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Beet and Strawberry Smoothie Bowl

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This bowl is earthy and moderately sweet. If you don’t like the earthiness of beets, some lime juice will help cut through it a little. You can also add a touch of vegan liquid sweetener to enhance those sweet notes.

Ingredients

For juicing
1 slice pineapple
1/2 large red beet
1 apple

For blending
100g frozen strawberries
100g frozen cauliflower

For decorating
Desiccated coconut
Flaked almonds
Oats

Optional
1/2 lime
Maple syrup or other suitable-for-vegans liquid sweetener

Directions
1. Juice the pineapple, beet, and apple
2. Blend the juice with the frozen strawberries and cauliflower.
3. Taste. If you find the bowl too earthy, squeeze the lime into the blender over your closed hand (palm facing up; this way, you catch the seeds). If you’re adding the lime juice, blend briefly.
4. Transfer to a bowl, decorate, add some maple syrup (or other suitable-for-vegans sweetener), and enjoy.
5. As with all smoothie bowls, they will melt rather quickly. A good tip to slow the melting process is to leave your bowl in the refrigerator overnight and use this for plating your smoothie bowl the next day.

Golden and red beet soup with lemon sesame ribbon and fresh dill

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A soup with a lot of fall colours and flavours. The golden beets are accented with cinnamon, cloves and ginger’ the red beets. with a little white vinegar and mushroom stock. The lemon sesame ribbon adds some richesse, but also cuts the sweetness of the soup. The lovely dill finishes the presentation.

Ingredients

For the golden beets
1T of cooking oil
1/4t of coarse sea salt
1t of ginger, minced
1t of dried ground cinnamon
1/4t of dried ground cloves
1/4t of dried ground turmeric
2 cups of chopped golden beets
1 1/2 cups of vegetable stock
2T of unsweetened soy milk
Sea salt to taste

For the red beets
1T of cooking oil
1/4t of coarse sea salt
1t of tamari
1t of white vinegar
3 cups of chopped red beets
2 cups of mushroom stock
1T of arrowroot powder dissolve in 2T of water
Black pepper and sea salt to taste

For the garnish
2T of sesame seed butter
1T of lemon juice
3-4T of cold water
Sea salt to taste
1 sprig of fresh dill per bowl

Directions

Use two pans with lids.
Bring the oil to heat on medium-high with the sea salt in each.
For the red beets, add the beets and saute for 3 minutes.
Add the tamari, vinegar and stock, cover and simmer on low until fork tender.
For the golden beets, add the spices and saute for 1 minute.
Add the beets and saute for another 3 minutes.
Add the stock, cover and simmer on low until fork tender.
Puree each soup separately.
Add the soy milk to the golden beet soup.
Stir until well-combined, remove from heat and set aside.
Return the red beet soup to a simmer.
Whisk the arrowroot with the water until dissolved.
Add the arrowroot mixture and add slowly to the soup, stirring continuously until thickened.
Remove from heat and set aside.
Whisk the sesame seed butter with the lemon juice, sea salt and 2T of water until well combined (the sesame seed butter will become white and almost fluffy).
Add water 1T at a time until you have a creamy consistency.
Season both soups to taste.
Ladle the red beet soup into a bowl, and then slowly add the the golden beet soup into the middle.
Garnish with the sesame cream and the dill and serve.

Roasted golden and red beets with mixed baby greens in lime and oil

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A simple, but colorful side salad. The greens shown here are a mix of spinach, chard, bok choy, and kale, but use what you like. Add some black lentils, white beans or chick peas and sun-dried tomatoes or cubed tofu and chopped walnuts for lunch or a light dinner.

Ingredients

For the beets
1T cooking oil
1/4t coarse sea salt
1 cup golden beets in 1/2″ cubes
1 cup red beets in 1/2″ cubes
2 cups baby greens

For the dressing
1T olive oil
1/4t coarse sea salt
2t lime juice
1T black sesame seeds
Coarse sea salt and black pepper to taste

Optional: 1T nutritional yeast

Instructions

Preheat the oven to 400F. Peel and cube the beets, toss them in the cooking oil and sea salt. In a roasting pan, roast the beets for about 20-30 minutes until they are lightly fork tender but still firm, turning periodically.
Ovens vary; use the colour and texture of the beets as a guide. When done, Remove the beets from the oven and let stand to cool about 15 minutes.

When the beets are cool, whisk the olive oil, sea salt and lime juice. Add the beets to the greens in a large bowl.
Dress and toss until well coated. Sprinkle with sesame seeds and nutritional yeast if you’ll be using it. Season to taste and serve.