Recipe List:
Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds, and Cheddar Cheese (vegetarian)
Balsamic and Brown Sugar Glazed Beets (gf, vegetarian)
Beet and Avocado Salad with Tarragon Dressing (gf, vegan)
Beet Hash with Eggs
Beet Raviolis (vegetarian)
Beet Reuben Sandwich (vegetarian)
Broccoli Beet Salad (gf, vegan)
Creamy Beet and Tahini Dip (gf, vegan)
Creamy Polenta Bowl with Roasted Root Vegetables
Farfalle with Golden Beets, Beet Greens, and Pine Nuts (vegetarian)
Golden Beet and Buttermilk Soup (gf, vegetarian)
Grated Raw Beet Salad with Fresh Dill and Mustard Vinaigrette (gf, vegan)
Microwave Beet Chips (gf, vegan)
Orange Glazed Beets (vegetarian)
Pickled Beets (gf, vegan)
Pickled Beets 2 (gf, vegan)
Raw Beet Ravioli with Cilantro Cream
Roasted Beets (gf, vegan)
Roasted Beets and Sauteed Greens with Hazelnuts and Goat Cheese (gf, vegetarian)
Roasted Beets with Tart Pink Grapefruit Glaze (gf, vegan)
Roasted Beet Salad with Beet Greens (gf, vegetarian)
Roasted Root Vegetable Medley (gf, vegan)
Roasted Veggies with Quinoa or Rice (gf, vegan)
Russian Beet and Potato Salad (gf, vegan)
Russian Cabbage Borscht (gf, vegan)
Shredded Beet and Carrot Salad (gf, vegan)
Ukrainian Borscht (gf, vegan)
Balsamic and Brown Sugar Glazed Beets
Submitted by apprentice Cheryl Kastanowski
Ingredients:
7 to 9 beets, peeled, quartered
1 1/2 cups water
3/4 cup brown sugar, packed
1/3 cup balsamic vinegar
2 tablespoons butter
Directions:
Combine beets with water, brown sugar , vinegar, and butter. Bring to a boil. Reduce heat to medium and continue simmering, uncovered, for about 1 hour, or until beets are tender and most of the liquid has boiled away.
Serves 4 to 6.
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Roasted Root Vegetable Medley
From Food Network
Ingredients:
8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil
Directions:
Preheat the oven to 400 degrees F.
Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.
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Grated Raw Beet Salad with Fresh Dill and Mustard Vinaigrette
From Farmer John’s Cookbook
Marinating raw beets tenderizes them very slightly, transforming their hearty crunch to a delectable tender-crispness. Serve this tangy-sweet salad on lettuce, over cottage cheese, or as an unusual and colorful condiment.
Ingredients:
4 medium beets, peeled, coarsely grated
1/2 cup olive oil
3 Tbs white wine vinegar
1 Tbs finely chopped shallot
1 tsp prepared Dijon mustard
1 small clove garlic, mined or pressed
salt
freshly ground black pepper
1-2 Tbs finely chopped fresh dill
Directions:
1. Put the grated beets in a large salad bowl.
2. Combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar are thickened (an easy, surefire way to get a good, thick vinaigrette).
3. Pour the dressing over the beets and toss until well coated. Season with salt and pepper to taste. Transfer beet mixture to the refrigerator to marinate for at least 1 hour.
4. Add the fresh dill, toss again, and serve chilled.
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Roasted Beets with Tart Pink Grapefruit Glaze
From The Vegetable Dishes I Can’t Live Without by Mollie Katzen
Ingredients:
3 pounds beets
1 cup fresh-squeezed pink grapefruit juice
1 Tbs unseasoned rice vinegar
2 Tbs plus 2 tsp real maple syrup
1 Tbs cornstarch
Directions:
Trim greens from beets, wrap whole beets in foil with about 3 Tbs water tossed in. Roast in oven for 1 hour or until tender. Let beets cool, remove and discard remaining stems and rub off the skins. Cut into thin slices.
Whisk together grapefruit juice, vinegar and maple syrup. Place cornstarch in a saucepan and drizzle grapefruit mixture until all cornstarch is dissolved. Place saucepan over medium heat and heat just to the boiling point whisking frequently. Turn heat down and cook, stirring often, for about 3-5 minutes until thick and glossy. Remove from the heat.
