​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
 

1. Remove the beet greens and wash the whole beets.
2. Place beets in a large pot of cold water, cover and bring to a boil.  Simmer until the beets are tender throughout.
3. Remove the pot from the heat and run cold water into it.
4. When the beets are sufficiently cool to handle, put on the protective gloves to trim and peel the beets.  Slice into ¼ inch slices and set aside.
5. In a separate bowl, combine the vinegar and the sugar, until the sugar is dissolved.
6. Add the salt, allspice and cloves.  Mix well.
7. Place the beets in a sealable container.  Pour the brining mixture over the beets covering them in the brine and cover the container tightly.  Let the beets sit for at least a half an hour.
8. Beets will keep in the refrigerator for up to three weeks.

​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
 

1. Place the nuts, oil, garlic, salt and pepper in a food processor or a blender and processor until pureed.
2. Add the beets and process again until well blended.
3. Finally, add the yogurt and process one more time.
4. Let stand, covered, for at least one hour and serves as desired.

 
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

1. Bring a large pot of salted water to a boil.
2. Blanche the root vegetable until just tender.  Remove from the water with a slotted spoon to a bowl and set aside.
3. Cook the noodles al dente.  Drain and set aside.
4. Heat the oil in a large sauté pan.  Add the garlic and ginger, cook and stir until aromatic.
5. Add the white wine and the broth.  Bring to a simmer.
6. Add the scallions and the roots.  Stir and toss until thoroughly heated.
7. Add the bok choy stirring until wilted.
8. Add the noodles, again stirring and tossing until heated through.
9. Add the shrimp.  Cook all, still stirring and tossing until the shrimp turn pink.
10. Place all in a serving bowl, sprinkle liberally with cilantro and serve immediately.

 
 
 
*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
 

1. Preheat oven to 350º.
2. Grease each ramekin well with the softened butter.  Set aside.
3. Place beets in a blender with a splash of the milk.  Pureé until completely smooth.
4. Pour the whisked eggs and the remaining hot milk into a small saucepan.  Whisk while bringing to a simmer.  Remove the pan from the heat and add the flour, whisking briskly.
5. Add the egg, milk and flour mixture to the blender and blend with the beets.
6. Distribute the beet batter into the prepared ramekins evenly.
7. Place the filled ramekins into the roasting pan.
8. Place the roasting pan on an oven rack that has been extended outward.  Pour in enough hot water to reach approximately half way up the outsides of the ramekins.  Push the entire roasting pan carefully back into place in the oven.
9. Bake for 30 to 40 minutes.  Remove the roasting pan from the oven and the ramekins from the pan.  Allow the flans to cool a bit before unmolding.
10. Garnish and serve.

 
Variations:

1. Place a room temperature slice of feta cheese atop the warm flan.
2. Use ricotta or cream instead of milk or cream.
3. Vary the internal herbs and the garnishes.

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.