inthekitchen
Beet Bowl
This hearty dish uses beet four ways,
including powdered. One XL bowl
makes a festive and colourful starter
for four.
INGREDIENTS
Holiday Entertaining
Made Easy
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1-208 Marion St. 204-233-7427
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Beet hummus
1 medium beet
15 oz can of chickpea, drained
1 tsp toasted sesame oil
1 small clove garlic, minced
1 pinch chopped parsley
1/2 pinch cayenne
1 pinch cumin
1 tsp lemon juice
Salt and pepper to taste
Beet purée
1 1/2 pounds beets
2 cups broth
1/2 white onion, quartered
1 Tbsp lemon juice
1/2 Tbsp white sugar
1/2 Tbsp apple cider vinegar
1/2 cup water
Salt and pepper to taste
1/4 cup freshly chopped dill
Salad fi xings
Cooked quinoa or Manitoba wild rice
Baby kale or arugula
Feta cheese
Alfalfa sprouts
Toasted walnuts
METHOD
Beet hummus
1. Cut ends off beets and boil in
water until fork tender.
2. Rinse chickpeas in strainer over
sink.
3. Combine all ingredients in a food
processor and blend until silky
smooth. Depending on how dry the
chickpeas are, might want to add
olive oil while blending the hummus
for an extra smooth texture.
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Beet purée
1. In a covered stock pot, bring to
boil the peeled beets, onion, broth,
sugar, and water.
2. Once at a boil, reduce to low heat
and simmer covered until the beets
are tender.
3. Strain and keep the liquid.
Discard the onion.
4. Save one beet to be placed in the
fi nished bowls when assembling.
5. Purée the remaining beets with
the liquid.
6. Chill and add dill, lemon juice,
vinegar, and salt and pepper.
7. Any leftover purée can easily be
made into a delicious beet purée
soup by adding extra broth or
cream.
Assemble the bowl
1. In a wide bowl, spread 1/4 cup
of your beet hummus on one side of
bowl.
2. Place a hefty spoonful or two of
the beet purée.
3. Top with precooked quinoa and/
or Manitoba wild rice
4. Toss some lettuce greens of your
choice with a balsamic vinegar
salad dressing, or other dressing of
your choice.
5. Place your dressed greens in
the bowl and top with 1/4 cup of
crumbled feta cheese.
6. With the reserved boiled beets,
slice and decorate the bowl.
7. Top with fresh alfalfa sprouts,
feta cheese and toasted walnuts.
8. Be creative with the
presentation. Add or subtract
ingredients and make it your own.
Yield 4 servings