BEETS
We grow a few kinds of beets, but all are delicious
and can be interchanged
Roasted: Preheat oven to 375 degrees. Rub each beet with
olive oil and place them in a baking dish. Roast for 40-60 minutes or until
tender when pierced with a fork. Let cool before peeling.
Beet Salad with
Ricotta Salata and Olives
1 ½ to 2 pounds beets, steamed for roasted and peeled
1 small garlic clove
Salt
2 teaspoons fresh lemon juice to taste
2 tablespoons olive oil
2 handfuls arugula
4 ounces ricotta salata, thinly sliced
8 Kalamata olives
Cut the beets into wedges or large dice, keeping different colors separate.
Pound the garlic with ¼ teaspoon salt in a mortar until smooth, then whisk
in the lemon juice and olive oil. The dressing should be a little on the
tart side. Toss the beets in enough dressing to coat lightly. Arrange them
on a platter and garnish with arugula (or Italian mix). Just before serving,
tuck the cheese and lives among the greens, if any dressing remains, spoon
it over the cheese.
Beet Borscht
12 ounces cooked beets
1 ½ cups chicken or vegetable broth
Grated zest and juice of 1 lemon
3 to 4 tablespoons minced fresh dill
½ teaspoon pepper
6 scallions chopped or onions
1 cups low fat sour cream
1 cup yogurt
2 tablespoons low fat plain yogurt
2 tablespoons minced fresh chives and blossoms
In a blender or food processor combine the beets an stock.
Add the lemon zest and juice, dill, salt, pepper and scallions. Blend until
smooth, pour into a bowl and blend in the sour cream and yogurt. Cover and
refrigerate until very cold. Taste for seasoning it should be nice and
lemony. Garnish each bowl with chopped chives and blossoms.
Lentils with Roasted Beets and Preserved Lemon
5 beets about 1 pound
1 teaspoon olive oil
Salt and Pepper
1 cup French green lentils
1 carrot finely dices
½ small onion finely diced
Aromaticts-1 bay leaf, 4 parsley branches, 2 thyme sprigs
1 Preserved Lemon or 2 teaspoons lemon zest
1/3 cup chopped parsley
2 tablespoons chopped mint, plus mint sprig for garnish
Preheat the oven o 350 degrees. Peel 4 of the beets and cut them into small
cubes. Set the last beet aside for garnish. Toss the cubed beets with the
oil, season with salt and pepper and bake on a sheet pan until tender about
35 minutes, stirring once or twice. Meanwhile put the lentils in a pan with
water to cover, add the carrot, onion, aromatics and ½ teaspoon salt and
bring to a boil. Lower the heat and simmer until tender, but still a little
firm, about 25 minutes. Drain well. Cut the preserved lemon into quarters
and scrape off the soft pulp. Chop the pulp finely and stir 2 teaspoon into
the dressing, finely chop the remaining skin. Toss the lentils with the
toasted beets and the vinaigrette, the preserved lemon or lemon zest,
parsley, and mint. Peel the remaining beet and finely grate it. Put the
lentils on a platter and garnish with the grated beet and springs of mint.
Herbed Roasted Winter
Vegetables
3 tablespoons butter
¼ cup olive oil
3 large red beets, peeled, each cut into 6 wedges
2 tablespoon chopped fresh thyme
2 tablespoons chopped summer savory
8 large shallots peeled halved
3 large golden beets, peeled, each cut into 6 wedges
2 acorn squash, halved seeded cut into 6 wedges
2 medium turnips cut into 6 wedges
2 large parsnips cut into 6 wedges
1 large rutabaga cut into 6 wedges
12 garlic cloves
Melt butter with olive oil in saucepan. Combine all of the ingredients into
a baking dish coat with the butter mixture and roast for 60 minutes or until
tender, turn occasionally during that time.
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Beet Salad with
Mandarin & Endive
2 lbs. red and golden beets
(Additional 1 tablespoon each of olive oil and orange juice for beet
roasting)
1 clove garlic
1 teaspoon finely chopped shallot
3 tablespoon of orange juice
1 teaspoon of lemon juice
Zest of 1 mandarin
1 tablespoon sherry vinegar
1 tablespoon of red wine vinegar
1/3 cup of good olive oil
Salt and pepper to taste
4 medium endive - leaves whole
1 small radicchio – cored with outer leaves and thickest white portion
removed, thinly sliced
3 Satsuma mandarins – peeled and sectioned
1/3 cup of toasted nuts (pine nuts or walnuts work great)
Preheat oven to 375. Clean and trim beets, leaving skins on. Toss beets with
orange juice and oil. Add a little water in bottom of pan with clove of
garlic and roast beets covered loosely with foil. Cook beets, depending on
size, until they can be easily pierced with end of knife, from 10 to 20-
minutes. Add both juices and vinegar to a bowl with shallot and zest. Whisk
in olive oil to emulsify adding salt and pepper to taste and set aside.
Remove beets from oven and cool. Peel beets, and then cut into small slices.
Toss radicchio and dressing and cover bottom of platter. Arrange endive,
mandarins and beets on top. Drizzle with any remaining dressing over top and
cover with nuts. Serves 6.
