Beets! Beets! Beets! Probably one of the top 10 veggies waltzing in your nightmare when you are a child. I remember how much I was feeling uncomfortable with the idea of eating Roots, while it is probably one of the best thing to feed the body of.
Since roots vegetables grow into the ground, they absorb a high amount of vitamins and minerals from the soil and the sun (through their leaves). They are rich in health benefits while being poor in calories. So why not replacing the classic potato gnocchi by red beets? The texture is similar, and it just more fun and colorful.
Sure, making gnocchi with red beets instead of potato might sounds a tad strange. But it turns out that the different flavors and textures of this recipe taste absolutely delightful and could also be helpful for someone to be reconciled with red beets. So go on and try!
Notes: Vegetarian, Gluten-Free, Lactose-free (if omit goat cheese), Kosher Parve
Total Time: 1h30
- 4-5 small red beets (or 2-3 large ones) 1 tablespoon olive oil
- 1 egg (alternative is to use “gluten free eggs substitute” as a binder)
- 1¼ cup-1¾ cup gluten-free flour
- ½ cup parmesan (alternative is to use lactose-free cheese)
- ¼ teaspoon salt
- ¼ cup homemade mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 clove garlic
- pinch pink himalayan salt
- veggie broth to thin, if needed
- goat cheese (or crushed toasted almond or macadamia nuts for a lactose-free alternative)
- toasted sesame seeds
- rucola salad
- fresh Herbs
- Preheat oven to 220˚C.
- Scrub beets and toss with 1 tablespoon of olive oil.
- Place in a pan and roast until tender, approximately one hour depending on size of beets.
- While beets are roasting, make sauce. Pulse garlic into small pieces in a food processor and add in homemade mustard, honey, olive oil, and salt. Pulse to combined, taste and adjust. Remove and set aside.
- Once beets are done, place in a food processor with skin on. Pulse until beets form a smooth puree. Use approximately 1 cup of the puree and reserved the rest. Stir in salt, parmesan (or lactose free cheese), egg (or substitute), and ½ cup of the flour. Continue to stir and add flour until the mixture forms a soft dough (use more flour on your hands and surface if the dough is too sticky).
- Place onto a surface covered in flour. Divide dough into three balls and roll each out into 1″ ropes and cut gnocchi 1″ at a time. Indent gnocchi with the tines of a fork. Repeat with remaining dough.
- Bring a pot of water to a boil. Place half the gnocchi in the boiling water and let cook for 5-6 minutes, letting the gnocchi go for a minute or two after they float to the top.
- Heat mustard-honey sauce up in a skillet and add gnocchi to lightly fry, then add goat cheese (or crushed toasted nuts alternative.)
- Serve warm on a bed of rucola salad with toasted sesame seeds and fresh herbs.