beetrecipes

Becky's Favorite Way to Cook Beets!

Preheat oven to 350. Remove greens from beets, saving 1-2 inches of stem. Wrap each
beet in foil and place in baking dish. Bake at 350 for 1 hour or until beets are tender. Open
foil slightly and let cool for 5 minutes. Completely remove foil and let cool for another 5
minutes.
Peel skin off with your hands and slice as desired.
Toss with olive oil and lemon juice to taste and refrigerate. Yum!

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 or veggie 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.

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.

Beets with Dilled Cucumber Salsa

1 cup finely chopped cucumber
1 tbsp chopped red onion
1 tbsp red wine vinegar
1/8 tsp salt
2 tbsp minced fresh dill
2 tbsp plain low-fat yogurt
¼ tsp ground black pepper
1 ½ lbs beets

Combine all ingredients except beets in bowl; stir. Cover & chill. Leave root & 1 inch of
stem on beets; scrub with brush. Place in saucepan; cover with water. Bring to boil;
cover, reduce heat & simmer 45 minutes or until tender. Drain & rinse with cold water.
Drain & cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices. Place on
plates & top each serving with 1/4 cup salsa. Serves 4.

Beet Salad

4 small beets, cooked and diced
1 head butter lettuce
2 tbsp chopped walnuts

Dressing:
2 tbsp lemon juice
2 garlic cloves, finely chopped
1 tbsp Dijon mustard
Pinch of sugar
1/2 cup vegetable oil
1/2 cup sour cream
Salt and pepper to taste

For the dressing, combine the lemon juice, garlic, mustard, and sugar in a bowl and
season with salt and pepper to taste. Gradually whisk in the oil and then the sour cream.
Separate and wash the lettuce leaves. Toss them with about 1/3 of the dressing to coat.
Then divide the leaves onto plates. Top with the diced beets and the walnuts, drizzle over
some more of the dressing and serve.

Spinach Salad with Beets and Oranges

2 oranges
6 cups torn spinach
3 cups shredded peeled beets
1 tbsp olive oil
2 tbsp minced shallots
¼ cup raspberry vinegar
¼ tsp fresh ground pepper
¼ cup minced chives
¼ cup coarsely chopped walnuts

Peel oranges, and cut each crosswise into 5 slices. Place spinach on a large platter. Spoon
beets into spinach, and arrange orange slices on beets. Heat oil in a nonstick skillet over
medium-high heat. Add shallots, and saute 1 minute or until tender. Stir in vinegar and
pepper; Drizzle over salad.
Sprinkle salad with chives and walnuts.
YIELDS: 6 servings

Beet Apple Soup

6 medium-sized beets, trimmed and scrubbed
8 cups low-sodium vegetable or chicken broth
2 cups apple juice
3 tbsp unsalted butter
3 Granny Smith apples, peeled, cored, and sliced
3 tbsp fresh lemon juice, or to taste
Salt & freshly ground pepper
Crème fraiche for garnish, optional

1. Place the beets in a large, heavy pot and cover with the broth and juice. Bring to a boil,
reduce heat and simmer, partially covered, until tender, about 45 minutes. Transfer beets
to a bowl. When cool enough to handle, slip off the skins, then cut the beets into pieces.
2. Strain both through a fine sieve and return it to the pot.
3. Melt the butter in a large skillet over medium-low heat. Add the apples and sauté until
just carmelized, about 15 to 20 minutes.
4. Puree the cooked beets and sautéed apples together in batches in a food processor,
adding some broth through the feed tube. Return the puree to the pot and combine with
the remaining broth. Stir in the lemon juice, salt, and pepper. Pass the soup through a
strainer if desired.
Serve the soup hot or cold, dolloped with crème fraiche if desired.

Beet Apple Pita Sandwich
1 beet, peeled and grated
1 large apple, peeled, cored and grated
1/2 cup plain nonfat yogurt
2 teaspoons fresh lemon juice
Dash salt
1 teaspoon prepared horseradish (optional)
2 whole-wheat pita rounds
Alfalfa sprouts or shredded greens
In a bowl, mix the beet, apple, yogurt, lemon juice, salt and horseradish. Cut the pita
rounds in half. Fill each half with 1/4 of the beet mixture. Stuff with sprouts or greens.
YIELDS: 4 servings

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.

Rosy Beet/Cabbage Slaw

6 cups thinly sliced cabbage leaves
1 1/2 cups chopped red onion
2 medium beets, grated
1 cup chopped fresh parsley
1/4 cup red wine vinegar
1/2 cup water
2 T brown sugar
1/2 t salt
1/3 cup chopped fresh dill leaf
3 T chopped fresh chives
1/2 cup low fat sour cream
salt and freshly ground pepper

Combine vegetables and parsley in a large bowl. In a saucepan, combine vinegar, water,
sugar, and salt. Bring to a boil, stirring until sugar is dissolved. Pour over vegetables and
toss. Add dill and chives and mix in well. Cover and let marinate over night. Stir well once
or twice. Just before serving, drain off the excess liquid. Stir in sour cream and add salt
and pepper to taste.
YIELDS: 6 servings

Beet and Apple Salad
3 medium beets
3 tbsp olive oil
3 tbsp white wine vinegar
1 tsp orange zest
2 tbsp orange juice
2 tbsp sliced green onion
1 tbsp fresh mint
1 tsp honey
2 cups lettuce, torn into bite-sized pieces
1 apple, diced

Cook whole beets in a steamer for 30-40 minutes until tender. Drain, and cool slightly,
remove skin and cut into thin strips.

For the dressing: combine oil, vinegar, zest, orange juice, green onion, mint, and honey in
a screwtop jar, shake to combine. Toss half of dressing with beets and chill for 2 to 24
hours.

