Fried beets and carrots
2 tablespoons olive oil 2 teaspoons cumin seeds 2 medium beets, quartered, sliced 1/4-inch thick 2 medium carrots, sliced 1/4-inch thick tamari sauce greens Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: If using […]
Dijon roasted beets
3 lbs beets, uniform in size (about 2 inches) 4 Tbsp olive oil, divided 1 tsp salt 1/2 tsp black pepper 1 Tbsp Dijon mustard Juice of one orange 1 tsp sugar 1 Tbsp red wine vinegar 1 Tbsp fresh minced rosemary Trim beets of all but 1/2 inch stem and root. Place beets in […]
Curried carrots and raisins
½ lb. carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch-thick pieces 1/2 tbsp. honey; 1 tsp fresh lemon juice 1/2 tsp. Dijon mustard 3/4 tsp. curry powder 1/2 tbsp. safflower oil 1 tsp. unsalted butter 1 tsp. brown sugar 1/6 cup raisins Pour enough water into a saucepan to fill it 1 inch deep. […]
Marinated Beets
1-2 # beets 2 Tbsp water 1/4 c vinegar 2 Tbsp caraway seeds 1 tsp sugar 2 Tbsp minced onion 1 tsp prepared horseradish 1/4 tsp ground cloves 1/2 tsp salt 1/4 tsp pepper 5 Tbsp vegetable oil Wash beets, trim off greens, place in medium saucepan with salted water to cover; bring to a […]
Apple and wine-braised red cabbage
2 tablespoons canola oil 1/2 large head red cabbage, shredded or sliced as thinly as possible 1 onion, halved and cut as thinly as possible salt and pepper 1/2 cup red wine 1/2 cup red wine vinegar 1/2 cup brown sugar 3 apples, cored and cut into eighths 1/2 cup raisins Heat oil in large […]