| Beet Recipes |
Chocolate Beet Brownies 1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce) Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares. Julia’s beet idea for brownies: confession: usually when I bake it’s 100% from scratch, and it’s not necessarily low fat. But I confess I tried the ‘no pudge’ brownie mix from Trader Joe’s (just add vanilla yogurt, mix, and bake. Really). It was fudgy and a bit hit in my house. So I tried it again and this time added a whole cup of golden beet puree. It was too beety, even for me. So: I tried *again* with 2/3 cup beet puree. Success!: 1 box “No Pudge Brownie Mix” available at Trader Joe’s and possibly other retailers. SIMPLE BEET SALAD WITH ONIONS Grate scrubbed beets or cut into julienne; toss with chopped green onions and a vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, Parmesan, feta). Serve alone or with lettuce. ROASTED BEETS Just cut them into chunks and roast them with olive oil, S & P until they are tender. Simple summer beet soup Boil and peel beets. (can use both kinds). Whirl in food processor with orange or lemon juice, small amount of fresh mint leaves if you have some, and black pepper. Chill. Serve with plain yogurt or sourcream. A beet suggestion from Anina Marcus, a CSA member from Carmel: "I would like to say what I did with the beets. I parboiled them till tender, sliced them thin and then made a vinaigrette of meyer lemon, balsamic vinegar, sea salt, pepper, 2 tablespoons honey or pomegranite molasses and then sprinkled your thinly diced mint over all that. It was so lovely. If you really want to get adventurous you can slice strawberries into that also. You get the wonderful sweet of the strawberry against the different sweet of the beet all put into balance by the meyer lemon and balsamic to offset the sugars slightly.. Its a palate pleaser... I just had to tell you because I did that tonight to go with corn on the cob." Creamy Beet Soup with Pistachio Mousse 2 tablespoons olive oil Pistachio Mousse 1 cup ricotta cheese Heat the oil in a large pot over medium heat. Add the beets and onions and cook, stirring often, until the onions soften, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, about 1-2 minutes. Add the wine and bring to a boil over high heat. Cook until the wine is reduced by half, about 5 minutes. Add the apple juice, spices, and return to the boil. Reduce heat to medium low and cover. Cook until the beets are tender, about 45 minutes. Remove the cinnamon stick and bay leaf. Stir in the sourcream or yogurt. Transfer to a bowl and cool. Cover and refrigerate until chilled, at least 2 hours. Meanwhile make the pistachio mousse. Process all of the ingredients in a blender or food processor until smooth. Transfer to bowl, cover, and refrigerate until ready to serve. Serve the soup cold, seasoning with the salt and pepper and garnishing each bowl with a spoonful of the mousse. Spiced Beet Casserole 4 cup sliced cooked beets Place beets in greased 1 1/2 quart casserole. Melt butter, blend in flour and sugar. Add vinegar and boiling water, cook stirring constantly until bubbling. Add remaining ingredients. Pour over beets. Cover and bake at 350° F. for 25 minutes. Roasted Beets with Curry Dressing Servings: 6 6 medium beets roasted 2 cloves garlic crushed Preheat oven to 375. Wash, trim and wrap beets individually in foil. Place in a shallow pan and roast until tender. A sharp kitchen paring knife should pierce through the foil easily. Set aside to cool. Mix dressing by combining all ingredients except oil. When all ingredients are smooth, whisk in the oil and set aside. Many people don't prepare fresh beets because of the staining juices. Wearing laytex or vinyl gloves will protect your hands and preparing on a covered surface will protect your cutting board. I often roast beets without wrapping and use them skin included. However, this is an alternative method. Whatever method you use, it is well worth the effort! Unwrap the beets, and rub away skin. Slice into wedges and set into your dish. Spoon curry over the beets and serve at room temperature. 1 1/4 cups Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a knife inserted in the center comes out clean. Cool in the pan. Serve topped with confectioners sugar, whipped cream, or frosting. (from a Mollie Katzen book) Salade de Betterave et de Mâche ~ Beet and Mache Salad Pronounced: sah lahd / duh / bet trahv / eh / duh / mahsh Place the vinegar, mustard, salt and pepper in a bowl and whisk to dissolve the salt. While whisking, pour in the oils and continue to whisk until the vinaigrette is completely blended. To serve: Chiogga beet salad Total time: 1 hour, 15 minutes, plus 1 hour standing time Servings: 4 Note: From Christian Shaffer. Red and golden beets may be used instead of the chiogga beets. 1 bunch beets: any color 1. Boil the beets in enough water to cover, with 2 tablespoons salt, until tender, about 30 minutes, depending on the size of beet. 2. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the crème fraîche, horseradish, one-half teaspoon salt and pepper and set aside. 3. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool. 4. