Return to the Recipe Wizard

  • Warm Beet Salad with Dill

    Serves 4

    The colorful salad makes a delightful first course, or it can be enjoyed as a side dish with grilled London broil.

    Ingredients

    • 6 medium beets with tops (about 2 pounds)
    • 2 1/2 tablespoons red wine vinegar
    • 2 tablespoons olive oil (preferably extra-virgin)
    • 1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
    • 1/2 cup thinly sliced sweet onion (such as Maui or Vidalia)

    Preparation

    Preheat oven to 400°F. Cut off tops from beets and reserve. Wrap beets in large sheet of heavy-duty foil, enclosing completely. Cut off long stems from beet leaves and discard. Thinly slice beet leaves. Rinse leaves under cold water. Wrap leaves in small sheet of heavy-duty foil, enclosing completely.

    Place foil package of whole beets directly onto oven rack. Bake 1 hour 15 minutes. Add foil package of beet leaves to oven and bake until beets are tender and leaves are wilted and tender, about 15 minutes longer. Open foil packages and let beets and leaves stand at room temperature until cool enough to handle. Rub beets to remove skins. Cut beets into 1/4-inch-thick slices.

    Whisk vinegar, oil and dill in large bowl until well blended. Add beets, beet leaves and onion and toss to coat. Serve warm or room temperature.

     

    Bon Appétit  | May 1996

  • Braised turnip greens with turnips and apples
    • 1 1/2 pounds turnip greens or other braising greens (see cooks’ note, below), tough stems discarded and greens torn into small pieces
    • 1 (1/2 to 3/4-pound) ham hock, rinsed
    • 3 1/2 cups water
    • 2 Gala apples
    • 3/4 pounds turnips, peeled and cut into 1/2-inch pieces
    • 1 1/2 teaspoons cider vinegar
    • 1 1/2 teaspoons sugar
    •  1 1/2 tablespoons unsalted butter, cut into pieces

    Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 20 minutes.
    Meanwhile, peel apples and cut into 1/2-inch pieces.
    Add turnips and apples to greens with vinegar, sugar, and 1/4 teaspoon each of salt and pepper and cook at a bare simmer, covered, stirring and turning ham hock occasionally, until turnips and apples are tender but not falling apart, about 20 minutes more. Remove from heat and stir in butter and salt to taste.
    Remove ham hock and finely chop any tender meat, discarding skin, bone, and tough meat. Add chopped meat to pot.
     •Any braising green such as kale, collards, or beet greens can be substituted for or combined with the turnip greens. Cooking times will vary.
    •Dish can be made 1 day ahead and chilled.
    Adapted from epicurious.com

  • Beet burgers

    Makes 6-8 servings
    4 medium sized beets
    2 sprigs of basil, chopped
    1/2 onion, chopped
    2 eggs, beaten
    salt and black pepper, to taste
    1/4 to 2/3 cup flour
    olive oil
    mozzarella cheese
    burger buns
     
    1.  Trim beet tops and root.  Shred the beet in a food processor; transfer to a bowl.  Add basil, onions, eggs, salt and pepper; mix.
    2.  Mix in just enough flour to make the mixture stick together.  Form into 4-inch patties about 1/2 inch thick.  (Don't make them too thick or the centers won't cook well.)
    3.  Heat 1/4 inch of olive oil in a skillet over medium-high heat.  Fry patties 2-3 minutes on one side, until crispy.  Turn, place a slice of mozzarella on top and fry 2-3 minutes more, until crispy.
    4.  Place hot on bun; serve immediately.

  • Beet Soup in Roasted Acorn Squash

    Adapted from Gourmet...
     

     
    Makes 8 servings (about 10 cups)

    The roasted acorn squash tastes fabulous when scooped up with spoonfuls of the beet soup. But if oven space is limited, simply serve the soup in bowls.

     
    subscribe to Gourmet
    alias link is https://w1.buysub.com/loc/GMT/gmt_recipe_link-->
    Ingredients
    For roasted squash

    • 8 (1- to 1 1/4-pound) acorn squash
    • 3 tablespoons vegetable oil
    • 1 tablespoon kosher salt

    For soup

    • 1 large onion, chopped
    • 1 1/2 tablespoons vegetable oil
    • 5 medium beets (about 2 pounds without greens), peeled and cut into 1-inch pieces
    • 1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces
    • 2 garlic cloves, minced
    • 4 cups chicken or vegetable broth
    • 4 to 5 cups water
    • 2 tablespoons cider vinegar
    • 1 tablespoon packed light brown sugar

    Preparation
    Roast squash:
    Preheat oven to 375°F.
    Cut off "tops" of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Brush "bowls" and tops all over with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow baking pans.
    Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1 1/4hours total.
    Make soup while squash roast:
    Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds.
    Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.
    Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency.
    Serve soup in squash bowls.
    Cooks' notes: • Squash flesh shrinks during baking; if a small hole forms, serve soup in squash but set in a soup bowl.
    • Soup can be made 3 days ahead and chilled, covered.

