I have to admit, I never really got the fuss about mac and cheese. I mean it’s white pasta with cheese – what’s so special about it? To be a ‘proper’ dish for me, there is a distinct lack of vegetables in there. That being said, this dish was heavily inspired by a vegan mac and cheese version I one tried to make (and found a bit lacking the wow-factor, if you get my drift). But I decided to jazz things up by adding beet root, which not only gives the dish a bright pink color, but also gives it a real boost in flavor. If you are not really a fan of the ‘earthy’ taste of beet roots, don’t worry, the creamy (cheese) sauce balances this out very nicely. Just give it a try! Continue reading
Tag Archives: beet root
If you combine the awesomeness of pizza and hummus, what do you get? The answer is: a frigging delicious hummus pizza! Though you could probably argue if you can still call it a pizza if there are no tomatoes on it, but that’s just semantics. Point is, it’s so good, you won’t care what it’s called. To make a perfect fall pizza, I used beet root, pumpkin and onion as topping, and pan-roasted the veggies beforehand to enhance their flavors. I roasted the beets separately from the other veggies to prevent everything from turning pink, but if you don’t mind pink onions and pumpkin cubes, go ahead and roast everything together. Enjoy! Continue reading
Beet roots have a tendency to polarize – I am pretty sure I know as many people that absolutely loath them as ones who simply love their earthy, slightly sweet flavour. I am definitely a member of the second category – especially in the winter season, I eat beet root at least once a week. They are a perfect ingredient for soups, salads, or other hearty dishes, and you can even use beet root puree to add some (natural) colour to cakes and desserts!
The only downside of beet root is the vibrant, pink colour it leaves just everywhere – on your fingers, chopping boards and – with bad luck – on your clothes. To reduce the pink mess, I usually buy precooked and already peeled beet roots, even though I mostly prefer to use fresh veggies as much as possible.
On the upside, you get brightly coloured dishes in the end, that will look just amazing on your dinner table – perfect if you want to impress someone or simply want to treat yourself! The vibrant red-pink of this risotto will pop even more if you use white plates or pair it with something in a complementary colour, which is why I served lamb lettuce with a light soy yoghurt dressing along with it. Just remember, you eat with all senses – even with your eyes. Continue reading
So, I hope you all mastered part one of my little sushi course and are now experts in making maki rolls? Then it’s now time for a new challenge: inside-out rolls! These are a little more difficult to make (though we will use some kitchen foil to make it easier), so if you want to give them a go, maybe it’s best if you give the maki rolls a try first for practice. Since we need the rice to be more sticky than for the makis, I recommend using white rice for these. You can use whatever vegetable you like for the filling, I used ball pepper, carot, cucumber and beet root for the ones pictures above. Continue reading
Winter is a quite hard season for salad lovers, since you don’t have such a big choice of vegetables as in the warmer seasons. Root vegetables however have their main season during winter, so feel free to use them for a tasty salad! This one combines slightly sweet beet roots with crunchy, sourish apples and a spicy horseradish dressing – perfect for a quick lunch or a no fuss dinner. If you want to take this to uni, I recommend carrying the dressing in a extra bottle to keep the salad fresh and crunchy. Continue reading