I really enjoyed coming up with recipes to share for the “Fall Foods Recipes” series and decided to start a second series of seasonal recipes, entitled “Winter’s Delights”. The benefit of doing a series is that it gets me here posting at least once a week, as well as forcing me to look for local & fresh ingredients during the winter. And I hope some of you enjoy it as well!
I learn, you learn; we all become educated winter eaters!
The first recipe I’m excited to share is one from today’s Oregonian – Beet Fritters! I LOVE beets, yet most people steer away from them because of some childhood nightmare. And I’ll be honest, I’m pretty sure I didn’t eat them until I was 22 years old, so that might be why I can stand them now.
I’ll never forget the first time I ate them…. the next morning I was left a bit surprised, and if you eat beets, then you know what I’m talking about!! haha… too funny. 🙂
Given the expected “side effects”, I can eat them knowing my body is nourished with plenty of vitamins. Approximately 2 cooked beets have:
3% DV of sodium
3% DV of Total Carbs
2 grams of Fiber
8 grams of Sugar
1% DV of Vitamin A
2% DV of Calcium
6% DV of Vitamin C
4% DV of Iron
Beets are fairly easy to grow in mild winter climates (which is most of the country this year), so you can find them at your local winter Farmer’s Market or at your local grocer. I would recommend trying to buy those growing locally if you can, since they are so easy to grow – what’s the point of paying for a veggie that is across the country??
Here’s the first of a series of Winter’s Delights recipes:
- About 6 small beets (about 1 1/2 pounds)
- 1/2 small yellow onion
- 1/2 cup soft, white bread crumbs
- 1 egg
- A few grates of fresh ginger
- 3 tablespoons whipping cream
- Grated zest from 1 lemon
- Salt and freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
Roast the beets at 375 degrees for about 1 hour, until soft; cool and peel, then shred in a food processor or box grater. There’s no way not to make a bloody mess in this process, but it cleans up easily.
Slice the half onion into shreds comparable to the shredded beets.
In a medium bowl, mix beets, onion, bread crumbs, egg, ginger, cream, lemon zest, salt and pepper.
In a large skillet, melt the butter in the olive oil and fry fritters in 1/4-cup portions for about three minutes for each side.
*** Update: Jan. 18, 2012 ***
So last night I learned that it may not be a good idea to post recipes before I actually try them out first. This is the second time I’ve done it, and the second time that I later made the recipe and it came out horribly! I’m so sorry if you already made this recipe, but most likely, you didn’t, because I know there aren’t many beet fans out there!
Last night I made these Beet Fritters… and they came out… and were not all that exciting. For the amount of time, work, and the cranberry-colored mess my turned into, they aren’t worth the fuss!
An alternate version could be : roast the beets, dice them up, and mix in some lemon zest/ juice, goat cheese crumbles, and fresh basil. This way you don’t need to lose part of your finger nail grating a hot beet (yes, that happened last night too) or worry about staining your cute apron. Luckily, beet juice does wipe off easily from the counter & a bamboo cutting board – I was soooo happy about this because I don’t know about you, but I tend to make big messes in the kitchen!