This post was originally published here on August 7, 2013. I’ve updated the photos and text because trust me, they needed it! Enjoy!
Did you know that you can eat beets raw? This was something that I only discovered a couple of years ago. Until that point, I had always boiled or roasted them into submission. And in the years before that, I wouldn’t even have touched a beet with a 10 foot pole.
It’s funny how things change.
Now I love beets any way you cook them. And even in ways when you don’t cook them.
This Raw Beet and Dill Salad is a favorite of mine. The raw beets are just so damn crunchy. It’s irresistible. And they still have that characteristic earthy, sweet taste that I’ve grown to love. The dill makes this dish extra fresh. And the mustard-vinegar dressing provides the perfect level of tang.
Also, see that photo above? That’s how much dill my Mom gave me when I told her I need a couple of sprigs for a recipe. Classic Mom. Always going overboard!
The whole recipe uses only eight ingredients, most of which are pantry staples. And it’s a great way to prepare beets in the Summer months when it’s WAY to hot to turn on your oven. I typically enjoy this salad straight out of the bowl. But it would also be good as a slaw for topping tacos or sandwiches.
Grating beets is an inherently messy task. There isn’t any way around it. You’ll likely get splatters over your kitchen countertops and clothes. And you may even end up with pink hands, too. But here are some tips I’ve learned over the years to help minimize the damage. First and foremost, you could certainly use your food processor with the shredder attachment to grate the beets. That usually results in the least amount of mess. But honestly, I think the size and texture of the shreds is better when I use my trusty box grater. So to that end, I place my box grater on a big plate right in my kitchen sink. Most of the splatters will stay confined within the walls of the sink. And then you can easily just rinse them away with water. Wear gloves if you don’t want pink hands. And lastly, try golden beets instead of red beets, which will eliminate the threat of red juices all together!
I am SO excited about today’s savory waffle recipe. In my eyes, it’s a real winner for brinner!
That was a terrible rhyme. I’m sorry.
But more importantly, I want to know if you’re excited about it. Because when I put a teaser photo up on Facebook last week, a lot of people were like “what have you done to waffles?” or “waffles are vehicles for maple syrup, not vegetables.”, etc.
This was not the response I was expecting to get. I definitely thought savory waffles were kind of a thing now. Am I wrong?
So tell me. Are you into the idea of savory waffles? Or not? Be honest (but polite, please!). Your input will help me to plan out my future cooking endeavors. Thanks in advance!
For now, we’re going to proceed with today’s recipe for Savory Waffles with Roasted Broccoli and Cauliflower as initially planned. So if you’re grossed out by the idea of a savory waffle, then I guess just look away for the time being. Sorry about that.
I don’t do breakfast for dinner (= brinner) very often, but when I do I typically go savory (I like to reserve my sweet tooth for things like ice cream and chocolate mousse!). And these savory sour cream waffles with cheddar cheese, scallions and fresh parsley really hit the spot. I topped mine with a mixture of roasted broccoli and cauliflower (both in season right now), but asparagus would also be an excellent choice. And if you wanted to add an egg, a dollop of ricotta cheese or a few shakes of hot sauce, those would all be good options as well. The waffle is really just a blank canvas for your favorite toppings!
For me, two waffles topped with about 1 1/2 cups of the roasted vegetables is a perfect serving size for dinner. But you could certainly add a side salad (or additional vegetables) if you’re feeling extra hungry. Since I’m a single lady, I inevitably end up with leftover waffles. But lucky for me, they freeze beautifully. All you have to do is place them in a single layer on a baking sheet in your freezer to freeze. Once the waffles are frozen, transfer them to a zip-closure bag for longer storage. Then when a craving strikes, just pop one in the toaster or your oven to thaw. Easy peasy!
This whole meal comes together in under 30 minutes, which makes it perfect for this months addition of 30 Minute Thursday. Hooray! For more quick and easy dinner ideas, scroll down below and check out the recipes that some of my blogging friends whipped up this month. I know you’ll find lots of inspiration for those busy weeknights!
Recipe adapted from my Peaches and Cream Waffles
One Pot Teriyaki Chicken and Rice from The Recipe Rebel
30 Minute Pad Thai from Bake.Eat.Repeat.
Arugula and Prosciutto Puff Pastry Pizza from Pumpkin ‘N Spice
30 Minute Shrimp Scampi from My Kitchen Craze
Crispy Black Bean and Sweet Potato Tacos from She Likes Food
20 Minute Healthy Taco Salad from Kristine’s Kitchen
30 Minute Skillet Pasta Primavera from Flavor the Moments