from NYTimes Cooking 3 medium beets ¾ cup butter, plus more for greasing pan ¾ cup buttermilk Juice of 1 large lemon 2 teaspoons white vinegar 1 ½ teaspoons vanilla extract 2 cups cake flour (sift before measuring) 3 tablespoons Dutch process cocoa powder 1 ⅛ teaspoon baking powder 1 teaspoon salt ½ teaspoon baking … Continue reading Beet Red Velvet Cake
Beet Hummus
from "Bad Manners: Party Grub" 1.5 pounds beets, roasted, peeled, and chopped 1.5 cups chickpeas (15 ounce can, drained and rinsed works) 3 gloves garlic (or more) 2 tablespoons tahini 2 tablespoons olive oil 2 tablespoons lemon juice 1/2 teaspoon salt Topping: Walnut-Herb Crumble 1/4 cup walnuts, toasted 3 tablespoons minced fresh dill 3 tablespoons … Continue reading Beet Hummus
Roasted Beet and Kale Salad
Ingredients: 4 cups roughly chopped kale 2 medium beets ½ cup dried cranberries ½ cup roughly chopped walnuts 2 ounces goat cheese ¼ cup balsamic vinaigrette Directions: Preheat the oven to 400°F. Trim the tops off the beets, leaving about 1 to 2 inches of stem, and then gently wash the beets. Place the beets in a small Dutch oven or a casserole dish with a … Continue reading Roasted Beet and Kale Salad
Whole Roasted Golden Beets
Ingredients 2 golden beets, unpeeled (about 8 ounces)1 teaspoon olive oil1/8 teaspoon kosher salt1/8 teaspoon black pepper Directions Preheat the oven to 400°F. Rub the beets with the oil, salt, and pepper. Wrap in foil.Roast at 400°F until tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle. Peel … Continue reading Whole Roasted Golden Beets
Autumn Slaw
from Parade.com Ingredients: ½ lb carrots, peeled and grated (about 3) ½ lb kohlrabi or turnip (about 1 medium-large), peeled and grated 1-2 tart apples, such as Granny Smith, Spitzenberg or Pink Lady, quartered and cored ½ lb beets, peeled and grated (about 3) ¼ cup safflower or grapeseed oil 1 tsp sesame oil ¼ cup fresh lemon juice 2 tsp honey or … Continue reading Autumn Slaw
Beet Kohlrabi Soup
Ingredients 4 small-medium beets peeled and cut into 1/4-inch pieces 2 medium kohlrabi peeled cut into 1/4-inch pieces 0.5 inch fresh ginger root peeled 4 cups water 1 teaspoon cinnamon 1 teaspoon turmeric powder 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper Pinch of ground cardamom salt to taste Dash of lime juice to taste 2 tablespoons extra virgin olive oil Instructions Put beets, kohlrabi, ginger, and water in a large pot. Bring to a boil over … Continue reading Beet Kohlrabi Soup
Kale and Beet Salad
Ingredients: 2 Bunches of Kale (stems removed sliced thin) 1 Large Golden Beet (peeled and sliced paper thin) 1 Large Red Beet (peeled and sliced paper thin) 1/2 cup Almonds (toasted) 1/2 cup Crumbled Feta 2 tablespoons Fresh Dill (chopped) 1 Clove Garlic (minced) 1 Red Onion (peeled and sliced paper thin) 3 oz Red … Continue reading Kale and Beet Salad
Roasted Beet and Garlic Pasta
A rich and healthy pasta that is packed with nutrients. It is delicious served with a big scoop of Ricotta. Ingredients 1 pound whole grain spaghetti 1 1/2 pounds beets, trimmed and scrubbed 4 whole garlic cloves, peeled 1/4 cup olive oil, divided 1/2 cup toasted walnuts 2 tablespoons sun dried tomatoes, chopped freshly ground … Continue reading Roasted Beet and Garlic Pasta
Oven Roasted Beets
From The Zen Monastery Cookbook Ingredients: 6 small or 3 large beets ½ TB olive oil salt and pepper to taste Directions: Preheat oven to 400 degrees. Clean and slice beets Put beets in a bowl and toss with barely enough oil to coat them. Add salt and pepper. Place on a baking sheet that … Continue reading Oven Roasted Beets
Bok Choy, Beet and Feta Salad
From AllRecipes.com Ingredients: 4 small beets, trimmed, leaving 1 inch of stems attached 4 cloves garlic, chopped and divided 1 tsp olive oil 1 head Bok choy, chopped into ribbons 2 TB peanut oil 1 ½ tsp butter 1/3 c. crumbled Feta cheese Directions: Preheat oven to 425 degrees. Place the beets, ¼ of the … Continue reading Bok Choy, Beet and Feta Salad
