Roasted beets tossed in a beetroot based lemongrass vinaigrette alongside Gorgonzola and chives, topped with toasted, curried pistachios and julienned apples.

A 10 - Medium sized beets, washed; 15g / 1tbsp - Canola oil;                 15g / 1tbsp - Canola oil  1 Toss A to evenly coat beets with salt and oil. Wrap tossed beets tightly in tin foil and roast in a 350F oven for 1H or until a skewer can be inserted into the beets with very little resistance. Allow beets to sit beets with very little resistance. Allow beets to sit until cool enough to handle then peel off the skin and cut into wedges. 
B 3tbsp / 48.5g - Beet Sauce;  4.5tbsp / 75g - Lemon juice;              3tbps / 16g - Lemongrass;           0.5tsp - Salt; 0.25tsp - Pepper  2 Remove the outer layers and harvest the cores of the lemongrass stalks. Chop them finely and combine them with the rest of B in a blender and blend on high until smooth and emulsified 
C 0.25cup / 38.5g - Pistachios;  0.5tsp / 3g - Canola oil;             0.5tsp / 1.5g - Curry powder; 0.125tsp - Salt  3 Toss C together in a saute pan and toast in the oven at 350F for roughly 5 minutes or until golden and fragrant. Cool and roughly chop. 
D 2tbsp / 5g - Chives, chopped: 0.33cup / 84g - Gorgonzola, crumbled  4 Toss the beet wedges in the vinaigrette along with D and season to taste with salt, pepper and lemon juice, then garnish with toasted pistachios and top with E. 
E 2 - Apples, jullienned; TT - Mesclun greens  5 Chef's Note: the beets in this salad can be served both hot or cold! 




Description: Cream and shallot based lentil curry with yogurt, lime and cilantro served over a bed of rice. 
A 200g / 2cups - Shallots, sliced;   40g / 3tbsp - Butter  1)  Sautee A over medium heat in a medium sized saucepan until tender and golden, about 5 minutes. 
B 140g / 0.75cups - Beet Sauce  2)  Add B, reduce heat to low and stir frequently until dark and slightly thickened, about 5 minutes. 
C 7.5g / 1tbsp - Curry powder ; 1g / 1tsp - Garam masala; 6g / 1tbsp - Garlic, minced 1g / 1tsp - Ginger, minced; 2g / 1tsp - Turmeric, ground  3)  Add C and stir frequently until fragrant. 
D 240g / 1cup - Water ; 240g / 1cup - Cream or coconut milk  4)  Stir in D and E, cover and simmer on low for 20 minutes, stirring occasionally 
E 400g / 2cups - Lentils, cooked  5)  Remove from heat, add F and season with G 
F 15g / 1tbsp - Sour cream or yogurt cilantro  6)  Serve over rice and garnish with sprigs of  cilantro
G 3.5tbsp / 52.5g - Lime juice ; 1tsp / 1g - Lime zest ; 0.75tbsp - Salt ; 2tbsp / 5g - Cilantro, chopped     


Beets for Tandoori Chicken and Fish Tikka Masala! For CBC's Weekend Morning Show By Karen Peters

Quite often, Tandoori Chicken has red food colouring added to give it the desired colour.  The Beet Sauce from Dr. Beetroot takes care of that.  It also has all natural ingredients and a great flavour!  I'll be using it for dips as well.  

I used local Arctic Char, available year round, fresh on Fridays at Gimli Fish.  It is a consistently great product.  One can also use other firm fish for the recipe.

