Kids Monthly Cooking Class - Beets
Beet Salsa with Avocado
- 2 blood oranges
- 2 beets, roasted
- 1 avocado
- ¼ cup cilantro, chopped
- 1 jalapeño, chopped finely
- 1 lime, juiced
- 2 green onions, sliced
Cut the rind off of the oranges. Using a safe chopper or paring knife, cut out each segment of orange over a bowl. Let the fruit drop into the bowl and squeeze out the juice.
Strain the juice from the oranges and cut the orange segments into small pieces. Peel and cut the beets into small pieces. Cut the avocado into small pieces. Cut the cilantro and green onions with scissors.
Combine all ingredients in a bowl and check for seasoning. Spoon a small amount on to tortilla chips.
Golden Beet Risotto with Feta
- 2 litres vegetable stock
- 4 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 2 large golden beets (12 ounces each), peeled and cut into ¼” dice
- 3 cups arborio rice
- ½ cup pecorino cheese, freshly grated
- 2 tablespoons parsley, chopped
- ¼ cup feta, crumbled
- ¼ cup butter
Heat stock in a pot until simmering and add the golden beets. Allow to cool until just tender and set aside. Keep the stock warm. In a pan over medium heat, heat the oil. Add onions with some salt and cook until onions are soft, but not coloured.
Add the rice to the pan, and toast for 1-2 minutes. Add the golden beets and one cup of the warm stock, and allow rice to absorb stock. When dry, add another cup of stock and stir once. Make sure all rice is under the liquid. Continue until the rice is cooked.
Remove from heat and stir in butter, parsley, and the parmesan cheese. Check seasoning. Spoon onto serving bowls and top with feta.
Chocolate Beet Cupcakes with Pink Buttercream
- 2 cups beets roasted, peeled & diced
- ⅔ cup buttermilk
- 1 ½ cups white whole-wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup chocolate chips
- ¼ cup grapeseed oil
- 1 cup sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
In a blender, combine beets and buttermilk. Purée until smooth. Reserve 2 tablespoons, and pour the rest into a large bowl.
Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl. In a separate bowl, whisk egg, oil, 1 cup sugar and vanilla. Add to beet purée. Stir in the dry ingredients until just combined. Fold in chocolate chips. Spoon the batter into the prepared muffin cups.
Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool completely.
Pink Buttercream Frosting
- 4 tablespoons beet puree (from cupcakes)
- 2 tablespoons cream
- 4 cups icing sugar
- 1 cup Butter, room temperature
- 2 teaspoons vanilla
- ½ teaspoon Salt
In a stand mixer fitted with a paddle attachment, beat the butter until smooth. Slowly beat in icing sugar, vanilla, salt, and beet puree. Add cream if icing is too thick.