Beets

Roasted beets and carrots with cream sauce

4 small to medium beets
2 medium carrots
½ c. chopped onion
4 tbs. butter
1 c. heavy cream
1/3 c. white wine
4 tbs. all purpose flour
a few pinches ground nutmeg
salt and black pepper to taste
¼ c. crumbled gorgonzola or goat cheese
chopped parsley for garnish

Preheat oven to 425 degrees. Peel the beets if desired and slice beets and carrots into ¼ inch thick rounds. Place in a 9 x 13 baking dish, cover and bake until tender, about 40 minutes.

Heat the butter in a medium skillet and sauté onion until translucent. Stir in flour to make a smooth paste. Whisk in cream and wine. Bring to a very gentle simmer, the sauce should thicken slightly. Remove from heat and stir in the gorgonzola or goat cheese. Add salt, pepper and nutmeg. Pour sauce over the vegetables and bake another 10 minutes uncovered. Garnish with chopped parsley. Serves 4.

Roasted beet and orange salad with goat cheese

2 medium beets
2 oranges
6 c. salad mix
2 oz. crumbled goat cheese
¼ c. toasted walnuts or pecans
2½ tbs. olive oil
1½ tbs. balsamic vinegar
1 tsp. salt
fresh ground black pepper

Preheat the oven too 400 degrees. Cut the beets into small chunks and toss with ½ tbs. oil, ½ tbs. vinegar and few pinches salt and pepper. Place into a small baking dish and cover with a lid or with foil. Bake for about 30 minutes, until beets are very tender when pierced with a fork.

While beets are roasting, put the salad mix into a bowl. Cut the oranges by first slicing off the rind at both ends. Then, using a small paring knife, cut the rind away from the orange in long pieces, following the curve of the orange. Then cut the peeled oranges into bite-sized pieces.

Shortly before serving, dress the salad greens with the remaining oil, vinegar, salt and pepper. Top the greens with the beets, orange, goat cheese and toasted nuts. Serves 3-4.

Roasted Beets, Carrots and Potatoes with Garlic and Sage

1 lb. (3-4) chopped carrots
1 lb. (3-4) chopped potatoes
½ lb. (2) chopped beets
¼ c. olive oil
3-4 large garlic cloves
1 tsp. salt
¼ c. fresh sage leaves

Preheat oven to 450 degrees. Puree oil, garlic and salt in a food processor. Toss the carrots and potatoes with the garlic oil in a large bowl. Stir in sage leaves, then the beets. Spread in one layer onto a 10 x 15 inch baking pan. Bake for 20-30 minutes, until very soft. Serve 4-6.

Beets with Citrus and Parsley

1 bunch (4-5) beets
2 tbs. fresh lemon juice
¼ c. orange juice (optional)
¼ red onion, thinly sliced
¼ parsley, chopped
salt and pepper to taste

Remove greens, then wash beets. Cut them in half, then cut the halves into thin slices. Place in a sauce pan with water to cover and simmer until tender, about 20 minutes. Drain beets, and toss with lemon juice, orange juice, red onion, and parsley. Season with salt and pepper to taste. Serve room temperature or chilled. Serves 3-4.

Vegetable Beet Borscht

Even if you think you don’t like beets, give this recipe a try! It is excellent served warm or chilled.

1 bunch of beets, including the greens
1 medium potato, chopped
2 carrots, sliced
2 celery stalks, sliced
1 medium onion or 1 bunch of scallions, chopped
2-3 cloves fresh garlic, minced
2 tbs. olive oil
about 4 c. water or vegetable stock
1-2 tbs. chopped fresh dill, or 1-2 tsp. dried dill
salt and pepper to taste

Peel the beets, chop them, and cut the beet greens into small pieces. Set aside. Heat the oil in a medium soup pot, and sauté the onions for 2-3 minutes. Add garlic and sauté 1 minute more. Add beets, potatoes, carrots, celery, and cook for a few minutes. Add the water or stock to cover the vegetables, cover the pot and bring to a boil. Simmer vegetables for about 15 minutes, until tender. Add the beet greens, dill, and salt and pepper to taste and simmer 5 minutes more. Allow soup to cool slightly, then puree half the soup in a blender or food processor. Return to the pot. Thin with a little more water or stock if desired. Serve with a dollop of plain yogurt. You can also add chopped fresh herbs, chopped cucumbers or chopped pickles as a garnish. Serves 6.

Cucumber and Beet Salad

4-5 medium beets
2-3 medium cucumbers
2 tbs. olive oil
2 tbs. balsamic vinegar
1 tsp. salt
½ tsp. black pepper
1 scallion, finely sliced
a few tbs. chopped fresh herbs: basil, parsley and/or chives
shaved or grated parmesan or crumbled feta, optional

Trim off the beet greens and place the whole beets in a saucepan with water to cover. Bring to a boil and simmer until beets and very tender when pierced with a fork, about 30 minutes. Drain and run the beets under cold water. Slip the skins off the beets, and slice them into ¼ inch circles or half circles. Slice the cucumbers in half lengthwise, and then cut into ¼ inch thick half circles. Put the beets and cucumbers into a large bowl. Drizzle on the oil and vinegar and shake on the salt and pepper. Mix well. Garnish with the scallion, fresh herbs and cheese, if using. You could also serve this salad on a bed of lettuce. Serves 4-6.

Beet Brownies

1 c. whole wheat flour
1 c. unbleached white flour
1 tsp. salt
1 tsp. baking powder
1 c. cocoa powder
1 c. maple syrup
½ cup melted butter or vegetable oil
2 eggs
1 tsp. vanilla
2-3 c. shredded beets
1 c. chocolate chips or chopped walnuts, optional

In a small bowl, combine the dry ingredients and stir well. In a large bowl, combine the maple syrup and melted butter or oil, then add the eggs and vanilla, stirring well. Add the dry ingredients to the wet, stirring gently until well mixed. Stir in the shredded beets and chocolate chips and walnuts, if using, and pour into a greased 9 x 12 baking pan. Bake at 350 degrees for 25-30 minutes, until a tester inserted in the middle comes out clean. Makes 12-16 brownies.

Baked Beet-Carrot Burgers with Brown Rice, Sunflower Seeds and Cheddar Cheese

2 c. grated beets (1-2 medium beets)
2 c. grated carrots (about 4 carrots)
1 medium onion, thinly sliced
1 garlic clove, minced
1 c. sunflower seeds, toasted
1 c. cooked brown rice
1 c. grated cheddar cheese
½ c. vegetable oil
2 eggs, beaten
3 tbs. flour
2 tbs. soy sauce or tamari
pinch cayenne pepper

Preheat oven to 350 degrees. Lightly oil a baking sheet. Combine beets, carrots and onions in a large bowl. Add in all other ingredients and mix until thoroughly combined. Use your hands to shape the mixture into 12 patties, and arrange them on the baking sheet. Bake the patties until brown around the edges, 20-30 minutes. Serve alone or on buns with your favorite burger fixings!

Recipe adapted from Angelic Organics Kitchen

Winter Salad with Beets, Celariac and Apples

3 cups mesclun mix
3 cups baby spinach
½ medium celeriac bulb, shredded
1 small-medium beet, shredded
1 apple, chopped into small pieces
2 oz. crumbled chevre (optional)
¼ cup toasted walnuts (optional)
to taste- olive oil, balsamic vinegar, sea salt, black pepper

Put greens in a large salad bowl, drizzle with oil and vinegar, shake on salt and pepper. Toss well. Sprinkle on grated celeriac and beets, apples, cheese and nuts. Stir in toppings, or leave them scattered on top of salad. Serves 6.