Posts Tagged ‘beets’

Raw Kale Beet Carrot and Pomegranate Salad Recipe

Thursday, December 29th, 2011

This seasonal combination of raw kale, beet, carrot and some pomegranate seeds is a great start to the new year and antidote to the excess of the holiday season.

After 3 turkey dinners and a truly obscene amount of baking and chocolate I need some green leafy vegetables in my life stat.

For the Salad

2 carrots

3 beets

a bunch of kale

half a pomegranate’s seeds

2 avocados

Grate your raw carrots and beets.  I cut off the ends and use the food processor but you could grate them by hand.

Tear kale into bit sized pieces. Now for the fun part; massaging your kale with avocado. This is what makes this salad so delicious.  With clean hands take two avocados and much them into the torn up kale covering each piece.

Combine the avocado massaged kale with the beets, carrots and pomegranate seeds. Toss as evenly as possible.

Dressing

1/2 cup olive oil

1/4 cup apple cider vinegar

1 tablespoon lemon juice

1 tablespoon dijon mustard

1 scant teaspoon of salt

Pour on your dressing and toss again.  Delicious and a nice break from the gravy train.

Cubit’s Organics’ Roasted Carrots and Beets with Mint and Feta

Monday, October 10th, 2011

The combination of sandy soil and full sun means that we are able to grow really nice root vegetables in our front yard here in Toronto.  When we’re not growing for seed, we just grow all the different types and colours mixed up so what you pick is a surprise; A striped beet or a purple carrot? Who knows.


Our two year old daughter has taken to announcing that she needs a carrot and then heads to the front door to go get one from the garden.  I can’t help but oblige and let her pick a few whether I was planning on having them for dinner or not.

This is really so easy that it hardly qualifies as a recipe but it’s simply too delicious to keep to myself.  We bringing carrots to my mother’s every year for Thanksgiving dinner and will continue the tradition this Sunday.

1. Send the two year old out into the yard to pick some different coloured carrots and beets. Going to the farmers market to get some heirloom root veggies will also suffice.


2. Preheat your oven to 425.
Wash your carrots and beets. I cut the greens off but leave a little at the top just because I think it looks good.  I cut the really long tails off the beets because they will burn otherwise and then cut them all in half length wise.


3. Coat everything in olive oil, add a little sea salt.  Then roast them in the oven at 425 for 40 minutes.


4. Let everything cool down for a few minutes, then crumble feta cheese on to your veggies and add a hardy handful of mint leaves. Toss and serve out of your favorite vintage bowl.  I think they look nice in this plaid one.


These are tasty when hot but are also great as a room temperature salad so there’s no hurry to get everything done at the right time. 

5. Give thanks for the vegetable gardens and the small children that tend to them.