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red rice & beet stuffed grape leaves

by Jackie Newgent  |  September 30, 2019  |  0 Comments
One of my favorite childhood memories is picking fresh grape leaves with my mom. And one of my all-time favorite foods is stuffed grape leaves. It’s definitely my kind of comfort food. While my Lebanese mother made grapes leaves exactly the same way every time … by taste and feel, not by recipe … I like to go rogue from time to time. That’s what I did here. I guess you can say I actually went rather rouge! Instead of a traditional plant-based version, I used red rice and snuck in some beets. Though nothing will ever replace classic stuffed grape leaves, this is definitely a fun one to serve up!
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easy roasted beet dip

by Jackie Newgent  |  June 9, 2019  |  0 Comments
You can’t “beet” this! While I adore hummus and baba ghanoush, I whip up this simple roasted beet dip when I want a change of taste. I love that all it takes is four ingredients—beets, tahini, lemon juice, and sea salt. It’s got the perfect touch of savoriness and hint of natural sweetness, too. Plus, it’s beyond gorgeous to look at, don’t you think?
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lemony beet “hummus” with poached pistachios

by Jackie Newgent  |  December 5, 2016  |  0 Comments
Move over traditional hummus! This new twist on the dip uses white beans to allow all flavors to shine through. It’s prettier thanks to beets! (Hint: It’s okay to use the pre-packaged type to save time.) And it’s nutritiously intriguing thanks to poached pistachios, made simply by simmering shelled pistachios in water for 20 minutes. Pair with sliced cucumbers, jicama, or whole grain pita chips. Enjoy as a sandwich condiment, too. Calories saved: 34 Why it’s better for you? Both traditional hummus and this version are good for you. What’s interesting about this recipe is that you’ll get lutein and zeaxanthin from the pistachios and betalain from the beets! Disclosure: I developed this recipe for Wonderful Pistachios as part of...
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beet, greens and goat cheese linguine

by Jackie Newgent  |  August 22, 2015  |  8 Comments
I don’t think I could live without pasta! How about you? I’m always trying to find new ways to enjoy it. So I hit my local farmers’ market and filled up my sack with all of the fresh vegetables that “called out” to me, including some amazing beets. (I seem to be on a beet kick lately!) Then straight to my kitchen I went. Actually, I take that back. Straight to my building rooftop I went where I snipped a day’s worth of fresh basil. (Yep, that’s how we do it here in Brooklyn!) Then off to my kitchen I went. This is what I got when I married pasta with the classic tastes of a beet and goat cheese...
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red beet baba ghanoush

by Jackie Newgent  |  August 3, 2015  |  2 Comments
Beet hummus is a thing. But beets can be showcased well beyond hummus. So I picked up a couple beets from my farmers’ market and transformed them into a different Middle Eastern dip … baba ghanoush. I roasted the beets to bring out their full flavor. A hint of smokiness is provided with a pinch of smoked paprika. And you’ll definitely detect the refreshing citrusy notes by way of both fresh lemon juice and zest. Though I usually prefer traditional eggplant baba ghanoush rather homestyle and lumpy, this red beet version with its stunningly gorgeous fuchsia color looks more beautiful when pureed until velvety. (Hint: The vivid color is from phytonutrients naturally found in beets, called betalains, which have anti-inflammatory...
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