Drizzle hot glaze over the hot, warm, or room temperature roasted beets, and serve.
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Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds, and Cheddar Cheese
From Farmer John’s Cookbook
If you like veggie burgers, you’ll love this recipe. Sweet beets and carrots give luscious flavor to these patties—together with pungent onion, snappy Cheddar Cheese, and lots of toasty nuts and seeds. Additional flour and egg could be substituted for the rice.
Ingredients:
Butter for greasing the baking sheet
1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (1-2 medium beets)
2 cups grated carrots (about 4 carrots)
1/2 cup minced onion
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated Cheddar cheese
1/2 cup vegetable oil
1/2 cup finely chopped fresh parsley
3 Tbs flour
2 Tbs soy sauce or tamari
1 clove garlic, minced or pressed
1/8-1/4 tsp cayenne pepper
Directions:
1. Preheat oven to 350 degrees. Lightly coat a baking sheet with butter.
2. Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3-5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool. Repeat with the sunflower seeds.
3. Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice, Cheddar cheese, oil, flour, parsley, soy sauce or tamari, and garlic (using hands works best). Add cayenne and mix until thoroughly combined.
5. Using your hands, shape mixture into 12 patties and arrange them in rows on the baking sheet.
6. Bake the patties until brown around the edge, about 20 minutes. Unless they are very large and thick it should not be necessary to turn them. Serve alone or on buns.
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Russian Beet and Potato Salad
Submitted by farm apprentice Cheryl Kastanowski
Ingredients:
2 beets
4 small potatoes
2 small carrots
3 small dill pickles, diced
1/4 cup vegetable oil
2 tablespoons champagne vinegar
salt to taste
3 green onions, chopped
Directions:
Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.
Makes 8 servings.
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Russian Cabbage Borscht
From Moosewood Cookbook
Ingredients:
2 tablespoons butter
1-1/2 cups chopped onion
1-1/2 cups thinly sliced potato
1 cup thinly sliced beets
1 large sliced carrot
1 stalk chopped celery
3 cups chopped cabbage
1 scant teaspoon caraway seeds
(optional: 1 tablespoon raisins)
4 cups stock or water
2 teaspoons salt
Black pepper
1/4 teaspoon dill weed
1 tablespoon plus 1 teaspoon cider vinegar
1 tablespoon plus 1 teaspoon honey
1 cup tomato puree
Directions:
Place potatoes, beets and water in a saucepan and cook until everything is tender (save the water). Begin cooking the onions in the butter in a large kettle. Add caraway seeds and salt. Cook until onion is translucent, then add celery, carrots and cabbage. Add water from beets and potatoes and cook, covered until all the vegetables are tender. Add potatoes, beets and remaining ingredients. Cover and simmer slowly for at least 30 minutes.
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Microwave Beet Chips
Adapted from foodgal.com
Ingredients:
1 1/3 pounds Beets, unpeeled, scrubbed
2 teaspoons or so of extra-virgin olive oil
1/2 teaspoon salt
Cooking spray
Directions:
Slice beets into 1/8-inch rounds for thicker beet chips. For thinner ones, use a mandolin to cut very thin slices. Toss slices in a medium bowl with oil and salt to coat evenly.
Coat a large microwave-proof plate with cooking spray. Arrange some beet slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending upon beet thickness and microwave power). Turn slices over (they will be hot, so take care with your fingers) and continue microwaving until they start to crisp and brown around the edges, about 35 seconds for very thin beet slices to 2 to 4 minutes for thicker slices. Check frequently and rearrange slices as needed to prevent scorching. Transfer chips to another plate and allow to cool completely. (They will crisp up more as they cool.) Repeat process with remaining slices.
Storage: Store in an airtight container for up to 3 days.
Makes 4 servings, 12-14 chips each
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Golden Beet and Buttermilk Soup
From Eating Locally
This is one of the easiest soups imaginable and so inviting on a hot day. Made with golden beets, it is the color of lemon custard. Made with red beets, it is shocking pink, like borscht. The soup can be made up to a couple of days ahead.
