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a humble chocolate cake + biscoff glaze

This is a chocolate cake you throw together real quick. It goes with tea and friends coming over on semi-short notice. It also goes with breakfast. You probably have everything in your cupboard to make it. It is vegan, with whole grain flour and unrefined sugar, sure. It’s not the healthiest thing you can make, but it’s a cake. The cake that understands.

I bake it in a loaf pan for that extra casual je ne sais quoi. Then I cover it in a glaze made with biscoff and little chopped almonds, cacao nibs, and coconut; drizzling and sprinkling my way to party time, all kind of on a whim. It’s an unassuming and humble cake that you dress up a bit for company (or yourself). I love that. There’s a feeling of spontaneity lurking in its potential when you bring it out.

The biscoff finish is sweet, nutty, luxurious, and actually rife with guilt in a very special bad-but-feels-good kind of way. You’re essentially glazing a simple cake with a butter made out of cookies. Another reminder seems necessary: it’s a cake.

I had seen biscoff appear on a lot of blogs in the last year or so. Only when I saw it on one of my faves, the amazing Oh, Ladycakes, did I start to get kind of anxious about finding some (ingredient-driven anxiousness, yep that happens). Instead of performing a basic google search, I decided to inquire with Ashlae herself. And you know what that fancy lady did? She asked for my mailing address (in a non-creepy way, trust) and she sent me a jar. In the mail.

There was homemade vanilla extract in a sweet little burlap bag too, all carefully bubble wrapped. It was genuine and generous, much like Ashlae herself. It was an instance of honest kindness that made me excited for the world at large. I always feel good to be right here, but this reminded me of the islands of sanity that do exist in this bizarre, but still big and beautiful, world.

I can get caught up in the mire of the crazy a bit and in turn, can be the worst at responding to things in a general way. Comments on the blog, social media things, invitations to whatever, personal emails, calling people back etc etc. I’m a talk-it-out-in-the-real kind of gal for the most part, so it just takes me a bit longer to completely sort the right response most times. In this instance, cake was a natural approach. It’s my way of reflecting that kindness back at a few more people. Easy chocolate cake sweetness for all :)


humble chocolate loaf cake + biscoff glaze
barely adapted from The Post Punk Kitchen
serves: makes 1 regulation loaf-sized cake
notes: I used some cultured coconut milk for this cake. You could easily substitute that with buttermilk, kefir or 1 cup of whatever milk you like with a big squeeze of lemon added ahead of time to make it curdle. Also, some all purpose or whole wheat flour would sub in for light and whole spelt just fine. If you can’t find biscoff spread, peanut butter would be delicious in its place.

cake-dry:
1/2 cup light spelt flour
1/2 cup whole spelt flour
1/3 cup cocoa powder
pinch of cinnamon
1 tsp instant espresso powder or finely ground coffee
3/4 tsp baking soda
1/2 tsp baking powder
pinch of salt

cake-wet:
1/4 cup muscovado sugar (or dark brown sugar)
1/2 cup cane sugar
1 cup cultured milk of some kind (kefir, buttermilk, cultured coconut etc or the aforementioned lemon juice curdling method)
1/3 cup melted coconut oil (or any oil you like-sunflower, grapeseed etc)
1.5 tsp vanilla extract

biscoff glaze:
1/4 cup biscoff
1 cup powdered sugar (if you use the organic/not super refined kind, make sure you sift it a couple times)
2 tsp maple syrup
a splash of vanilla extract
3 tbsp milk of your choice (I went the cultured route again for some tang)

Preheat the oven to 350 degrees F. Grease a loaf pan with some of the coconut oil. Line it with parchment paper and then grease the paper lightly as well. Set aside.

Sift all of the dry ingredients into a large bowl. Push through any lumps of cocoa powder with your fingers.

In a separate, smaller bowl combine all of the wet ingredients. Whisk to combine, making sure there are no demerara sugar lumps in the mix. It should be smooth.

Add the wet ingredients to the dry ones in the large bowl. Gently mix everything together with a spatula until just combined. Pour batter into the prepared pan and bake for 45-50 minutes or until a cake tester/toothpick comes out clean. Remove from the oven and cool completely.

