I hope you've had a fabulous weekend! I know I have! Yesterday, my friend and I saw Nice Work on Broadway with Michael Broderick. It was pretty good. It had a the glamor and magic of Bway, so I was happy:)
But the highlight of my weekend was on Friday! I recorded some children's educational videos for the Mother Goose Club with Sockeye Media. It was so fun:) It's a great organization and I can't wait to see the finished product!
So after awakening my "inner-child" that morning, I decided to make an extra-special Kid Friendly meal! Soooo....I made.....Basil Beet Blooms!
These little gems are so whimsical and fun! They're a playful way to serve your family wholesome veggies!
Roasted beet rounds topped with a basil, cauliflower and green pea cream! Perfect!
And they're Gluten Free, Vegan, Specific Carb Diet friendly, Paleo, and have a Body Ecology Diet option!
Annnd....I made a cooking demonstration video!!
Here's what you need: (serves 2-3)
2 large beets, cut into 1/4 inch rounds (BED option: Sub roasted red peppers)
1/2 cup peas
1 cup cauliflower
5 basil leaves
12 grape tomatoes (BED option: omit)
chiffonade of basil (garnish)
Preheat oven to 400 degrees. Scrub and dry your beets. Cut them into 1/4 inch rounds. Place them in a single layer on a tin foil-lined, olive-oil-sprayed baking sheet. Do not sprinkle with salt or pepper yet. Spritz them with olive oil, and bake for 35-40 minutes, flipping once halfway through. When you flip them, put your tomatoes on the baking sheet and roast them along with the beets for the final 20 minutes. Sprinkle with salt and pepper after they're finished.
Meanwhile, steam your peas and cauliflower. Put them in your food processor along with the basil, salt and pepper, and process until smooth. You will need to scrape the sides about 4 times.
If you want to pipe this mixture onto your beet rounds, transfer it into a pastry bag, or a ziplock bag. Or...just use a spoon:)
To assemble, place about 2 Tbsp of the mixture onto each beet round and top with a roasted tomato and garnish with basil.
The beets were beautifully caramelized. They were chewy and firm, and the sugars became so intense and sweet. They were perfect with the fresh basil cream! It was bright and fresh, and it went so well with the earthy-sweet beet. Finally, the tomato was the absolute best part. When you roast tomatoes, they shrivel up and become super sweet and juicy. They just explode in your mouth, and truly tie the entire dish together.
And the colors were so jolly and enticing! They looked like something out of a Dr. Seuss book!
And this would be a great meal for your kids to help make! They could be in charge of decorating the beets with the cream, tomatoes and basil!
A perfect 10!
Don't forget to check out the Cooking Demonstration Video! :)
And coming up later this week....ANOTHER DESSERT!!! Woo! Here's a hint....you'll go bananas for this treat! :D
Until next time!
Need a food processor of good chef's knife? Here are the ones I use and LOVE:
Funny thing. I JUST recently started roasting beets myself. I had no idea just how yummy they were until I did and now, I almost can't get enough of them! So it's pretty ironic that you sent this recipe out today. Love, love, love this idea and will sure make really soon! Question though—with it just being you living there in your little apt., how do these creations of yours fare as leftovers? Also, with these, would you top all of the rounds with the cream and have them ready to go for later or would you keep the cream in the Baggie and top when ready? And then you just nook a bit, yah? Also wondering if they are just as yummy leftover? Sorry for all the q's but I am curious. Awesome dish, awesome job! Thanks Caralyn.
ReplyDeleteHi Dana! Ha! I know...roasted beets are excellenttt!!! :) As far as leftovers go, I typically only make what I can eat. This recipe is an exception, since it was made for 2. So, what I did was just have it for lunch, and then the left overs for dinner! I kept the extra cream in the baggie, and then kept the baggie and the extra rounds on the baking sheet covered with plastic wrap. Then when dinner rolled around, I just popped it back in the oven for about 5 minutes at 250 degrees. (Not the plastic bag obviously:) ) Thanks for stopping by and watching my video!! :D
DeleteGreat. Thanks so much Caralyn. Again, great recipe and I can't wait to make it. I just know it's gong to be a favorite!!!—Any excuse to eat more beets (lol). YUM! :)
DeleteBeautiful, simple and so elegant :) Lovely!
ReplyDeleteSo cool about those recordings, congrats lady!
Thank you so much Gabby! Yeah, it was a really fun day:) Thanks for stopping by! Have a wonderful week!
DeleteWow we tried these on the weekend, so delightful.
ReplyDeleteaw, thank you so much, Bristol! That just made my day! I'm glad you enjoyed them:) THanks for stopping by! Have a great Monday!
DeleteSuch a cute meal! I've never prepared beets like this. You always inspire me to improve my food presentation.
ReplyDeleteThank you so much Jenny! Roasted beets are excellent! Thanks for stopping by! Have a great day!
DeleteYour presentation is always top notch, as is your creativity in combining different flavours! Love this idea!
ReplyDeleteThank you so much Anna! I appreciate that:) Thanks for stopping by! Enjoy your afternoon!
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