RECIPE: Beet-Apple Salad

Ingredients:

2 large RAW beets (or about 1 lb), peeled and roughly chopped

2 large carrots (or about 8 oz), roughly chopped

2 apples, cored and roughly chopped

Zest & juice of 2 lemons (or about 1/4 cup)

1 tbsp olive oil

3/4 tsp sea salt

1/2 tsp black pepper

1/2 tbsp honey

1. Shred the beets, carrots, and apples. You can use a food processor fitted with a shredding blade or a box grater.  Place the shredded beets, carrots, and apples into a very large bowl.

2. Zest the lemons, and add it to the bowl. Add the juice of the lemons to the bowl as well.

3. Add the olive oil, salt, pepper, and honey.

4. Toss the salad well until everything is evenly combined.

*Keeps in the fridge for up to 3 days.

RECIPE: CSA Summer Salad

Greens of your choosing. A mix of leaf lettuce and arugula or mixed greens works well.

2 golden beets

1 cucumber

1/2 medium red onion, sliced thin

1 ear of corn, cut from the cob and sautéed in pan with butter or olive oil

Goat or feta cheese (optional)

Seeds or nuts of your choosing (optional)

Salt and Pepper

Extra Virgin Olive Oil and Lemon or Red Wine Vinegar

Cut kernels from 1 ear of boiled corn, sautée in pan, preferably cast iron, with butter or olive oil until beginning to brown. Set aside to cool.

If using nuts or seeds, roast in a pan on low heat until fragrant and beginning to brown. Set aside to cool.

Rinse and dry greens and cut to desired size.

Rinse beets, cut into quarters and thinly slice.

Cut cucumber into quarters and thinly slice.

Mix greens, beets, cucumbers and red onion. Season with salt, pepper, olive oil and acid to taste. Add corn, nuts and goat cheese and mix gently until combined.

RECIPE: Chopped Roasted Beet Salad with Feta Recipe

Yield: Serves 2

This beet salad is great chilled or at room temperature. If you normally like your salad with lots of vinaigrette, then feel free to double the lemon zest vinaigrette recipe. The beets can be roasted or microwaved a day or so ahead of time if it is easier for your schedule.

Ingredients

for the beet salad:

1 pound fresh beets

2 ounces crumbled feta

1/8 cup (2 Tbsp) minced parsley

1/8 cup slivered or sliced almonds (you may add or substitute pecans, walnuts, raw sunflower seeds, or pistachio nuts)

Double quantity of Lemon Zest Vinaigrette (you can cut it in half or use some for this and save some for later):

2 med cloves of garlic, minced or crushed

2 tablespoons (30ml) olive oil

1 tablespoon (15ml) balsamic vinegar

finely grated zest of 1 medium lemon

2 teaspoons (10ml) fresh lemon juice

1 teaspoon (5ml) brown sugar

1/2 teaspoon sea salt or kosher salt, or to taste

fresh cracked black pepper to taste

Directions

1.    Place the beets in a single layer in a microwave-safe dish. Add a small amount of water to the bowl -- 2 to 4 tablespoons should be enough. Cover the dish and microwave the beets on high until they are easily pierced with a fork. Depending on the size of the beets and the power of your microwave, the beets should be ready in 10 to 15 minutes. Always use beets of a similar size to ensure even cooking.

2.    If the beets are fully cooked, the skin should slip off easily. Allow the beets to cool for at least five minutes before you attempt to peel them. Peeling them can be messy, so wear an apron to avoid staining your clothes. Slice off the roots and stems before attempting to peel the beets. Hold the beet using a paper towel or rubber gloves, then rub the beet to peel away the skin. If the skin doesn't come loose easily, the beets could probably use a few more minutes in the microwave or you can use a vegetable peeler.

Cut beets into bite-sized pieces. Set aside.

Make the Lemon Zest Vinaigrette dressing: In medium bowl, combine all dressing ingredients (garlic, olive oil, balsamic vinegar, lemon zest, lemon juice, brown sugar, salt, and pepper).

