Beet recipes from our Agriculture Supported Communities program.
NEW! Raw Beet Salad
Adapted from Keepers by Kathy Brennan & Caroline Campion
1/4 cup crumbled goat cheese (about 2 oz), at room temperature
2 teaspoons honey
3 tablespoons white wine vinegar
1/3 cup olive oil
Salt and pepper
4 beets, peeled and shredded (use Y-peeler to remove the skin and, if you like, wearing rubber gloves to avoid staining your skin)
In a large bowl, whisk together the goat cheese, honey, and vinegar. Slowly whisk in the oil until emulsified, then season with salt and pepper. Add the beets and toss to combine. Check the seasonings and serve.
Adapted from The Very Best Recipes for Health by Martha Rose Shulman
Beets and their greens are high in folate, manganese, and potassium. The greens add a whole set of nutrients to the picture, most notably beta-carotene, vitamin C, iron, and calcium.
Roasting beets is the easiest and most flavorful way to cook them. They’re great on their own or simply dressed with a vinaigrette. Keep them on hand in the refrigerator. When you roast beets, the skins slip right off. I find that roasted beets keep longer if I leave them in their skins until I need them.
Preheat oven to 425 degrees F. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch of water to the dish. Cover tightly with lid or foil. Roast the beets for 30 to 40 minutes for small beets, 40 to 45 minutes for medium beets, and 50 to 60 minutes for large beets, or until they are easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish.
Roasted beets will keep for 5 days in a covered bowl in the refrigerator. Before serving, cut away the ends and slip off the skins. Add roasted beets to salads with feta, walnuts and vinaigrette for a tasty treat!
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
6 medium beets, peeled and chopped
2 cups beef stock
salt and freshly ground pepper
Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute. Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.
Roasted Beet and Potato Soup
2 cups diced potatoes
2 cups diced peeled beets
olive oil, divided
salt and ground black pepper to taste
1 stalk celery, diced
1 onion, diced
1 clove garlic, minced
4 cups chicken broth
1/2 teaspoon dried thyme
1 bay leaf
1-1/2 cups whole milk
1 tablespoon lemon juice
Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper. Roast in the preheated oven until tender, about 1 hour; allow to cool. Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes. Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.
Quinoa, Beet and Arugula Salad
1/2 pound beets, peeled and sliced
1 cup red quinoa
2 cups water
1/2 cup olive oil
1/2 cup red wine vinegar
1-1/2 teaspoons white sugar
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
2 green onions, sliced
3 ounces arugula, chopped
5 ounces goat cheese, crumbled
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour. Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving .
Note: Quinoa is a delicious grain that is high in protein. But you can also substitute rice, couscous or another grain as a variation.
2 tablespoons Sherry wine vinegar
2 teaspoons Dijon mustard
5 tablespoons safflower oil
3 large raw beets, peeled, coarsely grated
Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.
Orange Beets & Olives
Adapted from Your Organic Kitchen by Jesse Ziff Cool
The combination of sweet beets and tangy oranges is taken to a higher palate pleasure with the salty olives and zesty scallions.
6 beets, trimmed & scrubbed
2 oranges, halved (can substitute 1/2 cup orange juice)
1/2 cup Kalamata olives, pitted
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons grated fresh ginger
2 tablespoons chopped fresh scallions
Place the beets in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 45 minutes, or until the beets are tender. Drain the beets and run under cold water to remove the skins. Cut the beets into 1/4” cubes and place in a large bowl. Squeeze the juice from the oranges over the beets. Add the olives, vinegar, oil, ginger, and scallions. Toss to coat well and let sit for 5 minutes. Season with salt to taste.
Simple Beet Salad
Submitted by ASC Intern Heather Smith
Boil beets until tender. Let cool and peel them; the skin should slip right off. (Sometimes it helps to do this under cool running water.) Cut beets into cubes. In a separate bowl mix some yogurt with a pinch of salt and cumin powder and a green chili chopped length wise. Mix well. Add the beets, stir. Add chopped cilantro if desired. Enjoy!
Beet, Apple & Walnut Salad
From The Rodale Whole Foods Cookbook
Wearing gloves while peeling and shredding beets will keep the juice from staining your hands. For a more decorative presentation, the walnuts can be sprinkled on top of the finished salad instead of stirred in.
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon coarse salt
1/2 teaspoon pepper
1/3 cup extra-virgin olive oil
1 large raw beet (1 pound), peeled and coarsely shredded
1 large Granny Smith apple ( 8 ounces), peeled and shredded
3/4 walnuts, toasted and coarsely chopped
1/2 cup loosely packed parsley leaves, slivered
In a large bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil in a slow, steady stream while whisking until smooth. Add the beet, apple, walnuts, and parsley, and toss to combine. Let sit at least 30 minutes to let the flavors blend. Makes 4 servings.