As a teenager in the 90s, I was an avid fan of Hollywood fashion trends. I would buy my clothes a size or two bigger to imitate my favorite celebrities. My friends and I thought rocking baggy clothes was the epitome of glamour.
When the leaves turn yellow and we seem to want to do everything a bit cozier: we layer on sweaters and snuggle up with blankets while reading or catching up on our TV shows. Likewise, a big jar of cold brew gets swapped out for chai concentrate and crunchy salads get swapped out for soups and stews and other warm bowls.
Early fall is the perfect time to make use of the abundance of vegetables that are fresh from the harvest and especially the root vegetables just popped fresh from the ground. The earthy flavours in beets are especially fall-like.
Faced with an abundance of beets from our friend’s farm, we got to work brainstorming a way to integrate them into a comfort food dish. Always a sucker for a good pun and a nice cream sauce, we settled on “Beet Stroganoff”: shredded beets with an herbed dairy-free cream sauce with a hint of lemon served over noodles. It’s a take on a traditional stroganoff(which uses sour cream and dill), but we had these ingredients on hand so we used ‘em! It’s a great way to add to your veggie intake for the day. It was pretty delicious, fresh, and quick to cook. Recipe after the jump: