| Beet Recipes |
- Beet Cake with Cream Cheese Frosting*
- Beet Risotto with Greens
- Beet Soup with Potatoes & Beet Greens
- Gold Beet Carrot Soup
- Grapefruit, Avocado & Beet Salad
- Pickled Beet & Endive Salad with Goat Cheese & Walnuts
Beet Cake with Cream Cheese Frosting
Cake:
1 lb beets (about 2 medium)
Cooking spray
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
½ cup vegetable oil
2 large eggs
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ cup 1% low-fat milk
Frosting:
2 teaspoons grated orange rind
1 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese, chilled
3 cups sifted powdered sugar
2 tablespoons finely chopped walnuts, toasted
1. Preheat oven to 350o.
2. To prepare cake, peel beets using a vegetable peeler. Grate beets using large holes of a grater, to measure two
cups.
3. Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking
spray.
4. Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed
until well blended. Add beats; beet well. Lightly spoon the flour into dry measuring cups; level with a knife. Combine
flour and next five ingredients (flour through salt) in a large bowl, stirring well with a whisk. Add flour mixture to
sugar mixture alternately with milk, beginning and ending with flour mixture. Pour battered into prepared pans;
sharply tap pans once on counter to remove air bubbles.
5. Bake at 350o for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes
on wire rack; remove pans. Carefully peel off wax paper, and cool cake completely on wire racks.
6. To prepare frosting, beat orange rind, vanilla and cream cheese with a mixer at high speed until fluffy. Add the
powdered sugar; beat at low speed just until blended (do not over beat).
7. Place 1 cake layer on a plate; spread with ½ cup frosting; top with remaining cake layer. Spread remaining
frosting over top and sides of cake. Store cake loosely covered in refrigerator.
Beet Risotto with Greens
6 cups vegetable stock, including beet stems.
3 T butter or a mixture of butter and olive oil
1/2 cup diced onion
11/2 cup arborio rice
1/2 cup dry white wine
2 T chopped parsley
2 T chopped basil
3 medium size beets, peeled and grated --about 2 cups
2-3 cups greens, kale and beet tops mixed, stems removed, finely chopped
salt and pepper
grated zest and juice of 1 lemon
1/2 cup freshly grated Parmesan
Have the stock simmering on the stove. Heat the butter in a wide pot, add the onion, and cook over medium heat
for 3 minutes, stirring frequently. Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer
until it's absorbed, then stir in and cook at a lively simmer until the stock is absorbed. Begin adding the remaining
stock in 1/2 cup increments, stirring constantly, until each addition is absorbed before adding the next. When you
have 1 cup left, add the beet greens and kale. Taste for salt, season with pepper, then stir in the lemon zest and
juice to taste. Serve dusted with cheese and remaining parsley.
Beet Soup with Potatoes & Beet Greens
Add the greens to the soup at the end for a nutrition boost. If you prefer, you can use less than the 4 cups called for.
1 tbsp olive oil
1 cup chopped onion
1 cup diagonally sliced carrot
½ cup finely chopped celery
1 ½ cups finely chopped peeled beets
1 ½ cups finely chopped red potatoes
1 ½ cups water
2 tbsp tomato paste
1/8 tsp black pepper
2 (10 ½ ounce) cans low sodium beef broth
1 (14 ½ ounce) can no-salt-added diced tomatoes, undrained
4 cups coarsely chopped beets greens
1 tbsp brown sugar
1. Heat oil in a large Dutch oven over medium high heat. Add onion, carrot, and celery; sauté 5 minutes or until
tender, stirring frequently. Stir in beets and next 6 ingredients (beets through tomatoes). Bring to a boil; reduce
heat and simmer 35 minutes or until vegetables are tender. Stir in beet greens and sugar; cook 5 minutes.
Notes from Leslie: Follow the directions but also throw in a big handful of cilantro with the beet greens. Vary
according to how much you like cilantro. Have on hand a strong flavorful cheese of choice such as smoke havarti,
mozzarella - anything you REALLY like. Shred it and put it on the bottom of the bowl - about 1/4 -1/2 cup,
depending upon the soup serving. Ladle the soup on top and let it melt the cheese.
