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Beets

Beet and Potato Gnocchi

Beet and Potato Gnocchi

Ingredients:

300g potatoes

100g beets

1 1/4 cup flour

1 egg (optional)

Salt and pepper to taste

Preparation:

Peel and cook potatoes and beets in salted boiling water for 15 minutes or until tender. Mash with a fork or a potato masher.

In a bowl, combine this puree with flour and egg (if used). Use more flour if the mixture is too wet and less if it’s too dry. Knead until the dough forms a ball.

Roll dough into rope. Cut them into 2cm pieces.

Optional: Roll each piece against a fork to make ridges.

Arrange on a floured baking sheet.

Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to top, around 2-3 minutes.

Combine to a pesto sauce or a creamy mushroom sauce.

Yield: 2 - 4 servings.

Vegan Beet Chocolate Squares

Beet Chocolate Squares

Ingredients:

Cake:

2 small beets or 1 big one, peeled and chopped

3/4 cup flour (or any gluten free mix you like)

1/2 cup cocoa powder

1 tbsp baking powder

1/4 tsp salt

3/4 cup maple syrup

1/2 cup of beet water or almond milk

1tbsp vanilla

2 tbsp coconut oil, melted

1/2 cup pecan or walnut, chopped (optional)

Topping:

1 cup dark chocolate chips

1/4 cup beet water

1 tsp vanilla

1 tbsp coconut oil

cocoa powder for dusting

Preparation:

Preheat oven to 350F. Line a baking dish (30cm x 20cm or smaller if you want a thicker cake) with parchment paper and set aside.

Boil beets in at least 1 cup of water (you need the beet water for the recipe) until tender. Strain them (keep the water) and blend them until smooth (you can add a little bit of beet water to help but not too much cause we don't want the puree to be wet).

In a big bowl, mix flour, baking powder, salt, cocoa and nuts. Add the rest of the ingredients and combine until smooth. Pour into the baking dish. Bake for 25 minutes or until a toothpick comes out clean.

While the cake cools down, add chocolate chips, beet water, coconut oil and vanilla in a heat-proof bowl. Warm it on a double boiler until everything is melted and smooth. Spread evenly on the cake and place in the fridge for 30 minutes.

Dust with cocoa powder. Cut into squares. Enjoy!

Note: keep them for a few days in the fridge!

Yield: 9 -12 squares.

Beet Salad

Organivores Beet Salad

Ingredients:

2 beets

1 red apple

Arugula

Watercress

1 lemon

3 tbsp olive oil

A few marjoram leaves

Preparation:

Slice up some raw beets and some red apples. Add arugula or watercress or both. Mix the juice of a lemon with some olive oil and a few marjoram leaves. Drizzle on top of your salad and enjoy!

Yield: 6 persons.

 

Find more veggies recipes here!

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