Make the glaze: In a small bowl, combine the biscoff, powdered sugar, maple syrup and vanilla. Stir with a spoon until the sugar is kind of mixed up with the biscoff like a homogenous paste. It shouldn’t become runny at all. You just don’t want too much loose powdered sugar in the bowl. Add the milk of your choice, stir a bit to get things going. Switch to a whisk and stark whisking firmly until a smooth glaze is achieved. It should make ribbons that last in the bowl when you lift the whisk.

Assemble: Spread the glaze over the cooled cake and top with dried coconut, cacao nibs and chopped almonds if you like. Slice and serve :)

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Kathryn26/10/2012 - 4:51 am

This kind of throw it all together cake is my very favourite kind. A cake doesn’t need to be complicated or fancy to be delicious and to make me happy – especially when it looks as good as this one does.

Erin26/10/2012 - 8:43 am

This cake looks delicious! And it sounds like such a fantastic flavor combination.

Ashlae26/10/2012 - 8:58 am

Laura! Waking up to this post made me smile so big. I know I’ve said it before, but.. YOU RULE. Hard.

My dad comes to town tonight, and I can’t think of a better way to greet him than with this humble chocolate cake drenched in speculoos glaze. It looks so great, lady.

erin26/10/2012 - 10:47 am

Um- this sounds absolutely amazing! I’ve actually never seen biscoff around here but I’d totally smother a cake in peanut butter. And homemade vanilla? You can’t go wrong!

Katrina @ Warm Vanilla Sugar26/10/2012 - 11:30 am

That glaze makes me swoon!

Stacy26/10/2012 - 12:28 pm

I love simple cakes more than I can say. I have a vegan chocolate one that I love as well, but I do believe I’ll be giving YOUR recipe a go next time I’m in need of something of this sort! Looks delicious, and lovely to boot!

Jacqui26/10/2012 - 5:56 pm

Um, where have I been. I had to google “biscoff” because I had no idea what it was. Sounds like something I would probably constantly have my finger in though : ) And this cake is gorgeous!

jaime @ sweet road27/10/2012 - 1:06 am

I have yet to find biscoff, but when I do come across it I will definitely bake something up with it. Until then I have no problem throwing together this chocolate cake recipe and whipping up another glaze… it looks too good!

Elenore Bendel Zahn28/10/2012 - 3:04 am

Personally I cannot think of a better way to response to that kind of love then THIS particular cake.

Oh, I really just want to hug you right now! (and do that crazy dance we talked about)… and be the one how comes over for that semi-short notice fika (fika means kind of like meating up for tea and talk and laughter and an occasional cake)

xoxo Elenore

Kelsey28/10/2012 - 12:48 pm

Can you come to Colorado and join forces with Ashlae and teach me how to be as cool as you two? M’kay. Great. Thanks. :)

Kathryne28/10/2012 - 11:34 pm

Oo girl, this is my kind of dessert. Kinda healthy but definitely indulgent, yep. That’s so sweet of Ashlae to send you some Biscoff (and so much more heart-warming than, say, one of those fleeting tweets). I don’t know how to keep up with all the comments and emails and social media stuff and also get stuff done, so it seems like I have to let one thing or another go by the wayside at all times! It can really make a person crazy, can’t it?

Courtney29/10/2012 - 5:12 pm

I, too have been very skeptical of Biscoff spread but this cake has sparked my interest. I have plans to pick some up and make/devour this cake post haste. Yum!

[…] Humble Chocolate Loaf Cake + Biscoff Glaze […]

I heart holiday food17/11/2012 - 12:19 am

[…] chocolate cake with cookie butter glaze […]

[…] salad (I purchased cashew cream cheese and doubled the amount of avocado) and finished with the humble chocolate cake (using peanut butter instead of biscoff for the glaze). Those dishes plus walnuts, dried pears, and […]

Zia14/05/2013 - 8:04 am

I’d like to make this vegan…can I use almond milk in both the cake and the glaze?

Looks incredibly yummy!

Zia

Laura Wright14/05/2013 - 8:17 am

You can, Zia! Direct substitution :)

[…] what better way to start a mess than with a cake? Okay, while I could probably handle the whole Humble Chocolate Loaf Cake myself I opted to cut the recipe in half. Yeah, I’m just trying to be not so much of a […]

[…] glaze + topping// (barely adapted from Laura) […]

[…] salad (I purchased cashew cream cheese and doubled the amount of avocado) and finished with the humble chocolate cake (using peanut butter instead of biscoff for the glaze). Those dishes plus walnuts, dried pears, and […]

[…] 27. Glaze […]

busy lady bowl + easiest ginger miso gravy


I’ve been a bit of a busy bee lately, but I wanted to give you something good and easy this week. The kind of thing you can just jump into with no reservations, using whatever you have. That is the heart of cooking for most of us, right?

