Beet and ginger cake with cream cheese frosting

March 30, 2019September 7, 2022 Belinda

Recipe by David Lebovitz, adapted from “SWEET” by Yotam Ottolenghi and Helen Goh

A few notes from the author;
“Although I liked the cake just fine without it, a little ground cinnamon or allspice in the cake batter would be welcome, for those who like spices.The original recipe had some fresh ginger juice added to the cream cheese frosting, but I didn’t think it was necessary; it was so good on its own.
The candied ginger in the cake gave it enough bite. The recipe also called for an 8-inch round cake pan, which I didn’t have in that size, so I used a square cake pan, which worked well.”

Screen Shot 2019-03-30 at 7.39.02 AM

9 to 12 servings

For the beet and ginger cake
1/2 cup finely chopped candied ginger
1 2/3 cups flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 2/3 cup (9 oz) grated fresh, raw beets (peeled)
finely grated zest of one orange
2/3 cup toasted walnuts, chopped
2 large eggs, at room temperature
1/4 cup sour cream
1/2 cup sunflower or canola oil
3/4 teaspoon Fruit Fresh, or 1 (1500mg) vitamin C tablet, crushed to a fine powder (optional)

For the cream cheese frosting
5 1/2 oz cream cheese, at room temperature
1/2 cup powdered sugar, sifted if lumpy
1/3 cup heavy cream
1/2 tsp vanilla extract, or the finely grated zest of one lemon

1. Butter an 8-inch square or round pan. Line the bottom with parchment paper. In a small bowl, pour boiling water over the candied ginger and let it sit for 15 minutes. Drain the ginger and squeeze out as much of the excess water as possible.

2. Preheat the oven to 350F

3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the grated beets, orange zest, walnuts and candied ginger to the bowl, but do not stir in.

4. Whisk together the eggs, sour cream, oil, and Fruit Fresh or vitamin C in a small bowl. Pour the mixture over the dry ingredients in the large bowl and use a spatula to mix the ingredients together, stirring just until thoroughly combined

5. Scrape the batter into the prepared cake pan, even the top, and bake until a toothpick inserted into the center comes out clean, about 40 minutes.
(Note: The original recipe in the book, which called for the cake to be baked in a round 8-inch/20cm pan, said to bake the cake for 50 to 55 minutes. So it may take longer in another pan, but you should begin checking it at the 30 minutes, or so, mark.)

6. Remove the cake from the oven and let cool for 30 minutes on a wire rack, then remove the cake from the pan, peel off the parchment paper, and let cool completely.

7. To frost the cake, beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or by hand in a large bowl, using a wooden spoon or spatula), until smooth.
Beat in the powdered sugar until it’s completely incorporated. Add the heavy cream and vanilla (or lemon zest) and beat for about 1 minute on high speed, until thickened. The frosting may seen rather soft, as mine was, but spread beautifully.
8. Spread the frosting over the top of the cake.

Storage: The cake will keep for up to 3 days. If not eaten the same day, it’s best stored in the refrigerator, although let it come to room temperature before serving, if you can.

Meat

Pork Katsu with Beet Purée

March 13, 2019 Belinda

A stunning combination.

Screen Shot 2019-03-13 at 4.44.51 PM

Serves 4

Beet Purée
1 tablespoon olive oil
1 small shallot, chopped
1 small red beet, peeled, thinly sliced
½ large Granny Smith apple, peeled, thinly sliced
1 cup low-sodium chicken broth
Kosher salt, freshly ground pepper
¼ cup heavy cream
¼ cup plain whole-milk Greek yogurt

Pork and Assembly
4 6-ounce boneless center-cut pork chops, excess fat trimmed
¾ cup all-purpose flour
2 large eggs, room temperature, beaten to blend
2 cups panko (Japanese breadcrumbs)
Kosher salt, freshly ground pepper
6 tablespoons vegetable oil, divided
Finely chopped chives (for serving)

Beet Purée
Heat oil in a small saucepan over medium-low. Cook shallot, stirring occasionally, until soft but without taking on any color, about 4 minutes. Add beet, apple, and broth; season with salt and pepper. Increase heat to medium and bring to a boil; cook until liquid is almost completely evaporated and beets are softened, 15–20 minutes. Let cool 10 minutes, then transfer to a blender. Add cream and yogurt and blend until sauce is the consistency of chunky apple sauce (no large pieces should remain). Season with salt and pepper.