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve. Each serving: 152 calories; 2 grams protein; 8 grams carbohydrates; 1 gram fiber; 13 grams fat; 5 grams saturated fat; 12 mg. cholesterol; 285 mg. sodium. julia’s note: you can add one finely miced clove of garlic to this sauce if you like. Any color beet will do quite nicely in this recipe. 12 small beets (or one bunch full sized, beets quartered) Boil or steam beets until almost tender (10-15 minutes). Rinse in cold water and cut in half. Combine rest of ingredients in small pan. Heat gently, stirring, until sauce is smooth. Brush sauce on beets and heat under broiler 5-10 minutes, basting frequently. Honeyed Beet Quinoa Summer Salad, with variations julia’s note: I make many variations of this salad, with whatever vegetables/alliums/dressing I have on hand. I love using quinoa, but brown rice and couscous also work nicely. Likely other grains too. For this much salad I usually use half the amount of cheese they recommend and half the amount of nuts. Any mixture of the below herbs work well: just parsley, just cilantro, just basil, or any combo... chives, tarragon for a different flavor..... the possibilities are endless and having a salad like this on hand makes healthy lunches/dinners much easier. 6 beets, roasted Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. (Julia’s note: I warm up my honey a bit before mixing it in the juices/oil... but don’t make it too hot or it will ‘cook’ the juice and fruity oil!) Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens. Wash them clean with a cloth, rubbing them well. Be careful not to cut them, unless they are very large, and then you may cut them in two, not splitting them. They require, when grown full size, three or four hours’ boiling. When tender all through, scrape off the outside, split or cut them in thin round slices, and pour over melted butter, and sprinkle with pepper. Boiled beets sliced, and put in spiced vinegar until pickled, are good. Gthe tops of beets are good in summer boiled as greens. Beets should be kept in the cellar, covered with earth to keep them fresh. It is said they are nicer roasted as potatoes for the table. 2 large beets (about 1 1/2 pounds) Leaving root and 1 inch of stem on beets, trim tops, and scrub with a brush. Place in a large saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into cubes to measure 3 1/2 cups. Yield: 6 servings (serving size: 1/2 cup) CALORIES 89(29% from fat); FAT 2.9g (sat 1.3g,mono 1.1g,poly 0.3g); PROTEIN 2.4g; CHOLESTEROL 5mg; CALCIUM 27mg; SODIUM 157mg; FIBER 1.2g; IRON 1mg; CARBOHYDRATE 14.8g Balsamic-Dressed Roasted Beets Preheat oven to 400°. Yield: 8 servings (serving size: 1/2 cup) CALORIES 79(3% from fat); FAT 0.3g (sat 0.0g,mono 0.1g,poly 0.1g); PROTEIN 2.4g; CHOLESTEROL 0.0mg; CALCIUM 27mg; SODIUM 258mg; FIBER 4g; IRON 1.2mg; CARBOHYDRATE 17.9g Beet and Leek Salad with Peanut Dressing The beets, leeks, and dressing can all be prepared and stored separately in the refrigerator up to two days in advance; just let them all come close to room temperature before serving. The dressing gets thicker as it stands, so add more water to thin it if necessary. To avoid staining your hands when rubbing the skins off the beets, wear gloves or rub the beets under running water. Preheat oven to 425°. Yield: 6 servings CALORIES 84(23% from fat); FAT 2.1g (sat 0.4g,mono 1g,poly 0.5g); PROTEIN 2.9g; CHOLESTEROL 0.0mg; CALCIUM 49mg; SODIUM 266mg; FIBER 3.1g; IRON 1.9mg; CARBOHYDRATE 15.1g Rochelle's Beet Salad I just threw it together, so it's a simple one. trim ends off beets, then steam until soft rinse with cold water, so that the skin peels right off. dice up, mix with thinly sliced onions, (red, white or yellow), add crumbled crostini, and plenty of balsamic vinegar, salt/pepper to taste with a dash of extra virgin olive oil. Toss, EAT. Dutch Beet Salad 6 large beets, peeled Grate the fresh beets on the finest grater you have-preferably one used to grate lemon peel. If you are using a food processor, use the blade with the smallest holes. Place the grated beets in a bowl. Mix the remaining ingredients until blended and pour over the beets. Toss and marinate in refrigerator for several hours before serving. For an interesting variation substitute grated carrots and/or grated daikon radishes for 1/3 of the beets. Serves 4 to 6. Grilled Beets from a customer Toss with balsamic vinegar, extra virgin olive BEET AND BLUE CHEESE SPREAD 2 beets Preheat oven to 400̊. Wrap beets in foil and bake for BEET AND ARUGULA SALAD 1/2 lb. Gourmet, March 1997 BOILED BEETS AND WILTED BEET GREENS W/ GARLIC & LEMON This sauce utilizes both the beets and their leafy tops, so freshness is paramount. Boiled and diced beets are added to a simple sauce of tender beet greens wilted in garlic and olive oil. A splash of lemon juice helps balance the sweetness in the beets, as does the gentle bitterness of the greens themselves. 4 medium 2. Slice the beet stems where the leaves begin and set the leaves aside. Trim all but the last inch of the stems from the beets themselves. Trim any dangling roots and wash the beets to remove any dirt. The trimmed beets should weigh about 1 pound. (Julias note: if you have a beet or 2 left over, they are good grated raw into a salad.) 