Tag Archives: Beet

Beet Salad with Simple Miso Dressing

DSC_0668 Please don’t hate me because my last three posts have been salads. I’ve to realize that when I come home after class, extravagance is not a thing. Efficiency and simplicity is what I’m all about these days. Another things I’ve noticed about myself is that my diet is hugely raw. Yes, I eat cooked grains and sometimes make roasted yam fries, but otherwise, my cooking is kept to a minimal (mostly because of the time). This salad is a prime example: shredded raw beets! Of course, you could shred them and roast them for a while (with a bit of oil and salt and pepper)to tenderize them, but here, I love the earthy AND crispy texture they give. Add a simple miso dressing and BAM, I got a salad for the ages. With this I had a fieldroast sausage, and a plain piece of toast (I’m not lying when I say I’m really into simplicity these days – I crave plain slices of toast). I simply ADORE Silver Hill’s Squirrely bread. Silver Hills Bakery makes awesome bread; they are vegan and packed full of goodness (and freakishly delicious).

I really love the white miso paste (which is the mildest) mixed with the balsamic vinegar; it’s a great combo of earthy and acidity. If you don’t know what miso is… I really couldn’t give you a good education on it… Basically there are A TON of different types of miso. It’s fermented. Yeah… Here’s a link to some info on miso!

By now, I’m positive you know the basics of how I make my salads, but here is the recipe regardless.


  • 2 cups raw beets, shredded (I used three medium sized beets)
  • 2 cups greens, chopped (I used kale)
  • 1/2 cup fresh parsley, chopped
  • 1 cup cremini mushrooms, chopped
  • 1 green onion, thinly sliced
  • 2 tablespoons white miso paste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • nuts or seed of choice for garnish (sesame seeds, hemp seeds, sunflower seeds, pumpkin seeds, etc)


Shred the beets on a mandoline or box grater and place into a large bowl. Add the greens, parsley, mushrooms, and onion to the bowl and mix.

In a small bowl combine the miso paste, balsamic vinegar, olive oil and salt and pepper and whisk to combine. If it’s really thick, add more olive oil or a bit of water. Pour the dressing over the salad and mix to coat.

Divide into two bowls and enjoy!


Mama’s Borshch



As I mentioned in the last post, the days are getting chilly. So what’s better to warm and soothe the soul than a hearty soup? In this case, I turned it into a stew by not adding much water and letting it simmer for a long time. But this meant that the veggies were crazy tender.

So. Borshch. You may be wondering “WTF IS THIS BORSCHCHSCHCSHHSCCSHHCHSCHSCH?” Good question. Essentially it’s a beet soup. You can look it up here┬áif you’re ultra interested. This recipe is from my mama. She makes it chunky (therefore I made it chunky), but I’ve had it where the beets (and carrots and potatoes) are shredded really finely. I’ve also had it where it excludes carrots and potatoes completely… but that’s not as tasty. Also, you’ll notice that I use canned beans and canned mushrooms… that’s because that’s what my Ma uses. You could easily cook fresh mushrooms and cook your own beans (any beans work. I love the cans of mixed beans because I’m indecisive).

One more note, you’ll notice that the amounts aren’t super precise. Such is the nature of family recipes. Onto the recipe!

MAMA’S BORSHCH: (makes one HUGE pot… serves 10)

  • 1 can mixed beans
  • 1 can mushrooms
  • 4-6 beets, chopped into 1/2 inch cubes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2-4 medium carrots, chopped
  • 2-3 medium potatoes, chopped into 1/2 inch cubes
  • handful green beans
  • 1 1/2 tomato liquid (Squished tomatoes, pasta sauce, V8, tomato juice, any tomato base!)
  • 4-6 cups water or vegetable broth
  • 1-2 cups frozen peas
  • heaping tablespoon dill
  • white vinegar (optional)


Put everything into a HUGE pot (except the frozen peas and dill). Make sure you use enough water or vegetable broth to cover all the chopped veggies.

On medium-low heat, let simmer for about 90 minutes (or until the beets, carrots and potatoes are reeeeeal tender). The longer you let it simmer, the more stew like it will become! Add the frozen peas and dill and let simmer for another 20-ish minutes. (WOW forgive me how vague this is, it’s hard to put into words what I do by eating…)

To serve, dish out large helpings into bowl. My family likes to add 1/2 teaspoon of white vinegar to our borshch to add some tartness. It is wonderful and I suggest it!

Let's get cooking!

Let’s get cooking!

Simmering away

Simmering away

This soup freezes really well. So if you’re cooking for only yourself (like me!), then cook up a big pot and freeze some servings in baggies or tupperwear. It’s wonderfully convenient!

Lazy Dolmades



First of all: I’m sorry I haven’t posted in about six thousand years. I know excuses go no where, but school is INSANE. I have an essay due in EACH one of my classes (on top of the smaller assignments) within the next 2 weeks… unbelievable, RIGHT?! Second of all: I have been making some good foods so expect some good posts coming up soon but forgive my words because my mind is everywhere and I’m not sure what to write. Thirdly: are my (few) readers ever intrigued by anything more than just the recipes? What else would you want to see on here? (Posts including things about me/my life? Posts about great brands or products I’ve found? Posts about my various haunts in the city?) Let me know/feedback please!! I’d love to write more, but I’m unsure what else to write.

On to the important part: FOOD


LAZY DOLMADES! I guess you could call it a dolmade pilaf… but with beet leaves and not grape leaves. Regardless, DOLMADES. This recipe was inspired from this cookbook. It’s not my favorite cookbook simply because the dishes don’t intrigue me, but it does have some pretty cool flavours that would be worth trying. Beyond THAT I really loved this dish because of how comforting it was on a chilly night. It’s a perfect side dish (with a tomato soup would be wicked) that is still pretty substantial.

As I mentioned, I used beet leaves (where can one buy grape leaves?), and I put a little bit of cinnamon into the rice and it complimented the dill SO wonderfully well. Also, the recipe originally called to use ground beef, but I chopped up some tempeh and fried it up with the rice. It was a wonderful addition (not to mention, it adds great protein!!)


  • 1 cup uncooked short grain brown rice
  • 2 cups water
  • 3 tablespoons grapeseed oil
  • 1/2 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup tempeh, chopped
  • 1/2 teaspoon salt
  • pepper
  • 1/2 cup brined (or steamed) beet leaves, chopped
  • 1/4 cup dill, chopped
  • 1 teaspoon oregano
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cinnamon


In a medium pot, cook the rice in the 2 cups of water for about 20 minutes (or until all the water is absorbed).

Meanwhile, in a medium pan, cook the onion and garlic in the oil until translucent (about 3 minutes), add the tempeh and salt (and lots of pepper!) and cook for an additional 3 minutes.

Add the cooked rice to the onions and reduce the heat to low. Add the beet leaves, dill, oregano, lemon juice and cinnamon. Let it all sit for 10 minutes to allow all the flavours to mingle. Serve warm!!

Beauty of a beet leaf

Beauty of a beet leaf


MUCH much much love on these nights that are cooling off ever so quickly.