Welcome Vegan Virtual Potluckers of the Global Blogosphere and Virtual Potluck Readers. Thank you to Ann of An Unrefined Vegan and all the Organizers of this exciting event. This year's secret ingredient "the Beet!!!"
Vegan misconception # 246. All vegans love all vegetables. If you follow my blog you would know that I have a gag reflex when it comes to cooked celery, and raw zucchini. Maybe I shouldn't have started this post off with "gag reflex" since I really want to entice you with culinary greatness.
Anyway,when it comes to root veggies, and beets in particular, I have a theory. I believe that there are two types of people in this world yeah just two, the Beet haters and the Beet lovers.
Growing up, my dad always kept a bottle of borshdt in the frig. My sister Heidi has had an ongoing affair, (all her relationships should last this long) with beets since she was a kid. Back in our bad ass HS days we would come home late squinty and red eyed, and starving.
The house would be dark and we would creep into the kitchen and pull everything from the refrigerator and place it on my mom's kitchen table. We would prepare a
To prove my beet hater/ beet lover theory, I took to the streets to document the divide.
Roasted Yellow and Red Beets with Sweet Potato and Apple Doused with Creme Fraiche
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| Pre- oven lovelies |
4 medium sized red beets
1 large yellow beet
1 sweet potato
1 pippin apple
canola spray
sea salt
baked bread,or a pastry dough of your choice for a tarte, or pie, which was in my original plan but I was racing the clock
2T tofutti creme cheeze
1. Preheat oven to 400 degrees. Line a large baking pan with foil and spray.
2. Dice vegetables.
3. Spread vegetables and apple on pan according to a color scheme you enjoy.
4. Roast for 10 minutes on one side. Toss, make sure that you toss the red beets last so you don't get the red on the lighter colored veggies or apple. Remove from oven.
5.Bake bread, baguettes for 5 minutes at same temp. Spread bread bottoms with 1 T of vegan creme cheeze and return to oven for 2 minutes.
Roasted Hazelnuts (optional) for sprinkling on top
1/4 hazelnuts
Preheat oven to 300 degrees. Place hazelnuts on unlined cooking sheet. cook for about 7 minutes. Roll in clean kitchen towel to remove skins. Chop.
Quicky Creme Fraiche
3/4 vegan sour creme
1 T vegan creme cheese
2 T plain unsweetened soy milk
1/2 tsp fresh lemon juice
sea salt to taste
Add everything to small hand blender and blend for about a minute.
and after me Lindsay is Vegan.
And hey, thanx for breaking bread with me today and enjoy the rest of the party.
I'm in the Beet Hater camp. Hate is a strong word, however. I strongly dislike beets. This is why I selected Beets for the Featured Ingredient. I wanted to see what you crazy plant-based bloggers could do with them. I must admit, what you have going on up there looks pretty good.
ReplyDeleteYes hate is a strong word, especially for vegan who want to operate from love.
ReplyDeleteI still hate cooked celery though.
Thank you Annie.
Maybe they couldn't read the sign and that's why they didn't honk. I don't hate or love beets. I won't go out of my way to either eat or avoid them. I would eat some of your roasted cubes, for example, but probably wouldn't go to the trouble of cutting them all up, myself. My favorite way to eat beets is in borscht or grated raw on a sandwich.
ReplyDeletewe guffawed just now at your sign comment :) haha.
ReplyDeleteSee I thought you were in the despise beet camp. or is that just fennel?
Borshdt, love it. Yep beet sandwich!
Love your recipe!
ReplyDeleteYour link to the blog before you needs to be updated to http://yumfortum.com/2013/11/15/romesco-white-beans-roasted-veggies-for-the-virtual-vegan-potluck/ and the link to the blog following you http://lindsayisvegan.wordpress.com/2013/11/15/virtual-vegan-potluck-sweet-potato-squash-pesto/
Thank you for the head's up, Bunny!
ReplyDeleteI am a true beet lover and those people not caring and passing by deeply offends me. Humph! :p
ReplyDeleteThat is one kickass looking appetizer you've created there lady! Mmmm. :)
I know how can anybody be ambivalent about beets? Thank you you are the bestest!
Deletebeep beep I LOVE beets
ReplyDeleteHaha honk honk. Thanx for stopping by, Jayne.
DeleteThese look really good to me! (And I am definitely not a beet lover...) I think your theory is mostly accurate about beet lovers vs. beet haters, but I've learned to be slightly less of a beet hater over the past year or two, maybe because my mom and I made beet hummus together, and now I can actually see the appeal of beets when they're combined with lots of garlic and fresh lemon juice! I bet they'd be great with creme fraiche, as you've prepared them, too!
ReplyDeleteright on to beet hummus. Can't beet garlic and lemon bahaha.
DeleteThanx for swinging by.
Beets for life!
ReplyDeletethumbs up Beets for life!!!
DeleteWhat fun looking "nosh" food--my favorite way to eat!
ReplyDeletethanx, Betsy. Could be a nosh or a entree with side salad or soup. You decide :)
ReplyDeleteYou're right! Beets are a divisive vegetable. It seems to be up there with cilantro in terms of how people either love it or hate it. I love cilantro, but beets? No way. Sometimes I can tolerate them if they're raw, but I'd rather not have them at all. They really taste like a mouthful of dirt to me. If only I was in the Bay Area when you were having your honk off!
ReplyDeleteStop leaning on that horn, Cadry.
DeleteWhat an adorable title - You Can’t Beet That, hehe! What tasty creme fraiche - I can’t believe there’s a vegan version of that! I would love loads of that with something else! Golden beet is my favorite!
ReplyDeleteThank you veganmiam, Yep that creme fraiche would compliment almost anything.
DeleteHa ha, I can't believe you went to the streets for feeback, that's awesome. I'm pretty luke warm about beets, I like them in salads but I actually haven't tried them in anything beyond that since I was a kid and I sure didn't like them back then. I remember eating borsch and thinking it tasted like dirt soup. Who knows, maybe I'd actually love borsch now!...although I doubt it ;)
ReplyDeleteThank you for swinging by and viewing the video too. Another nay for beets, with a nod to dirt tasting root veg :)
Deletethis is one fantastic appetizer. love the video :) i dont like beets much unless cooked up really well with a lot of flavors.
ReplyDeleteHi Richa! Thank you for watching the video. glad you enjoyed. I can't believe all the amazing cooks with sophisticated palates are saying nay to beets.
DeleteThank you :)
Loved your post, what a fun read!
ReplyDeleteBread and roast veg works for me as a super meal.
Thanks
Awww thanx spinach revolution, I really appreciate that.
DeleteI love beets. So much. My husband and daughter, however, have that same "gag reflex" that you mention having with raw zucchini and cooked celery ;)
ReplyDeleteI'll just make a smaller amount of this and keep it to myself :)
oh no a divisive beet household.
Deletethat's right no sharing. Thank you for swinging by.
Lovely recipe, I am definitely a beet lover. Happy VVP!
ReplyDeletethumbs up another beet lover! thanx for running over here.
DeleteDefinitely a beet lover - your dish looks lovely and colourful!
ReplyDeleteI'm in the Beet Hater camp. Hate is a strong word, however. I strongly dislike beets. This is why I selected Beets for the Featured Ingredient. I wanted to see what you crazy plant-based bloggers could do with them. I must admit, what you have going on up there looks pretty good
ReplyDelete