In the Kitchen with Sigona’s Featuring: Beets
Beet, Berry and Banana Smoothie
Delicious for breakfast or an afternoon snack. This smoothie is packed with nutrients and is a great way to get in a few servings of both fruits and veggies for the day. Serves 2.
Ingredients:
- 3/4 cup milk of choice (almond, cow, coconut, hemp, etc.)
- 1/4 cup plain yogurt (or use another 1/4 cup milk)
- 2 frozen bananas*
- 1 roasted**, peeled beet, diced (about 3/4 cup)
- 1 cup strawberries, chopped
- 1/2 cup blueberries
- 1/2 cup spinach pr power greens
- A splash of vanilla extract, to taste
- 2 tsp. chia seeds
*For easier blending, slice the bananas into chunks before freezing.
**To roast a beet: Preheat oven to 400°F. Scrub the beets and then trim off the root and stalk ends. Save the greens for another purpose, such as salad or garnish. Wrap each beet individually in foil and place on a baking sheet. Roast the beets for 50 to 60 minutes or until they can be easily pierced through the center with a fork. Remove the beets from the oven and allow to cool to the touch. Remove from foil and rub off the skin. They’re now ready for use.
Directions: Place all ingredients together in a blender or food processor. Blend until all ingredients are incorporated and you achieve a desired texture.
Divide between two glasses. Serve.
Quick Beet Hummus
The beets make this hummus an almost magenta-pink. Perfect for Valentine’s Day, right? It would be a festive addition to an appetizer spread or to the kids’ lunch boxes on a day filled with hearts. Makes about 2 cups.
Serving suggestions:
- With pita or naan bread
- With pita chips
- As a spread for a veggie sandwich or wrap
- On toast topped with sliced avocado and sprinkled with feta or goat cheese
- With fresh veggies
Ingredients:
- 1 beet, roasted*, peeled and chopped
- 1 can Garbanzo beans (also known as chickpeas), drained and rinsed
- At least 4 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil, plus more for drizzling
- Juice from one medium lemon, about 3 Tbsp.
- 1 clove garlic
- 1/4 tsp. cumin, or to taste
- Salt and pepper, to taste
- Minced beet greens for garnish
*To roast a beet: Preheat oven to 400°F. Scrub the beets and then trim off the root and stalk ends. Save the greens for another purpose, such as salad or garnish. Wrap each beet individually in foil and place on a baking sheet. Roast the beets for 50 to 60 minutes or until they can be easily pierced through the center with a fork. Remove the beets from the oven and allow to cool to the touch. Remove from foil and rub off the skin. They’re now ready for use.
Directions: Add all but the beet greens to a food processor and puree until smooth. Add a little more olive oil or even a little water, if needed, to achieve the texture desired.
Scoop into a serving dish, sprinkle with minced beet greens and finish with a drizzle of olive oil. Extra hummus will keep in the fridge for about 5 days.
Winter Caprese Salad with Beets, Oranges, Mozzarella and Basil Oil
It’s tart, earthy, creamy, and herbaceous — the nontraditional ingredients used in this recipe allow caprese to be in season almost all year. Finishing with a combination of Sigona’s Summertime Peach White Balsamic and Sigona’s Basil Oil adds a flavor that’s not to miss. Serves 2 to 4.
Ingredients:
- 2 beets, roasted*, peeled and sliced about 1/4-inch thick
- 2 navel oranges
- 8 oz. fresh mozzarella, cut into 1/4-inch-thick slices
- Sigona’s Basil Oil, for drizzling
- Sigona’s Summertime Peach White Balsamic, for drizzling
- Salt and pepper, to taste
- Minced beet greens and/or leaves, for garnish
*To roast a beet: Preheat oven to 400°F. Scrub the beets and then trim off the root and stalk ends. Save the greens for another purpose, such as salad or garnish. Wrap each beet individually in foil and place on a baking sheet. Roast the beets for 50 to 60 minutes or until they can be easily pierced through the center with a fork. Remove the beets from the oven and allow to cool to the touch. Remove from foil and rub off the skin. They’re now ready for use.
Directions: Slice the top and bottom off of the oranges so they sit level. Using a paring knife, slice off strips of the peel and pith, working from top to bottom of the orange, leaving just the flesh of the fruit behind. Cut the oranges crosswise into slices about 1/4-inch thick.
On a serving dish, arrange the salad either in a line or a circle, using a repeating pattern of a slice of orange, a slice of beet and a slice of mozzarella. Season the dish with salt and pepper; drizzle with a bit of basil oil and balsamic. If desired, top with some minced beet greens. Serve.
