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Tag Archives: beet

BEET HUMMUS

07 Thursday May 2015

Posted by Ceri Wilkin in Appetizers

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beet, cannelllini beans, delicious, dip, healthy, hummus, Mothers Day, pink, tahini

The pretty color of this vibrant dip makes it a lovely choice to serve on Mothers Day.

BEET HUMMUS

beet hummus

In  blender or food processor combine one 15-ounce can of cannellini beans, rinsed and drained; 1/4 cup tahini; 2 tablespoons lemon juice; one 15-ounce can of sliced beets; 1 tablespoon prepared horseradish and 1/2 teaspoon salt. Cover, blend or process until nearly smooth, scraping down sides as needed. Garnish with mint.

Enjoy!

Recipe adapted from Cooks Secrets magazine, August 2013

www.bhg.com/

 

GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE and ROASTED CARROT AND BEET SALAD WITH ORANGES AND ARUGULA and BLOOD ORANGE PANNA COTTA

28 Saturday Mar 2015

Posted by Ceri Wilkin in Appetizers, Dessert, Recipes, Salad

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arugula, balsamic vinegar, beet, blood orange, carrot, crostini, delicious, goat cheese, honey, marmalade, panna cotta, roasted, walnuts

As well as cocktail recipes using the beautiful blood oranges I had diligently discovered (https://recipedoodle.com/2015/03/27/blood-orange-negroni-and-cava-sangria-and-blood-orange-ginger-margarita-and-sicilian-75-and-blood-orange-champagne-cocktail-and-blood-orange-french-75/), I had gorgeous recipes for appetizers, salads and desserts I wanted to test and experiment with.

GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE

goat cheese crostini with blood orange black pepper marmalade

8 ounces goat cheese, room temperature

4 blood oranges, divided

1/4 cup honey

1/4 teaspoon coarsely ground black pepper

fresh lemon juice

18 1/2-inch thick slices French baguette, toasted

Place goat cheese in a small bowl. Finely grate 1 teaspoon peel from 1 blood orange, stir peel into cheese.

Using vegetable peeler, remove peel in strips from remaining 3 oranges, finely chop and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice.

Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.

Enjoy!

Recipe adapted from Bon Appetit, December 2007

www.bonappetit.com/

ROASTED CARROT AND BEET SALAD WITH ORANGES AND ARUGULA

roasted carrot and beet salad with blood oranges

3/4 cup walnut halves

8 carrots, peeled and sliced on the diagonal 1/2 inch thick

3 beets, scrubbed

salt and freshly ground black pepper

1/3 cup plus 1 tablespoon olive oil

1 rosemary sprig

2 thyme sprigs

2 garlic cloves

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1 teaspoon finely grated orange zest

3 blood oranges

baby arugula

1 tablespoon snipped chives

2 teaspoons thyme leaves

Heat oven to 400F. Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes.

Place the carrots and beets in separate pie pans. Season the carrots with salt and pepper and drizzle with 1 teaspoon of the olive oil. Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and garlic cloves. Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 1 1/2 hours for the beets. Let cool. Discard the herbs and garlic.

Meanwhile, in a small bowl, whisk the lemon juice and balsamic vinegar with the remaining 1/3 cup of olive oil. Stir in the orange zest, season with salt and pepper.

Using a sharp knife, peel the oranges, making sure to remove all of the bitter white pith. Slice the oranges crosswise.

Peel the beets and thinly slice them crosswise. Scatter the beets, oranges and carrots on a large platter. Drizzle 1/3 cup of the vinaigrette over the beets, oranges and carrots.

In a large bowl, toss the arugula with the remaining vinaigrette and season with salt and pepper. Scatter the arugula, toasted walnuts, chives and thyme around the platter and serve.

Enjoy!

Recipe adapted from Food and Wine, September 2007

www.foodandwine.com/

BLOOD ORANGE PANNA COTTA

blood orange panna cotta - single1 envelope gelatin

1/2 cup milk

1 cup blood orange juice

1 cup cream

1/2 cup sugar

In a small bowl, sprinkle gelatin over milk, and let stand for 5 minutes to soften.

In a medium saucepan, combine juice, cream and sugar. Cook over medium heat, stirring often, until sugar dissolves. Whisk in gelatin mixture, and cook for 5 minutes, stirring constantly.

Divide mixture among 6 serving glasses. Cover and chill for at least 6 hours or up to overnight.