Toss together chopped beets, vinaigrette, feta, parsley, and almonds until everything is combined. Season with salt and pepper to taste.  Serve at room temperature or chilled.

chocolate beet root cake

3.5 oz dark chocolate

3 medium free range eggs

1.25 C brown sugar

12 TBS butter

1.25 C cooked beetroot

1 tsp vanilla extract

2 TBS cocoa powder

1/3 C almond meal

1/3 C plain flour

1 1/2 tsp baking powder

1/4 tsp salt

Method:

1. To cook the beetroots wash thoroughly and place in a pot full of cold water.  Bring to the boil and cook until soft when poked with a knife. Cool, rub off skins, and then blend to make a puree.

2. Preheat oven to 350 F.  Grease and line your cake tin-8 inch round or square

3. Melt chocolate and butter in a double boiler and leave to cool to room temperature.  I use the microwave and heat for thirty seconds, give it a stir and another fifteen seconds and stir again.

4. In a separate bowl, lightly whisk together the eggs and sugar.

5. Slowly add the cooked beet puree, the melted chocolate and vanilla into the egg mixture.  Beat until just combined.

6. Sift the cocoa, flour, baking powder.  Add this the almond meal and salt to the beet batter.  Fold until just combined, do not over mix.

7. Pour into the cake tin and bake for 35-45 minutes, or until the cake just springs back if you touch it.  Leave to cool then ice if desired.  We just dust with icing sugar and serve like a brownie, with a dollop of double cream!  YUMMMMMM!

Aioli with Roasted Veg

Aioli with Roasted Veg

• 1 small head broccoli, cut into florets and the stem cut into bite-size pieces
• 1 small head cauliflower, cut into bite-size florets
• 3 medium beets, peeled and cut into 3/4-inch wedges
• 3 medium turnips, peeled and cut into 3/4-inch wedges
• 1 acorn squash, halved, seeded and cut into 1-inch wedges
• 2 bunches scallions, trimmed and halved lengthwise
•  Extra-virgin olive oil, for drizzling
•  Kosher salt, to taste
•  Freshly ground black pepper, to taste
•  Pomegranate seeds, for serving (optional)

• FOR THE AIOLI:

1 to 3 garlic cloves, grated or mashed to a paste

1 teaspoon lemon juice, more to taste

⅛ teaspoon fine sea salt, more to taste

1 large egg

1 large egg yolk

¾ cup extra-virgin olive oil

MAKE THE VEGETABLES:

Heat oven to 425 degrees. Place broccoli  and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.
MAKE THE AIOLI:
Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.

Raw Beet, Carrot and Apple Salad With Ginger-Lime Dressing

Raw Beet, Carrot and Apple Salad With Ginger-Lime Dressing

•  to 4 tablespoons fresh lime juice (from 1 or 2 limes)
• 1 tablespoon honey (may substitute coconut nectar)
• One 2 1/2-to-3-inch piece peeled ginger root, finely grated (1 tablespoon)
• 1 to 3 tablespoons extra-virgin olive oil
• 2 to 3 medium golden or red beets, peeled and grated (1 3/4 cups)
• About 3 medium carrots, scrubbed well and grated (1 3/4 cups)
• 2 medium Gala apples, peeled, cored and grated 1 3/4 cups)

Whisk together the lime juice (to taste), honey and ginger in a liquid measuring cup. Gradually drizzle in the oil (to taste), whisking constantly to form an emulsified dressing.

Toss together the beets, carrots and apples in a mixing bowl. Pour in the dressing and toss to coat and distribute evenly.

Beet Salad with feta in a lemon zest vinegrette

Chopped Roasted Beet Salad with Feta Recipe

Yield: Serves 2

This beet salad is great chilled or at room temperature. If you normally like your salad with lots of vinaigrette, then feel free to double the lemon zest vinaigrette recipe. The beets can be roasted a day or so ahead of time if it is easier for your schedule.

