Beet and Tomato Ragout with Goat Cheese

Yes, you can find beets all year round in Finland. But I believe they're finally in season, because the prices took a dive and I just had to pick some up. Maybe too many, so this will not be the last beet post to come for a while.

I do realize now why Jamie Oliver went by 'The Naked Chef', because cooking with things like beets requires a little bit of nudity if you don't want to ruin all of your clothing. I'm getting used to cooking in the nude as a way to cut back on laundry, and it's warm enough, and the tree blocks the window to my kitchen, so who's complaining? Just check this picture of my hand after peeling and chopping 3 beets and trying to wash off the juices:

This is good as a main course with a few greens on the side or as a side dish. I ate this for two days straight (TMI, FYI a bit concerned about the color of my stool afterwards), but I know beets aren't everyone's number one favorite, so a side dish is also appropriate for guests.

2 tbs olive oil

1 red onion, diced

1 tbs tomato paste

1 tbs brown sugar

2 cloves garlic, crushed

3 large beets, cubed into about 1 inch cubes

1 cup tomatoes canned or fresh

salt and pepper to taste

balsamic vinegar to taste (about 1-2 tbs is probably more than enough)

a few sliced rounds of good quality goat cheese

1. Heat the olive oil in a sautee pan. Add the onion and slowly brown it for about 5 minutes on medium heat.

2. Add the tomato paste, sugar, garlic, and 3/4 cup water to the pan and stir well.

3. Simmer until the liquid is reduced by half, which takes about 25 minutes.

4. Add the beets and tomatoes with salt and pepper and balsamic vinegar and simmer for another 20 minutes, or until beets are soft.

 5. Serve the ragout topped with slices of goat cheese.

Golubsty and Borscht Soup

Is there any reason why I should think of Russia around Easter time in Finland? Maybe their strong Orthodox roots inspire me to feel Russian around this time of year. Whatever it is, this Russian food is definitely the kind of home cooked meal that you normally don't see in Russian restaurants. At least, in posh places like St. Petersberg, you're much more likely to see other types of foods, like fancy blinis and caviar. Despite it's bad rep, I like Russian food, and as long as you're substituting textured soy for beef and pork, it's relatively healthy as well.

Borscht is also one way I like to enjoy beets, which are high iron. As a long time vegetarian, my family sometimes worries that I don't get enough iron in my diet. However, every time I've given blood to the Red Cross, my iron levels are still way higher than my moms. How's that for gratification?


Golubsty (Stuffed Cabbage Rolls)

• 1 head of white cabbage
• 1 1/2 cups textured soy
• 1 1/2 cup water or broth
• 1/2 cup heavy cream
• 1 egg
• 1 cup short grain rice, cooked according to label instructions
• 1 onion, finely diced
• salt, marjoram, pepper, to taste
• Sweet and sour tomatoe sauce (recipe follows)

1. Preheat oven to 200C.
2. Core the cabbage by cutting a cone shape from the bottom with a long sharp knife (be careful about this!)
3. Steam/boil the cabbage in a large pot, about half full of water, with the lid on, for about 30 minutes, until layers are soft and able to be peeled off.
4. While steaming, mix soy, broth, egg, cream and spices.
5. Using a small paring knife, trim the thick part of the central vein of each leaf by laying the leaf flat on a cutting board and skimming along the vein in a horizontal motion.
6. Spoon about 2 tbs filling into the large outer leaves at the base, fold in sides, roll further, until the filling is completely covered and the leaf is rolled completely.
7. Continue until all filling is used, using less filling for the smaller leaves to fit.
8. Fill a well buttered or greased baking dish with the rolls, in only one layer. Use another dish if the number of rolls does not fit in the dish in one layer.
9. Spoon the tomatoe sauce over the rolls and bake for about 45 minutes.

Sweet and Sour Tomatoe Sauce (inspired by Deborah Madison in 'Vegetarian Suppers')

• 1 can crushed tomatoes
• 1 onion, diced
• 1 tbs brown sugar
• 1/2 cup white wine
• 1 tsp of red wine vinegar (or to taste)
• salt and pepper to taste
• oil for sauteeing

1. Heat oil in a pan and fry the onions until soft.
2. Add the sugar and white wine and stir, letting mixture reduce slightly. 5 minutes.
3. Add the tomatoes, salt and pepper, and let simmer for about 10 minutes.

Borscht Soup

• 1 jar cubed pickled beets
• 3 stalks celery diced
• 2 carrots diced
• 1 onion, diced
• 1 potatoe, cubed
• 1 cup of white cabbage, diced (use leftover from Golubsty)
• 4 cups vegetable broth
• salt pepper
• smetana (or sour cream)- optional
• vegetable oil

1. Saute onion, carrots, celery in oil until soft.
2. Add vegetable broth and cubed potatoes and cabbage and bring to a boil, boil for 20 minutes.
3. Add whole jar of pickled beets, including liquid.
4. Season with salt and pepper.
5. Top individual bowls with a spoonful of smetana.

This borscht was definitely better than the vegetarian borscht I had at the Uni Cafe yesterday (which was basically just beets and broth). And at least I know I'm getting my iron!