Do Ahead: Purée can be made 3 days ahead. Cover and chill.

Pork and Assembly
Pound pork chops between 2 layers of plastic wrap to ½” thick. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season flour, eggs, and panko with salt and pepper.

Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat. Lift from bowl, letting excess drip off. Coat in panko, pressing to adhere, then transfer to a rimmed baking sheet.

Heat 3 Tbsp. oil in a large skillet over medium-high. Cook 2 cutlets until coating is deep golden brown and pork is just cooked through, about 4 minutes per side. Transfer to a plate. Wipe out skillet and repeat process with remaining 3 Tbsp. oil and 2 cutlets.

Slice pork into ¾” strips. Serve over beet purée topped with chives.

Appetizer Vegetarian · Dairy-free · Gluten Free · Salad · Vegan · Whole30 compliant

Blood Orange, Beet, and Fennel Salad

March 13, 2019March 13, 2019 Belinda

A twist on a Moroccan recipe.

Screen Shot 2019-03-13 at 4.36.56 PM

Serves 4 to 6

2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed
3 blood oranges
1 medium navel orange (preferably Cara Cara)
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper
1/4 cup loosely packed fresh cilantro and/or chervil leaves

Preheat oven to 400°.
Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

Peel cooled beets.
Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

Appetizer Vegetarian · Dairy-free · Gluten Free · Nuts · Salad · Vegetable sides · Whole30 compliant

Carrot and Beet Slaw with Pistachios and Raisins

March 13, 2019 Belinda

Another beauty of a recipe that use beets in a very different way.
(Recipe by Joshua McFadden & Sara Kramer, Photo by We Are The Rhoads)

Screen Shot 2019-03-13 at 4.27.36 PM

Serves 6
2 garlic cloves, crushed
3/4 cup golden raisins
1/4 cup white wine vinegar
6 medium carrots (about 1 lb.), peeled, julienned
2 medium beets (any color; about 1 lb.), peeled, julienned
1/2 cup (packed) fresh flat-leaf parsley leaves
1/4 cup (packed) fresh mint leaves
3 Tbsp. fresh lemon juice
1/2 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1/4 cup unsalted, shelled raw pistachios

Preheat oven to 350°.
Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.

Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.

Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

Appetizer Vegetarian · Gluten Free · Nuts · Vegetable-related

Roasted Beets With Yogurt, Pistachios and Coriander

March 13, 2019March 13, 2019 Belinda

I seem to be in a beet-frame of mind, especially as I am coming across so many great recipes for them. The recipe is c/o Aaron Hutcherson.

This sophisticated side is easy enough for a weeknight, but fancy enough for entertaining thanks to a few unexpected additions: Seasoned Greek yogurt forms the basis of an effortless sauce, while toasted coriander seeds and chopped pistachios add texture. Roasting sweet, earthy beets concentrates their flavor, and a splash of balsamic balances out their sweetness. This dish can be prepared in advance and served hot, cold or at room temperature, but its assembly should be done just before serving so the toasted coriander seeds and roasted pistachios retain their crunch.

Screen Shot 2019-03-13 at 4.14.39 PM

8 small beets (about 2 pounds total)
3 tbsp olive oil
1 tsp ground coriander
Kosher salt and black pepper
2 tsp whole coriander seeds
1 tsp grated lemon rind
⅔ cup plain full-fat Greek yogurt
1 tbsp balsamic vinegar
¼ cup roughly chopped roasted pistachios

Heat the oven to 400 F

Peel the beets, halve them, then cut each half into 4 wedges. Toss the beets with 2 tablespoons oil and the ground coriander on a rimmed baking sheet. Season generously with salt and pepper and spread out in an even layer.
Roast, tossing once halfway through, until almost fully tender, about 25 minutes.
Meanwhile, toast the coriander seeds in a small skillet over medium, shaking the skillet, until golden and fragrant, 1 to 2 minutes.
Set aside.
Season the yoghurt with salt and pepper, stir in the lemon rind and spread it on a platter.
Add the remaining olive oil and the balsamic to the roasted beets and toss to coat; season. Arrange the beets and their juices over the yoghurt.
Sprinkle with the chopped pistachios and toasted coriander seeds.
Serve warm or at room temperature.

