Rosemary Dumplings and Vegetable Beet Soup

INGREDIENTS:

• 4 Teaspoons Olive Oil, Divided
• 8 Ounces Hot Italian Sausage Links
• 1 Bunch of Beets, Peeled and Diced
• 1 Bunch of Carrots, Peeled and Diced
• 2 Parsnips, Peeled, Cored and Diced
  
• 1 Large Onion, Diced
• 4 Cloves Garlic, Minced
• 1 Tablespoon Rosemary, Chopped and Divided
  
• 4 cups reduced-sodium chicken broth
• 3 Cups Kale, Chopped
  
• 1-1/4 Cups Whole-Wheat Flour
• 1/2 Cup Cake Flour
• 1 Tablespoon Baking Powder
• 1/4 Teaspoon Salt
• 1 Large Egg, Lightly Beaten
• 1/2 Cup Milk

DIRECTIONS:

• Heat 2 teaspoons oil in a skillet over medium heat, add sausages and cook until browned on all sides, about 6 minutes.
• Transfer to a clean cutting board, let cool and cut into 1-inch pieces.
• Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat, cook onion, stirring until barely tender, about 4 minutes.
• Add diced beets, diced carrots and diced parsnips and cook for 5 minutes.
• Meanwhile, whisk whole-wheat flour, cake flour, rosemary, baking powder and salt in a medium bowl.
• Add egg and milk and stir until a stiff batter forms.
• Add garlic and rosemary, cooking until fragrant, about 30 seconds, then add broth and bring to a simmer, stirring often.
  
• Once the soup reaches a simmer, stir in greens and the sausage and return to a simmer.
• Drop the mixed batter, about 1 tablespoon at a time, over the stew, making about 18 dumplings.
• Adjust the heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the sausage is cooked through, about 10 minutes.

Using beets makes this dish a cool dark crimson color, but you can easily substitute the beets, carrots and parsnips for any two pounds of root vegetables. The fresh rosemary in the dumplings really make this dish! This recipe weighs in just over 400 calories for 1-1/2 cups soup and 3 dumplings per serving.
Enjoy!

This recipe is from Eating Well magazine.

Borscht

INGREDIENTS:

• 2 Tablespoons Olive Oil
• 1 Medium Onion, Chopped
• 2 Cups Beef Broth
• 1 Medium Russet Potato, Peeled and Diced
• 1/2 Teaspoon Salt
  
• 1/4 Teaspoon Freshly Ground Pepper
• 1 Bunch of Beets, Root Ends and Greens Trimmed, Peeled
• 2 Teaspoons Red-Wine Vinegar
• 1/4 Cup Sour Cream
• 1 Tablespoon Horseradish
• 1 Tablespoon Fresh Parsley, Chopped

DIRECTIONS:

• Place cubed beets in a vegetable steamer basket over 1 inch of boiling water in a large pot, cover and steam over high heat until tender, 10 to 15 minutes.
• Meanwhile, heat oil in a large saucepan over medium heat, add onion and cook, stirring, until beginning to brown, about 4 minutes.
• Add broth, potato, salt and pepper, bring to a boil, then reduce heat to a simmer, cover and cook until the potato is tender, about 8 minutes.
• Add steamed beets and vinegar, return to a boil, then cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.
• Combine sour cream and horseradish in a small bowl.
• Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.

This simple Ukrainian soup gets a little extra kick with the addition of horseradish. This can easily be made vegetarian by substituting vegetable broth for the beef broth. One servings is one cup of soup and is under 175 calories!

The Beans ♥ The Beets

насолоджуватися!

This recipe is from Eating Well magazine.

Glazed Beets and Beet Greens with Balsamic Syrup

INGREDIENTS:

• 4 Large Beets, About 2 Pounds Total- Beet Tops Attached
• 2 Tablespoons Olive Oil
• 1/2 Cup Balsamic Vinegar
• 1 Garlic Clove, Minced
  
• 1/3 Mint, Chopped
  

DIRECTIONS:

• Preheat oven to 425 degrees.
• Remove stems and leafy greens from the beets and set aside.
• Peel beets and wrap in a large piece of foil, crimping edges tightly together to form a package.
• Place on a rimmed baking sheet and bake for 90 minutes.
  
• Open package carefully, and cut beets in half lengthwise, then across in 1/4 inch wide slices.
• Place in a large bowl and keep warm.
• Meanwhile, bring vinegar and garlic to a boil in a small saucepan until reduced to 3 tablespoons, about 10 minutes.
• Bring a large pot of salted water to a boil.
• Cut stems and beet greens to 1 inch pieces, add to boiling water, and cook until tender, about 5 minutes.
• Drain well and squeeze excess water from beet greens.
• Toss beets and greens with olive oil.
• Add reduced vinegar, mint, and salt and pepper to taste.
  

This simple dish, although has few ingredients, is packed with flavor. The pieces of mint play perfectly with the tart vinegar reduction and natural, earthy beet taste. Serve this dish warm.
Enjoy!

This recipe was written by Rozanne Gold