Enjoy!

Recipe adapted from Cooking with Paula Deen, January/February 2012

www.pauladeenmagazine.com/ 

CORN SOUP WITH POTATOES AND SMOKED HAM and CELERY ROOT SOUP WITH MANDARIN RELISH TOASTS and ROASTED BUTTERNUT SQUASH AND GOLDEN BEET SOUP and MIXED MUSHROOM SOUP

11 Wednesday Feb 2015

Posted by Ceri Wilkin in Recipes, Soup

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baguette, beet, butternut squash, celery root, corn, crimini, golden, ham hock, leek, mandarin, mushroom, mustard seed, oyster, port, portobello, potato, red wine, roasted, shiitake, tarragon, watermelon radish

I am endeavoring to have a good attitude about the remains of winter – now that the glow and fun of the holidays are well behind us.

There is definite beauty in this chilly season, the landscape is peaceful and tranquil in its dormancy, and the bare trees offer a change in scenery – an opening that allows for views that are unseen when covered in leaves.

There is still sufficient time to enjoy bundling ourselves in cozy, cold weather clothing, and to fully appreciate the warmer, heartier, comforting foods of this crisp time.

CORN SOUP WITH POTATOES AND SMOKED HAM

corn soup with potatoes and smoked ham

1/4 cup lard

1 1/2 cups diced smoked ham steak

1 cup chopped onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves, minced

2 cups fresh corn kernels

1 (10-ounce) smoked ham hock

1 medium potato, peeled and cut into 1-inch pieces

5 cups water

Melt lard in a heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic, sauté until vegetables are tender, about 10 minutes. Add corn and stir 5 minutes. Add ham hock and potato, then 5 cups of water, bring to a boil. Reduce heat to medium-low, simmer partially covered for 1 hour. Remove ham hock. Season soup to taste with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, May 2006

www.bonappetit.com/recipes

CELERY ROOT SOUP WITH MANDARIN RELISH TOASTS

celery root soup with mandarin relish toasts

1 tablespoon unsalted butter

1 leek, white and tender green parts only, thinly sliced

1 1/2 pounds of celery root, peeled and cut into 1-inch cubes

2 cups chicken broth

1 cup water

1/4 cup cream

salt and freshly ground white pepper

2 mandarins

1 shallot, finely diced

1/2 teaspoon white wine vinegar

1/4 teaspoon yellow mustard seeds

1/2 teaspoon minced tarragon

1/2-inch thick baguette toasts

Heat oven to 350F. In a saucepan melt the butter. Add the leek and cook over moderately low heat, stirring, until softened. Add the celery root, broth and water. Bring to a simmer, cook until the celery root is tender, 20 minutes. Puree the soup in a blender (or use an immersion blender), return to the saucepan and stir in the cream. Season with salt and pepper.

Meanwhile, remove the peel and white pith from the clementines. Working over a skillet, cut between the membranes to release the sections. Squeeze the juice from the membranes into the skillet, add the shallot, vinegar and mustard seeds. Cook over moderately high heat, stirring, until most of the juice has evaporated and the fruit has started to break down, 2 minutes. Let the relish cool to room temperature. Stir in the tarragon and season with salt. Spread the relish over the toasts and serve with the soup.

Enjoy!

Recipe adapted from Food and Wine, January 2009

www.foodandwine.com/recipes

ROASTED BUTTERNUT SQUASH AND GOLDEN BEET SOUP

roasted butternut squash and beet soup

1 butternut squash, peeled, seeded and cut into 1/2-inch cubes

2 golden beets, greens removed, scrubbed well and quartered

1 onion, coarsely chopped

3 garlic cloves

3 tablespoons of olive oil

2 cups chicken broth

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Assorted garnishes, such as sliced lemon, cucumber, watermelon radish

Heat oven to 400F. On a large baking sheet, spread squash, beets, onion and garlic in a single layer, toss with olive oil. Roast until tender, 40 to 50 minutes. Let cool slightly, about 10 minutes. Transfer vegetables and any accumulated juices to a blender (or use an immersion blender), add broth, salt and pepper. Blend until smooth, thinning with more broth or water as necessary. Divide among bowls and garnish as desired.

Enjoy!