Appetizer Vegetarian · Do-ahead · Gluten Free · Vegetable sides

Yoghurt beet dip

March 12, 2019September 7, 2022 Belinda

This fuchsia-colored dip is so visually beautiful and even better eaten smeared on bread or endive leaves. The tang from the vinegar and yoghurt balances perfectly with the earthy sweetness of the beets.

Screen Shot 2019-03-12 at 7.31.23 AM

Serves 6

1 medium beet, cooked and peeled
1 cup Greek yoghurt
3 tbsp red wine vinegar
1/4 tsp Kosher salt, or to taste
1 tsp dried mint
1 tsp finely chopped fresh tarragon
Olive oil for drizzling

Into a medium bowl, grate the cooked beet on the large holes of a box grater.
Add the rest of the ingredients except the olive oil and mix well to combine.
Taste to make it delicious, keeping in mind that the flavors will deepen as the dip rests.
Cover and refrigerate for at least one hour for the flavors to develop.
Stir, drizzle with olive oil before serving.

Do ahead
You can prepare this up to 3 days in advance in an airtight container.
If the yoghurt “weeps” just stir in together again and drizzle with a little olive oil before serving.

Appetizer Vegetarian · Asian flavors · Dairy-free · Gluten Free · Vegan · Whole30 compliant

Meet my beets.

March 4, 2019July 23, 2019 Belinda

This is such a lovely (and quick) recipe with a really super combination of flavors

Screen Shot 2019-03-04 at 8.33.00 AM

Recipe and photo c/o Lakshmi Sundar on the website “Food 52”

Serves: 4
Prep time: 5 min
Cook time: 15 min

2-3 beets
2 cups fresh spinach leaves, cleaned
4 tbsp freshly grated coconut (or 2 tbsp coconut milk)
1 tsp mustard seeds
1-2 dried chili pods
1 tsp turmeric powder
1 tbsp olive oil or avocado oil
1 tsp salt (or to taste)

Wash and peel the beets and cut into small cubes.
Heat oil in a pan.
Add the mustard seeds and dried chili pods to the hot oil.
When the mustard seeds start popping, add the beets, salt, and turmeric powder. Stir, cover and cook till the beets are cooked, yet crunchy (about 10-15 minutes).
Add the spinach, fresh coconut or coconut milk and toss a few times.
Serve

Do-ahead · Fish · Gluten Free

Salmon with beet, feta and lime salsa

June 7, 2018September 7, 2022 Belinda

As we go into summer, I’m always on the lookout for light, interesting food and this recipe is from the BBC and is a super combination of flavors. SO easy too!

Screen Shot 2018-06-07 at 2.48.05 PM

This recipe is for 2, but very easily augmented

2 fillets of skinned salmon fillet, about 5 oz each
1/2 lb cooked beets. (I roast mine in foil with balsamic vinegar and orange juice) after peeling and halving them, but you can certainly buy ready cooked ones.
3 oz Greek feta cheese (not crumbled)
2 limes
A little fresh thyme for garnish

Chop the cooked beets and feta into small cubes and mix with the juice and zest of 1 good sized lime. Add seasoning

Season the salmon with salt and pepper. Heat 2 tbsp oil in a non-stick frying pan over a high heat.
When hot, add the salmon, skinned-side down and cook for 3 minutes.
Flip over, turn the heat down and cook for a further 4 – 5 minutes until it starts to flake with you cut through it.

Serve the beet salsa and the remaining lime cut into wedges. Sprinkle a few florets of fresh thyme over the salsa.