  • Roasted Beet, Shallot and Pecan Salad

    Ingredients

    • 6 1/2 tablespoons olive oil
    • 6 small-medium unpeeled beets, scrubbed, tops trimmed
    • 1 big bunch of shallots, peeled
    • 2/3 cup pecan halves
    • 2 tablespoons red wine vinegar
    • 1 large garlic clove, minced
    • 2 small heads lettuce, torn
    • 2/3 cup crumbled Gorgonzola cheese (about 3 ounces)



     
    Preparation
    Preheat oven to 375°F. Brush large baking sheet with 1/2 tablespoon olive oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes.
    Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
    Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with Gorgonzola cheese and serve.

  • Rainbow Root Roast

    This is a great way to enjoy any and all root vegetables, particularly when they're as colorful as beets and rainbow carrots are.
     
    1 bunch carrots, cut into 1/2 inch pieces
    1 fennel bulb, cut into even thick slices
    1 bunch or 1.5 pounds beets, cut into 1/2 inch pieces
    Any other seasonal roots: potatoes, sweet potatoes, celeriac, parsnips, etc., cut into even 1/2 inch cubes.
    Glug of olive oil
    Sea salt
    Rosemary, thyme, oregano, marjoram - any combination of herbs, dried or fresh
     

    • Preheat oven to 425 degrees.
    • Mix all the cubed roots together. Coat evenly with a good glug of olive oil, a good sprinkle of salt, and the herbs (chopped if using fresh). Toss well.
    • Spread out evenly on a cookie sheet.
    • Bake at 425 for 20-30 minutes, checking frequently and turning with a spatula to prevent sticking. Cook until a little bit crispy and golden.
    • Taste for salt and other seasonings. Enjoy plain, or with ketchup or hot sauce. Also great with eggs, like hashbrowns.
  • Chocolate Beet Cake

    Among the farm members, I've discovered that we have both beet lovers and beet haters. I thought I would share this recipe to see if chocolate and sugar might function as the great equalizers in the raging beet debate. If you love beets, you will delight in the secret ingredient in this cake, and if you hate beets, hopefully someone will make the cake for you and you won't even know you're eating beets until you exclaim in delight, "This is DELICIOUS!"
     
    2 c sugar
    2 c flour
    1/2 tsp. salt
    2 tsp. baking powder
    1 tsp baking soda
    1/4 c oil
    4 eggs
    3 c shredded beets
    5 oz unsweeted chocolate
     

    • Oven to 325
    • Mix together dry
    • Melt chocolate in a double boiler, then cool
    • Blend chocolate with eggs and oil
    • Mix wet with dry, alternating in the beets
    • Pour batter into 9 inch cake pans (2 pans, greased)
    • Bake 40-50 minutes
    • The cake is great with a coffee cream cheese frosting: 8 oz. cream cheese mixed with 3 Tbs. brewed coffee and sugar to taste, blended in a food processor.
  • Beet Risotto with Greens

    If you love the color pink, this risotto is for you! And if you don't love the color of it, you'll love the flavor!
     
    5.5 to 6.5 cups stock
    3 T butter, or mixture of butter and olive oil
    1/2 c finely diced onion
    1.5 c Arborio rice
    1/2 c dry white wine
    2 T chopped parsley
    2 T chopped basil or 1 T dried
    2-3 medium beets, peeled and grated (about 2 cups)
    2-3 cups beet greens - stems removed, washed & finely chopped
    salt and pepper
    grated zest and juice of 1 lemon
    1/2 c freshly grated parmesan
     
    Have the stock simmering on the stove. Heat the butter in a wide pot, add the onion, and cook over med. heat fo 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 half the parsely, the basil, and the grated beets. Add 2 cups of the stock, cover and cook at a lively simmer until the stock is absorbed. Begin adding the remaining stock in 1/2 cup increments, stirring contanstly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens. Taste for salt, season with pepper, then stir in the lemon zest and juice to taste. Serve dusted with cheese and the remaining parsley.
     
    Serves 4
     
    From Vegetarian Cooking for Everyone