This warm rice bowl with chard, avocado, almonds and unbelievably good (+ super easy) ginger miso gravy is synonymous with my solo, city living days. I was in school full time studying nutrition and culinary arts, had 2 jobs, volunteered at a community food centre’s after school program, helped with school functions constantly, worked a line shift 3 times a week for my internship at a high end vegan restaurant AND managed to fit in a shred of a social life. I would come home and wilt onto the couch, gazing towards the kitchen of my teeny bachelor apartment thinking about what I could possibly motivate myself to make.

More often than not, the prospect of this meal lifted my tired body over to the stove: warm brown rice or quinoa with a mix of steamed/raw/leftover roasted vegetables, some kind of sauce/vinaigrette and crunchy topping things. Here’s why: I could always have cooked grains around pretty easily, I made sure my fridge had a good selection of veggies (my school was right by an awesome market–huge help) and when I had a spare 2 minutes I would make a batch of some kind of sauce/dressing in my blender for the week. I learned how to prepare myself/ just have good ingredients around and whoa, my body thanked me for it big time. Twenty minutes of jumping around the kitchen and back on the couch watching Curb Your Enthusiasm with a giant bowl of goodness? Happiest girl.

The vegetables and grains are always interchangeable but a good sauce is so key. This gravy is fresh with ginger and lemongrass, bright with lemon, a fragrant hit of coconut oil, there’s a bit of chili paste to keep it interesting and the miso makes it salty and perfect. I generally always have vegetable stock on hand for cooler weather meals because it makes an appearance in soups, pots of beans, mushroom sautes, curries and wonderful warm sauces like this. They sell decent quality tetra-packed versions so even if you don’t have time to make it, there’s an alternative for you.

I’ve given you a miso-ish gravy recipe before (with mushrooms, white beans and SWEET POTATO BISCUITS, guh I know), but this version is a million times easier. No blending, super straightforward, chop, pour, whisk, strain (optional) and go. It calls for spelt flour too, but if you don’t eat gluten, you could use a teaspoon of arrowroot powder in its place.


warm veggie bowl with ginger miso gravy
serves: 1
notes:  I reach for light miso because that’s what I have, but I imagine darker, stronger varieties would be so good here. Also, the lemongrass is certainly optional. There’s plenty of freshness happening with the fresh lemon juice and ginger.

gravy:
1/2  cup vegetable stock
1 tbsp extra virgin coconut oil
1 tbsp agave nectar/maple syrup/honey
1 tsp chili paste (or sriracha)
1 garlic clove, minced
2 tsp minced ginger
2 inch piece of lemongrass, bashed up with the back of your knife
juice from 1/2 a lemon
2 tsp light miso
1 tbsp spelt flour
2 tbsp water

bowl (just what I used for this one–use whatever you have/like):
1 heaped cup cooked rice, warm (I used a mix of brown basmati and black rice = purple rice!)
handful of string beans or broad beans, trimmed
3 chard leaves, stems removed and chopped
1/2 yellow bell pepper, cut into bite-sized pieces
1 small carrot, peeled into ribbons
1 green onion, thinly sliced
1/4 avocado, sliced
chopped almonds
hemp seeds

Make the gravy: Combine all of the gravy ingredients except the miso, spelt flour and water in a small sauce pan over medium heat. Bring to a simmer. Stir the miso, spelt flour and water together until most lumps are dissolved. Add this slurry to the pot and whisk. Let the gravy simmer and whisk it here and there until it has noticeably thickened, about 3 minutes. Strain the gravy with a fine sieve if you like (but definitely remove the lemongrass stalk). Return gravy to the small pot, cover and put keep warm.

Set a medium pot with an inch of water over medium heat and cover. Place the string/broad beans in steamer basket. Once the water is boiling, put the steamer basket in and cover. Cook until beans are crisp tender, about 3 minutes. Add the chopped chard and cover again. Steam greens until wilted slightly, about 1 minute.

