Beets

Roasted beets & lemon greens wrap

Horror!

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All she could hear was her breathing. Everything else was silent. She set down the knife. It was red with crime. An un-blooded portion of the knife reflected her own face and glimpses of the carnage in front of her. She never knew she could be so violent. Heads chopped off from bodies and dismembered, there across the table and floor, was her proof. She gently and calmly wiped her hands clean with a rag; it was a white rag. The red soaked in deep, binding with the fibers, the contrast seemed to make her violence more permanent, more dramatic. She had been hungry before, and had simply set out to make a meal... before...

The phone range.

"Hello?"

"Hey, sweetheart, I'm on my way home. Do you want me to grab dinner?"

She glanced behind her at her crime, ripe with juices, and nibbled at a bit of red on her fingernail. It was sweet. Her heart should be pounding but she felt nothing was wrong. In fact, she felt the opposite. A different type of hunger began to grow in her...

"Oh, no, love. I'm making something at home for us." She hung up the phone.

She set to work cleaning up her mess; trimming and cutting away at the bodies, forming them into manageable pieces. It was an unusual meal. She pondered over a recipe, something simple. All that chopping had left her tired. Tired and hungry. Maybe... roasted in their own juices until tender? Salt and pepper of course, oh and olive oil! Certainly, olive oil! A little lemon to make the flavor pop. 

The smells from the oven were heavenly. She salivated. The dogs were in the kitchen licking at the floor in their primal states. Waiting for more tasty morsels to drip from the counter.

The door open and he walked in. He saw the red soaked cutting board and her stained hands. He stopped. 

"You're making beet wraps!"

Whoever thinks vegetarianism can't be gruesome has never cut their way through two bunches of fresh beets. 

This wrap is great, I've made it a few times and it has turned a beet hater (Ty) into a roasted beet lover. 

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Recipe (About 6 wraps)

Beets (with greens) - 2 bunches. Beets trimmed into thin rounds and save the greens)

Red onion - 1/4 cup, slivered

Goat cheese - 6TB (about 1TB per serving)

Lemon - Juice from 1 large lemon

Olive oil - 3TB

Salt/pepper - to taste 

Yogurt Flatbread (adapted from plenty)

Flour (any flour, this time I used spelt) - Generous 2 cups

Baking powder - 1TB

Salt - 1tsp

Whole fat plain yogurt (or greek) - 1 1/2 cups

Preheat your oven to 400 degrees. Begin with making your flatbread dough (or use a pre-made flatbread). Mix together the flour, baking powder, and salt. Then stir in your yogurt with a wooden spoon until the dough becomes workable with your hands. Knead for a few minuets. If the dough seems a little too sticky or dry, add in a little more flour. Cover the bowl and let it chill in your fridge while you prepare the rest of the wrap.

Wash and chop up the beets into thin rounds and put them into a bowl. Slice up the beet greens into slivers, discarding any extra tough stems and place them into a separate bowl. Add in the slivered onions to the beet greens. Squeeze over the fresh lemon juice into the greens and sprinkle with a small pinch or two of salt. Massage the lemon and salt into the greens and then set the bowl aside.

Now back to the beets. Toss the beets with the 3TB of olive oil and at least a teaspoon of salt & pepper each. Lay the beet slices out on a baking sheet and roast in the oven for about 20 minuets, until cooked and tender, stirring the beets half way through. 

While beets are roasting, go back to your dough and divide it into six balls. Heat up a skillet (cast iron works great here) on the stove top over high heat. Clean a work surface and sprinkle with flour. Place one ball on your floured surface and roll it out thin, into a round flatbread. Once your skillet is very hot, lay your flatbread on the skillet. When it starts to bubble up, flip the bread. When it starts to puff up with air, it is done and remove from the skillet. Repeat with the other 5 dough balls. 

After the breads are cooked and the beets roasted spread the center of a flatbread with 1Tb or more of goat cheese. Lay on top 1/6 of the beets and then top with a big handful of lemon greens. Repeat with others! The lemon greens and beets keep well when stored separately. Enjoy!

 

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Russian beet salad wrap

Beets. 

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I made this salad as a quick, simple dinner. We were getting a few things done and were excited for the snow that was to start falling in a few hours. It was suppose to be a heavy snow and those are rare down south but not up here in mountainy Virginia. I had been waiting all winter long for something substancial but up until now all we had were frequent dustings. Well, that definitely changed, but we'll talk a bit more about that later. 

I have to admit that I am fond of the idea of beets, the beautiful color of beets, the history of beets but they are not my favorite root to eat. (If you are more curious about the rich and magical qualities of beets, just click the magic word.) Sometimes I am overwhelmed by the sweetness of them and have a hard time eating a lot of it. To me, they are well suited to a juiced or to be baked. Yet I adore this salad, somehow the creaminess in the yogurt cuts the sweetness of the beet and the dill/celeriac/onion compliment it nicely. I believe russian beet salad usually contains celery but instead, I used raw celeriac (celery root) and I think the slight spiciness made a huge difference but feel free to substitute celery. 

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Recipe - (Will make 4 wraps)

Wraps - I used a whole wheat lavash wrap but use your favorite.  

Fresh spinach - a few handfuls to add to the wraps. 

Beets - 3 smallish red beets. Peeled and quartered.

Celeriac root - 1/2 a small/medium root. Peeled and diced.  

Eggs - 2 (hard boiled)

Red onion - 1/4 large red onion, chopped fine.

Garlic - 2 cloves, minced

Greek yogurt - 3/4cup I used whole/plain. 

Apple cider vinegar - 1/8cup generous

Honey - 2tsp

Fresh dill- 2-3TB

Salt - 1/4tsp

Pepper- a few good pinches

Set a medium pot 2/3 full of water on the stove to boil with your eggs, leave to boil until the eggs are hardboiled. Trim, peel, and chop all your vegetables. Remove the eggs once hardboiled (8 minutes or so) and add your beets to lightly boil until soft and can be pierced with a fork. Combine all your celeriac, onion, and diced hard boiled egg in a bowl. In a separate bowl make you "dressing" - mix together the yogurt, vinegar, minced garlic, honey, salt, pepper, and dill. Once the beets are done, run them under cool water, dice them up and add to the other veggies. Add your dressing to the veggies and stir until well combined. Set out 4 wraps, add a small handful or two of fresh spinach and then spoon in 1/4 (or desired amount) of beet salad. Wrap it up and enjoy, pink drippings and all! 

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