Gold Beet Carrot Soup
2 medium onions, chopped
2 tsp olive oil
5 cups water or vegetable stock
3 gold beets, cubed
4 large carrots, chopped
1 tsp thyme
3-6 tbsp white miso
Saute onions in olive oil until brown at edges. Add gold beets, carrots and water or stock and cook for 30 minutes or
until beets feel done. Add thyme and miso to gold beet mixture and puree. Add lemon juice if desired and salt to
taste. Serve hot or cold.
Grapefruit, Avocado and Beet Salad
2 beets, trimmed
2 heads red leaf lettuce, clean and torn into pieces
1 large grapefruit, peeled, segmented
½ cup creamy yogurt dressing
1 ripe avocado, peeled, pitted and cut into ¼-inch cubes
1 tsp honey
CREAMY YOGURT DRESSING
2 shallots, peeled, finely chopped
4 tsp fresh lemon juice
3 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
2 tsp Dijon mustard
¼ cup nonfat plain yogurt
1/8 tsp ground black pepper
Bring a saucepan of water to a boil. Add beets & cook until tender, about 45 minutes. Drain & peel. Quarter beets
lengthwise, then cut each quarter into 1/4-inch thick slices. In a bowl, arrange lettuce, sliced beets, grapefruit
sections & avocado. Cover & refrigerate up to 1 hour. To serve, pour dressing over salad & toss.
CREAMY YOGURT DRESSING:
In a bowl, whisk together shallots, vinegar, lemon juice & mustard. Slowly add oil, whisking continuously until well
blended. Add 2 tablespoons boiling water, yogurt, salt & pepper; whisk well. Makes about 1 cup.
Pickled Beet & Endive Salad with Goat Cheese & Walnuts
Vinaigrette
1 shallot, minced
1/3 cup sherry wine vinegar
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 beets
2 cups pickling juice
30 small Belgian endive leaves
1 pear, peeled, cored, and thinly sliced
1 cup soft goat cheese, crumbled
3/4 cup walnuts, toasted and coarsely chopped
Salt and freshly ground black pepper
To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola
and olive oils. Season to taste with salt and pepper.
To prepare the beets: Peel the beets and place in a small saucepan with salted water. Bring to a boil and cook for
15 to 20 minutes, or until tender. Drain the beets and cool slightly. Julienne the beets and place them in a medium
bowl with the pickling juice for 2 hours. Drain, discarding the pickling juice. Toss with 2 tablespoons of the
vinaigrette and season to taste with salt and pepper.
To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining
vinaigrette and season to taste with salt and pepper.
Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper.
Cake:
1 lb beets (about 2 medium)
Cooking spray
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
½ cup vegetable oil
2 large eggs
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ cup 1% low-fat milk
Frosting:
2 teaspoons grated orange rind
1 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese, chilled
3 cups sifted powdered sugar
2 tablespoons finely chopped walnuts, toasted
1. Preheat oven to 350o.
2. To prepare cake, peel beets using a vegetable peeler. Grate beets using large holes of a grater, to measure two
cups.
3. Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking
spray.
4. Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed
until well blended. Add beats; beet well. Lightly spoon the flour into dry measuring cups; level with a knife. Combine
flour and next five ingredients (flour through salt) in a large bowl, stirring well with a whisk. Add flour mixture to
sugar mixture alternately with milk, beginning and ending with flour mixture. Pour battered into prepared pans;
sharply tap pans once on counter to remove air bubbles.
5. Bake at 350o for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes
on wire rack; remove pans. Carefully peel off wax paper, and cool cake completely on wire racks.
6. To prepare frosting, beat orange rind, vanilla and cream cheese with a mixer at high speed until fluffy. Add the
powdered sugar; beat at low speed just until blended (do not over beat).
7. Place 1 cake layer on a plate; spread with ½ cup frosting; top with remaining cake layer. Spread remaining
frosting over top and sides of cake. Store cake loosely covered in refrigerator.
Beet Risotto with Greens
6 cups vegetable stock, including beet stems.
3 T butter or a mixture of butter and olive oil
1/2 cup diced onion
11/2 cup arborio rice
1/2 cup dry white wine
2 T chopped parsley
2 T chopped basil
3 medium size beets, peeled and grated --about 2 cups
2-3 cups greens, kale and beet tops mixed, stems removed, finely chopped
salt and pepper
grated zest and juice of 1 lemon
1/2 cup freshly grated Parmesan
Have the stock simmering on the stove. Heat the butter in a wide pot, add the onion, and cook over medium heat
for 3 minutes, stirring frequently. Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer
until it's absorbed, then stir in and cook at a lively simmer until the stock is absorbed. Begin adding the remaining
stock in 1/2 cup increments, stirring constantly, until each addition is absorbed before adding the next. When you
have 1 cup left, add the beet greens and kale. Taste for salt, season with pepper, then stir in the lemon zest and
juice to taste. Serve dusted with cheese and remaining parsley.