Place the cooked rice in a serving bowl. Top with the steamed greens and beans, bell pepper, carrot, green onion, avocado, almonds and hemp seeds. Give the gravy a quick whisk (just in case some lumps form) and pour it over the veggies and rice. Serve warm.

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Lena19/10/2012 - 3:11 am

This bowl looks really good!
I think I should really get into the habit of having cooked grains on hand. They really would make cooking dinner so much quicker.

Kathryn19/10/2012 - 4:50 am

This is exactly the kind of meal that I need to start making especially with that gravy which sounds so incredibly delicious and full of flavour.

Jessica19/10/2012 - 7:21 am

I’m reading the list of gravy ingredients and don’t see the miso!

Laura19/10/2012 - 8:31 am

So silly of me! I put the amount in. Thanks for being astute, Jessica :)

Michelle19/10/2012 - 9:14 am

Girl, you know we’re on the same page here. Rice bows are pretty much how I got through grad school + work + trying to live on the cheap in NYC.

Jeanine19/10/2012 - 9:46 am

your ginger miso gravy sounds amazing! Go bowl food!

Ashlae W.19/10/2012 - 9:47 am

I, admittedly, live off of soup or smoothies in the winter. They’re easy, require very little work, and are ready in a jiffy. But! I get so (sooooo) sick of soup and smoothies – they become the bane of my existence by January. Busy lady bowl, to the rescue!

PS – I admire your dedication. I turn into a whiny woman if I work more than three days a week, while attending University.

Stacy19/10/2012 - 10:49 am

I love recalling single lady days and busy seasons past — there’s something so GOOD about remembering times that were hard or perhaps a bit melancholy. It reminds me to be more present in whatever I’m experiencing right now, as I’ll surely reflect on it in the same way someday. ALSO, this gravy looks delicious, and I’m always a fan of the one bowl meal!

Eileen19/10/2012 - 5:40 pm

That bowl looks amazing! I clearly must get my hands on some avocado and sesame seeds immediately. That gravy sounds excellent too.

Becs @ Lay the table21/10/2012 - 7:10 am

There’s nothing better than a big comforting bowl of rice and veggies! Normally I’d just cover it all in soy sauce but miso is a great alternative :)

Beth {local milk}21/10/2012 - 1:46 pm

I have been so busy lately that I eat exactly the same thing everyday. I have boring personal habits… especially when I’m stressed! This looks like a perfect departure from my rote eating habits. I want to make this tonight! And I love the idea of being able to pretty much have everything on hand, ready to go. Life can get overwhelming… this seems like eye of the storm food! That gravy is calling my name…

Hannah24/10/2012 - 1:12 am

Rice, veggies, sauce … perfect home alone, and also a life-saver when cooking for little people! When my husband is out of town, I will make a pot of grains and set it out with all the leftover veggies from the fridge and a bowl of toasted nuts – my little guys put soyu or ketchup or maplesyrup (geh, I know! but they get to choose!) over top — now I know what I can have on mine. I don’t do much with miso but now I’m inspired. … Thanks Laura :)

la domestique24/10/2012 - 3:10 pm

These types of meals are the best and I’m so saving your miso gravy! Love the combination of colors in this dish too.

sarah24/10/2012 - 3:57 pm

This sounds fantastic. We’ve been making noodle bowls like crazy here – I tried to make a good lemongrass/coconut milk sauce, but it was just okay. I’m going to try yours this week! Lovely photos as always.

Kelsey25/10/2012 - 1:13 pm

This busy-lady bowl is 10x more sophisticated than my go-to comfort food (brown rice, miso, and seaweed). You’re right, the sauce is clutch. And I’m obsessed with this one.

Kathryne28/10/2012 - 11:38 pm

Busy busy busy. I love bowl food. Thanks for giving me another use for the miso in my fridge! I’ve never been a big fan of regular gravy but something tells me I’ll go nuts for this stuff.

Katie (The Muffin Myth)30/10/2012 - 4:21 pm

I love miso gravy! It reminds me of being a teenager in Vancouver and spending all my time eating sesame fries with miso gravy at the Naam. I’ve made my own plenty of times, but this version sounds extra special. I’ll definitely give it a go, and I’m sure it’ll become a staple in my kitchen. Thanks for the recipe!

