Avanti Cafe Musings: Beets

Sunday, June 5, 2016

Maple & Sea Salt Caramel Beets :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 25 mins,

Servings: 1 Pint

If you’re not yet a true fan of this amazing super food give this preparation a try. Serve them as a side dish, or room temp in place of a salad. They are great w/ brunch. Add some cooked sticky rice for a scrumptious & beautiful dish.

Amount	Measure	Ingredient	Prep Method
1	Large	Beet

Peel the beet & cut into thin bite sized slices.

2	Cups	Water
1/2	Teaspoon	Sea salt	Avanti Lavender Sea Salt
1/2	Teaspoon	Pumpkin pie spice

Put into a covered skillet with 2 cups water, with the salt & spice. Cover & set over high heat for 12 to 15 mins, until beets are mostly tender & liquid is well reduced.

1	Tablespoon	Organic butter	unsalted
3	Tablespoons	Maple syrup
1/3	Cup	Tangerine juice	Zest optional

Add in the butter, maple syrup & tangerine juice & heat uncovered over medium high heat for 10 to 12 mins until the sauce is thick and glistening & the beets are nicely tender & fully flavored by the sweet & slightly salty sauce.

I served this garnished w/ Maple & Salt Caramel Beets on apricot halves w/ fresh blueberries along side Harvest Mac & Cheese #1.

While beets do stain the skin, the vibrant pink color washes off easily w/ soap and water. That’s why beets are not used to dye fabric, but you can cut a simple design into a beet, dip them in water and make some really cool dyed paper. Try it w/ the kids. Cook the beet stamps in water briefly for deeper color.

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Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram

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Thursday, May 5, 2016

Harvest Stroganoff :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 30 mins, (Cook beets ahead)

Servings: 4 to 6

Colorful rainbow carrot ribbons create the long ‘noodles’ for this veggie rich stroganoff. It’s hearty & satisfying, but still light. Cook the beets in advance & make your own easy broth using my techniques from previous HH recipe.

Amount	Measure	Ingredient	Prep Method
1	Bunch	Beets	Reserve greens
2-3	Medium	Heirloom tomatoes	Fine dice
1	Small	Grapefruit	Juice & zest
1	Small	Shallot	Rings
1	Teaspoon	Sea salt	Avanti Lavender Sea Salt
1/2	Teaspoon	Black pepper
1	Tablespoon	Evoo
1 1/2	Tablespoons	Sweet marsala	Or grape juice, opt

I cook the beets in advance so they can cool in their liquid. See how we do it here at Hungry Harvest Gimme A Beet. Planning ahead saves time. Rub off the skins, slice into 1/4 moons, combine w/ the shallot, diced tomato, grapefruit juice & zest & all the other GARNISH flavorings. Stir & chill. This can all be made well it advance to let the flavors marry. Start the broth. prep out all the vegetables. See how we do it here at Hungry Harvest Corn & Sweet Pepper Stew. Prep out all the vegetables.

The carrots ribbons & beet stained shallots & tomatoes are stars in this dish!

1	Large	Onion	Half moon slice
1	Large	Yellow squash	Large trapezoidal dice
1/4	Cup	Evoo
1/2	Teaspoon	Black pepper

Saute the onions & yellow squash in 1/4 cup evoo w/ black pepper over high heat until they begin to brown, about 5 mins.

2	Cloves	Garlic	Sliced
1	Teaspoon	Sea salt	Avanti Anise Fenugreek Sea Salt Blend

Add garlic & salt and toss for a minute.

1	Quart	Harvest broth
3	Large	Rainbow carrots	Ribbon & core
1	Bunch	Broccoli	Florets & peeled diced stems
1	Bunch	Red kale	Chiffonade
1	Bunch	Beet greens	Chiffonade

Add broth, carrot diced carrot cores & broc stems. Bring to a boil.

Add the broccoli florets, kale & beet greens & boil until tender.

Reduce the heat to a simmer,

add in the carrot ribbons and cook for just a few mins longer. They should have the al dente resistance we all so like in pasta. Mound high on serving plates w/ pasta ribbons aloft. Arrange the electric beet garnish around the side. This dish is a looker!

For a hearty main entrée, I served mine w/ meatless Kamut meatballs. Sear off some organic grass fed beef chunks, your favorite meatballs, sausages or lamb. Or add garbanzos, quinoa, brown rice. Garnish w/ the traditional sour cream or Bulgarian or Greek yogurt. Share your versions on HH social media.