Prepare the beets by trimming the stems down to 1/4 inch and save the nice, young,
small beet leaves.
Not exact matches
Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale
leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a
small red onion, two cups parsley, one large sweet potato, two large red
beets, one orange, eight Swiss chard
leaves, and six clementines.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach
leaves 1
small or 1/2 medium sweet potato, peeled and finely shredded 1
small or 1/2 medium
beet, peeled and finely shredded large handful each parsley and mint
leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2
small beet, peeled and sliced 1 bay
leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
2 tbsp cooking fat of choice (lard, ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2
small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium
beet, peeled 1 bay
leaf 1 1/2 cups water 1/4 cup fresh basil Salt to taste
fresh ground pepper 1 lemon 1 bunch baby
beets 1 bunch baby carrots or about 4 larger ones 2
small parsnips, cut into quarters 2 baby potatoes mint
leaves, to serve
Pink Pickled Turnips 1 1/2 cup water 2 1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced into sticks or any other way you prefer 1/2
small beet — peeled and sliced 1 bay
leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
2 - 3
small to medium
beets — peeled and cubed 2 garlic cloves — minced sea salt 2
small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula
leaves for garnish
ingredients SMASHED
BEETS: 6 small red beets (greens removed, leaving 2 - inches of stalk) 1 tablespoon olive oil Kosher salt and fresh
BEETS: 6
small red
beets (greens removed, leaving 2 - inches of stalk) 1 tablespoon olive oil Kosher salt and fresh
beets (greens removed,
leaving 2 - inches of stalk) 1 tablespoon olive oil Kosher salt and freshly...
by Martha Rose Shulman, published in the New York Times Serves 8 You'll Need: 1 cup farro, soaked for one hour in water to cover & drained 2 medium - sized cooked
beets, plus their
leaves salt, preferably kosher salt, to taste 2 tablespoons sherry vinegar 1 teaspoon balsamic vinegar 1
small garlic clove, minced or pureed... Continued
Beet and Apple Salad Recipe 3 cups fresh arugula
leaves 1/2 cup coarsely chopped roasted
beets 1
small apple, cut into bite - size chunks 2 tablespoons chopped toasted hazelnuts 2 teaspoons extra virgin olive oil 1 teaspoon sherry vinegar Fine sea salt and freshly ground black pepper
ingredients SMASHED
BEETS: 6 small red beets (greens removed, leaving 2 - inches of stalk) 1 tablespoon olive oil Kosher salt and freshly ground black pepper (to taste) LEMON VINAIGRETTE: 3 tablespoons lemon juice 1/2 shallot (peeled, minced) 1/3 cup olive oil Kosher salt and freshly ground black pepper (to t
BEETS: 6
small red
beets (greens removed, leaving 2 - inches of stalk) 1 tablespoon olive oil Kosher salt and freshly ground black pepper (to taste) LEMON VINAIGRETTE: 3 tablespoons lemon juice 1/2 shallot (peeled, minced) 1/3 cup olive oil Kosher salt and freshly ground black pepper (to t
beets (greens removed,
leaving 2 - inches of stalk) 1 tablespoon olive oil Kosher salt and freshly ground black pepper (to taste) LEMON VINAIGRETTE: 3 tablespoons lemon juice 1/2 shallot (peeled, minced) 1/3 cup olive oil Kosher salt and freshly ground black pepper (to taste)
If
beets are
small - medium,
leave whole.
Ingredients a
small fennel bulb, cleaned and cut into thin slices or shaved a few endive
leaves, cleaned 5 - 6 radishes, cleaned and cut into halves or quarters half a red
beet, cleaned and cut into two halves and then into slices 5 - 6 tablespoons extra virgin olive oil the guice of half a lemon 2 - 3 teaspoons -LSB-...]
2 tbsp olive oil 1 yellow onion, chopped 4 cloves garlic, minced 8
small beets, peeled & quartered (we used Chioggia
beets) 4 medium sized carrots, sliced in large pieces 2 sprigs thyme sea salt & pepper to taste 2 tbsp tomato paste 1 cup red wine 2 cups vegetable stock 3 bay
leaves 2 tsp arrowroot powder, solved in 2 tbsp water (optional)
filling ingredients: 1 tbsp olive oil 1 cooking onion, diced 2 cloves of garlic, minced 1 sprig of rosemary,
leaves minced 4 sprigs of thyme,
leaves removed + divided pinch of chili flakes (optional) 2 tsp balsamic vinegar 5 cups - worth of
small diced, hardy vegetables (I used a mix of butternut squash, carrots and
beets) 1/3 cup black or french lentils, rinsed 2 1/2 cups vegetable stock 1 tsp tamari soy sauce salt + pepper 2 tsp arrowroot powder 1 tbsp cold filtered water
(makes 4) 1 1/2 cups freshly made goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese mixed with 1/2 cup soft goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (1/2 cup olive oil blended together with 1 cup basil
leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly ground black pepper — to taste 3 red
small to medium cooked
beets — peeled 3 yellow
small to medium cooked
beets — peeled handful of fresh greens or microgreens to serve fresh basil for garnish (optional)
small handful of hazelnuts (optionally toasted)
Ingredients: 3 - 4 large
beet green
leaves or 4 - 8
small to medium pieces 1.5 cups organic frozen strawberries 1 cup organic frozen blueberries 2 tablespoons of hemp hearts 1 sprig of currants (mixed in, on top or both) 1/3 cup pomegranate juice
Ingredients 4 carrots Handful of parsley 2 cucumbers, peeled 2 stalks celery 1 red pepper 1 green pepper 2 kale
leaves or a handful of spinach
Small handful lettuce 1
beet (optional for sugar) Total Cals: 129 Fat: 1g Sodium: 170 mg Carbs:...
one bunch of red
beets, stems &
leaves removed (about 3) one bunch of gold
beets, stems &
leaves removed (about 3) 3 ounces of baby arugula 2 tablespoons olive oil 1/4 teaspoon salt 1 large shallot, thinly sliced (or 2
small) 1 piece of green garlic, bulb and stem, thinly sliced (if you can't find green garlic, use two green onions) coarse salt for garnish
Serves 4 15
small, mixed - coloured beetroot, scrubbed,
leaves trimmed off (any tender young
leaves set aside) 2 large garlic cloves,
left whole in their skins 50g hazelnuts 200g quinoa 400 ml vegetable stock 200g feta cheese, drained and roughly cubed 3 tbsp chives, chopped Handful of young
beet leaves or chard
leaves