Beet Soup with Potatoes & Beet Greens
Add the greens to the soup at the end for a nutrition boost. If you prefer, you can use less than the 4 cups called for.
1 tbsp olive oil
1 cup chopped onion
1 cup diagonally sliced carrot
½ cup finely chopped celery
1 ½ cups finely chopped peeled beets
1 ½ cups finely chopped red potatoes
1 ½ cups water
2 tbsp tomato paste
1/8 tsp black pepper
2 (10 ½ ounce) cans low sodium beef broth
1 (14 ½ ounce) can no-salt-added diced tomatoes, undrained
4 cups coarsely chopped beets greens
1 tbsp brown sugar
1. Heat oil in a large Dutch oven over medium high heat. Add onion, carrot, and celery; sauté 5 minutes or until
tender, stirring frequently. Stir in beets and next 6 ingredients (beets through tomatoes). Bring to a boil; reduce
heat and simmer 35 minutes or until vegetables are tender. Stir in beet greens and sugar; cook 5 minutes.
Notes from Leslie: Follow the directions but also throw in a big handful of cilantro with the beet greens. Vary
according to how much you like cilantro. Have on hand a strong flavorful cheese of choice such as smoke havarti,
mozzarella - anything you REALLY like. Shred it and put it on the bottom of the bowl - about 1/4 -1/2 cup,
depending upon the soup serving. Ladle the soup on top and let it melt the cheese.
Gold Beet Carrot Soup
2 medium onions, chopped
2 tsp olive oil
5 cups water or vegetable stock
3 gold beets, cubed
4 large carrots, chopped
1 tsp thyme
3-6 tbsp white miso
Saute onions in olive oil until brown at edges. Add gold beets, carrots and water or stock and cook for 30 minutes or
until beets feel done. Add thyme and miso to gold beet mixture and puree. Add lemon juice if desired and salt to
taste. Serve hot or cold.
Grapefruit, Avocado and Beet Salad
2 beets, trimmed
2 heads red leaf lettuce, clean and torn into pieces
1 large grapefruit, peeled, segmented
½ cup creamy yogurt dressing
1 ripe avocado, peeled, pitted and cut into ¼-inch cubes
1 tsp honey
CREAMY YOGURT DRESSING
2 shallots, peeled, finely chopped
4 tsp fresh lemon juice
3 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
2 tsp Dijon mustard
¼ cup nonfat plain yogurt
1/8 tsp ground black pepper
Bring a saucepan of water to a boil. Add beets & cook until tender, about 45 minutes. Drain & peel. Quarter beets
lengthwise, then cut each quarter into 1/4-inch thick slices. In a bowl, arrange lettuce, sliced beets, grapefruit
sections & avocado. Cover & refrigerate up to 1 hour. To serve, pour dressing over salad & toss.
CREAMY YOGURT DRESSING:
In a bowl, whisk together shallots, vinegar, lemon juice & mustard. Slowly add oil, whisking continuously until well
blended. Add 2 tablespoons boiling water, yogurt, salt & pepper; whisk well. Makes about 1 cup.
Pickled Beet & Endive Salad with Goat Cheese & Walnuts
Vinaigrette
1 shallot, minced
1/3 cup sherry wine vinegar
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 beets
2 cups pickling juice
30 small Belgian endive leaves
1 pear, peeled, cored, and thinly sliced
1 cup soft goat cheese, crumbled
3/4 cup walnuts, toasted and coarsely chopped
Salt and freshly ground black pepper
To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola
and olive oils. Season to taste with salt and pepper.
To prepare the beets: Peel the beets and place in a small saucepan with salted water. Bring to a boil and cook for
15 to 20 minutes, or until tender. Drain the beets and cool slightly. Julienne the beets and place them in a medium
bowl with the pickling juice for 2 hours. Drain, discarding the pickling juice. Toss with 2 tablespoons of the
vinaigrette and season to taste with salt and pepper.
To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining
vinaigrette and season to taste with salt and pepper.
Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper.
More Beet Recipes, click here!
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