[…] new ingredients around here, but I just loved this ginger-miso gravy from Laura’s blog The First Mess. It was so easy, fast and incredibly delicious. I didn’t have lemongrass, so the only thing I […]

[…] Ginger Miso Gravy 1 delicata squash, sliced into approx. 1/4 inch slices 1/2 package tofu, cubed 1 cup crimini mushrooms, if you don’t have these, other varieties work well also splashes of rice vinegar 1 bunch kale (6 leaves or so), you can also use spinach olive oil salt & pepper 1 cup (or so) cooked brown rice pinches of red pepper flakes toasted almonds and sesame seeds a few scallions, chopped […]

[…] Ginger Miso Gravy 1 delicata squash, sliced into approx. 1/4 inch slices 1/2 package tofu, cubed 1 cup crimini mushrooms, if you don’t have these, other varieties work well also splashes of rice vinegar 1 bunch kale (6 leaves or so), you can also use spinach olive oil salt & pepper 1 cup (or so) cooked brown rice pinches of red pepper flakes toasted almonds and sesame seeds a few scallions, chopped […]

Garlicia14/05/2013 - 11:45 am

This is what I like to all “clean” food – fresh, tasty, simple – and it’s gorgeous!

After the Harvest09/06/2013 - 4:14 pm

Can you use whole wheat flour rather than spelt flour in the gravy?

Laura Wright11/06/2013 - 1:29 pm

You can! And probably with better results since wheat flour will have more gluten :)
xo

After the Harvest24/06/2013 - 8:18 pm

Ok, this was seriously delicious! Not in the habit of making any type of gravy but this was so healthy, so satisfying, easy to make, and so tasty! It is definitely going into the regular rotation.

[…] and Spaghetti Squash Bowl with a Peanut-Miso Sauce was delicious and I have had my eye on her Busy Lady Veggie Bowl for a […]

Penny25/08/2013 - 6:49 pm

Wow! We made this last night, the gravy is incredible!! We have some leftover so are going to use it tonight as a dipping sauce for some fresh spring rolls….mmmmmm.
Thank you!

[…] Ginger Miso Gravy recipe, from The First Mess (click to go to it) 1 delicata squash, sliced into approx. 1/4 inch slices 1/2 package tofu, cubed 1 cup crimini mushrooms splashes of rice vinegar 1 bunch kale (or use the chard in this week’s box!) olive oil salt & pepper 1 cup (or so) cooked brown rice pinches of red pepper flakes toasted almonds and sesame seeds a few scallions, chopped […]

[…] {miso-ginger sauce} adapted from the first mess […]

Rick Stain02/12/2013 - 5:08 pm

We made this meal at our place tonight..sensational!
Thank you for a great recipe.

N.B – We didn’t have any miso paste so we ended up using Tom Yum paste instead and it worked a treat!

[…] gravy from The First Mess. Tempeh from The […]

Halli Welsh31/05/2014 - 3:32 pm

Thank-you Laura for sharing this super tasty miso gravy recipe! I love how versatile and easy it is. Every single recipe I’ve tried from your blog has been delicious – and there are so many more to try. Thanks again!

warm kale, quinoa and balsamic beet salad + a fall mix!


Acceptance. Autumn is the season where we go home. 

There are blankets, hot beverages to wrap your little fingers around, old sweaters, all of those warming foods that remind us of our childhood or ones that just make us feel good. Everything seems like a joyous reunion; the biggest hugs, the wide smiles that say “HIIII!” when you come near, the familiar notebooks with the blank pages, your favourite scarf comes out of the closet, the light is friendlier at any given moment of the day… There is intent and warmth in every move.

There are more inclinations to bring us into the kitchen, that beating heart of pure goodness and love. There’s stock to be made for soup, squash and roots to be roasted, more languid breakfasts to be had with the ones you like to hold close. The food takes a bit longer and we never mind. Steam rises and falls out of heavy pots. The dog cuddles in a blanket on the warm spot beneath the oven. Slower time, coziness, that intimacy with all of our surroundings. It’s here, it’s here.

People always say that time slows down in the summer and really, I couldn’t disagree more. I feel like we’re always shipping off here and there for whatever excursion or event from June to August. Fall is a return to comfort in routine and more simplified time spent in each other’s company. It is dependable. The leaves turn like clockwork and we turn into each other around the table, under a wooly blanket, across the classroom, wherever we may be. It is the season that brings all of our communities into focus.

