As much for its beautiful purple-red hue and distinctive sweet flavor as its nutritional benefits, the beetroot is my favorite of all winter vegetables, if not of all vegetables altogether. Beet soups are always an attractive addition to any fall or winter meal, as with beet and tomato and orange and beet soups.

I'm not nearly as fond of parsnips ordinarily, but their flavor here makes an earthy and almost bitter contrast with beets that makes their pairing a pleasant surprise. In this simple and wholesome soup, both parsnips and carrots are roasted and puréed and then added to beets separately to create multiple layers of flavor and color that will warm and please the eyes and palates of your guests.

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Winter squash soups are a healthy and economical way to comfort and nourish the body and soul during the long cold months ahead. Chickpeas add depth and protein to this colorful and delicious autumn pumpkin soup, enhanced with a zesty Indian seed and spice tempering that will warm and delight your guests. Serve with a whole grain for a complete and wholesome vegetarian meal.

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Indian-Style Beet Salad with a Yogurt Dressing

Recently I purchased a copy of Modern Spice by Monica Bhide after reading a mini review at 101 cookbooks. I have now cooked a few recipes from this delightful cookbook and what a taste experience it was. I will be having more to say about this book in the future, but for now, I will note that it has many creative Indian-fusion style dishes for vegetarians and carnivores alike.

My first choice was this earthy and healthy beetroot salad with a creamy yogurt dressing. I served it with a wild mushroom and paneer pilaf.

Indian-Style Beet Salad with a Yogurt Dressing

Recipe by Lisa Turner Adapted from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen Cuisine: Indian Published on November 12, 2009 A sweet and earthy simple roasted beet salad with a tangy Indian-style yogurt dressing Preparation: 10 minutes Cooking time: 50 to 60 minutes Print this recipe Ingredients: 4 medium beets 2 teaspoons olive oil 1/2 teaspoon fresh ground black pepper 1 teaspoon sea salt 1 tablespoon ground coriander 1/3 cup unsweetened dried grated coconut 3/4 cup whole fat yogurt 1/2-inch piece fresh ginger, minced or grated 1/2 teaspoon sea salt Instructions: Preheat an oven to 425°F. Wash the beets and trim off the ends. In a medium bowl, combine the olive oil, pepper, salt and coriander. Add the beets and toss well so the beets are coated. Wrap the beets in foil and arrange on a baking sheet. Bake for 50 to 60 minutes or until tender when pierced with a fork. Remove from the oven, let cool, and remove the skin. Cut into wedges and arrange in a serving bowl or plate. While the beets are cooking, toast the coconut in a small frying pan over medium-low heat until it darkens a few shades. Set aside. Make the dressing by whisking together the yogurt, ginger and salt in a small bowl. Spoon the dressing over the beets, toss a bit, and garnish with the toasted coconut. Makes 4 servings

Other beet recipes from Lisa's Vegetarian Kitchen:
Roasted Beet and Coconut Curry
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
Beet and Feta Salad
Orange and Beet Soup

I haven't been spending much time in my kitchen of late, but the recent occasion of a friend's birthday was an inspiration to come up with a pumpkin dessert. Not too rich, this crustless pumpkin cheesecake will appeal to those who prefer savory treats, but also enjoy a hint of sweetness from time to time. I highly recommend using homemade pumpkin purée rather than the canned variety. Detailed instructions on how to make your own, along with photos, can be found here. Pumpkin purée also freezes well. I freeze it in 1 cup portions and let it thaw overnight when I plan to use it for a recipe.

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