Ingredients:

for the beet salad:

• 1 pound fresh beets
• 2 ounces crumbled feta
• 1/8 cup (2 Tbsp) minced parsley
• 1/8 cup slivered or sliced almonds (you may add or substitute pecans, walnuts, raw sunflower seeds, or pistachio nuts)

Double quantity of Lemon Zest Vinaigrette (you can cut it in half or use some for this and save some for later):

• 2 med cloves of garlic, minced or crushed
• 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) balsamic vinegar
• finely grated zest of 1 medium lemon
• 2 teaspoons (10ml) fresh lemon juice
• 1 teaspoon (5ml) brown sugar
• 1/2 teaspoon sea salt or kosher salt, or to taste
• fresh cracked black pepper to taste

Directions:

1. Place the beets in a single layer in a microwave-safe dish. Add a small amount of water to the bowl -- 2 to 4 tablespoons should be enough. Cover the dish and microwave the beets on high until they are easily pierced with a fork. Depending on the size of the beets and the power of your microwave, the beets should be ready in 10 to 15 minutes. Always use beets of a similar size to ensure even cooking.
2. If the beets are fully cooked, the skin should slip off easily. Allow the beets to cool for at least five minutes before you attempt to peel them. Peeling them can be messy, so wear an apron to avoid staining your clothes. Slice off the roots and stems before attempting to peel the beets. Hold the beet using a paper towel or rubber gloves, then rub the beet to peel away the skin. If the skin doesn't come loose easily, the beets could probably use a few more minutes in the microwave or you can use a vegetable peeler.
3. Cut beets into bite-sized pieces. Set aside.
4. Make the Lemon Zest Vinaigrette dressing: In medium bowl, combine all dressing ingredients (garlic, olive oil, balsamic vinegar, lemon zest, lemon juice, brown sugar, salt, and pepper).
5. Toss together chopped beets, vinaigrette, feta, parsley, and almonds until everything is combined. Season with salt and pepper to taste.
6. Serve at room temperature or chilled.

Watermelon and Roasted Beet Salad with Fennel and Feta

Watermelon and Roasted Beet Salad with Fennel and Feta

Serves 6

Ingredients:

For dressing:

1 cup fresh tangerine or orange juice

3 tablespoons balsamic vinegar

1 small shallot, peeled and minced

1 tablespoon olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sea salt

6 sprigs cilantro, stemmed and chopped

4 large fresh basil leaves, chopped

1 teaspoon chopped fresh thyme

For salad:

1 large or 3 small golden beets( 9 0z. total), trimmed but not peeled

1 large or 3 small red beets, trimmed but not peeled

2 cups arugula, stemmed

3 cups watermelon cubes(about 1 lb. watermelon)

1/2 small fennel bulb, very thinly sliced

2 to 3 ounces sharp feta cheese

Procedure:

1. Roast beets until tender. Cool the beets and peel. Cut small beets in half; large beets into cubes.

2. Whisk together all dressing ingredients. Toss cooled beets in 1/4 of the dressing and set aside for at least 10 min.

3. Set a few arugula leaves on each plate. Top with watermelon and beet chunks. Scatter the fennel and crumble the feta over the top. Serve with additional dressing.

Microwaved Beets

Wash beets well. Leave tails intact but trim off the beet greens, leaving about an inch of stem, and set aside.

(Perhaps for Greek greens? The greens from these white beets were particularly tasty.)

For small (2 ounce) whole beets -- place in a single layer in a microwave-safe dish. Cover tightly.

Microwave for approximately this long (actual time will vary depending on the beets themselves and the

power of your microwave).

Eight ounces total - 8 minutes

One pound total - 12 minutes

1 1/2 pounds - 16 minutes

For large whole beets - - place in a container just large enough to hold the beets. Cover tightly. Midway

through the cooking time, remove cover, turn the beets, cover and continue.

