from Easy Vegetarian Ingredients: 1 1/2 lb. small, unpeeled beets, trimmed 12 slices white sliced bread 1 lb. mixed greens 8 oz. crumbly goat cheese 4 oz. pine nuts, 1 cup, toasted in a dry skillet small bunch basil 2 garlic cloves, chopped 1/2 c. olive oil freshly squeezed juice of 2 lemons salt and … Continue reading Beet, Goat Cheese, and Pine Nut Salad
Winter Borscht
from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert Ingredients: 1 c. onion, chopped 8 c. water 2 c. potatoes, chopped 1/2 head cabbage, shredded 1 c. beets with greens, chopped 1/2 c. carrots, diced 1/2 c. pearl barley 2 bay leaves 1/4 c. fresh dill, chopped (or 2 TB dried) salt and … Continue reading Winter Borscht
Two-Way Street Beets
From Asparagus to Zucchini, 3rdEd. Serves 6 Ingredients: 2 bunches small beets Juice of one orange 1 TB butter, softened Pepper to taste 1 tsp. peanut oil 1 tsp. sesame oil 1 tsp. hot chili oil (optional) 1-2 TB soy sauce Directions: Cut the greens off of the beets. Wash them, remove the … Continue reading Two-Way Street Beets
Golden Beet Salad
From CSA member Julie Ahern Romaine Lettuce 3 golden Beets 3 red Beets 1 red onion shredded 1 seedless cucumber sliced and quartered Cook beets at medium heat 15 minutes. (Cook beets in separate pots or yellow beets will also become red) Cool beets and peel off skin, then cut julienne style … Continue reading Golden Beet Salad
Roasted Beets
From CSA member Julie Ahern Wash beets and remove any whiskers or greens that aren't pristine (you can leave the tops on - they're delicious too). Place beets in the center of a square of tinfoil. Add a garlic clove (or scape) and any herbs that are your favorites. Salt and pepper. Gather up … Continue reading Roasted Beets
Roasted Winter Vegetables
A World Community CookbookFrom Simply in Season 6-8 c. winter vegetables, peeled and cut in 1” pieces or slices (potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash) 2 TB oil 1 TB dried or 3 TB fresh herbs such as rosemary, thyme, parsley, oregano Directions 1. Preheat oven to 425. 2. Toss ingredients … Continue reading Roasted Winter Vegetables
Barley & Beet Risotto
From The Star Tribune, 5 August 2010 1 c. barley 3 c. vegetable or chicken stock 1 tbsp. butter or olive oil 1 onion, chopped 2 garlic cloves, minced 1 tsp. dried basil 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 1/2 c. dry white wine 2 c. diced peeled beets (about 3 medium) … Continue reading Barley & Beet Risotto
“Secret” Chocolate Muffins
Farmers at Gale WoodsConfiscated from the archives of Gale Woods Farm 2 c. cooked, chopped Beets (Secret!) ½ c. applesauce 1. Puree in blender until smooth. 2. Preheat oven to 350. 1 ½ c. sugar ½ c. oil ½ c. plain yogurt 3 eggs 3. Combine in a large mixing bowl. Beat with electric mixer … Continue reading “Secret” Chocolate Muffins
Sautéed Beets with Mustard Seeds and Lemon Juice
From 5 spices, 50 Dishes by Ruta Kahate Ingredients 1 pound beets (4 medium or 8 baby, any color) 1 ½ T canola oil ½ t mustard seeds (dark or light) 1 small green Serrano chili (cut in half the long way and sliced into half moons with some/most seeds removed) ¼ t salt ½ … Continue reading Sautéed Beets with Mustard Seeds and Lemon Juice
Russian Beet Salad
Adapted from The Enchanted Broccoli Forest Ingredients 4 beets ¼ c. apple cider vinegar 1 garlic clove, crushed 1 tsp. honey 6 scallions, including greens, minced ½ medium cucumber, seeded and finely chopped 1 hardboiled egg, chopped 1 TB fresh dill, minced, or 1 tsp. dried dill 1 c. mixed sour cream and yogurt salt … Continue reading Russian Beet Salad
