Cookbook: A Life in Balance by Meg Wolff Ingredients: Blueberry Vinaigrette: 1-2 tsp olive oil, sauteing 1-2 shallots, peeled and finely chopped 2 Tbl olive oil 2 Tbl blueberry vinegar 2 Tbl apple cider vinegar juice from 1 lemon 1/4 tsp salt 1/4 tsp pepper to taste Slaw: 1/2 cup shredded carrots 1 cup shredded … [Read more…]
This is a very simple recipe but most people don’t think to put the whole plant together in one dish. Served this way they have great texture and flavor. The cook time is long but if you plan ahead it’s well worth it, Beets are a superfood! Cookbook: Plant Pure Nation by Kim Campbell Ingredients: … [Read more…]
Though beet borscht is generally cold, the addition of potatoes creates a more robust version for fall or winter. Cookbook: Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Ingredients: 1 1/2 Tbl olive oil 2 large onions, chopped 3 medium potatoes, peeled and grated 4 medium beets, peeled and grated 1 large … [Read more…]
Colorful and nutritious, this vibrant red salad can be made roasted or canned beets, or even raw grated beets if you prefer. Cookbook: Everything Vegan by Jolinda Hackett Ingredients: 3-4 small beets peeled and chopped water for boiling Spinach or other green lettuce 1 cup strawberries, sliced 1/2 cup pecans, chopped 1/4 cup olive oil 2 … [Read more…]
Beets baked with sweet potatoes and onion make for a colorful, delicious fall or winter side dish. Recipe by Drumnwrite from All recipes This is also great on salad greens. Ingredients: 8 medium beets, peeled and cut into chunks 3 medium sweet potatoes, cut into chunks 1 large sweet onion, chopped 2 1/2 tsp olive … [Read more…]