Red Beet Recipes

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Beet Cream with Goat Cheese Recipe

Beet Cream with Goat Cheese

04.12.11 by Jackie

I’ve used the combination of beets and goat cheese several times, and I think that it works incredibly well. The color is so vibrant it only makes sense to use it as an appetizer. To brighten up the purée, I added marinated artichoke as a garnish and covered it in crumbled goat cheese as a hint of what’s inside. Just serve it in small shot glasses along with some tasty black sesame crackers, and you’ll have an easy appetizer that still brings the wow factor.

It also goes great alongside the hummus that I published yesterday, so mix and match and have fun!


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Beet Marinara Pasta Sauce with Mozzarella Recipe

March has definitely been beet season in my house. I made salads, beet risotto, drinks, and more recently, beet pasta sauce. Beets have a gorgeous, rich color; I experimented more by mixing marinara sauce with beets for a simple pasta dish. The acidity from the tomato sauce cuts the sweetness of the beets.

Tomatoes are not in season, so I cheated and used a store-bought jar of tomato sauce. I finished the dish with pieces of mozzarella for extra creaminess.


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Linguine Pasta in Beet Sauce Recipe

Linguine Pasta in Beet Sauce

03.09.11 by Jackie

Beet sauce isn't your average pasta sauce. Instead of using the usual boring tomato sauce, I created a sauce made of colorful beets. First, they were boiled, then blended into a smooth purée with caramelized fennel, fromage blanc, crumbled goat cheese and rosemary. I used the vibrant sauce as a a great way to mask the fact that I was serving whole wheat pasta. Our family prefers regular pasta, but I used wheat pasta for its good nutritional value. I find that the types of wheat pasta with the most pleasant texture are linguine and spaghetti; other shapes tend to get gummy when cooked.

I came up with this dish shortly after my friend Olivier shared his genius idea of using puréed beets as a dressing for a simple salad. The beet vinaigrette was so original that it inspired me to find ways to incorporate the sauce in other dishes. Pasta made a lot of sense to me since it requires a sauce. It turned out to be quite a hit at my house; the mouth-watering sauce balances beautifully with the texture of the pasta. Merci Olivier!


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Purple Potato Gnocchi with Roasted Beets Recipe

Gnocchi are a lot easier to make that one would think. The dough is made of mashed potatoes, flour and eggs. The preparation is very basic. The gnocchi bathe in boiling water for a few minutes and they're sautéed in a little butter.

To make it more fun and playful for the kids to eat, I used purple potatoes, called Okinawan sweet potatoes. They look very similar to a white sweet potato and are oval-shaped with pointy tips. To repeat the purple-colored theme, I paired the pasta dish with roasted beets. I also added sage for flavor and almonds for crunch.

We eat with our eyes first, and the vibrant color of this dish is sure to capture the attention of even the pickiest eater. After the reception it got from my girls, I expect I'll be making it fairly often.

Potato Gnocchi Recipe with Picture
Uncooked gnocchi.


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Roasted Beet and Corn Salad with Tangerine Vinaigrette Recipe

I love beets. They have a wonderful sweetness and texture. I sometimes cook beets into hot dishes, but my favorite way to enjoy beets is in a simple salad. For this particular recipe, I paired the beets with a tangerine vinaigrette with tangerine-infused oil and tangerine juice. The vinaigrette brightens the flavor of the dish and acts as a nice complement to the flavor of the beets. I also added corn to create a contrast of texture and color. The result is a salad with some very bold flavors.


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