Ingredients:
1 pound golden beets (about 3 medium beets)
1 large clove garlic, sliced
3 cups buttermilk
¼ cup chopped fresh chives, or 2 Tbs chopped fresh dill, pluse more finely chopped for garnish
1 Tbs sherry vinegar or white wine vinegar, or more to taste
Kosher or sea salt
Directions:
1. Preheat the oven to 375°F. If the beet greens are attached, remove all but ½ inch of the stem. Reserve the greens and stems for another use. Put the beets in a baking dish, and add water to a depth of ¼ inch. Cover tightly and bake until a knife pierces them easily, 45-55 minutes. When cool enough to handle, peel the beets.
2. Cut the beets into quarters. Put the beets, garlic, and 1 ½ cups of the buttermilk in a blender and pureé until smooth. (You can use a food processor but the results will not be as smooth.) Add the remaining 1 ½ cups buttermilk, the dill, and the vinegar and pureé again. Season to taste with salt. Transfer to a covered container and chill well.
3. Taste before serving and adjust the seasoning. Serve in cups or bowls, garnishing each portion with a sprinkle of the chives.
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Creamy Beet and Tahini Dip
From Eating Locally
Anissa Helou, a Lebanese-born food writer living in London, makes this luscious dip for dinner parties. You can make it a day ahead, although you will probably need to adjust the lemon and salt before serving.
Ingredients:
1 pound red beets (about 3 medium beets)
1 clove garlic, sliced
¼ cup tahini, stirred well to blend
3-4 Tbs fresh lemon juice, or to taste
Kosher or sea salt
Toasted pita wedges, Belgian endive spears, fennel wedges, or romaine hearts for dipping
Directions:
1. Preheat the oven to 375°. If the beet greens are attached, remove all but ½ inch of the stem. Reserve the greens and stems for another use. Put the beets in a baking dish, and add water to a depth of ¼ inch. Cover tightly and bake until a knife pierces them easily, 45-55 minutes. When cool enough to handle, peel the beets and cut into quarters.
2. Put the beets and garlic in a food processor and pureé until smooth. Transfer to a bowl and stir in the tahini. Add the lemon juice gradually. You may not need it all, or you may want a little more. The tahini requires a lot of lemon for balance. Season with salt.
3. Serve the dip with pita wedges or vegetables for dipping. It will keep, refrigerated, for up to one week.
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Beet and Avocado Salad with Tarragon Dressing
Submitted by apprentice Cheryl Kastanowski
Ingredients:
1 1/2 lbs. sm. beets, tops removed
1 sm. garlic clove, minced
1 tsp. Dijon style mustard
2 tbsp. chopped fresh tarragon
1 tbsp. raspberry or red wine vinegar
1/2 tsp. salt
1/4 tsp. ground pepper
1/3 c. olive oil
4 c. lettuce such as Boston, red
Leaf and/or endive torn into bite sized pieces
1 avocado, peeled and thinly sliced
Directions:
In a saucepan, cover beets by 1 inch with water and bring to a boil over high heat. Reduce heat to low and boil until tender, about 20 to 30 minutes. Meanwhile, in small bowl, combine the garlic, mustard, tarragon, vinegar, salt, and pepper. Whisk in olive oil. Drain beets, peel and trim. Slice beets lengthwise and then cut them into 1/4 inch thick julienne strips. Divide the lettuce among 4 salad plate. Arrange beet and avocado slices over lettuce. Just before serving, drizzle the dressing over the salads.
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Ukrainian Borscht
Submitted by apprentice Cheryl Kastanowski
An Eastern European Classic!
Ingredients:
2 cups shredded beets
1 cup shredded carrots
1 parsnip, shredded
2 cups thinly sliced cabbage
1 onion, diced
2 tbsp. extra virgin olive oil
2 cloves garlic, minced
2-3 tbsp. freshly squeezed lemon juice
A few bay leaves
1 (16 oz.) can Hunt’s tomato puree
3 whole cloves
1 tsp. dill weed or fresh dill, minced
Directions:
Cook shredded vegetables in a saucepan until tender, adding just enough water or chicken broth to cover. Simmer until tender.
Lightly sauté the onion in olive oil until soft but not browned. Add the garlic to the onions after they’ve been cooking for 2 minutes. Add the onion and garlic to the cooked vegetables, then stir in the remaining ingredients and heat through.
