From pancakes to muffins, smoothies to salads — steamed roasted and raw — beets and beet greens been the subject of lots of posts this year. I didn’t start 2013 with the intention exploring this deeply pigmented root from every possible angle. In fact, on a few occasions, I made a small determination to rein in my new-found fervor, and then I’d end up asking myself, “why stop now.”
The bottom line, I’ve barely just begun. Next on the docket: beet chips, assorted borscht recipes, pickled beets, and a beet cake. In the meantime, here’s a brief recap of the fun that we’ve had with beets for the first 8 months of 2013.
Beet Pancakes with Fresh Blueberry Syrup
Beet Apple Walnut Muffins
Beet Green and Kale Frittata
Yogurt, Blueberry and Beet Green Smoothie
Beet Green and Strawberry Smoothie
Hummus with Roasted Beets
Beet Carrot and Apple Slaw
Beet Pecan and Feta Salad
Beet and Garbanzo Bean Salad
Spinach and Beet Salad
Beet and Blueberry Salad
Moroccan Beet and Carrot Salad
Root Vegetable Hash
Quinoa with Roasted Beets
Beet Greens and Portobellos over Pasta
Beet Green Quiche in a Brown Rice Crust
Our 4th of July got off to a patriotic start with a red and blue combo that raised the pancake to a whole new level. We topped them at the table with banana slices to lend that important touch of white, and that turned out to be a delightful addition.
Your basic pancake is something that I have a hard time enjoying. Even though a white flour batter topped with butter and syrup is quite tasty, that kind of nutritional low note tends to point a day in the wrong direction. Beet pancakes are a whole other story. 100% goodness, not too beet-like for a pancake, AND a perfect texture. Working off of a basic pancake recipe and the ingredients that have worked well for beet muffins, it took a few tries to get it right. And here ya go!
- 1 1/2 cups whole wheat flour
- 3 Tbsp. raw sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. ginger
- 2 medium beets, roasted and pureed — about 1 cup
- 2/3 cup walnuts finely ground
- 1 1/2 cups almond or cow’s milk
- 1/2 cup yogurt
- 1 egg
- 2 Tbsp. vegetable oil
- 2 cups fresh blueberries
- 2 Tbsp. fresh squeezed lemon juice
- 2 Tbsp. raw sugar
- 1/4 cup water
- Preheat oven to 375. Wash beats, cut in half, and place cut side down on a pan coated with cooking spray or a little vegetable oil. Cook for 25 minutes or until soft. Once the beets have cooled slightly, remove skin and puree in a food processor. (Beets can be pureed in advance and kept covered in the refrigerator for a day or two.)
- Combine blueberries, lemon juice and sugar in a small sauce pan. Heat on medium until pancakes are ready, stirring occasionally.
- Combine all dry ingredients (including walnuts) and stir with a whisk.
- Whisk together milk, yogurt, pureed beets, egg and oil and add to dry ingredients. Stir until just combined.
- Heat large skillet coated with vegetable oil. Using a 1/3 cup measuring scoop, add pancake batter and cook on medium-high for 3-4 minutes uncooked side starts to bubble. Flip. When cooked through, serve with blueberry syrup and bananas.