Winter Vegetable Pasta
with Cheese
12 ounces angel hair or linguine pasta
3 tablespoon olive oil
1 onion or leek cut into small wedges
2-3 garlic cloves minced
2 tablespoons balsamic vinegar
½ cup chicken or vegetable broth
4 cups cooked winter vegetables such as parsnips, rutabagas, winter squash,
beets, broccoli, cauliflower, cabbage, and kale cut into bite size pieces
2 tablespoons chopped oregano
3 tablespoons chopped Italian parsley
Salt and pepper
6 ounces cheese; feta, goat cheddar or Jack crumbled
¼ cup grated Romano, Parmesan or Asiago Cheese
Cook the pasta according to package directions. Drain and place in a large
bowl. Meanwhile, heat the oil in a large skillet over medium heat, add the
onion and cook for 4 minutes or until almost soft. Add the garlic, vinegar
and broth. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
Add the cooked vegetables, oregano, parsley, and season with salt and
pepper. Simmer for 3 minutes or until heated through. Pour over the pasta,
top with the cheese, and toss to coat well. From Your Organic Kitchen
Veggie Casserole from
Nicole Main
1 pound Brussels sprouts (cut into quarters)
1 bunch of carrots (chopped)
1 bunch of asparagus (chopped)
1 bunch of beets (chopped and greens saved)
1 pound of leeks (chopped)
1 pound of mushrooms-any variety (chopped)
1 can of coconut milk
1 teaspoon Yellow curry
½ teaspoon Cumin
1 tablespoon Italian spice blend
½ teaspoon White pepper
1 cup bread crumbs
Optional add in’s-
1 or 2 chicken breasts, cooked, cooled and cubed. A few strips of bacon,
cooked, cooled and chopped up (if you LOVE bacon add more!) Fresh Parmesan
cheese or feta for the top
Instructions
Preheat oven to 400. Place all the chopped veggies in a large bowl. In
another bowl add the coconut milk and spices, mix well. Pour the coconut
milk mix over the veggies and stir. Pour mixture into a casserole dish and
sprinkle the bread crumbs over the top. At this point you can add the Cheese
to the top if you like. Cover with foil and bake for 40mintues. Uncover and
bake until the top of the bread crumbs become golden brown and the veggies
are tender to a fork. Chop up the left over beet greens, sauté them lightly
and serve the casserole on top of them! Can also serve with a poached egg!
Yum
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Vegetable Pancakes
I love these made with a combination of turnips and carrots, but they are
also great with any of the vegetables listed below. You cook these little
more slowly than regular pancakes so five the vegetables a chance to soften
and the side to brown. Other vegetables you can use are yellow squash,
carrots, parsnips, beets, celery root, or scallions or cooked squeezed and
chopped spinach or other greens.
About 1 pound turnips, peeled if necessary (about 2 cups packed)
½ onions grated
1 egg lightly beaten
1 cup flour more or less
Salt and freshly ground black pepper
Mild, half and half or cream as needed
2 tablespoons melted butter or olive oil
Preheat the oven to 275 degrees. Grate the vegetables by hand or with the
grating disk of a food processor. Mix the vegetables, onions, egg and flour
together. Sprinkle with salt and pepper. Then add just enough mild so that
the mixture drops easily from a large spoon. Stir in 2 tablespoons melted
butter or oil. Put a pan of butter or a spoonful of oil in a large skillet
or griddle over medium heat. When the butter is melted or the oil is hot,
drop in spoonfuls of the batter; use a fork to spread the vegetables into an
even layer. Cook, turning once, until nicely browned on both sides bout 15
minutes. Serve hot or at room temp.
Cheese Vegetable Pancakes Add up to 1 cup grated cheese like cheddar
Parmesan, ricotta or manchego to the batter along with the vegetables.
Beet Pancakes Use beets and, if you like, substitute sour cream or goat
cheese for the Parmesan and add 1 tablespoon chopped fresh thyme leaves.
Orange Beet And Fennel Salad
from Mollie Katzen’s Vegetable The oranges and beets can be prepared up to 2
days ahead. In fact, it’s preferable to do the oranges ahead, so they can
give off a lot of juice. I like to put in the full amount of garlic. It
gives this very cool salad a nice touch of heat.
10 medium beets about 2 inches in diameter
6 oranges
¼ cup raspberry vinegar
1/2 teaspoon salt
1-2 teaspoons minced garlic
1 small fennel bulb, thinly sliced about 2 cups
finely minced fennel tops, for garnish
Preheat oven to 375 degrees and line a baking dish with foil. Trim the
leaves from the beets, place them in the dish, and cover with foil. Bake
until they are soft enough to be pierced easily with a fork (about 1 hour).
Set aside to cool.
Meanwhile use a medium sized serrated knife to cut the peel from the
oranges, then section the oranges into medium sized bowl to catch all the
juice>(Just cut with a sawing motion along the membranes to release the
sections) Squeeze the remaining juice into the bowl and discard the
membranes. When the beets are cool enough to handle, use a small sharp
paring knife to peel them. Cut them first in half, and then into the half
moon shaped slices. Transfer the beets to the bowlful of oranges, and add
the vinegar salt, and garlic. Stir gently until well combined. Add the
sliced fennel and stir again. Cover tightly and chill until serving time.
The whole salad will turn an amazing color. Serve topped with a light
sprinkling of the minced fennel tops.