Season to taste with salt and pepper.
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Farfalle with Golden Beets, Beet Greens, and Pine Nuts
Ingredients:
1/3 cup pine nuts
4 tablespoons extra-virgin olive oil, divided
2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
3 garlic cloves, minced
1 bunch golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
12 ounces farfalle (bow-tie pasta)
1/3 cup grated Parmesan cheese plus additional for serving
Directions:
Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.
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Pickled Beets
From Cooking in the Moment
Ingredients:
2 pounds small beets, stems trimmed to 1/2
inch, peeled, and cut into small wedges
3 tablespoons plus 2 teaspoons kosher salt
1 cup champagne vinegar
3/4 cup sugar
1 (2-inch) piece of fresh ginger, cut into 1/4
inch thick coins
6 garlic cloves, smashed and peeled
4 medium dried red chiles
Directions:
Put the beets and the 2 tsp salt in a nonreactive 4-quart pot. Add water and bring to a boil over medium-high heat. Reduce heat and simmer for 5-7 minutes, until the beets are crisp-tender. Drain in a colander, reserving 4 1/2 cups of the liquid. Let beets cool.
Pour reserved liquid into pot and add 3 Tbs salt, vinegar and sugar. Bring to a boil and cook for 30 seconds, stirring until the sugar and salt dissolve. Let cool completely. Put the beets into a 2-quart jar or other container, layering them with ginger, garlic, and chiles (smashed if you want spicier beets).
Pour in the pickling liquid to cover, screw on the lid and refrigerate at least 2 days and up to 1 month.
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Orange Glazed Beets
Recipe from The Practical Produce Cookbook by Ray and Elsie Hoover and family
Ingredients:
3 cups cooked beets, diced
2 tbsp butter
2 tsp flour
2 tbsp brown sugar
1/2 cup orange juice
Directions:
Melt butter. Blend in flour. Add brown sugar and orange juice, stirring constantly until thickened. Drain beets; add sauce to beets.
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Broccoli Beet Salad
Submitted by Elizabeth Bishop
From Love Beets
Ingredients:
about half pound broccoli, stems cut in half
about 3 oz. mixed seeds (e.g. sunflower, pumpkin, sesame)
1 tbsp soy sauce
about half pound cooked beets, cut into wedges
Small bunch fresh chives, snipped
For the Dressing:
2 tbsp olive oil
Juice 1/2-1 lemon, to taste
Freshly ground pepper and sea salt
Directions
Make the dressing by whisking together the olive oil and lemon juice to taste. Season with freshly ground pepper and sea salt. Set aside. Steam or boil the broccoli for 3-4 minutes until just tender but with a little bite. While the broccoli is cooking, toast the seeds by tipping them into a small frying pan. Add soy sauce and cook over medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter. Arrange the cooked broccoli and beet wedges on your prettiest plate, drizzle with the dressing and sprinkle the toasted seeds. Serve immediately.
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Roasted Beets
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
5 medium beets, washed and trimmed
2 tbsp. olive or vegetable oil
1 tbsp. vinegar
1 tbsp. fresh dill
1/4 tsp. salt or to taste
Directions:
Wrap each beet in foil and place on a cookie sheet. Bake in a preheated 400º oven for 1 hour or until beets feel tender when pressed. When beets are cool enough to handle, peel skins. Quarter beets. Combine oil, vinegar, dill and salt. Add beets; toss to coat.
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Beet Raviolis
Adapted from Michael Symon’s Goat Cheese and Beet Ravioli
*A great one to make a big batch of and freeze for later!*
Ingredients:
1 large red beet (6-8 oz), scrubbed
1/4 cup fresh goat cheese
1 small egg, lightly beaten
1 tbsp. freshly grated Parmesan cheese
salt and freshly ground pepper
1 pound wonton wrappers
Directions:
For the Filling: Preheat the oven to 425 degrees F. Wrap the beet in heavy-duty aluminum foil, place in a shallow pan, and roast until fork-tender, 45 minutes. Remove and let cool. Peel the beet, cut it into small chunks, and puree in food processor along with the goat cheese, egg, and Parmesan. Season with salt and pepper to taste. Spoon the filling into a pastry bag.
