Beets <span class="colon">::</span> Quick Clean Up for Spring

March28

Beets :: Quick Clean Up for Spring

I'm willing warm temperatures to come on strong...any day now. If nothing else, sunshine and a bit of spring cleaning is a decent place to start. If you're looking for a nice 'jumpstart' towards beach season, give a thought to a nice bowl of roasted beets, or a simple beet salad, or some more creative uses for the colorful root veg. Beets are like your personal springtime cleanup crew. Jammed with antioxidants and nutrients to detox the liver along with a good dose of fiber, they'll flush out toxins and kick up digestion super fast. Just beware, they'll stain virtually anything they come in contact with, nothing a good washing can't take care of. Check out these brilliant photos and easy beet recipes from my latest column in Rue Magazine's fourth issue. Click here for Bright Beet & Feta Dip with Grilled Toasts; Golden & Ruby Beet Salad with Oranges, Hazelnuts & Fiore Sardo Cheese; Dark Chocolate Beet Cupcakes with Goat Cheese-Hazelnut Frosting (oh yeah, they're crazy good!).

...and a few more gorgeous pics from the talented Rima Campbell.

Dark Chocolate Beet Cupcakes with Goat Cheese-Hazelnut Frosting

Serves :: 36 mini cupcakes

Ingredients

• 5 ounces good-quality dark chocolate (64% cacao or higher)
• 1 cup (2 sticks) unsalted butter, softened, divided
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 2 cups beet puree*
• 1 1/2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt

goat cheese-hazelnut frosting
• 5 cups confectioner’s sugar
• 1/2 cup (1 stick) butter, at room temperature
• 8 ounces soft goat cheese (1 large log)
• 8 ounces Neufchatel cream cheese
• 1 teaspoon pure vanilla extract
• 2 teaspoons Frangelico liqueur

*For the beet puree, trim roots and tips of 4 large beets and place in a large pot, cover with water. Simmer for about 40 minutes until tender. Drain water and allow beets to cool. Remove skin by rubbing off with your fingers or a paper towel. Cut beets into quarters, place in a food processor and blend until smooth.

Directions

Preparation - Preheat oven to 375 degrees F. Line mini muffin trays with mini paper liners. Melt dark chocolate and 4 tablespoons butter over a double boiler. Cream remaining butter with sugars in a large bowl with an electric beater or in a stand mixer with a paddle attachment. Add eggs one by one until well blended. Beat in chocolate, beet puree and vanilla. In a separate mixing bowl, sift together flour, baking soda and salt. Stir flour mixture into batter and mix well. Spoon batter into cupcake liners about 3/4 of the way full. Bake for 7 minutes and swap the position of trays in oven. Bake another 7 to 9 minutes, or until a toothpick comes out clean. Allow cupcakes to cool and transfer to a cooling rack.
Frosting - Combine all ingredients in a stand mixer with a paddle attachment. Beat until well-blended. Frost each cupcake using a knife or piping bag and tip for icing.
*For the beet puree, trim roots and tips of 4 large beets and place in a large pot, cover with water. Simmer for about 40 minutes until tender. Drain water and allow beets to cool. Remove skin by rubbing off with your fingers or a paper towel. Cut beets into quarters, place in a food processor and blend until smooth.

images via :: Rue Magazine & Rima Campbell

TAGS: spring, cupcakes, beets

posted: 03.28.11

9 Comment(s)

Sunday, May 15, 2011

Kurabiyeler en sevilen yiyecekler arasında yer alırlar. Evin anneleri durmadan kurabiye tarifleri arar, lezzetli kurabiyeler yapmaya gayret ederler. Birde bir sevilen lezzet daha vardır ki büyük küçük farketmez herkez ona bayılır. Söz ettiğimiz tabiki pasta dır. Pastayı kendi yapmak isteyenler ise hemen hemen bütün pasta tarifleri ni denemeye çalışırlar. Birde hanımlarının çok sevdiği bir hobi vardır ki oda dantel örnekleri dir.

—pasta tarifleri

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Wednesday, September 28, 2011

As for people who really like vegetables such meals are delicious!

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Saturday, October 15, 2011

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Friday, October 21, 2011

I always hear “eat vegetables” or “natural food”. Well just make junk food with tons of E’s free and I will be very very happy!
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Sunday, October 23, 2011

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—Willson

Monday, November 21, 2011

Thanks for providing such beautiful pictures and the information.
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—cadee

MARISSA LIPPERT, NYC

This blog: Musings about food, health, design, NYC and abroad. Me: Equal parts nutritionist, food lover, writer and force to be reckoned with in the kitchen. The recipe: gorgeously fresh food, smart balance and effortless style. Say hello: marissa ‘at’ nourish-nyc.com. Find me elsewhere: NOURISH, my nutrition counseling & food consulting firm. NOURISH KITCHEN + TABLE, a new culinary-jewelbox-cafe and takeaway food shop launching in the West Village this June. We’re your kitchen away from home serving up gorgeous, good-for-you food.