1 10-ounce beet - 20 minutes

6 beets (2 1/2 pounds) - 25 to 30 minutes

Arugula with roasted beets and goat cheese salad

Arugula with roasted beets and goat cheese salad

Serves 4 as a starter salad

5 ounces arugula

1 recipe quick-roasted beets (see blog entry)

Homemade balsamic or lemon vinaigrette

1 1/2 ounces fresh goat cheese, crumbled

1/4 cup toasted walnuts, coarsely chopped

Kosher salt and freshly ground black pepper to

taste

In a serving bowl combine the arugula and

beets. Lightly drizzle with a few tablespoons of

vinaigrette and toss to combine. Season to taste

with kosher salt and freshly ground black

pepper. Sprinkle with the goat cheese and

walnuts and add more dressing to taste.

RECIPE: Chocolate Beet Cake

Difficulty Level: Easy

1 1/3 cup self rising flour

2/3 cup cocoa powder
1 tsp baking soda
1 1/4 cups sugar
9 oz beets, cooked (roasted or boiled) and pureed in a food processor or blender (keep the puree in the machine as you will be adding the ingredients below to it)
3 large eggs
1 tsp vanilla extract
2/3 cup vegetable oil, and more for greasing the pan
icing: 1 3/4 cups confectioners' sugar

Preheat oven to 350 and lightly oil a 9 inch springform pan with a bit of greased paper towel.  Line bottom of pan with circle of parchment paper.

In a large bowl, sift together flour, cocoa, baking soda, and sugar. Stir.

In the food processor or blender you used to puree the beets, add the eggs, vanilla, and oil.  Blend all together with the beets.

Make a well in the center of the dry ingredients and pour in the beet mixture.  With a large spatula, gently fold together.  Pour into the prepared pan and bake for 45-50 minutes until a wooden toothpick or tester comes out clean.  Let cool for 5-10 minutes in the pan, then turn out onto a wire rack to remove parchment and cool completely.

For icing, sift confectioners' sugar into a bowl and stir in a few tablespoons of water to create a glaze: dip the back of a spoon in the icing.  It should be thick enough to coat it without just running off.  Spread icing evenly over, letting a bit drizzle off the sides.

RECIPE: Beet and Tomato Soup

Difficulty Level: EASY

1 pound medium beets

3 tablespoons extra-virgin olive oil
4 medium shallots, thinly sliced
3 medium tomatoes, chopped
Salt and freshly ground pepper
1 teaspoon ground cumin, plus more for garnish
1 quart vegetable stock or chicken stock
1 tablespoon tomato paste
1/4 cup plus 2 tablespoons crème fraîche
2 tablespoons chopped parsley

1. In a large saucepan, cover the beets with water. Bring to a boil and cook over moderately high heat until tender, about 1 hour; if necessary, add more water to keep the beets covered. Drain the beets and let cool slightly, then peel and coarsely chop.

2. Wipe out the saucepan and heat the olive oil in it. Add the shallots and cook over moderate heat until softened, about 4 minutes. Add the tomatoes and chopped beets, season with salt and pepper and cook, stirring occasionally, until the tomatoes release their juices, about 5 minutes. Add the 1 teaspoon of cumin and cook, stirring, until fragrant, about 1 minute. Stir in the vegetable stock and tomato paste and bring to a boil. Cover and simmer over low heat for 10 minutes.

3. Puree the soup in batches in a food processor. Rewarm the soup in the saucepan and season with salt and pepper.

4. Ladle the soup into bowls and top with dollops of crème fraîche. Sprinkle with a little cumin and the parsley and serve.

TIPS: Beets

Beet Storage:

To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root. Do not trim the tail. Store the leaves in a separate plastic or paper bag and use within 2-3 days. The beets themselves should also be bagged and can be stored in the refrigerator crisper drawer 7 - 10 days.

Cooked or canned beets may be refrigerated up to one week.

