Easy Marinated Beets

I have to confess, I haven't made pickles in about 25 years.  Even though I have a large garden and lots of fresh produce it seems that by the time I weed the garden, pick the vegetables, and wash them I don't have much time or energy left for things like pickling.  I like something fast like a sauté or a salad.  Fresh vegetables are so good that we usually like them just steamed.  Beets, however, aren't everyone's favourite and so they benefit from a little dressing up. This recipe is perfect for that, it is quick and easy but it adds a little extra flavour to the beautiful beet.
I love the colour of beets, so rich and bold and extraordinarily nutritious!  The phytonutrients with the deep red colour are called beta lain pigments which are great for detoxification, rich in antioxidants and have anti-inflammatory properties.  They are also low in calories, what more could you want?  It is important not to overcook them though or the betalain pigments will start to deteriorate.  It is recommended to steam them for a maximum of 15 minutes or roast them for a maximum of 60 minutes.

Easy Marinated Beets

  • 3 cups cooked, sliced beets (approx. 20)
  • 2 red onions, thinly sliced
  • 1 tsp. sea salt
  • 1/4 tsp. Black pepper
  • 2 Tbsp. Honey
  • 1/3 cup apple cider vinegar(or white vinegar)
  • 2/3 cup water 
Steam or roast beets until soft. Peel, slice and set aside.  In a medium sauce pan combine sliced red onions, salt, pepper, honey, vinegar and water.  Bring to a boil.  Reduce heat, cover and simmer for 5 minutes.  Pour over beets and mix well.  Refrigerate for a minimum of three hours or overnight.  Serve cold.

Gluten Free Strawberry Chia Roll Cake

 
In my opinion strawberries, cake and whipped cream are the perfect combination!  A roll cake, or jelly roll is an easy yet impressive dessert and is great for strawberry season! In my roll I have put the strawberry chia jam inside along with the whipped cream but you can also leave the whipped cream out and just add it when you are serving it.  I have found that roll cakes freeze very well so it is a great make ahead dessert.  Just make sure to give it enough time to defrost before serving.

I have made quite a few roll cakes over the years and for the first time with this one the waxed paper was a little tricky to get off.  Usually I flip my cake onto the tea towel that I have dusted with powdered sugar and then peel the waxed paper off in one pull.  This time the paper ripped a bit and stuck a bit but it just took a bit of patience and I got it off.  I think the problem was the waxed paper, I bought a cheaper brand and maybe it was thinner and not waxed enough.  I will know to buy the good stuff from now on!

 
 

Gluten Free Strawberry Chia Roll Cake

 

Strawberry Chia Jam

  • 2 cups crushed strawberries
  • 1/2 cup honey
  • 1/2 tsp. Vanilla
  • 3 Tbsp. Chia seeds
Using a food processor or potato masher, mash strawberries until they are very juicy but still have chunks.  Measure 2 cups. Add all other ingredients and stir to combine.  Refrigerate for 2 - 3 hours until set.
 

Gluten Free Roll Cake

  • 1/2 cup + 1 Tbsp. Gluten Free Flour Blend
  • 1/2 cup tapioca starch
  • 1/4 tsp. Sea salt
  • 1 1/2 tsp. Baking powder
  • 4 egg whites
  • 1/4 tsp. Cram of tartar
  • 1 Tbsp. Cane sugar (2 Tbsp. White sugar)
  • 4 egg yolks
  • 1 tsp. Vanilla
  • 1/3 cup cane sugar (2/3 cup white sugar)
  • 4 Tbsp. Warm milk
  • 1 tsp. Lemon zest
  •  2 cups Sweetened Whipped Cream
Combine gluten free flour blend, tapioca starch, salt and baking powder.  Set aside.  In a glass or metal mixing bowl combine egg whites and cream of tartar. Beat with an electric mixer until soft peaks.  Sprinkle on 1 Tbsp. cane sugar and beat until stiff peaks form.  Set aside.  With the electric mixer combine egg yolks, vanilla, 1/3 cup cane sugar, warm milk and lemon zest.  Beat for 2 minutes until foamy and slightly thickened.  Add flour mixture and beat till combined.  Fold in beaten egg whites.  
 
Grease a 10 X 15 inch jelly roll pan, spread waxed paper on it then grease the waxed paper well.  Spread batter evenly in pan.  Bake in a preheated 375 degree oven for approximately 12 minutes until set and slightly browned.  
 
While roll cake is baking sprinkle powdered sugar on a clean tea towel.  When roll cake is removed from the oven immediately invert it onto the sugared tea towel, remove waxed paper and carefully roll cake from a short end.  Set on a rack to cool.
 
When cake is completely cooled unroll and spread with thickened chia jam and whipped cream then re-roll.  

Gluten Free Strawberry Chia Roll Cake was featured on Allergy Free Thursdays

 

Broccoli Almond Cranberry Salad

There is an old song titled The Lazy Days of Summer and it is the type of song that can get stuck in your head, which is annoying if you only know one line of it!  I don't know where that song writer lived but I am pretty sure it was not on a farm on the Canadian Prairies.  Here the months of June, July and August go by in a blur of activity.  Between farm work, gardening and mowing grass there is also usually swimming lessons, family picnics, camp-outs with cousins and an occasional trip to the beach.  There is no time to be lazy around here!
 
Even when life is crazy busy it's important to have healthy meals and even more important is to have something that can be ready fast!  At my house salad is usually part of a quick healthy meal.  I love the flavour combination of the broccoli, almonds and cranberries in this salad and the dressing is nice and light.  Because of the cranberries we like it with roast or barbecued chicken.
 

Broccoli Almond Cranberry Salad 

  • 4 - 6 leaves lettuce
  • 3 cups broccoli, chopped
  • 2 green onions, chopped
  • 1/4 cup slivered almonds (plus more for topping)
  • 1/3 cup dried, sweetened, cranberries (plus more for topping)
Dressing:
  • 1/4 cup vegetable oil
  • 2 Tbsp. Apple cider vinegar
  • 1 tsp. Honey
  • 1/2 tsp. Sea salt
  • Dash pepper
Mix dressing ingredients, set aside.  Tear leaf lettuce into bite sized pieces.  In a large salad bowl combine all other ingredients and toss with dressing.  Top with extra slivered almonds and cranberries. Bierce immediately.


Broccoli Almond Cranberry Salad was shared on Allergy Free Thursdays