Recipe adapted from Self, January 2015

www.self.com/body/recipes/

MIXED MUSHROOM SOUP

mixed mushroom soup

9 tablespoons unsalted butter

1 cup finely chopped shallots

8 ounces portobello mushrooms, finely chopped

8 ounces crimini mushrooms, finely chopped

8 ounces shiitake mushrooms, stemmed, finely chopped

8 ounces oyster mushrooms, finely chopped

8 ounces button mushrooms, finely chopped

2 cups red wine

1 cup tawny Port

3 teaspoons chopped fresh thyme, divided

1 teaspoon chopped fresh rosemary

8 cups chicken broth

1 cup chilled cream

Melt butter in a heavy large pot over medium heat. Add shallots and sauté until tender and golden, about 3 minuets. Add all mushrooms and sauté until tender, about 10 minutes. Add wine, Port, 2 teaspoons of thyme and rosemary, increase heat to high. Simmer until almost all liquid has evaporated, about 10 minutes. Add chicken broth, simmer until reduced to 9 cups, about 12 minutes. Cool slightly. Working in batches, puree soup in blender until smooth (or use an immersion blender). Return to pot. Season with salt and pepper.

Combine cream and remaining 1 teaspoon of thyme in a large bowl. Whisk until soft peaks almost form. Ladle soup into cups or small bowls, top with cream and serve.

Enjoy!

Recipe adapted from Bon Appetit, January 2005

www.bonappetit.com/recipes

BLOOD MARTINI and BONE CRISPS WITH GOAT CHEESE ARTICHOKE SPREAD

31 Friday Oct 2014

Posted by Ceri Wilkin in Appetizers, Cocktails, Recipes

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Tags

artichoke, beet, blood, bone, dip, halloween, lime, martini, orange, triple sec, vodka

Happy Halloween!

BLOOD MARTINI

blood martini

juice from one lime

juice from one orange

2 ounces beet juice

1 ounce of vodka (or to taste)

triple sec to taste

Mix lime juice, orange juice, beet juice, vodka and triple sec in a shaker. Shake with ice and strain into a glass. Garnish with lime peel.

Enjoy!

Recipe adapted from New York Metro Recipes

http://nymag.com/restaurants/articles/recipes/bloodmartini.htm

BONE CRISPS WITH GOAT CHEESE ARTICHOKE SPREAD

bone crisps and artichoke dip

1 box refrigerated pie crusts

1 egg, slightly beaten

2 1/2 cups shredded parmesan cheese, divided

8 ounces goat cheese

4 ounces cream cheese

3 tablespoons cream

1/2 teaspoon grated lemon peel

1 teaspoon fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1 (14 ounce) can of artichoke hearts, patted dry and chopped

chopped fresh parsley

Heat oven to 450F. Remove pie crusts from pouches, unroll on work surface. With a bone-shaped cookie cutter, cut out shapes from each crust, discard scraps. Place dough bones on ungreased cookie sheet. Brush with egg. Sprinkle 1 cup of the parmesan cheese in heaping teaspoonfuls over bones.

Bake for 10 minutes or until cheese is melted and crisps are golden brown. Remove from cookie sheet to rack to cool.

Reduce oven heat to 350F. Mix goat cheese, cream cheese, cream, remaining 1 1/2 cups parmesan cheese, the lemon peel, lemon juice, salt and red pepper until blended. Stir in artichokes. Place in baking dish, and bake for 20 to 25 minutes or until golden brown and bubbling. Sprinkle with parsley, serve warm with bone crisps.

Enjoy!

Recipe adapted from Pillsbury Easy Halloween

www.pillsbury.com/recipes/holidays/halloween

BEET AND GOAT CHEESE FILLED ENDIVE

28 Tuesday Jan 2014

Posted by Ceri Wilkin in Appetizers

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Tags

beet, endive, goat cheese

Following a day of Pilates, meeting friends for coffee and lunch, I hosted happy hour for another group of friends. Lovely ladies that had graciously welcomed me into their homes over the past year, and I was excited to invite them to gather in mine.
Everyone brings a dish, and I knew with my busy day away from home, I needed an appetizer I could make in the 30 minutes between picking my kids up and the arrival of the ladies – these beet and goat cheese endive came together in a matter of minutes, making them the perfect pairing for my happy hour.

BEET AND GOAT CHEESE FILLED ENDIVE

1 beet, cooked, peeled and cubed
1/4 cup sliced almonds
1 to 2 heads of endive
3 ounces of goat cheese, crumbled

Toast almonds on a baking sheet until golden, about 3 minutes. Remove and set aside. Separate heads of endive into leaves, trimming to equal lengths.
Divide beet pieces between the endive spears, top with cheese and almonds.
Enjoy!

