2 Tbsp olive oil
2 tsp cumin seeds
2 medium beets, quartered, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss chard
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve.
Variation: If using young beets, save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve.
From Asparagus to Zucchini
Showing posts with label Beets. Show all posts
Showing posts with label Beets. Show all posts
Secret Chocolate Cake
2 cups beets (cooked, peeled and chopped)
1/2 cup applesauce
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs
Combine above ingredients in a large mixing bowl. Beat with electric mixer 2 minutes.
1/2 cup baking cocoa (sifted)
1 1/2 tsp vanilla
Add along with pureed beets; beat another 90 seconds.
1 1/2 cups white flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Gradually sift into the batter, mixing it in with a spoon but stirring only until blended.
1/2 cup chocolate chips and/or chopped nuts
Stir in. Pour into greased 9x13” baking pan. Bake in preheated oven at 350F until knife inserted in center comes out clean, 40-50 minutes. To bake in Bundt pan, pour half
From Simply in Season
1/2 cup applesauce
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs
Combine above ingredients in a large mixing bowl. Beat with electric mixer 2 minutes.
1/2 cup baking cocoa (sifted)
1 1/2 tsp vanilla
Add along with pureed beets; beat another 90 seconds.
1 1/2 cups white flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Gradually sift into the batter, mixing it in with a spoon but stirring only until blended.
1/2 cup chocolate chips and/or chopped nuts
Stir in. Pour into greased 9x13” baking pan. Bake in preheated oven at 350F until knife inserted in center comes out clean, 40-50 minutes. To bake in Bundt pan, pour half
From Simply in Season
Whole Beet Skillet
Serves 2 - 4
4-6 medium beets with fresh greens
2 Tbsp butter
1-2 Tbsp lemon juice
1-2 Tbsp ginger root (peeled and minced)
1-2 Tbsp honey
Cut greens off beets, leaving about 1” of greens on them. Place beets in large saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beets are tender when pricked with fork, 15-30 minutes, depending on size. While beets are cooking, remove stem from beet greens. Chop stems in 1” pieces. Chop greens separately. Drain the cooked beets and rinse with cold water. When beets have cooled enough to handle, slip peels off with fingers. Cut beets in slices. In saucepan sauté stems in 1-2 tablespoons butter until tender. Add greens and sauté until bright green and just tender. Add sliced beets and heat through. Stir in lemon juice, ginger and honey and serve immediately.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
4-6 medium beets with fresh greens
2 Tbsp butter
1-2 Tbsp lemon juice
1-2 Tbsp ginger root (peeled and minced)
1-2 Tbsp honey
Cut greens off beets, leaving about 1” of greens on them. Place beets in large saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beets are tender when pricked with fork, 15-30 minutes, depending on size. While beets are cooking, remove stem from beet greens. Chop stems in 1” pieces. Chop greens separately. Drain the cooked beets and rinse with cold water. When beets have cooled enough to handle, slip peels off with fingers. Cut beets in slices. In saucepan sauté stems in 1-2 tablespoons butter until tender. Add greens and sauté until bright green and just tender. Add sliced beets and heat through. Stir in lemon juice, ginger and honey and serve immediately.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
Beet Dip with Toasted Pita Strips
Makes 1 ¼ cups
3/4 lb. small beets
1 small garlic bulb, 1/4 inch sliced off top
2 Tbsp drained prepared horseradish
1 Tbsp olive oil
1 Tbsp red wine vinegar
1/4 cup whole almonds, toasted
1/8 tsp dried sage
coarse salt and ground pepper
3 pita breads (6-inch), lightly toasted, cut into 3/4 inch-wide strips
Preheat oven to 425. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor.
Squeeze garlic from skin into processor. Add horseradish, oil, vinegar, almonds and sage; pulse until combined. Season with salt and pepper. Serve with warm pita strips.
Submitted by Elyse Seeley
3/4 lb. small beets
1 small garlic bulb, 1/4 inch sliced off top
2 Tbsp drained prepared horseradish
1 Tbsp olive oil
1 Tbsp red wine vinegar
1/4 cup whole almonds, toasted
1/8 tsp dried sage
coarse salt and ground pepper
3 pita breads (6-inch), lightly toasted, cut into 3/4 inch-wide strips
Preheat oven to 425. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor.
Squeeze garlic from skin into processor. Add horseradish, oil, vinegar, almonds and sage; pulse until combined. Season with salt and pepper. Serve with warm pita strips.
Submitted by Elyse Seeley
Roasted Beet Tarte Tatin
Serves 6 – 8
Sage pesto is a great garnish, as is goat cheese.
8 of Kate’s awesome red beets, washed and trimmed
16 ounces commercial puff pastry (thawed if frozen) or homemade puff pastry
1 cup unsalted butter
1 cup sugar
1. Preheat oven to 350°.
2. Wrap the beets in foil and roast them for 1 to 1-1/2 hours until able to be pierced
with a knife.
3. Allow beets to cool, then slice into ¼ inch rounds.
4. Preheat oven to 425°.
5. Roll out the pastry dough very slightly so it is an even thickness. Cut the pastry into
a 12” circle. Wrap the dough in plastic and chill well.
6. Prepare the caramel. Melt the butter with the sugar in a 12” cast iron skillet.
7. Once butter and sugar have caramelized, place the beet rounds into the caramel,
overlapping the slices slightly.
8. Remove the puff pastry from the refrigerator. Place over the caramelized beet
mixture and tuck the dough between the pan and the beet mixture.
9. Place entire skillet in the oven and bake 20 – 30 minutes until puffed and golden.
From Ted McCormack’s "Enjoying the Harvest Cooking Class" for Willow Pond Farm Members
Sage pesto is a great garnish, as is goat cheese.
