Beet Dip

photo (14)Beets are one of my favorite vegetables. They are sweet, colorful, and tasty. Usually, I’m perfectly happy roasting them and eating them warm out of the oven or cool over salads. But this time, I wanted to try something different. You know, variety is the spice of life and all. I’ve been thinking of borscht, and I’ve even bugged two of my friends for recipes, but I’m intimidated to make a stew I’ve never even eaten before. One day I’m going to make it, but I’m not ready yet.

Then, when I found a recipe for this beet dip I was really excited.  I think dip is wonderful because it’s a great excuse to eat crackers, bread, and cheese. Most importantly, this dip is easy to make and it is pretty. This recipe is just like hummus, only instead of chickpeas it has beets. I was excited for some new twists on old favorites. I served it when my friend Emily and her boyfriend Matt came over and it went over really well. It has the nice, sweet, earthy flavor of beets and the lemon juice gives it a nice bright, citrus flavor. It went even faster than the regular hummus!

Adapted from Food 52. Continue reading


Roasted Root Vegetables with Quinoa and Sherry Vinaigrette

half novice

I feel like I should name my cooking guy. In part because, I feel guilty that I cut him in half. And I cut him in half because I think this recipe is mostly pretty good for beginner cooks – but not completely novice friendly. 2/3 of this recipe is super easy, it’s just the dressing that I think is the step up. It’s not hard to make the dressing, but it requires ingredients that a beginner cook might not want to buy (sherry vinegar). But, this recipe is really yummy and so if you don’t want to make the dressing, just do the quinoa and veggies and top it with some store bought dressing if you like. Continue reading