It’s another Food Matters Project post! This weeks recipe was chosen by Meg, of My Wholefood Romance. She chose Mark Bittman’s Beet “Sandwiches” from his Food Matters Cookbook.
I was a bit hesitant to make this recipe. Beets are not my favorite food, which may sound weird since I’m Polish- and beets are pretty popular. But a couple of Thursday ago I was walking around the Penn Quarter Farmer’s Market and I saw the beets and the greens, and they looked so pretty so I had to bring some home. Since I had no other plans for these veggies, I decided to try out Mark Bittman’s recipe! I was very surprised how well it tasted, and this would be a perfect healthy snack to keep around.
Beet Chips and Pistachio Dip
Rather than sandwiches, as Bittman refers to them, I used mine as chips. Part of it was that the beets I had bought were fairly small. Remember to wear plastic gloves when dealing with beets, since they will stain your hands a bit!
Adapted from: The Food Matters Cookbook (page 83)
10 small beets
3 tbsp olive oil
1 tsp + 1 pinch of salt
3 oz goat cheese
1 cup shelled pistachios
pinch of pepper
2 cups arugula
Preheat the oven to 400ºF. Peel and slice the beets about 1/4 inch thick. Put them all into a bowl, add some 1 tbsp of olive oil and 1 tsp salt. Shake the bowl (or use your hands, but they might get a little beet color on them!) to coat all of the pieces with the olive oil and salt. Spread all of the beets onto a cookie sheet, and bake them for 20-25 minutes. Once they are baked, allow them to cool before eating.
Meanwhile, add the goat cheese, pistachios, 2 tbsp olive oil, pinch of salt, pinch of pepper and arugula into a food processor Blend until the mixture is smooth. Refrigerate until you are ready to eat it with the beet chips.
Posted in Appetizer, beets
Tagged arugula, beet chips, beet greens, beets, chips, dip, Food Matters Project, goat cheese, healthy snack, Mark Bittman, penn quarter farmers market, pistachios, plastic gloves, vegetarian
Rain was predicted for today, and thunder. Instead, it’s hot outside here in DC! Summer is just around the corner, yay! We’ll enjoy it for today- outdoors!
Every month 2 of my friends and I meet up at each other’s places and make dinner. We switch off between our homes and the themes for the dinners, and the person who hosts also does the cooking. Others bring the wine/beer. Every month I really look forward to my time with A* and C* just because we always end up having fabulous conversations, and have tons of fun. =) Last night I hosted, and we had an array of wonderful food (if I do say so myself), which I will write about later in future posts. But for now, I’ll give you some hints: dinner rolls, a Nutella bar, orzo salad and vegetable soup with parsley crisps.
Although, wonderful company makes food taste even better!
Barley Salad with Veggies
Adapted from: Cooking Light
1 cup uncooked pearl barley
3 cups arugula, lightly chopped
1 red bell pepper, chopped
1 large roasted red bell pepper, chopped
1 15oz chickpeas, rinsed and drained
juice of 1 lemon
3 tbsp olive oil
3 tsp salt
1 tsp pepper
1 tsp crushed red pepper
1/2 cup pistachios
Cook barley according to package directions.
Once the barley is cooked, combine: barley, arugula, red bell pepper, roasted red bell pepper and chickpeas in a large bowl. In a smaller bowl mix: lemon juice, oil, salt, pepper, crushed red pepper and stir. Sprinkle the top of the salad with pistachios.
Posted in arugula, barley, chickpeas, lemon juice, olive oil, pistachios, red pepper, roasted red pepper, salad
Tagged arugula, barley, chickpeas, crushed red pepper, lemon juice, olive oil, pistachios, red bell pepper, roasted red bell pepper, salad, vegetables