picnic yesterday and my friend Kristin was listing off all the ingredients she needed to get for potato salad and before I knew it I was drooling. I love any southern comfort food but potato salad is my weakness. I have already given up hope that I will ever be able to make potato salad as good as my dads so I decided to come up with my own recipe.

I wanted to add beets to my potato salad  mostly so I could have beet juice to dye some Easter eggs but also because ( if you haven’t noticed) I have a beet obsession.  I didn’t quite think about the fact that the beets would turn the potato salad all the same shade of pink and was a bit disappointed when it looked a bit… homogeneous.

Despite the  bright pink color of this potato & beet salad  it was quite yummy and there was not single drop of  leftovers. It looks like this will be a recipe to go in my “family favorites” folder!

What you need

  • 5 red potatoes
  • 2 beets
  • 1/5 c Greek yogurt, I used Nancy’s Greek yogurt
  • 1/4 lemon juice
  • 1/2 red onion
  • 3 stalks of celery
  • 2 tbsp dried or fresh dill
  • 1 tbsp paprika
  • salt to taste

How to make it

  • In separate pots boil the beets and potatoes
  • while those are cooking in a large bowl add yogurt, lemon juice, onion, celery, dill  and salt to taste
  • drain potatoe and beet, rinse beets with water and drain again
  • add potatoes to dressing and gently mix
  • add beets and mix again
  • sprinkle with paprika and more salt if needed
  • cover and put in the fridge for an hour to cool or serve warm

Beet & cumin hummus

beet and cumin hummus

If you haven’t noticed by the abundance of beet recipes, I have a bit of a beet addiction. When our co-op box had a bag of local Rico’s chips I knew I needed a dip for them. This hummus turned  out so yummy that by the time I was able to get photos, all the chips were gone. Luckily  beet hummus tastes just as good with carrots.

This is a great food for kids, its hot pink and full of veggies and nutrients!  My daughter thought it was amazing and she named it princess dip because of its pink color.

This makes around 4 cups and stored well in the fridge for up to 2 weeks that is if you don;t devour it all as soon as you make it.

What you need:

  • 4 tbsp sesame seeds ( or 2 tbsp tahini but fresh is best)
  • 1/4 c lemon juice
  • 4 tbsp olive oil
  • 4 beets, i used 2 red  & 2 orange
  • 1 can of organic garbanzo beans
  • 4 cloves garlic
  • 2 tbsp cumin
  • salt to taste

How to make it

  • peel beets and cut into fours
  • put into a small pot and add water just to cover beets,  boil until tender
  • drain beets but save  water. set beets aside
  • In  a food processor add sesame seeds and 2 tbsp of oil until it forms a paste
  • add beets, garbanzo beans, oil, lemon juice and cumin to blender or food processor with the sesame paste
  • puree and add a bit of the beet water if it is too thick
  • add salt to taste
  • enjoy!

Beehive & beet quiche

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My favorite part of cooking and sharing recipes is using local ingredients and knowing my yummy dish is supporting a local family. Beehive cheese is hands down one of my favorite local businesses to support, their cheeses are incredible and they have won several international awards.  One of my favorite flavors is the apple walnut smoked cheese, it is perfect for any savory dish and my favorite dish to put it in is quiche.

Once upon a time I thought quiches were  processed cheese filled , greasy pies you devoured at family reunions and potlucks and then one day someone made me a fresh herb quiche. Mind…blown. I have no idea why I ever bothered to look up quiche recipes or try to make  a healthier version sooner. lesson learned, don’t judge food by a potluck.

Thankfully the past 6 years I have been in quiche heaven and I now eat quiche at least every couple of weeks. My favorite quiches are the simplest ones and this one was a hit with the kiddo. The girl child LOVES beets, not because of their  awesome flavor but solely because they turn her food hot pink.

This quiche is super easy to make and has very few ingredients so it is perfect for those lazy  late mornings when all you want to do is throw a few ingredients together and be done. I let my daughter help me make the crust in this one since  the baby decided she must be held in the sling, I think it turned out lovely considering a 5-year-old made it!

