OK you caught me, I lied! In my last post I said the next thing I would publish would be the raclette dinner party but, oops, I did not realize it was 5 Star Makeover time. So here is my February entry with BEETS as the theme. Raclette coming up next post!
Beets are such an underused vegetable. I actually really like them but I never buy beets. A lot of people fear them. Because of the color? Because of the earthy taste the older ones may have? Actually a fresh beet is quite sweet. One type of beet, the sugar beet, is processed into refined sugar and the sugar produced represents 10% of the Canadian sugar market. For this challenge I really wanted to play up the sweet factor and make the deep red/purple color shine.
Ξ Apples With Beet Hummus and Mint Yogurt Sauce Ξ
My creation was inspired by this staking recipe on a raw food recipes site…this is not a raw recipe though as the beets are cooked. My stack composition is with yellow apples, a Beet Hummus posted by Elise on Simply Recipes and a Mint Yogurt Sauce recipe. I removed all savory elements from the original recipes and I added sweet flavors. I really enjoyed this unique dish and its refreshing taste. I just don’t know if I would serve it as appetizer or as a dessert???
Cooking Beets: cut off any tops, scrub the roots clean, and peel once they have been cooked and cooled. In my opinion boiling is the worst way and roasting is the best. To roast, wrap them in aluminum foil and put on a baking tray in the oven. Cook them for 30-60 minutes on 400F, or until they can be easily pierced with a knife. Then there is the lazy way: place whole in a dish, pierce the skin and add 2 tablespoons of water. Cook on high for 9 to 12 minutes. Let rest for 5 minutes before cooling and peeling. Tip for hand stains: Clean any beet juice from your hands with a little lemon juice and soap.
Beet Hummus Recipe
- 1/2 pound cooked beets, cubed
- 2 tbsp tahini
- 2 tbsp brow sugar
- 1/3 tsp of ground cardamom
- 2 tbsp lemon juice
- dash of sea salt
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator. Makes 2 cups.
Mint Yogurt Sauce
- 1/2 cup fresh mint
- 1/4 cup fresh cilantro
- 1/2 mango
- 1/2 tbsp lime juice
- 1/2 cup of plain yogurt
- 1 tbsp honey
- dash of sea salt
Make the mint yogurt sauce by blending the mint, cilantro, mango, lime juice, yogurt, honey and salt until smooth.
Slice 2 yellow apples about 1/8 in and brush with lime juice. Begin with one slice of apple. Top with 2 teaspoons of beet hummus. Top with another slice of apple. Top that with 2 more teaspoons of beet hummus and then a third slice of apple. Place a generous spoonful of mint yogurt sauce on the plate for each stack. Place the stacks on top. Place a small spoonful of the mint yogurt sauce on top of the third apple. Garnish with chopped mint and serve. Makes 6 portions.