Post Archives

May

25
2012

Beet Poppy Seed Muffins

Marissa             0    

Ingenious way to get some veggies in your diet in the morning or at snack time. I was really impressed! (blog post about making these)

Makes 10 muffins

1 cup roasted beet puree – about 1 lb of beets 
1/4 cup melted butter
1/3 cup buttermilk
1 egg
1 tsp vanilla
1/2 cup packed light brown sugar
1 1/2 cups all-purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 tbsp poppy seeds

Preheat the oven to 400°F. Clean the beets and remove all the stem part. Place them in a rimmed baking sheet, cover with foil and bake for 30-60 minutes depending on their size. Our little beets are usually done in 30 minutes – check by seeing that they have no resistance when pierced with a knife. Let them cool and then rub the skins off (I use a butter knife). Put in a food processor to make a puree. You need 1 cup of puree which I got from just less than a pound of beets.

Preheat the oven to 375°F and grease a 12 cup muffin tin with butter.

Whisk together the beets, butter, buttermilk, egg, vanilla and brown sugar until well blended. In a separate bowl, sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet and stir just enough until almost combined. Fold in the poppy seeds and make sure you have no more clumps of flour (which are very easy to see in this mix!).

NOTE: We tried this both with and without poppy seeds. Without poppy seeds, the muffin clearly tasted like beets. With them, it seemed to mask/compliment the earthiness of the beets and made for a muffin that my beet-hating husband would eat!

Fill the muffin cups about 3/4 full – I only got 10 of them. Bake in the oven for about 20 minutes or until a toothpick comes out clean when inserted in the middle of one.

While you might not be able to place the flavor (if you were eating this with your eyes closed), the characteristic ‘beetiness’ is still there. I loved them though! Delicious!

 

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May

09
2012

Carrot and Beet Salad

Marissa             0    

(serves 6)

8 carrots shredded
3 beets, peeled and shredded
2 garlic cloves
1/3 cup chopped parsley
1/3 cup rice vinegar

Combine all the ingredients, refrigerate for at least an hour and enjoy! I tend to add a pinch of salt to mine but most people who have eaten this like it just the way it is.

 

 

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