3. Place the beets in a medium saucepan and cover with water. Bring the water to a boil and add salt to taste. Simmer until the beets are tender enough so that a metal skewer slides easily through them, about 25 minutes. Drain the beets and cool them slightly. Use paper towels to hold the beets and rub gently to slip off their skins. Trim and discard the remaining portion of the stem. Cut the peeled beets into 1/4 inch cubes and set them aside. 4. While the beets are cooking, place the beet greens in a large bowl and soak in several changes of cold water until no grit appears on the bottom of the bowl. Shake the leaves to remove excess moisture but do not dry them. Slice the damp leaves crosswise into 1/2 inch wide strips and set them aside. There should be about 5 cups of shredded beet greens. (Julia's note about the 'several changes of cold water': I just wash the beets, but then I'm not a fussy chef from New York City....) 5. Heat the oil in a large sautŽ pan with a cover. Add the garlic and sautŽ over medium heat until golden, about 2 minutes. Add the beet greens and 1 teaspoon salt. Stir several times to coat the leaves with the oil. Cover and cook, stirring several more times, until the beet greens have wilted, about 5 minutes. 6. Stir in the cubed beets and the lemon juice and cook until heated through, about 1 minute. Taste for salt and adjust seasonings if necessary. 7. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the beet sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately. Pasta e Verdura, Jack Bishop BEETS WITH WALNUTS 6 Gourmet, February 1993 CARROT AND BEET SALAD WITH GINGER VINAIGRETTE 1/4 cup 1/2 cup minced shallot In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves. Serves 6. Gourmet, April 1994 GRAPEFRUIT, BEET, AND BLUE CHEESE SALAD 1/2 bunch
watercress, coarse stems discarded Gourmet, February 1994 BEETS WITH STOUT AND SAUTEED BEET GREENS 9 lbs. beets including the greens (4 1/2 pounds without the greens), Gourmet, March 1990 ROASTED BEET SALAD WITH BEET GREENS AND FETA Good cooks never discard the nutritious beet greens. Here, the greens are combined with roasted beets, capers and feta in a Greek-inspired salad. 6 tbsp. Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper. Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely. Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing. CHILLED BEET SOUP WITH CHIVES 1 1/2 tsp. olive oil Working in batches, add sugar and carrot mixture to blender or food processor. PurŽe. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.) Top with chives. Julia's note: I have an immersible blender, it's a GREAT soup tool: just blend the soup right in the pan. I highly recommend this kitchen gadget. adapted from Bon AppŽtit, June 1996 STEAMED BEET GREENS 8 cups washed, loosely packed trimmed beet greens (coarse stems removed) The New Basics, Rosso and Lukins BEET VINAIGRETTE 1 cup Kitchen Garden Magazine, Sept. 1997 WHOLE-BEET PASTA SAUCE 1/2 cup 4 oz. pine nuts Kitchen Garden Magazine, Sept. 1997 ROASTED BEETS Scrub beets under cold water, rub them with vegetable oil and sprinkle them with a little kosher salt. Roast them on a baking sheet at 350 F. Small to medium beets take 30-60 minutes. You may want to cut large beets in half to shorten the baking time. When the beets can be pierced easily with a fork, they're done. Once the beets are cool, the skins slip off easily. I have no trouble finding ways to use leftover, cooked beets. In my beet vinaigrette, pureed cooked beets take the place of some of the oil, so this dressing has more nutrients and less fat than traditional vinaigrettes. The vibrant color really dresses up garden salads, pasta salads, and fish. One of my favorite salads is a mixture of greens topped with cubes of roasted beets, slices of tart green apple, and pats of goat cheese, all drizzled with sweet-tangy beet vinaigrette. Kitchen Garden Magazine, Sept. 1997 GRATED CARROT OR BEET SALD WITH CUMIN Grate or hand-cut carrots or beets, blanch them briefly in boiling salted water, then drain and towel-dry. Dress while warm with Lime-Cumin Vinaigrette, plus 1 teaspoon orange flower water if you like. Lime-Cumin Vinaigrette 1 clove 2-3 tbsp. Vegetarian Cooking for Everyone, Deborah Madison GRATED SAUTEED BEETS 4 medium
beets Note: Grate other vegetables, such as cabbage, carrots, and parsnips, cook separately, and arrange in mounds on a vegetable platter. Victory Garden Cookbook, Marian Morash Beetroot Salad with Anchovy Dressing, from: Jane Grigson's Vegetable Book julia's note: 'beetroot' is what beets are called in England, I think. I was intrigued by this recipe because of the unusual salad dressing. I'm a big fan of vegetable salads, our dinner table often has a traditional lettuce salad and also a beet or potato or turnip or fennel or celery etc. salad. I love make ahead dinner items, and vegetable-rich ones are an extra bonus. 1 pound boiled, peeled beetroot Dressing: Slice beets and put into a shallow bowl. Peel and slice the potatoes into half-circles and arrange them in a ring round the edge, slipping the straight edge down between the beets and the edge of the bowl. Mash the eggs to crumbs with a fork, mix them with a heaped tablespoon of parsley and set aside. For the dressing, cook the onions in a tablespoon of oil in a small covered pan, so that they become soft without browning. Cool and pound with the anchovies, their oil and the remining ingredients (use a blender if possible). Adjust the seasonings (this usually means add S & P to taste). |