Recipe adapted from Shape Magazine, December 2013
www.shape.com/healthy-eating/healthy-recipes‎

BEET AND FETA SALAD and ROAST SALMON WITH MUSTARD-TARRAGON SAUCE and CARAMELIZED BRUSSELS SPROUTS WITH LEMON and CRANBERRY SURPRISE PIE

14 Saturday Dec 2013

Posted by Ceri Wilkin in Dessert, Fish, Salad, Vegetables

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Tags

beet, brussels sprouts, cranberry, dinner, feta, lemon, lime, menu, mustard, pie, salmon, sauce, side, tarragon

One of the things I loved the most about our snow days, was cooking. Especially for impromptu dinner guests. It was absolutely wonderful the couple of times we had friends stay for dinner – the spontaneity takes the pressure off of everything having to be perfect and it is a fun challenge to make a meal out what happens to be in the pantry and refrigerator.
I set out a cheese board with olives, goat cheese I had rolled in Herbs de Provence, that a friend thoughtfully brought back from France for me, my favorite sharp cheddar cheese, and some delicious, fun cranberry pumpkin seed crisps. I opened a bottle of wine, made a salad with beets I had roasted the night before, set the table, prepared the salmon and served the cranberry pie I had baked on a whim, for dessert.

BEET AND FETA SALAD

4 to 6 beets, tops and ends removed, cut in half
2 tablespoons to 1/4 cup olive oil
1 teaspoon grated zest
1/4 cup fresh lime juice
1/4 cup plain Greek yogurt
3 tablespoons chopped shallots
3 tablespoons fresh mint leaves, chopped
salad greens
1/4 to 1/2 cup crumbled feta cheese

Heat oven to 400F. Place beets in a shallow baking pan. Cover with foil. Roast 40 to 45 minutes or until tender. Uncover. Let cool 15 minutes. Remove skins and slice beets.
For dressing, combine olive oil, lime zest, lime juice, yogurt, shallots, and mint. Whisk to mix.
Divide salad greens among plates, arrange the beets and feta on top and drizzle with dressing.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

ROAST SALMON WITH MUSTARD-TARRAGON SAUCE

2/3 cup mayonnaise
1/2 cup spicy brown mustard
5 to 6 tablespoons chopped fresh tarragon
2 tablespoons brown sugar
2 teaspoons finely grated lemon peel
2 tablespoons fresh lemon juice
salmon

Heat oven to 450F.
Line a baking sheet with parchment paper. Mix the mayonnaise, mustard, tarragon, brown sugar, lemon zest and juice together, in a medium bowl. Season with salt and pepper. Place salmon, skin side down on the prepared baking sheet. Spoon mustard sauce on top of salmon, then spread to cover each piece completely. Sprinkle with salt and pepper. Roast just until salmon is opaque in center, about 10 to 15 minutes.
Serve with remaining mustard sauce.
Enjoy!

Recipe adapted from Bon Appetit, December 2008
www.bonappetit.com/recipes‎

CARAMELIZED BRUSSELS SPROUTS WITH LEMON

1/4 cup olive oil
4 cups brussels sprouts, trimmed and halved lengthwise
2 tablespoons water
juice of half a lemon

Heat 3 tablespoons of olive oil, in a skillet over medium heat.
Arrange brussels sprouts in a single layer, drizzle with remaining olive oil and sprinkle with salt and pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize. Remove cover and increase the heat slightly. When sprouts are well-caramelized, drizzle with lemon juice, and season to taste with salt and pepper.
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2011
www.bhg.com/recipes/‎

CRANBERRY SURPRISE PIE

2 cups fresh cranberries
1/2 cup walnuts, chopped
2 tablespoons plus 3/4 cup sugar
3/4 cup butter melted
2 large eggs, beaten
1 cup flour
1 teaspoon vanilla extract

Heat oven to 325F. Butter a 9 1/2 inch pie plate.
Pour the cranberries into the bottom of the pie plate and sprinkle evenly with the walnuts and 2 tablespoons of the sugar.
Mix the eggs with the melted butter, 3/4 cup sugar, the vanilla and the flour. Pour over the cranberry mixture.
Bake for 50 minutes at 325F.
Enjoy!

Recipe adapted From One Good Deed, 2012
Erin McHugh

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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