For the ravioli: Lay a wonton wrapper on work service. Brush edge of wonton wrapper with water, then top with 1 tablespoon beet filling. Place another wonton wrapper on top of filling, then press the edges together with a fork. Set aside. Repeat with remaining wonton wrappers.
Bring a large pot of salted water to a boil. Drop in the ravioli, quickly return to a boil, and cook until tender yet firm, 3 to 4 minutes. Drain the pasta. Serve with your favorite pasta sauce, butter or olive oil.
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Roasted Beets and Sauteed Greens with Hazelnuts and Goat Cheese
Ingredients:
4-6 small beets, or 2-3 larger beets, tops on
1/4 cup chopped hazelnuts
2-3 large cloves garlic, minced
2 tablespoons Herb Butter or olive oil
1/2 cup water, stock or white wine, optional
3 tablespoons very cold goat cheese, broken into small pieces
Coarse salt and freshly ground pepper, to taste
Directions:
Preheat the oven to 350° F.
Remove the beet greens just above where they connect with the beet. Rinse the beets and greens thoroughly. Wrap each beet loosely in foil. Roast for about an hour, until beets are barely soft to touch. When cool enough, remove skin and slice into quarters or eights, depending on size (small bite-sized pieces).
Toast the hazelnuts in a medium sauté pan over medium-high flame, turning constantly, until brown, about 5 minutes. Set nuts aside.
In the same pan over medium flame, melt the butter and sauté the garlic until turning color, about 2-3 minutes. Add the beet greens, stems intact, and sauté until wilted, about 3-5 minutes. If pan gets too dry, add a splash of water, stock, or white wine.
Remove from flame and toss in roasted beet pieces, nuts, salt and pepper. Empty onto serving platter or individual plates and top with bits of cold goat cheese.
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Shredded Beet and Carrot Salad from Martha Stewart’s Great Food Fast.
Serves 6
Ingredients:
1/4 cup fresh lemon juice
1 Tbsp olive oil
1 Tbsp honey
3/4 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/8 to 1/4 tsp cayenne pepper
Coarse salt
1 pound raw beets, peeled
2 carrots, peeled
1/3 cup coarsely torn fresh parsley (available in our you-pick field!)
Directions:
1. In a medium bowl, whisk together the lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 tsp salt.
2. In a food processor fitted with the shredding disk, shred the peeled beets and then the peeled carrots. Add to the bowl along with the parsley, and toss all of the ingredients to combine.
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Roasted Veggies over Rice or Quinoa.
Good options include: diced and peeled beets, diced turnips, chopped broccoli, minced garlic.
Take prepped veggies and drizzle with olive oil in a 9×13 glass pyrex dish and stir to coat evenly. Sprinkle with salt and pepper. Cook in pre-heated oven at 400-450 degrees for 30 minutes. Stir and sprinkle with grated parmesan cheese (optional). Cook another 5-10 minutes or until veggies have reached sufficient doneness. Combine with rice or quinoa prepared as package directs.
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Roasted Beet Salad with beet greens
Ingredients:
6 tbsp. extra-virgin olive oil
2 1/2 tbsp. red wine vinegar
1 tbsp. minced garlic
7 medium-large beets with greens
1 cup water
2 tbsp. chopped and drained capers (or you can substitute olives or pickles or just omit)
3/4 cup crumbled feta cheese (about 3 oz.)
Directions:
Preheat oven to 375°F. To make the dressing, whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper. 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.
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Beet Reuben Sandwich
This is a vegetarian twist on the classic reuben sandwich! Link to recipe here: https://www.foodnetwork.com/recipes/food-network-kitchen/beet-reuben-4587830
Ingredients:
3 tablespoons mayonnaise
2 tablespoons chopped dill pickle
1 tablespoon ketchup
Dash of hot sauce
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground allspice
1 teaspoon ground mustard
Kosher salt and freshly ground black pepper
2 large cooked beets, peeled
4 slices rye bread
4 thick slices Swiss cheese
1 cup drained sauerkraut
2 tablespoons unsalted butter
Instructions:
Mix the mayonnaise, pickle, ketchup and hot sauce in a small bowl. Mix the coriander, smoked paprika, allspice, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Roll the beets in the spice mixture to coat. Slice the beets 1/4 inch thick.