8 of Kate’s awesome red beets, washed and trimmed
16 ounces commercial puff pastry (thawed if frozen) or homemade puff pastry
1 cup unsalted butter
1 cup sugar
1. Preheat oven to 350°.
2. Wrap the beets in foil and roast them for 1 to 1-1/2 hours until able to be pierced
with a knife.
3. Allow beets to cool, then slice into ¼ inch rounds.
4. Preheat oven to 425°.
5. Roll out the pastry dough very slightly so it is an even thickness. Cut the pastry into
a 12” circle. Wrap the dough in plastic and chill well.
6. Prepare the caramel. Melt the butter with the sugar in a 12” cast iron skillet.
7. Once butter and sugar have caramelized, place the beet rounds into the caramel,
overlapping the slices slightly.
8. Remove the puff pastry from the refrigerator. Place over the caramelized beet
mixture and tuck the dough between the pan and the beet mixture.
9. Place entire skillet in the oven and bake 20 – 30 minutes until puffed and golden.
From Ted McCormack’s "Enjoying the Harvest Cooking Class" for Willow Pond Farm Members
Creamy Yogurt Beet Soup
Makes ~ 6 cups
1 medium onion (Vidalia if possible) sliced
1 Tbs. butter or veg. oil
1 – 16 oz. can, undrained or 2 cups fresh cooked beets
2 cups chicken stock, homemade or canned
2 cups plain yogurt
1 cup sour cream
1 Tbs. red or white wine vinegar
1 Tbs. fresh lemon juice
salt and pepper to taste
addn’l. sour cream or yogurt, fresh dill, coriander or pepper for garnish
In a small skillet, sauté the onion in butter until soft.
In a food processor, combine beets, (beet liquid if using canned), chicken stock and onion. Puree until smooth, in batches if necessary.
If the soup is served cold, simply whisk in the yogurt, sour cream, vinegar, lemon juice, salt and pepper, then chill. If served warm, stir the beet mixture constantly while heating on top of stove. When it is hot, but not boiling, stir in other ingredients. Be careful not to boil as the yogurt will curdle. Garnish with a dollop of sour cream or yogurt & chopped fresh herbs or pepper.
Submitted by Cheryl Rowell, from The Stonyfield Farm Yogurt Cookbook
1 medium onion (Vidalia if possible) sliced
1 Tbs. butter or veg. oil
1 – 16 oz. can, undrained or 2 cups fresh cooked beets
2 cups chicken stock, homemade or canned
2 cups plain yogurt
1 cup sour cream
1 Tbs. red or white wine vinegar
1 Tbs. fresh lemon juice
salt and pepper to taste
addn’l. sour cream or yogurt, fresh dill, coriander or pepper for garnish
In a small skillet, sauté the onion in butter until soft.
In a food processor, combine beets, (beet liquid if using canned), chicken stock and onion. Puree until smooth, in batches if necessary.
If the soup is served cold, simply whisk in the yogurt, sour cream, vinegar, lemon juice, salt and pepper, then chill. If served warm, stir the beet mixture constantly while heating on top of stove. When it is hot, but not boiling, stir in other ingredients. Be careful not to boil as the yogurt will curdle. Garnish with a dollop of sour cream or yogurt & chopped fresh herbs or pepper.
Submitted by Cheryl Rowell, from The Stonyfield Farm Yogurt Cookbook
Roasted Beet and Arugula Salad
Serves 4
1 pound red beets, trimmed and scrubbed but skin left on
1 small onion, peeled
3 tablespoons olive oil
¼ teaspoon sea salt or kosher salt
1 tablespoon plus 1 teaspoon sherry vinegar
1 large bunch arugula
¼ cup blue cheese
Preparation:
Preheat the oven to 375°.
Using the slicing disk of a food processor, vegetable slicer, or mandoline, cut the beets into rounds approximately 1/8 inch thick. Scatter the slices in a single layer on a large baking sheet. Slice the onion in the same manner, breaking the slices into rings and scattering them over the beets. Drizzle the mixture with 2 tablespoons of olive oil and sprinkle with the salt.
Roast the beets until they are tender and have begun to char around the edges, 30-35 minutes. Remove from the oven, transfer to a large bowl, and sprinkle with 1 tablespoon of sherry vinegar while still warm.
Next, place handfuls of arugula on a serving plate and drizzle with olive oil. Place roasted
beets in the center of the arugula. Garnish the plate with blue cheese.
Adapted from The Hay Day Country Market Cookbook
1 pound red beets, trimmed and scrubbed but skin left on
1 small onion, peeled
3 tablespoons olive oil
¼ teaspoon sea salt or kosher salt
1 tablespoon plus 1 teaspoon sherry vinegar
1 large bunch arugula
¼ cup blue cheese
Preparation:
Preheat the oven to 375°.
Using the slicing disk of a food processor, vegetable slicer, or mandoline, cut the beets into rounds approximately 1/8 inch thick. Scatter the slices in a single layer on a large baking sheet. Slice the onion in the same manner, breaking the slices into rings and scattering them over the beets. Drizzle the mixture with 2 tablespoons of olive oil and sprinkle with the salt.
Roast the beets until they are tender and have begun to char around the edges, 30-35 minutes. Remove from the oven, transfer to a large bowl, and sprinkle with 1 tablespoon of sherry vinegar while still warm.
Next, place handfuls of arugula on a serving plate and drizzle with olive oil. Place roasted
beets in the center of the arugula. Garnish the plate with blue cheese.
Adapted from The Hay Day Country Market Cookbook
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