To serve, combine the salad and diced apple in a serving bowl, and toss with the rest of
the dressing. Top with beets and garnish with mint.

Gold Borscht

1 tbsp unsalted butter
1 medium onion, diced
3-4 gold beets
4 cups veggie or chicken broth
1 cup heavy cream
3 tbsp white wine vinegar
1 tsp tumeric
Saute onions in butter for approximately 4 minutes. Add broth, gold beets, and cream.
Simmer for 30 minutes. Add vinegar and tumeric. Pour in blender and puree until smooth.
Optional toppings: sour cream or yogurt, pumpernickel croutons, fresh dill.

Lemon Garlic Roasted Beets

1 lb beets, peeled and sliced ¼ inch thick
4 cloves garlic, thinly sliced
2 tbsp lemon juice
¼ tsp lemon zest
½ tsp extra virgin olive oil
¼ tsp sugar
1 pinch each salt and white pepper

Preheat oven to 375 degrees. In an 8" square glass baking dish, toss all ingredients
together. Rub a piece of parchment paper with olive oil and set oiled side down on the
beets. Cover tightly with tin foil and roast for 40 min. shaking pan occasionally.

Beet and Walnut Salad

3 Beets; cooked and peeled
2 Tart apples; peeled & cored
1/2 c Feta or goat cheese
1/2 c Walnuts
1/3 c thinly sliced scallions
1/3 c Basic vinaigrette dressing
Cube the beets and the apples and mix together in a bowl with the cheese, the walnuts and
the scallions. Drizzle dressing over and stir to coat. Serve on a bed of butter lettuce.

Fresh Beet and Carrot Salad

Ingredients:
romaine lettuce leaves
3 cups grated fresh beets ( about 3 beets), peeled and uncooked
2 cups grated raw carrots, peeled
1 cup grated raw zucchini, unpeeled

Dressing:
½ cup rice vinegar
1 Tbsp sesame oil
2 tsp minced ginger
1 Tbsp dry sherry
Salt and pepper to taste

Cooking Instructions
1. In a large bowl, toss together the beets, carrots, and zucchini.
2. Whisk together the dressing ingredients and add to the beets. Place romaine lettuce
leaves on a platter. Mound the salad on the lettuce and serve.

Beet Salad with Orange and Red Onion

1 bunch beets, with tops removed
2 oranges
Small onion, cut in half lengthwise and thinly sliced
Salt and pepper
Extra-virgin olive oil
Place the beets, unpeeled, in a foil-lined baking dish. Cover with more foil and seal the
edges of the top and bottom layers of foil to completely enclose the beets. Place them in a
400 degree oven and bake for approximately 20 minutes or until the beets are tender
when pierced with a sharp paring knife.
While the beets are baking peel the oranges. First cut a thin slice from the top and bottom
of the orange so that it can sit firmly on the countertop. Using a sharp paring knife cut the
peel and pith off with sawing downward strokes so that the orange is completely peeled.
Cut the individual sections out from the membranes. Place in a mixing bowl together with
the onion and mint.
When the beets are tender hold them under running water and slip the skins off. Trim the
stem end, then cut them in half and then into slices. Add the beet slices to the bowl with
the oranges. Season with salt and pepper to taste than drizzle the orange olive oil over to
taste. Toss to mix. Can be served immediately or allowed to marinate up to 2 days.

Shredded Beet Salad with Avocado and Strawberries

2 large beets, peeled and shredded
1 1/2 Tbsp (22 mL) extra virgin olive oil
1 tsp (5 mL) mustard seeds
1 Tbsp (15 mL) honey
2 navel or blood oranges
12 strawberries, thinly sliced
2 avocados, thinly sliced
2 Tbsp (30 mL) fresh mint, chopped

Place shredded beets in a medium bowl and set aside. Heat olive oil gently in a saucepan
over medium heat. Add mustard seeds and cook about 1 minute, until they pop and change
to a grey colour. Remove pan from heat and stir in honey. Pour this mixture over beets and
toss to mix well.

With a sharp paring knife, peel oranges, removing white pith. Cut oranges along the
“equator” to make large 1/4-in (1/2-cm) thick circles. Divide orange circles among 4 plates
and top with shredded beet mixture.

Decorate with strawberries and avocado slices and garnish with fresh mint.
Serves 4.

Roasted Beet and Sugar Snap Pea Salad

3 medium beets, trimmed
½ pound sugar snap peas, trimmed
1 tbsp plus 1 tsp Dijon mustard
1 tbsp plus 1 tsp cider vinegar
¼ cup olive oil
3 tbsp fresh chopped dill or 1 tbsp dillweed
1 ½ tsp sugar
2 2/3 ounces fresh mixed greens
Preheat oven to 375 degrees. Wrap beets in aluminum foil. Bake until tender, for about 1
hour 15 minutes. Cool. Peel beets and cut into wedges. Cook sugar snap peas in a large
saucepan of boiling salted water until tender-crisp, about 1 minute. Drain. Rinse with cold
water; drain well. Pat dry. Mix mustard and vinegar in a small bowl. Gradually mix in oil,
then dill, then sugar. (can be prepared 4 hours ahead. Cover sugar snap peas and chill.
Cover dressing and beets separately and let stand at room temperature). Line platter with
greens. Mix beets, sugar snap peas and dressing in a medium bowl. Season with salt and
pepper. Spoon atop greens. Serves 4.

Beet Recipes

Sign Up info Order Form About Us Harvest Schedule Recipes O ur Farmers/Producers Customer Endorsements FAQ

Becky's Column Bryan's pictures Brochure Our Policies Contact Us