Beet Relish
Ingredients
10 Baby Beets Fresh Ginger 3 Shallots 2 Garlic Scapes 2 Tbsp Mustard Seeds 1 Cup Cider Vinegar 1 Cup Brown Sugar
Instructions
Toss the beets in olive oil, salt and pepper. Wrap the beets in tin foil and roast them in an oven at 350 F for about 45 minutes or until tender. Once the beets have cooled peel them and finely dice them (or pulse them in a food processor). Peel and finely dice the three shallots. Thinly slice the garlic scape. Grate 3 tbsp of ginger. In a pan sweat the shallot and garlic scapes. Once the onion is translucent add the beets, vinegar, sugar, mustard seeds and ginger. Cook the relish until most of the liquid has evaporated. Season the relish with salt and pepper to taste.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
10 Baby Beets Fresh Ginger 3 Shallots 2 Garlic Scapes 2 Tbsp Mustard Seeds 1 Cup Cider Vinegar 1 Cup Brown Sugar
Instructions
Toss the beets in olive oil, salt and pepper. Wrap the beets in tin foil and roast them in an oven at 350 F for about 45 minutes or until tender. Once the beets have cooled peel them and finely dice them (or pulse them in a food processor). Peel and finely dice the three shallots. Thinly slice the garlic scape. Grate 3 tbsp of ginger. In a pan sweat the shallot and garlic scapes. Once the onion is translucent add the beets, vinegar, sugar, mustard seeds and ginger. Cook the relish until most of the liquid has evaporated. Season the relish with salt and pepper to taste.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Whipped Ricotta, Radish, Baby Beet, Olive Oil
Ingredients:
- 200 Gr Ricotta
- 2 tsp Grainy Mustard
- 1 tsp Cumin
- 3 Tbsp Olive Oil
- 2 Tbsp Slivered Almonds
- 2 Green Onions
- 1 Sprig Basil
- Radish
- Baby Beets
Take the ricotta and put it in a mixing bowl. Thinly slice the basil and green onion. Add grainy mustard, ground cumin and basil to the mixing bowl. With the whisk attachment, whip the ricotta for about two minutes until it is light and fluffy. Season with salt and pepper to taste. Put the ricotta into a ramekin and top with olive oil and slivered almonds. Slice the radish and beets as desired and dip in the ricotta.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
- 200 Gr Ricotta
- 2 tsp Grainy Mustard
- 1 tsp Cumin
- 3 Tbsp Olive Oil
- 2 Tbsp Slivered Almonds
- 2 Green Onions
- 1 Sprig Basil
- Radish
- Baby Beets
Take the ricotta and put it in a mixing bowl. Thinly slice the basil and green onion. Add grainy mustard, ground cumin and basil to the mixing bowl. With the whisk attachment, whip the ricotta for about two minutes until it is light and fluffy. Season with salt and pepper to taste. Put the ricotta into a ramekin and top with olive oil and slivered almonds. Slice the radish and beets as desired and dip in the ricotta.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Quinoa Salad with Roasted Cauliflower, Beets, Orange, Almond, and Kale
Ingredients
-2 cups cooked Quinoa
-1 Large Pickled Beet
-1/2 Bunch Kale
-1/2 Cup Almond Slices
-1 Orange
- 1/4 Head Cauliflower
Instructions: Put cooked quinoa into a bowl. Take Cauliflower and break into small florets. Toss florets with oil, salt and pepper and roast in the oven at 350 Fahrenheit until they are tender. Add cauliflower to the quinoa once it is cool. Peel
pickled beet, dice and add quinoa. Thinly slice Kale and mix with Quinoa. Add vinaigrette of your choice and mix all the
ingredients then add salt and pepper to taste. Let mixture sit for an hour or so. Before serving add almonds and orange
segments.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
-2 cups cooked Quinoa
-1 Large Pickled Beet
-1/2 Bunch Kale
-1/2 Cup Almond Slices
-1 Orange
- 1/4 Head Cauliflower
Instructions: Put cooked quinoa into a bowl. Take Cauliflower and break into small florets. Toss florets with oil, salt and pepper and roast in the oven at 350 Fahrenheit until they are tender. Add cauliflower to the quinoa once it is cool. Peel
pickled beet, dice and add quinoa. Thinly slice Kale and mix with Quinoa. Add vinaigrette of your choice and mix all the
ingredients then add salt and pepper to taste. Let mixture sit for an hour or so. Before serving add almonds and orange
segments.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Roasted Beets, Blistered Corn, Sage + Honey Glaze
Serves 2 - 3
Cooler weather is on the way, but fall still brings a bounty of fresh vegetables. Adding a honey glaze to your roasted vegetables adds a sweetness and warm mouth feel. We can enjoy fresh salads all year long by just switching up what the harvest has to offer. This recipe pairs perfectly with a Niagara Riesling.
Ingredients:
- 7-8 Baby Beets
- 1 Cob of Corn
- 3- 4 Green Onion
- 1 Sprig Sage
- 4 Tbsp Local Honey
- Feta
- Salt and Pepper Method
Wash and quarter the baby beets. Roast them in the oven at 350 degrees for approximately 25 minutes (or until tender). Finely chop the sage. Toss the sage with the beets once they are done in the oven and season them with salt and pepper Grill the corn cob and shave off the corn, shave the green onion and mix everything in a bowl. Drizzle with honey and top with feta.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Cooler weather is on the way, but fall still brings a bounty of fresh vegetables. Adding a honey glaze to your roasted vegetables adds a sweetness and warm mouth feel. We can enjoy fresh salads all year long by just switching up what the harvest has to offer. This recipe pairs perfectly with a Niagara Riesling.
Ingredients:
- 7-8 Baby Beets
- 1 Cob of Corn
- 3- 4 Green Onion
- 1 Sprig Sage
- 4 Tbsp Local Honey
- Feta
- Salt and Pepper Method
Wash and quarter the baby beets. Roast them in the oven at 350 degrees for approximately 25 minutes (or until tender). Finely chop the sage. Toss the sage with the beets once they are done in the oven and season them with salt and pepper Grill the corn cob and shave off the corn, shave the green onion and mix everything in a bowl. Drizzle with honey and top with feta.
Enjoy! Steve + Melissa Gather Catering @gatherniagara