What you need:

  • 5 eggs, I used the beautiful eggs from my friends hens in the photo above
  • 4 tablespoons half & half
  • 2 tablespoons yogurt, I used nancy’s organic
  • 1 beet sliced thin
  • 1/4 C grated and some chunks of beehive apple walnut cheese or any cheese you prefer but this smokey flavor is really amazing.
  • 1.5 cups whole wheat flour
  • 1/2 C + 1 tablespoon butter or all natural margarine, I used Smart balance
  • 3-4 tablespoons cold water
  • salt and pepper to taste

How to make it

  • Preheat oven to 275
  • Saute beet slices until a bit sift
  • Mix flour with a pinch of salt
  • Add smart balance and blend with your hands until crumbly
  • Add a little bit of water at a time until you can form the dough into a ball
  • Roll out and place crust in a pie dish
  • Fold edges over and trim off excess dough and set aside
  • In a bowl whisk together eggs, half & half and yogurt until nice and fluffy
  • Add grated cheese and gently mix
  • Gently pour into pie dish with crust
  • Add cheese chunks
  • Place beet slices on top
  • Cook for 20 minutes until top is firm and cheese bubbles a little

 

Beet & chicken crock pot chili

BeFunky_DSC09665.jpg  I have had a vintage crock pot for years but I only started using it recently and every time I finish an easy and delicious meal,  I kick myself for not using it sooner. On days when I have piles of laundry and cranky kiddos the crock pot is a life saver.

Beet chili is so yummy (and pretty) and  with chicken added it is a hearty filling meal. This is great for those people who think they hate beets (dad I am talking about you!)  and it is a great way to add some extra vitamins to chili. This recipe calls for lentils but I have also used quinoa in the past for extra protein and it was just as yummy!  For a vegetarian version just omit the chicken!

A lot of people say to use gloves while working with beets but personally I love when my hands get stained pink and really it does come off with soap and water. When I cut off the beet tops I give them to my daughter to make pretty beet art with and usually she ends up covered in hot pink beet juice. A couple baby wipes later and she is all clean!

What you need

  • 1 pound boneless chicken breast ( omit for vegetarian version)
  • 4 large beets
  • 1 can organic pinto beans
  • 1 can organic kidney beans
  • 1 cup red lentils ( or quinoa for extra protein)
  • 2.5 cups chicken or vegetable broth
  • 1 yellow onion
  • 3 cloves of garlic minced
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 1 tbsp pepper
  • 2 tsp cracked red pepper
  • salt to taste
  • sour cream, I like Nancy’s

How to  make it

  • cook chicken breast  in a tablespoon of olive oil until it is nice and done, chop into pieces  and add to crock pot
  • chop beets and onions and add to crock pot with minced garlic
  • add cans of beans and lentils
  • add chicken or veggie broth
  • add seasonings
  • turn crock pot on high for 1 hour, med for 1.5 hours, or low for 2 hours
  • make sure lentils are nice and soft
  • serve with a dollop of sour cream!

Quick lunch: Beet broth udon

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My daughter woke up with a case of the sniffles and whineys  and I wanted to cheer her up a little.  One of her favorite movies is Ponyo and I usually make her a Ponyo lunch when she is feeling down.

Today I was making a crock pot of beet chili and  since I had an extra beet I decided to experiment a bit with tinting her udon noodles pink. She was quite excited when her lunch came out all pink and pretty and she ate 3 bowls and was back to her chipper self in  no time.

Ponyo lunch is always easy to make and this  beet broth udon lunch is just as easy. It is a quick way to get a full belly and a good excuse to pull out those chopsticks you never get to use. The best part of this lunch is that you can really add anything you like- edamame, chicken, ham or even leeks. Be creative!

What you need

  • udon noodles
  • 1 organic beet,  peeled
  • handful of organic spinach
  • 2 cups  organic chicken broth
  • 2 hard-boiled eggs

How to make

  • Chop beet into chunks and boil in chicken broth until soft but still a bit hard, you don’t want them to mush up
  • In another pot boil udon until tender, I usually put the eggs in with the udon to cook as well to save time, drain and rinse in cold water
  • Put udon in a bowl  and pour beet and chicken broth over
  • Add spinach and let wilt
  • Top with beet chunks and hard-boiled egg sliced in half
  • Enjoy!