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Ingredients
Yogurt Sauce
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Ingredients
1. Dice the beets. 2. Remove the beet greens from the stems and chop. Discard the stems. 3. In a large pot, sauté the onion in olive oil over medium heat until tender, about 5 minutes. 4. Add the beets, beet greens, celery and bay leaf. Stir fry for 1 minute. 5. Pour in broth/water and season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer until beets are tender, about 15-20 minutes. 6. Remove bay leaf. Use an immersion blender to puree half the soup until smooth. Taste and adjust seasoning if needed. 7. Serve hot with a drizzle of olive oil on top. Ingredients
1. Preheat oven to 425°. Place beets on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender, about 45 minutes. 2. Carefully open foil packet and transfer roasted beets to a food processor. Add the walnut pieces, vinegar, garlic, and the remaining 4 tablespoons of oil. Pulse until beets and walnuts are very finely chopped and form a pesto consistency. 3. Scrape the beet pesto into a bowl and season with salt and pepper. 4. Serve with crostini, raw vegetables or whatever else sounds good to dip in. Ingredients
Directions 1. Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries. 2. In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Add greens and gently toss. Top with goat cheese, almonds and parsley. Ingredients
Preparation
Ingredients
Directions
Ingredients
2 tablespoons extra virgin olive oil 1 bunch fresh kale with stems removed and leaves chopped Pinch of sea salt ½ cup sliced pickled beets* ¼ cup crumbled feta cheese 1/4 cup toasted pine nuts (optional) Preparation
*Pickled beets recipes. Canning method compliments of Janet Baker Ingredients 4 lbs. beets 3 cups onions, thinly sliced 2 cups white vinegar 2 cups water 1 tsp salt 2 cups sugar 1 Tbsp mustard seed 1 tsp whole cloves 3 sticks cinnamon, broken 1 Tbsp whole black pepper 1 bay leaf Preparation 1. Wash and drain beets. Place in large pot, cover with boiling water and cook until tender. 2. Let cool until you can skin comfortably. Slice. 3. Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 mins. 4. Add beets and cook until hot throughout. 6. Remove cinniamon sticks. 7. Pack hot beets into 4 hot pint jars, leaving 1/4 inch headspace. 8. Ladle hot pickling liquid over beets, leaving 1/4 inch headspace. 9 Remove air bubbles. Cap with two-piece caps. 10. Process 30 minutes in a boiling water canner. Quick pickled beets recipe Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack! Ingredients 4 medium roasted beets , cooled, peeled, and sliced (<< click that link for how to make roasted beets) 1 cup cider vinegar 1 cup water 1/3 cup granulated sugar 1 teaspoon kosher salt 1/4 teaspoon (dry) ground mustard 5 whole black peppercorns Instructions 1, Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit. 2. Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets. 3. Cover and set aside for several hours (or up to 24), then transfer to the refrigerator. Notes-This particular recipe will keep up to 6 weeks in the refrigerator.  Serves 10
10 whole medium beets, scrubbed but untrimmed* (do not pat dry) 1½ tablespoon sea salt, scattered on a paper towel 5 teaspoons olive oil, divided Ten square sheets of foil, approximately 8” X 8”
*Leave about an inch of the stem attached to the root.  Makes 2 quarts
5 to 7 medium to large beets 2 cups apple cider vinegar, plus as needed ½ cup sugar ½ teaspoon salt 1½ tablespoon whole allspice 1 ½ teaspoon whole cloves Equipment – thin rubber or surgical gloves
  Makes approximately 2 cups 8 oz. steamed or roasted beets 6 oz. plain non-fat Greek yogurt 2-3 tablespoons good green olive oil 1 tablespoon red wine vinegar 1 clove of garlic, pressed or finely minced ½ oz broken walnuts Salt & freshly ground pepper to taste
Variation: Substitute ¼ cup shredded mint and 3 tablespoons of minced chives for the garlic and nuts. Stir the herbs in after all the processing/blending has been completed.   Serves: 6
4 cups cubed roots (beets, carrots, parsnips, etc.) 1 – 1½ lb. wide Lo Mein noodles or fettuccini 2 tablespoons Asian chili oil 1 large head of bok choy, washed and cut or torn into strips 24 to 30 large raw shrimp, shelled and deveined 4 scallions, sliced thinly on a diagonal 2 tablespoons minced fresh ginger 1 large clove garlic, pressed or minced ½ cup dry white wine ½ cup chicken or vegetable broth 1 cup cilantro leaves
*A few other Chinese inventions Wooden coffins 5,000 BC Silk 3,000 BC Written language 1,000 BC Crossbow 500 BC Paper 200 BC Ice cream of snow 200 BC Tea drinking 100 BC Compass 300 AD Toilet paper 600 AD Government printed money 700 AD Eyeglasses 1,000 AD Moveable type printing 1,040 AD  Serves: 6