Spread each slice of bread with the mayonnaise mixture. Lay 1 cheese slice on each of 2 slices of the bread. Top with the sauerkraut. Divide the sliced beets and arrange on top of the sauerkraut. Top with the remaining cheese. Close the sandwiches, mayonnaise-side down. Press lightly with your hand.
Heat a large skillet over medium-low heat. Add 1 tablespoon of the butter. When the butter is melted, add the sandwiches. Cook until golden on the underside, about 3 minutes. Add the remaining tablespoon butter, let melt, then flip the sandwiches. Cook until the underside is golden and the cheese is melted, about 3 minutes more. Cut the sandwiches in half before serving.
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Creamy Polenta Bowl with Roasted Root Vegetables
Ingredients:
12 radishes, trimmed and halved lengthwise
1 sweet potato, peeled and diced
2 parsnips, peeled and diced
1 red onion, thinly sliced
6 baby beets, trimmed, peeled and halved lengthwise
3 tablespoons extra virgin olive oil
1 tablespoon minced thyme
creamy polenta
3 cups milk
1 cup dry polenta
3 tablespoons unsalted butter
¼ cup grated Parmesan
4 ounces crumbled goat cheese
salt and pepper to taste
2 ounces crumbled goat cheese
Instructions:
Preheat the oven to 375˚F.
Place all the vegetables onto a sheet pan, drizzle with oil, sprinkle with thyme, and season with salt and pepper. Toss together and spread in a single layer.
Roast vegetables for 30 to 40 minutes or until fork tender.
While the vegetables roast, pour milk into a saucepan and place over medium-high heat.
Bring milk to a boil and begin whisking in the polenta.
Lower the heat to medium and simmer for about 20 minutes or until the mixture thickens. Remove the polenta from the heat and stir in the butter and grated parmesan. Season with salt and pepper.
Pour polenta into a large serving bowl or divide into individual bowls, top with mixed roasted vegetables and finish with crumbled goat cheese. Fill that belly!
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Raw Beet Ravioli With Cilantro Cream
Recipe suggestion courtesy of resident foodie friend Isaac Williams 🙂 Be sure to thank him if you pick up at campus today!
https://www.onegreenplanet.org/vegan-recipe/raw-beet-ravioli-with-cilantro-cream/
Ingredients:
2 beets (I used one golden and one red)
2 Tbsp of olive oil
juice of 1½ lemons, divided
salt and pepper
1 cup cashews
large handful of cilantro
⅓ cup water
1-2 garlic cloves
2 teaspoons nutritional yeast
1 teaspoon whole grain mustard
¼ cup sunflower seeds
chives for garnish (optional)
Instructions:
Soak cashews overnight.
Slice beets very thin with mandoline. If using different colored beets, place gold beet and red beet in two separate plastic bags.
Add one Tablespoon olive oil, juice of half lemon, salt and pepper in each bag. Make sure that the liquid is dispersed among all beets and push all air out of the bag. Refrigerate for at least 2 to 3 hours.
Rinse the cashews and add to the blender along with the water, remaining lemon juice, salt and pepper, garlic cloves, nutritional yeast and mustard and blend until smooth and creamy. There should not be any cashew pieces left.
Heat a pan with no oil and add sunflower seeds. Heat until seeds begin to brown, remove from heat and let cool. You can roughly chop them as I did or leave them intact.
To assemble, place one piece of beet on a plate followed by a dollop of cashew cream, then another piece of beet. Garnish with sunflower seeds and chives.
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Beet Hash With Eggs
Although I am not a huge fan of beets, I think I would try this recipe. It looks like an eggs in purgatory situation except without the meat! Amazing! Beets for breakfast must give humans some type of superpower right? https://www.marthastewart.com/1050669/beet-hash-eggs
Ingredients:
1 pound beets, peeled and diced
1/2 pound Yukon Gold potatoes, scrubbed and diced
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion, diced
2 tablespoons chopped fresh parsley
4 large eggs
Instructions:
In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.
Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.
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Pickled Beets
Spice up your beets 🙂 https://www.allrecipes.com/recipe/38109/pickled-beets/
Ingredients:
10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup whole cloves
Instructions:
Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal the lid.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
UK-CSA 
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