Rosy red for heart health—is there anything more visual and heart friendly than beets? They’re stunningly beautiful on a plate all by themselves, and they add amazing colour to a beverage. In this spread, they’re a rosy, healthy topper. Coupled with almond butter, they’re creamy and delicious with a splash of maple syrup. Use Sweet Beet Butter Spread in appetizers, desserts, and even for breakfast.
Sweet Beet Butter Spread lends itself well to Rosé. Choose a light, sparkling dry Rosé—not too sweet.
Sweet Beet Butter Spread is also delicious piped into little tart shells, topped with a drizzle of chocolate, and served for dessert. Or pipe into endive leaves and top with toasted walnuts for an appetizer.
Preheat oven to 350 F (180 C).
Place beets in small ovenproof saucepan. Add 1/4 cup (60 mL) water. Cover and bake in oven for 45 minutes to 1 hour, or until beets are tender when pierced. Remove; cool and peel. Dice and place in high-speed blender. Add almond butter, maple syrup, and lemon juice. Whirl until smooth, scraping down sides of blender a few times. Transfer to container, pressing a piece of plastic wrap or parchment paper into surface to prevent it from discolouring, and then seal tightly. It can be refrigerated for up to a week.
When ready to serve, spread beet butter on toasted bread. Arrange sliced radishes overtop. Tumble with arugula leaves and some crumbled cheese. Choose blue for an umami experience.
This recipe is part of the Give a Little Love collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!