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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.

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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.
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