So I wanted to make a salad. A warm one with hearty greens and sticky balsamic roasted beets. Some quinoa fills it all out and the pecorino gives a salty bite. You toss the whole mess of it with a muscovado sugar-tweaked balsamic and oil mix that sloshes around the beets while they roast away. There was a version of this in the latest Donna Hay magazine and I was pretty jazzed to even conceive of all my favourite things in one bowl. Party time!

Bonus! My lovely friend Michelle made up a pretty splendid Fall music mix for us all to enjoy. The brilliant gal put all of her coziest thoughts into this compilation and I’ve been listening to it on repeat. You can download it by clicking the picture right at the bottom of the page. Listen to it while you’re roasting beets, making some tea, pulling on your wooly socks, kicking up the leaves and all of those other completely perfect things.

Big hugs,
Laura

warm kale salad with quinoa + balsamic roasted beets
Inspired by Donna Hay Magazine, Winter 2012 issue
serves: 4
notes: You could use chard or actual beet greens for the salad as well. If you only have access to bigger beets, just cut them into quarters or sixths pre-roasting. Some crunchy, toasted hazelnuts would be a nice garnish here too.

beets:
2 bunches of baby beets (about 12 beets total), scrubbed and trimmed
1/2 cup balsamic vinegar
3 tbsp demerara sugar
2 tbsp grape seed oil
salt and pepper

kale + salad:
1/2 cup quinoa, rinsed
1 bunch of curly kale, stems removed and leaves torn into bite-size pieces
2 tbsp grape seed oil
1 clove of garlic, peeled and finely sliced
1 tsp smoked paprika
salt and pepper
handful of pecorino shavings (parm or grana padano would be great too)

Preheat the oven to 400 degrees F.

Place the trimmed beets in a 2 inch deep ceramic or glass dish. Pour the balsamic vinegar and grape seed oil in. SPrinkle the muscovado sugar, salt and pepper around the beets. Cover dish with foil and roast for 30 minutes. Remove the foil, stir the beets up a bit and continue to roast, uncovered, for 20 more minutes. They should be quite tender. Remove from the oven and allow dish to cool.

In a small saucepan, place the rinsed quinoa and 1 cup of water. Add a pinch of salt. Place pot over medium heat and bring to a boil. Simmer for 15 minutes or until quinoa is mostly cooked and the little tails start to pop out. Remove from the heat and set aside.

In a large soup pot, heat the 2 tbsp of grapeseed oil over medium heat. Add the sliced garlic and smoked paprika. Stir around until fragrant, about 30 seconds. Add the quinoa, a splash of water and half of the kale. Stir around until kale begins to wilt a bit. Add the remaining kale, season with salt and pepper and keep stirring. The kale should all be slightly wilted, but still firm. Take off the heat and transfer kale and quinoa mixture to your serving bowl.

Arrange roasted beets on top of the greens and quinoa. Drizzle salad with the balsamic cooking liquid in the pan (there should be about 1/4 cup of it left). Scatter  the pecorino shavings on top and serve.

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Shanna11/10/2012 - 10:51 pm

Oh, fall. Can I just say that reading your first paragraph gave me a big smile on my face? Love this time of year. (and gorgeous salad!)

Kimberley12/10/2012 - 1:16 am

Ah yes! All of it! I have been getting all cozy and enjoying the grey days and sweaters and quiet music and cups of tea and bowls of oatmeal …. and just loving fall. You nailed it. Plus those photos are stunning!

Katie (The Muffin Myth)12/10/2012 - 3:00 am

I totally agree with you about summer’s pace being so fast. Fall is mellow! This warm salad looks just right, and has many of my favourite things as well. And, lucky me, there is a new shop around the corner from my apartment that actually has kale! Thanks for sharing the recipe, and the fall mix. Downloading now!

Kassia12/10/2012 - 8:50 am

This looks phenomenal! I’m so so hungry now, and sad because we don’t get kale here in India. :(

Wholesome Hedonist12/10/2012 - 9:12 am

Your photos make the beets look like precious jewels…I just want to dive in to all that balsamic-y goodness (but then, you know, I’d spend the next week scrubbing the beet stain out of my skin!)

http://www.wholesomehedonist.com

Felicia12/10/2012 - 9:54 am

A combination of my favorite ingredients! Looks amazing. Putting this down on my things to make. Gorgeous. Thank you. xF

J'Val Shuster12/10/2012 - 11:13 am

Hello First Mess! I absolutely love your recipes and the beautiful photographs you take to go with them. I am trying to figure out when in the weekend I can make this recipe. It is the perfect blend of my favourite Fall ingredients. Thanks for such a great blog – you inspire me!