Fresh cooked beets may also be frozen up to 10 months. Be sure to peel before freezing in airtight containers or baggies, leaving no air in the container. They may be frozen whole or in cut pieces.

Beet Tips:

Although beets can be eaten raw, they are generally boiled, baked, steamed, fried, grilled or otherwise cooked before eating. To retain nutrients and color, boil, bake or steam without peeling first. The skin will easily rub off under cold running water after they are cooked. To remove beet juice from fingers, rub with wet salt and lemon juice and then wash with soap and water. For cutting boards and plastic containers, use a bleach solution

Small, young beets are particularly tasty grated raw in salads. All types are delicious steamed or boiled. You can roast them at 400º F for 45 minutes; slice and top with goat cheese, olive oil, and balsamic vinegar for a quick and delicious side dish.

Or, you can toss grated beets with grated carrots, apples, oil and vinegar dressing.  A touch of plain yogurt makes for a wonderful color transformation.

The greens can be steamed, sautéd, and mixed with pasta with cheese.

 

 

One easy way to cook beets

You can microwave beets!

• Place the beets in a single layer in a microwave-safe dish.
• Add a small amount of water to the bowl -- 2 to 4 tablespoons should be enough.
• Cover the dish and microwave the beets on high until they are easily pierced with a fork. Depending on the size of the beets and the power of your microwave, the beets should be ready in 10 to 15 minutes.
• Always use beets of a similar size to ensure even cooking. 
• If the beets are fully cooked, the skin should slip off easily.
• Allow the beets to cool for at least five minutes before you attempt to peel them. Peeling them can be messy, so wear an apron to avoid staining your clothes.
• Slice off the roots and stems before attempting to peel the beets.
• Hold the beet using a paper towel or rubber gloves, then rub the beet to peel away the skin.
• If the skin doesn't come loose easily, the beets could probably use a few more minutes in the microwave.
• Add to basic greens, and enjoy!

RECIPE: Vegan Detox Salad (with Variations!)

Difficulty Level: EASY

Ingredients:

1 raw beet, scrubbed, peeled, and grated

1 bunch radishes, scrubbed and thinly sliced
1 small bunch spinach, washed and torn into bite size pieces
1 bunch kale, washed and torn into bite sized pieces
1/2 bunch of cilantro, washed (leaves only. save the stems for flavoring stews or soups)
small handful of grape tomatoes
1 avocado, pitted and sliced
2 Tbs nutritional yeast
2 Tbs dulse flakes
1 Tbs olive oil
1 1/2 lemons, juiced
salt to taste
1/4 - 1/2 tsp cajun spice mix (optional)

Directions:
Throw everything into a big salad or mixing bowl - you need enough room to toss everything really well - and toss thoroughly (I find tongs work best).

If you like things a bit spicy, feel free to add the cajun spice mix just before tossing.

This salad can take a lot of variation and is a great way to use up veggies.  Some additions/substitutions I like: mixed greens, romaine lettuce, sprouts, dill, sun-dried tomatoes.

If in the mood for a non-vegan salad, this recipe makes a great base for various proteins such as crumbled cheese, chicken, tuna, shrimp, or salmon.

RECIPE: Beet, Plum & Ricotta Salad

 Difficulty Level: Easy

 Time: 30 minutes

 Servings: 4

 

 Ingredients:

 3 medium beets (red or golden variety), trimmed, scrubbed & quartered

 2-3 medium plums (I used red plums), pitted & cut into thin wedges
 1/2 cup fresh ricotta (Fairway's cheese counter offers a delicious one made in West Haven, CT)
 3 tsp. champagne vinegar
 3 Tbs. olive oil
 1/2 tsp. coarse salt
 Freshly ground black pepper
 1/2 cup fresh basil leaves, torn

 Instructions:

 1. Place beets in a steamer basket inside a saucepan filled with 2 inches of simmering water. Cover and steam until beets are tender when pierced with a sharp knife, about 20 minutes.

