Golden Beet & Yellow Carrot Soup with Feta & Pistachios

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As far as the weather forecast goes, it seems like temperatures are finally going to rise. And I couldn’t be happier. I’m so tired of feeling cold every time I go outside. So I am very much looking forward to warmer weather and picnics in the park. But till then, a creamy golden soup for this meatless Monday.

This recipe serves 3.

Ingredients:

For the soup:

800grs of golden beet, peeled and chopped into chunks

700grs of yellow carrots, peeled and chopped into chunks

2 cloves of garlic, minced

2 tablespoons of olive oil

1 leek, finely chopped (white part only)

2 medium shallots, chopped

1 1/2 litters of vegetable stock

100ml of cream

Salt to taste

Toppings:

150grs, crumbled feta or goat cheese

40gr of chopped pistachios, pan roasted

Garden cress

 

Place the olive oil, leek and shallots in a large saucepan over medium low heat. Cook for 5 minutes while stirring from time to time. Don’t let it get brown.

Then add the carrots, beets and garlic. Stir for 1 minute and then add the vegetable stock.

Let it cook for 25 minutes until the beets and carrots are cooked through.

Then blend it until smooth. Add the cream and salt to taste.

Divide the soup into 3 bowls and top with some crumbled feta (or goat cheese), pistachios and garden cress. I also added some nasturtium leaves as decoration.

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Beet & Potato “Tacos”

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Not too long ago I watched a video on The Feed Feed’s Snapchat where Kendra from Paleo Paparazzi used thinly sliced Jicama instead of tortillas to make healthier tacos. That inspired me to make these. My mom is a big potato salad fan and so am I. A potato salad at the Christmas table was always a must. She would make it with cooked beets, eggs and cornichons. When I was little I didn’t like beets that much but now I love them, raw or cooked. So this is my version of my mom’s salad in taco form. It makes a great appetizer for a party too. It doesn’t require a lot of time to make and it is budget friendly.

Ingredients:

700grs of potatoes (I used 4 large ones)

2 large beets, I used 1 candy cane and one golden beet

1/3 cup of finely chopped cornichons

1 cup of blanched peas

1 ½ tablespoons of finely chopped dill

For the dressing:

1/3 cup of apple cider vinegar

1/3 cup of mayonnaise

½ teaspoon of celery salt

2 tablespoons of olive oil

1 teaspoon of mustard

1 ½ teaspoons of honey

Salt to taste

 

Cook the potatoes in a pot with boiling salted water until tender.

Then drain them and allow them to cool down enough to handle. Peel them and chop them into small cubes. Remember the size of your beets; you don’t want huge cubes of potato as a filling to the tacos.

Peel the beets using a potato peeler and then with the help of a mandoline, thinly slice the beets so you get your raw “tortillas”.

To make the dressing, just add all of the ingredients in a jar with a lid, cover it and shake it until it emulsifies.

In a large bowl, add the potatoes, cornichon, peas and dill. Add the dressing and mix well.

To assemble each taco, just grab about 2 tablespoons of the potato salad and use the raw beets as if you were using tortillas.

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Beet & Pea Hummus Tart

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Beets have become one of my favorite vegetables. As a kid I would pick them out of my food and now you can find here many recipes which include this gorgeous produce. I’m already looking forward to spring and this dish reflects that. The golden and candy cane beets add bright colors to this tart. It is filling without being heavy, and great to share at any dinner party.

This recipe is for 1 sheet of puff pastry (40x24cms).

For the pea hummus:

1/3 cup of tahini

1 cup of frozen peas, blanched for 1 minute

1 cup of canned chickpeas, drained

Juice of 1 lime

4 tablespoons of olive oil

Pinch of garlic powder

Pinch of celery salt

Salt to taste

For the beets:

1 medium golden beet

1 medium candy cane beet

Juice of 1 lime

2 tablespoons of white vinegar

5 tablespoons of olive oil

Salt to taste

Extras:

1 sheet of puff pastry (40x24cms)

Egg wash (1 egg beaten with 1 tablespoon of water)

¼ cup of toasted slivered almonds

 

The night before, place the frozen puff pastry in the fridge to thaw overnight.

To make the pea hummus, place the tahini in the food processor and pulse for 2 minutes. Then add the blanched peas and pulse for 3 minutes. Add the chickpeas and pulse for another 3 minutes. This will result in a smooth hummus. Finally add the lime juice, olive oil, garlic powder, celery salt and salt to taste. Pulse until everything is mixed through. Then transfer it to a bowl, cover it with plastic wrap and set it aside.

Preheat your oven to 180C/350F. Once the oven is hot, take the puff pastry out of the fridge.

Roll out the puff pastry over a sheet of parchment paper. Fold the edges, making a 1 cm border and pinch to seal them. Using a fork, pinch the dough all over, except for the borders. Brush the whole pastry with the egg wash and bake it for 20 minutes till its golden. Then allow it to cool down.

While the puff pastry is cooling down, start making the beets. Peel them and with the help of a mandoline, slice them as thin as possible. Place the lime juice, vinegar, olive oil and some salt in a large bowl. Add the beet slices and mix well. Let them pickle for at least 5 minutes, and mix them halfway through.

Once the puff pastry has cooled down and the beets have sat in the vinaigrette for at least 5 minutes, start assembling the tart. Spread the hummus evenly all over the puff pastry. Then arrange the beet slices over the hummus. I folded each slice in half and tried to alternate the colors. Finally sprinkle the toasted almonds all over the beets. Enjoy!

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Purple Carrot & Golden Beet Tart with Tahini & Sumac

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I made this tart today for dinner and it hardly lasted till dinner. Since I cook everything early to be able to photograph it during daylight, it was hard to stop eating it. I love the sweetness of the carrots and beets combined with the citrusy sumac and creamy tahini. It’s a very easy tart to make for this holiday season.

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This recipe is enough for a 40x24cm tart.

Ingredients:

1 sheet of puff pastry (40x24cms)

4 medium purple carrots, thinly sliced lengthwise with a mandolin

1 very large golden beet, thinly sliced with a mandoline

Olive oil

Salt

Pepper

For the tahini-sumac sauce:

¼ cup of tahini

1 tablespoon of sumac

Juice of ½ a lemon

2 tablespoons of olive oil

1 tablespoon of honey

2 tablespoons of balsamic vinegar

Pinch of garlic powder

Pinch of onion powder

Chili flakes to taste

Pinch of salt

Pinch of pepper

For the toppings:

80grs of feta, crumbled

¼ cup of chopped chives, dressed in a bit of olive oil, white vinegar, salt and pepper

¼ cup of toasted pine nuts

2 tablespoons of pomegranate seeds

Extra:

Egg wash

 

Preheat your oven to 180C/350F.

Cook the thinly sliced carrots and beets in a large pan with some olive oil, salt and pepper. I cooked them separately for about 5 minutes until tender but still firm, stirring often.

To make the tahini-sumac sauce, just mix all of the ingredients in a bowl.

Place the puff pastry on an oven sheet lined with parchment paper. Fold the edges, making a 1cm border and pinch to seal them. Using a fork, pinch the dough all over, except for the borders.

Spread the tahini-sumac sauce evenly over the pastry. Arrange the cooked carrot and beet slices all over the pastry. Make sure to spread them evenly, so there is a good ratio of carrot/beet on each slice later on.

Brush the edges of the puff pastry with the egg wash. Bake it for 35 minutes, till golden.

To serve, spread the crumble feta all over. Do the same for the toasted pine nuts, pomegranate and the dressed chives. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.