Katrina @ Warm Vanilla Sugar12/10/2012 - 1:24 pm

This salad is a beauty!

Elizabeth A.12/10/2012 - 4:02 pm

I’m not usually a huge fan of beets, but these pictures have convinced me to try again. Thank you!

sara12/10/2012 - 7:50 pm

doesnt the donna hay mag make you want to dive in. I get so envious and inspired when looking through those pages. This looks fabulous.

Kathryn14/10/2012 - 5:33 am

“Autumn is the season where we go home”…I love that and I totally didn’t realise that was how I was feeling until I read it. Love the earthy flavours of this salad.

Spring14/10/2012 - 12:43 pm

Made this for dinner last night. It was sooooo delicious! Thanks for sharing, and I love your blog :)

Liz16/10/2012 - 12:49 pm

I found your blog through Pinterest the other day. I have been looking for a blog like this for months! Thank you for posting such thoughtful vegetarian recipes – easy enough for weeknights but beautiful for company too.

CSA Box Week 19*17/10/2012 - 12:15 am

[…] Warm Kale, Quinoa, and Balsamic Beet Salad from The First Mess […]

val17/10/2012 - 11:23 am

This is great, and worked well with golden beets. It also converted my quinoa-phobic husband!

Ana J17/10/2012 - 4:54 pm

Your salad looks delicious!!!! I love the spin on a “fall” salad. What exactly is “muscovado sugar-tweaked balsamic”?

Laura17/10/2012 - 4:59 pm

Hey Ana,
It just refers to the mixture I use to roast the beets in. It’s mostly balsamic vinegar that’s been sweetened by muscovado sugar (similar to brown sugar). Hope that helps :)
-L

muppy09/01/2013 - 5:05 pm

we have made this many times – love it :)

[…] Warm Kale, Quinoa and Balsamic Beet Salad […]

Julia06/02/2013 - 12:21 pm

I’m vegan, so I left out the Parmesan. I also used beet greens instead of kale and used regular beets and regular sugar (I’m out of raw sugar). Anyways, this was incredible!

Mary13/05/2013 - 10:36 am

At what point do you peel off the beet skins? In the pictures it looks like you didn’t, but does that make eating them problematic?

Can’t wait to try this!

Laura Wright14/05/2013 - 8:18 am

Hi Mary,

I did not peel the beets in this dish. They were baby beets, so the skins were a bit thinner. I generally don’t find eating the skins of a roasted beet too bothersome. But it’s all personal preference :)
-L

Linda Wilson22/06/2013 - 4:18 pm

Wow, I am impressed and cannot wait to try your recipes. I have an abundant garden and weekly organic CSA delicacies to use up and enjoy, and your recipes are supplying my needs! Thanks Laura!

Christine10/08/2013 - 9:09 pm

I just discovered your website as I was looking for a recipe for the kale, baby beets and garlic I bought at the farmer market this morning… The recipe was delicious and your website is absolutely amazing. I just subscribed to your feed too and will definitely try your most recent recipes in the future!

[…] Beet, Satsuma Plum & Green Zebra Lacinato Kale Salad (inspired by this beauty from The First Mess) serves […]

Rachel18/12/2013 - 2:59 pm

trying this tonite- thank you!!

[…] Warm Kale, Quinoa + Balsamic Beet Salad by, The First Mess […]

Erika01/02/2014 - 11:52 pm

So delicious. Thank you for gathering all my favorite things into one amazing (and easy) recipe’

Mohana10/08/2014 - 6:13 am

CAN I THANK YOU FOR INTRODUCING ME TO BEETS? I hope through all the caps you see how excited I was about this recipe. I’ve had tons of quinoa (as a new pescatarian): this was an excellent new way to add flavor and make the make of random ingredients in my fridge. Linked to the recipe on my blog so I hope that helps you get even more notice.

[…] me, if you’ve never had marinated beets (which I can’t say that I had before this) this Kale Beet Quinoa Salad will be a revelation. Start them first because the roasting does take a while (50 minutes) but you […]