Beet, Citrus and Ginger Cocktail

Original Recipe

For the simple syrup:

1 cup coarsely chopped, fresh ginger
1 cup water
1 cup natural cane sugar

For the cocktail:

9 oz vodka
3-5 medium beets, scrubbed and quartered (or find beet juice at the local grocery or juice shop)
6 limes, supremed and halved
3 oranges, supremed and quartered
6 ounces ginger simple syrup
Dash of Angostura, orange, or other preferred bitters
Sparkling water
Crushed ice

First, make the ginger simple syrup. Combine the ginger, water, and cane sugar in a small sauce pan. Bring to a boil, covered, then reduce heat to low and simmer for 1/2 hour. Strain the contents and set the simple syrup aside to cool. (Place it in the fridge to speed the process up.)

Run the beets through your juicer until you have 6 ounces of beet juice. Measure that out, and set aside. Run the limes and oranges through. Pour the citrus juices into a tall pitcher. Add the beet juice, 9 ounces vodka, 6 ounces of ginger simple syrup, and a few generous dashes of your favorite bitters. Stir.

Add a small handful of crushed ice to each of 6 glasses. Fill the glasses about halfway with the cocktail mix, and top with a few ounces of sparkling water. Enjoy!

 

 

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Roasted Beet Pasta with Dill

Original Recipe

INGREDIENTS
  • 1 tablespoon olive oil
  • 1/2 pound red beets
  • 8 ounces whole wheat fettuccine pasta (store bought or homemade)
  • 1/4 cup heavy cream
  • 3 tablespoons lemon juice
  • 1/4 cup pasta water
  • 2 tablespoons fresh dill, plus extra for topping
  • 1/4 teaspoon salt
  • Toasted walnuts, for topping
  • Feta, for topping
INSTRUCTIONS
  1. Preheat oven to 375˚. In a roasting pan, toss beets with olive oil and sea salt. Cover the pan with foil and place in the oven. Roast for around one hour- until beets are tender. Remove from the oven and let cool enough to handle beets. Peel the beets and cut into chunks.
  2. While beets are cooling, cook pasta according to directions. Drain and place in a bowl.
  3. In a blender, combine beets with heavy cream, lemon juice, 1/4 cup pasta water, dill, and salt. Puree until mostly smooth. Taste and add more salt if desired.
  4. Add the beet puree to the pasta and toss until the pasta is well coated, adding more pasta water if desired to thin out the puree. Top the pasta with crushed toasted walnuts, feta, and dill if desired.

Beet and Goat Cheese Salad

http://www.onceuponachef.com/2011/03/roasted-beet-salad-with-goat-cheese-walnuts-honey-dijon-vinaigrette.html

For the Beets

  • 1 bunch medium beets (about 3)
  • 1 tablespoon extra virgin olive oil

For the Salad

  • 10 ounces mixed greens (I like a blend of frisée, radicchio and mesclun)
  • 3 ounces goat cheese
  • 1/2 cup walnuts, coarsely chopped

For the Vinaigrette

  • 2 tablespoons honey
  • 1-1/2 tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar, best quality such as Pompeian Gourmet
  • 1-1/2 tablespoons minced shallots
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons vegetable oil

For the Beets

  1. Preheat oven to 425°F.  Wipe or scrub beets clean then trim stems down to one-inch (leave “tails” on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it’s done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.

For the Vinaigrette

  1. In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.

For the Salad

  1. Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (The reason you don’t just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.) Serve immediately.

Chocolate soufflés

Simple Chocolate Soufflés