 2. Let beets cool, then use paper towels to rub off the skins. The skins will slide off easily. Slice beets into smaller wedges.

 3. Arrange beets, plums and ricotta on a large plate/platter. Drizzle with vinegar & oil, and season with salt & pepper. Top with basil leaves, and serve immediately.

 

 

RECIPE: BEST BEET RECIPE EVER!

Difficulty Level: Intermediate

Ingredients:

3 large beets (about 1 pound)
1 medium onion
2 tbsp maple syrup
1 big orange
1 tbsp soy sauce
thumb-size piece of ginger
2 tbsp oil fresh thyme pepper salt

Directions:

Squeeze a big orange. This should make for 1/2 a cup (scant) orange juice.

Peel a medium onion and slice it in half-rings. Peel and grate a thumb-size piece of fresh ginger. Add 3 bay leaves to a pot of water and boil the beets for about an hour. Check them for readiness and let them cool off.

Pour 2 tbsp syrup in a bowl. Add the orange juice and pour 1 tbsp soy sauce in there. Stir until the syrup has dissolved. This could take a minute or so.

Heat 2 tbsp oil in a stir-fry pan (wok) and sautee the onions for 5 minutes, until soft but not brown. Add the ginger and cook for an additional minute.

 
Add the beet slices and stir fry for 2 to 3 minutes.  Pour the orange/syrup mix in there. Season with a good pinch of black pepper and salt. Strip 2 or 3 thyme sprigs and add the leaves. Simmer the beets for 5 minutes over low heat - then enjoy.

RECIPE: Beet and Cocoa Cupcakes

Difficulty level: Intermediate

 

I have a confession: I don't really like beets. So when we get beets in the CSA, I find creative ways to eat them so they taste less like beets. These cupcakes are the summer's first example! They have an earthy quality without any distinct taste of beet and the texture is very nice. They're not crazy sweet and would be great in the morning without the icing.

3 beets, trimmed, peeled, sliced

1 cup vegetable oil (NOT olive!)
1 cup buttermilk
2 TB white vinegar
1 1/2 cups flour
1 1/2 cups granulated sugar
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 package regular cream cheese
1 stick butter, softened
1 cup powdered sugar

Preheat oven to 350

In a blender, combine beets, oil, buttermilk, vinegar and cocoa powder, blending until it's completely smooth. In a large mixing bowl, whisk flour, granulated sugar, baking powder, baking soda and salt. Pour in the beet liquid and whisk together. Bake at 350 for 25 minutes and allow to fully cool.

 

Meanwhile, using an electric mixer, combine cream cheese, butter and powdered sugar. When the cupcakes are completely cooled, top with cream cheese frosting and serve.

 

Submitted by Adrienne Mishkin

RECIPE: Incredibly Easy and Delicious Baked Beets

This couldn't be easier...

Ingredients:
Beets (as many as you want to make)
Olive Oil

Cut the greens and about a 1/4 inch off each beet (just enough so it can stand flat on that end). Place each beet on its own square of foil cut-end down (the foil should be big enough to pinch around the beet and completely wrap it in foil). Begin to pinch the foil around the foil but don't completely close it.

Drizzle about a teaspoon of olive oil over each beet and into the foil pouch. Now pinch the foil completely closed. Place the foil wrapped beets directly on the rack of a 400 degree oven and cook for about 45 minutes. You may want to place a baking sheet one rack below the beets in case of a little run-off.

These beets are now PERFECT for chopping into a salad with some goat cheese! YUM!

RECIPE: Raw Beet and Parsley Salad

2 medium beets without greens
1 Cup flat leaf parsley leaves
salt, or to taste
sugar, or to taste
black pepper, to taste
extra-virgin olive oil
balsamic vinegar

Peel beets and julienne (1/16 inch). Toss beets with parsley, salt, sugar, and pepper in a serving bowl until sugar is dissolved. Add oil and toss to coat. Sprinkle vinegar on salad and toss again. Serve immediately.