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Thursday, May 31, 2018

Sunshine beet salad

We got golden beets in our veg bag 2 weeks ago. I wasn't very inspired at first - seemed like disappointing leftover winter veg. But we also got a recipe leaflet that my former teammate Ina started making with her students. One of the recipes was golden beets with lemon juice+zest = sunshine beets. I took the combination and made it into something more substantial... and it worked really well.


2-3 medium-large golden beets
salt+pepper
olive oil
1 cup pearled spelt
1-2 tbsp chopped fresh thyme leaves
juice and zest of 1/2 a large lemon
1 tsp white miso
2 tbsp olive oil
1 tsp apple cider vinegar reduction
1 tsp cider vinegar
salt+pepper
handful of chives, chopped

Wash the beets and then wrap them in foil with a little salt and pepper and olive oil. Put on a baking tray and roast at 200C for approx. 1 hour until soft. Let cool completely. Meanwhile cook the spelt in water until tender, drain and let cool.

When ready to assemble the salad, first make the dressing: chop the thyme and then mix with the lemon juice+zest, miso, 2 tbsp olive oil, vinegar reduction (use honey instead if you don't have it), vinegar, salt and pepper. Dice the beets into 1 cm dice and put in a serving bowl with the spelt and chives, then add the dressing and mix well. Eat straight away, or keeps well in the fridge for several days.


The beet-spelt-lemon-thyme combination works really well - and it does taste and look like sunshine... appropriately enough, given the insane sunny weather we've been having.

Rhubarb streusel muffins

At last, we have proper rhubarb harvest. Not epic, but enough, and thick enough. So I got excited and this was what I decided to make... It maybe wasn't the most important thing to do that day, but I felt like it was the thing to do... It's crazy how a little kid makes you prioritize... It's essentially an amalgamation of two recipes: here and here.

(makes 12)

For the muffins:
1 1/2 cups flour (approx 50:50 wholewheat or spelt and plain)
1/2 tsp bicarbonate of soda
1/2 tsp salt
3/4 cup brown sugar
1/2 cup veg oil
1 egg
1/2 cup runny yoghurt (dilute a little with water if thick)
1 tsp vanilla essence
1/2 cup chopped toasted walnuts
1 1/2 cups chopped rhubarb (approx 1 cm dice)

For the streusel topping:
1/2 cup flour (mix as above)
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup chopped walnuts
3 tbsp melted butter

Heat oven to 165C and line a muffin tin. Mix flour, bicarb and salt with a fork in a large bowl. Beat sugar, oil, egg, yoghurt and vanilla together with a fork in another bowl. Add wet to dry and mix until just combined, adding the chopped walnuts and rhubarb with the last few strokes. Dollop into muffin liners, leaving a little space for topping. To make the streusel, mix the flour, sugar and cinnamon in a bowl with a fork, then add the melted butter and stir until lumpy, then add the walnuts. Distribute evenly over the muffins. Bake for approx. 30 min, until lightly browned on top and a skewer comes out clean.