Beets and Carrots Salad Two Way

D’nis made two versions of Beets and Carrots Salad in the South Arm Community Kitchen.

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The first Beets and Carrots Salad is dressed with the Homemade Mayonnaise. They are sweeter and creamer than the next Beets and Carrots Salad.

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The second Beets and Carrots Salad is dressed with key lime juice and olive oil. This has a sharper tangy flavour.

Ingredients

  • Beets
  • Carrots
  • Cilantro, roughly chopped
  • Red Onion, finely chopped or substitute with green onion
  • Lime or lemon juice and Olive oil or Mayonnaise
  • salt and pepper to taste

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Source: D’nis

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Canning Beets

Another food preservation workshop at the Garratt Wellness Center organized by the Richmond Food Security. This workshop is led by Chef Ian Lai.

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For this workshop, we had baby beets from the Richmond Sharing Farm for canning. Ian Lai did warn us that eating beets will caused the urine to be reddish in color, so don’t be alarm.

Ingredients

  • beets
  • sugar
  • pickling spice
  • fennel seeds
  • pickling vinegar
  • water

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Source: Ian Lai

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How To Make Beet and Carrot Dip

This Beet and Carrot Dip has the most amazing colour. This is one of my favourite dip among all the dips as this dip is sweet. The natural sweetness comes from the beets and the carrots.

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Source: unknown

Prep time: 30 minutes; Yield: 2 cups (500ml)

Ingredients

  • 1 large beet, washed
  • 2 medium carrots
  • 1/2 cup (125ml) sour cream
  • 1/2 cup (125ml) crumbled feta
  • 1 green onion, chopped
  • 1 tablespoon (15ml) finely chopped fresh dill
  • 1 teaspoon (5ml) orange zest
  • 1 teaspoon (5ml) orange juice
  • 1/2 teaspoon (2ml) salt
  • 1/4 teaspoon (1ml) freshly ground black pepper

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Beet and Cabbage Borscht

This Beet and Cabbage Borscht soup is a wonderful winter treat. It uses vegetables that are readily available and inexpensive. Borscht is originated from Ukrainian and is popular in Eastern and Central Europe.

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The cheery colour of the Beet and Cabbage Borscht is more like a stew than most soup. Borscht is another soup that freezes well.

Ingredients

  • 1 tablespoon vegetable oil
  • 6 medium size beets, peeled and diced
  • 1 small russet potato, peeled and diced
  • 2 small carrots, peeled and diced
  • 3 cups finely chopped green cabbage (about 1/3 of small head)
  • 2 onions, chopped
  • 4 cups low-sodium vegetable broth (we used chicken broth)
  • 2 cups water
  • 1 tablespoon tomato paste
  • 2 tablespoons apple cider vinegar
  • salt, pepper and sugar to taste
  • 1/4 cup chopped fresh dill
  • low fat sour cream or plain yogurt, optional

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Sydney, Frank and Ken prepared this delightful coloured soup adapted from Bon Appetit.

Prep time: 30 mins; Cook time: 40 mins; Serves 6

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Beets in Orange Butter Sauce

For dessert, Minoo made Beets in Orange Butter Sauce.  Minoo roasted the beets the night before as it takes some time to do it.  Roasted beets are sweeter and have a deeper flavour than boiling them.

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To roast beets, preheat the oven to 375F.  Rinse beets clean and place in on a piece of aluminium foil.  Drizzle with some vegetable or olive oil.  Fold the foil over the beets and seal the package.  Bake until the beets are tender from 30 to 60 minutes depending on the size and number of the beets.

You’ll probably need a pair of disposable kitchen gloves when handling beets as it will stained your hand reddish or purplish.

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