8 to 10 large golden beets, roasted, peeled and chopped 1-2 tablespoons butter, softened 3 tablespoons flour 4 large eggs, whisked and blended 1 cup hot, whole milk 1 tablespoon honey 1 tablespoon minced basil 1 tablespoon minced chives Beet, fennel or rainbow microgreens for garnish 6 -6 ounce ramekins Roasting pan large enough to hold all six ramekins 2 quarts of hot water at the ready
Variations:
 Recipe by Anna Gill
Serves 4 6 to 8 beets, scrubbed but unpeeled Salt and fresh pepper to taste 1. Preheat oven to 400°F. 2. Line a baking dish with foil. Place beets in the dish and sprinkle with salt & pepper 3. Roast the beets until tender, approximately 60 minutes. Test with a toothpick inserted into the middle of a beet. It should give way easily.  Recipe by Anna Gill
Makes 2 cups ½ pound roasted beets*(about 2 cups), cubed 2 tablespoons tahini sesame seed paste 5 to 6 tablespoons lemon juice 1 small clove garlic minced or pressed 1 tablespoon ground cumin 1 tablespoon lemon zest Generous pinch of sea salt or Kosher salt Fresh ground pepper to taste 1. Place all ingredients in a blender or a food processor and pulse until smooth. 2. Adjust seasonings according to taste. 3. Serve with warm fresh pita bread wedges, celery and carrots sticks, crackers or chips. *See basic Roasted Beet recipe in this column.  Recipe by Anna Gill
Serves: 4 6 to 8 red, yellow and purple roasted beets*, sliced ¼ inch thick ¾ cup heavy whipping cream 2 tablespoons minced shallots 2 fresh mint sprigs plus 1 sprig for garnish 1 tablespoon softened butter ½ cup ricotta cheese Salt & freshly ground pepper 1. Preheat oven to 425°. 2. Butter a 1½ quart baking dish and set it aside. 3. Bring cream, mint sprigs to boil in small saucepan. Remove from heat. Cover and let the mixture steep for about 15 minutes. 4. Arrange sliced beets, alternating colors if possible, in an even layer in the dish. Sprinkle the beet layer lightly with shallots and salt, then dot with ricotta cheese. 5. Repeat until all beets have been used. 6. Strain cream and mint mixture over beets in dish. 7. Top with additional dollops of ricotta. 8. Bake until cream is bubbling at edges, about 20 minutes 9. Let sit 5 minutes. Garnish with mint sprig and serve. *See basic Roasted Beet recipe included in this column. In looking for a recipe to use all those hardboiled eggs from the weekend, we came across this, an old Pennsylvania Dutch recipe. Even though it's a cold soup, the weather forecast is for warm weather Saturday so we thought we'd give it a try. Let us know how you like it!
Makes 5 quarts (can be halved) 16 oz. pickled beets in strips, including the juice 1 large chopped onion 2 large diced cucumbers 10 cups of water 10 hard boiled eggs, chopped 3 bunches fresh dill, or equivalent dry 3 cups sour cream Mix all ingredients together and chill for at least an hour. The flavors blend even better if left overnight. Serve chilled or at room temperature. Recipe by Kay Carroll
Serves 6 1 onion, chopped 3 cups peeled and chopped beets 2 celery stalks, chopped ½ red bell pepper, chopped 1 ½ cups chopped mushrooms 1 large cooking apple, chopped 2 Tablespoons canola or grapeseed oil 2 ½ quarts stock or water 1 teaspoon cumin seeds Pinch of dried thyme 1 large bay leaf Fresh lemon juice Salt and freshly ground pepper 1. Place the chopped vegetables and apple in a large saucepan with the oil and 3 Tablespoons of the stock or water. Cover and cook slowly for about 15 minutes, shaking the pan occasionally. 2. Stir in the cumin seeds and cook for 1 minute. Add the remaining stock or water, the thyme, bay leaf, lemon juice and seasoning to taste. 3. Bring the soup to a boil. Cover the pan and turn down the heat to a slow simmer. Cook for about 30 minutes. 4. Remove the bay leaf and puree the vegetables in a food processor or a blender. 5. Return the vegetables to the saucepan. Reheat. Check the seasoning. 6. Serve into soup bowls. Garnish with swirls of sour cream and top with a few sprigs of dill, rosemary or thyme for color.  Recipe by Anna Gill
Serves: 4 3 to 5 large beets 3 oz. soft chévre 3 tablespoons crushed pistachios 8 to 10 Thai or purple basil leaves 2 tablespoons minced chives (optional) Salt and pepper to taste 1. Preheat the oven to 375º. 2. Wash the beets with a vegetable brush to remove tiny roots and soil. Dry them off and wrap them in foil with a little salt (see note). 3. Place the foil packet(s) on a baking sheet and roast for 45 to 60 minutes 4. Let the beets cool to room temperature. 5. Using the thin medical/kitchen rubber gloves, gently peel the skin off the roasted beets. Slice each beet into ¼ inch discs and place them on a plate. 6. Place the chévre in a small measuring cup and microwave for 30 seconds at a time until the cheese is soft enough to pour. 7. Arrange the beet discs on a serving plate. Pour a stream of chévre over the beets. 8. Sprinkle the beets with the crushed pistachios and a bit of the chives. 9. Garnish with the Thai basil leaves and serve. NOTE: When mixing colored varieties, I wrap them in foil separately to prevent colors bleeding onto one another. |