Dr Bt Recipe 3: Tandoori Chicken (serves 4-6)

10 pieces skinless chicken (I prefer to use chicken thighs as they are very easy to skin and then are lower fat)
2/3 cup Dr. Beetroot Sauce (available at St. Norbert’s Farmer’s Market, Osborne Village Farmer’s Market and Co-op stores)
1/2 cup rich yoghurt (I used Dairy Fairy’s yoghurt, also available at St. Norbert’s Farmer’s Market and daily at the Osborne Village Farmer’s Market)
1 tbs lemon juice
1 inch fresh ginger, grated
1-2 garlic cloves, grated or minced
pinch salt
1/2 tsp turmeric
pinch cayenne (optional)
1/4 tsp cumin
1/2 tsp garam masala
1/4 cup olive oil

Mix marinade until smooth.  Place skinned chicken in marinade and let chill for several hours.  Remove from refrigerator at least 20 minutes before grilling.  On a medium high grill, place chicken pieces and BBQ until tender and falls from the bone, less time needed if boneless chicken.  Serve with lime slices, fresh coriander (optional) and enjoy!

Dr Bt Recipe 4: Fish Tikka Masala (serves 4-6 as an appetizer)

1 filet firm fish (I used local Arctic Char, available at Gimli Fish, fresh each Friday)

Skin and cut fish into medium cubes if you wish to cook fish on skewers.


1/2 cup Dr. Beetroot Sauce
1/2 cup Rich yoghurt, strained, if desired
1 tbs lemon juice
1 inch fresh ginger, grated
1 clove garlic, minced
pinch salt
1/2 tsp turmeric
pinch cayenne
1 tbs curry spice blend or, cumin, garam masala, chilies
1/4 cup olive oil

Place fish cubes in marinade for a few hours.  Skewer, if desired. Cook on medium hot grill until done.  VERY SHORT TIME FOR FISH!!!

Serve immediately with naan, yoghurt, limes, etc. Enjoy!



Dr Bt Recipe 5: Ground chicken Tacos with Tangy Beet Sour Cream By Lexus Genik)

This quick, easy and healthy recipe can involve the whole family!! Kids are getting to make tacos .Yay!! ( while eatimg their veggies) And I personally garuntee that they will not even taste the kale and the difference when you use chicken or Turkey in stead of beef!!!

454 g or 1 lb     -  ground chicken or Turkey ( you can use beef but chicken & turkey are lower in fat)

1/2   - onion finely chopped
1-2   - cloves garlic finely chopped
2 - stalks celery diced
2-   stalks of kale chopped
1- package favorite taco seasoning

1/2 - Red pepper chopped
1/2 - green pepper
4-    Lettuce leaves
200 grams of your favorite chesse shredded
250 g low fat sour cream


1. Add meat of choice to frying pan and cook till brown ( you made need to add a bit of coconut oil so meat does not stick to pan.

2. Set aside meat, and combine garlic, onions, and kale and celery ( once again with a tsp of oil ) Sautee 3-4 min. Until kale is wilted.

3. Add meat and sauteed veggies together and add taco seasoning of choice.

4. While the meat n veggies are getting to know each other chop the red n green pepper

5. Mix Beet Sauce to taste with sour cream.

6. Be invintive and put ur tacos together!!

7. Pat yourself on the back!! You just made healthy homemade tacos!! Enjoy....



Description: Grilled sweet corn on the cob slathered with a fragrant cumin and coriander beet cream, topped with crumbled feta and garnished with lime and cilantro. 
A 125g / 0.5cup - Beetroot Sauce;  150g / 0.5cup - Sour cream; 93g / 1cup - Crumbled feta; 4.6g / 2tsp - Cumin; 0.2g / 0.25tsp - Chili ; 10.6g / 0.33cup - Cilantro, chopped ; 45g / 3tbsp - Lime juice; 1g / 1tsp - Lime zest TT - Salt and pepper  1) Whisk A together to create a dressing. 
B 8 - Ears of corn; 15g / 1tbsp - Canola oil  2) Coat the ears with the canola oil and grill B until cooked throughout and slightly charred. 
C 4 - Wedges of lime ; TT - Extra cheese ; TT - Cilantro leaves  3) Slather the ears of corn with A, garnish with C and serve immediately.