Gingered Beet and Berry Salad

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gingered beet and berry salad photo by vsimon

This is intense.

Intense flavor- sweet and spicy. A cool salad with a hit of hot ginger.

Intense color- red beets and red raspberries.

Intense texture- crunchy grated raw roots.

Intense nutrition- click on each ingredient in the recipe below for in depth information from The World’s Healthiest Foods website.

Garden fresh.

Beets, beets, beets. I ask myself, “What new can we do with the beets, just pulled from the garden?” 

Blue cheese, goat cheese, roasted. Been there, done that. And I have to say, I loved all of it, but I don’t have any cheese today and it is much too hot to turn the oven on for an hour.

And we have so many raspberries. There is a chunk of ginger root in the fridge. OK, let’s see what we can do with these.

Don’t have fresh ginger root?

I respectfully say, “Get some.”

Just a few fragrant gratings perk up anything it is added to, sweet or savory. It isn’t expensive and lasts a long time. A chunk of fresh ginger root in the veggie drawer of the fridge is as useful as jars of pickles in the pantry.  And it is amazingly healthful.

Ginger root grows with finger like projections. At the store, you can break off as much as you need. If you are a ginger virgin, start with a knob just an inch or two long.

Gingered Beet and Berry Salad

serves 4

4 small beets, 1-1/2 to 2” in diameter

1 cup raspberries

2 tablespoons honey

4 crossways slices of ginger root,  each 1/4” thick

1/4 cup chopped walnuts

Hold onto the stems of the beets and using a vegetable peeler, remove the skin from the beets.

Grate beets using a box or plane grater, into a small bowl.

Or use a mini food processor. Transfer beets to a small mixing bowl.

I have shaved them using a ribbon microplane. This works too, and you get a softer texture. I prefer more crunch.

In a mini food processor, puree 1/2 cup of berries, honey and ginger root together. Note: this is a lot of ginger. You can start with half as much as the recipe calls for if you are a bit timid.

Add raspberry ginger mixture to grated beets. Mix thoroughly. Chill until ready to serve.

Right before serving, garnish with the remaining whole berries and walnuts.

What is your favorite beet recipe?

What do you do with fresh ginger root?

8-3-2010 This recipe is included in the July Grow Your Own #43 recipe round up at Kitchen Gadget Girl Cooks. Check out what yummy things people around the world are growing and cooking.

W is for Waffles- Quinoa Cocoa

We eat waffles often at our house. But rarely for breakfast. Too much fuss, too early in the bleary a.m. It is breakfast for dinner, or lunch. The waffles might be amaranth, buckwheat, corn, Montina, teff, or simply Bob’s Red Mill gluten free flour. I use whatever I have. I started all of this long ago, with a buttermilk wheat recipe and experimented with every single gluten free flour I could get my hands on. It has also proven to be a nice way to use up bits of leftover flour, all mixed up. Every combo, of this and that, has been eagerly eaten.

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quinoa-cocoa-waffles-with-chocolate-syrup-and-raspberries

photo by vsimon

The latest batches have gluten free and dairy free. Amazake works nicely, but it is expensive and hard to come by. Apple juice is a convenient and inexpensive solution. Gluten free, dairy free, both, any way, it is always a treat. Waffles with fruit and nuts is one of my very favorite meals.

Tuesday lunch in the garden

It was sunny and warm. Perfect for Quinoa Cocoa Waffles with chocolate syrup and raspberries picked from the back of our yard.

Sometimes I feel claustrophobic walking through our garden. The berry patch is huge, 30 feet by 15 feet. The canes reach to my shoulder and you must be careful not to inhale the clouds of mosquitoes that reside there. The amaranth is to my chin, just starting to bud. The pole bean tee-pees are seven feet tall and the vines are twirling together over the tops. Looking out over this lushness makes me feel rich. And peaceful. We have plenty, more than enough.

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pole-bean-tee-pees photo by vsimon

So the simple waffles just enhanced my contentment. A light crispy crunch, rich chocolate syrup, bright tangy berries. Chocolate for lunch, overlooking abundance, what could be better?

Quinoa Cocoa Waffles

serves 2 metric measures
2 tablespoons cocoa 12 g
7/8 cup quinoa flour 110 g
1 tablespoon sugar 15 g
1 teaspoon baking powder 4 g
1/2 teaspoon baking soda 3 g
1/2 teaspoon salt
3/4 cup apple juice
3 g
180 ml
1 egg 50 g
2 tablespoons oil 30 ml

Preheat waffle maker.

Preheat oven to 150 degrees.

Put 2 tablespoons cocoa in a 1 cup dry measuring cup. Add quinoa flour to the top and level with a knife. You’ll have 7/8 of a cup of quinoa flour. Add sugar, baking powder, baking soda, and salt. Combine well.

In a small bowl, whisk together apple juice, egg and oil.

Add juice mixture to quinoa flour mixture and whisk until smooth.

Pour into the waffle maker and bake until the steam stops. Remove waffle from the maker and place right on the oven rack to keep crispy while the second waffle cooks.

Serve with your favorite chocolate syrup. I simply microwaved semisweet chocolate with some oil until it melted, for a super rich and low carb sauce.

These would be equally lovely with a peach sauce. What kind of waffles and sauce do you like best?

We are happy to submit this post to Andrea’s Recipes Grow Your Own recipe round up. GYO celebrates home grown foods, something we can all be proud of. Thanks Andrea for hosting!