I present to you – two stand-alone recipes, both perfect for slightly elevated weekday night meals, and both celebrating the radical roots in our CSA shares – beet risotto and carrot friendship pie!
The beet risotto is simply stunning – the vibrant red packs a visual punch, while the flavour is subtle, sweet, salty, and oh so comforting. This recipe comes together in about 45 minutes, with about 25 of those minutes involving precious solo time where you get to day dream/listen to podcasts/make mental plans for dessert while you stir and stir. I usually make a butternut squash risotto (this recipe), but I am so glad I tried something new and used beets. The brilliant colour and sweet umami flavour is sure to impress whoever is at the table (including you!).
The carrot friendship pie is aptly named – it was introduced to me by my dear friend Shan, and as you can see, contains carrots, which some may think is strange for a pie. Until I had tried it, I thought it was a totally ridiculous idea for a pie. But Shan persisted in convincing me, and thank goodness for creative and determined friends, because this pie is absolutely delicious. Salty, tangy, veg-ful, and so comforting, this pie can be gobbled up while warm or enjoyed straight from the fridge the next day.
More Magnificent Meal Musings:
- Butternut Squash Risotto
- Spinach Falafels (throwback!)
- Beet Panzanella with Arugula and Tomato (another, slightly altered, throwback!)
- Napa Cabbage Sesame Slaw
- Roasted Miso Broccoli
- Roasted Potato, Carrot, Onion, and Beets with Thyme
Vibrant and hearty, this dish is beautiful to behold and a delight to eat. No need to cook beets ahead of time, which makes this dish a one-pot meal!
- 2 beets, peeled and grated
- 1 onion, diced
- 2 Tbsp unsalted butter
- 1/2 cup white wine (optional)
- 7 cups stock (I used chicken but veggie would be great too)
- 1 1/2 cups arborio rice
- 1/2 cup parmesan cheese, plus more for garnish
- 3 sprigs thyme, leaves taken off
- arugula, for garnish
- goat cheese (optional, for garnish)
Set the stock on to heat at the back of the stove.
Heat 1 Tbsp butter in a pot over medium heat and stir in the onions. Allow to cook for about 5 minutes. Add In the beets and cook for another 5-10 minutes, until some of the liquid has evaporated. Remove half of the beets and set aside.
Add in the other Tbsp of butter and the arborio rice. Stir to coat the rice entirely in butter.
Add in the wine (if using) and, stirring constantly, allow to absorb.
Add the hot stock into the pot one ladleful at a time, stirring constantly and allowing to absorb between each addition. Do this until the stock is gone and fully incorporated into the rice, about 20-30 minutes.
Stir in the rest of the cooked beets, thyme, and parmesan. Grind in some black pepper, taste, and add more seasoning as needed.
Serve with the optional garnish of fresh arugula and parmesan or crumbled goat cheese.
Carrot Friendship Pie
This pie was introduced to me by my dear friend Shan – and until I had tried it, I thought it was a totally ridiculous idea for a pie. But she persisted in convincing me, and thank goodness for creative and determined friends, because this pie is absolutely delicious. Salty, tangy, veg-ful, and so comforting, this pie can be gobbled up while warm or enjoyed straight from the fridge the next day.
- 4 large carrots, grated
- 1 onion, diced
- 1 1/2 cups spinach, finely chopped
- 1 pre-made pie dough (enough for one side)
- 1 500g package pressed (dry) cottage cheese
- 1 Tbsp lemon juice
- 2 tsp dill weed
- 1 egg
- salt and pepper to taste
- cooking oil, as needed
Preheat oven to 350.
Add enough cooking oil to lightly coat the bottom of a pan heated over medium heat. Add onions and cook for about 2 minutes. Add carrots and cook, stirring occasionally, for about 5-10 minutes, or until starting to cook through. Toss in the spinach and cook for another minute. Remove from heat.
In a large bowl mix together all remaining ingredients (other than the pie dough). Add the veg mixture to the bowl and stir to combine well.
Roll out the pastry dough on a floured surface and place into a deep pie pan or springform pan, allowing the excess to hang over the sides. Pour in mixture and then fold over excess pie pastry towards the middle. Place in oven and bake for about 45 minutes to an hour, or until the pastry is lightly golden brown.
Serve on its own or with a large green salad.