Archive | Beets

Roasted Beet Salad

Roasted Beet Salad by adapted from cooks.com 6072522 Ingredients 12 med.-sized beets (about 3 lbs.) 1/4 c. red wine vinegar 1 T granulated sugar 1 1/2 tsp. honey-style mustard 1/2 tsp. paprika 1/4 c. light olive oil 1/4 c. vegetable oil 1 1/2 tsp. poppy seed 1 c. fennel, cut into 1/2-inch dice 3 tbsp. chopped fresh chives Instructions Preheat oven to 350 degrees. Wash beets well. Trim stems to 1 inch and trim roots. Wrap each beet in aluminum foil and bake until tender about 1 1/2 hours. Remove from oven and slip off skin. Cut into 1/2-inch cubes. Place in bowl. While beets are roasting, make dressing in the bowl of food processor. Combine vinegar, sugar, mustard, paprika and salt. Pulse a few times. With motor running, slowly drizzle in the olive and vegetable oils through the feed tube. Remove to a bowl and fold in poppy seeds. Toss beets with 1/3 cup of the poppy seed dressing. With a rubber spatula, lightly fold in the celery or fennel and 2 tablespoons of chopped chives. Add more dressing or save for another use. Sprinkle remaining chopped chives on top of salad. Powered by Recipage

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Red Devil Cake (Featuring Beets!)

Red Devil Cake by from Mollie Katzen 6072521 Ingredients 1 ¼ cups beet puree (whirl cooked beets in blender: fresh cooked or canned.) 3 eggs 1½ cups sugar ½ cup vegetable oil 1 tsp. vanilla ½ tsp. salt 1½ cups unbleached white flour ¾ cup cocoa powder 1½ tsp. baking soda Instructions Preheat oven to 350 degrees. Generously oil the baking pan (9 inch square or round pan). In a large bowl, beat the eggs well. Thoroughly whisk in the sugar, oil, vanilla, salt and beet puree until very smooth. In a separate bowl, sift together the flour, cocoa, and baking soda. Add the dry ingredients to the wet ingredients a little at a time, whisking until smooth. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a knife inserted in the center comes out clean. Cool in the pan. Serve topped with confectioners sugar, whipped cream, or frosting. Powered by Recipage

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Carlo’s Minestrone Soup

Carlo’s Minestrone Soup from Cook.com Ingredients 1/2 lb. red beans 1 lg. or 2 sm. ham hocks 2 carrots, sliced 2 celery stalks or fennel bulbs 1 bunch Swiss chard or Beet Greens, chopped 1 c. green beans 1 onion, chopped finely 2 cloves garlic, minced 1 (8 oz.) can tomato sauce 2 c. cooked small elbow macaroni 1 bay leaf 1/2 tsp. salt 1/2 tsp. pepper 1 tbsp. Oil Instructions Rinse beans, cover and soak overnight. Drain beans and add with ham hocks and bay leaf to a large pot. Cover with 3-4 inches of water. Bring to a boil and then simmer 2 hours or until beans are practically done. Remove ham hocks, cut off meat, and return to pot. Add carrots, fennel, beet greens & green beans When they are almost cooked, add macaroni. In a small fry pan, add onion, oil and garlic. Cook on low until transparent. Add tomato sauce, salt and pepper. Cook 10 min, then add to large pot. Powered by Recipage

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Green Salad with Beets

A beautiful green salad recipe from a CSA member, Marilyn Scher.Thanks for this jewel of a recipe, Marilyn! Green Salad with Beets by Courtesy of Marilyn Scher, Basketeer for Many a Year 6072221 Instructions Scrub a few beets (trimmed a little bit) and throw into a baking pan with a splash of white wine, a couple of smashed garlic cloves, juice of half an orange, a few thyme sprigs and a dash of salt–seal tightly with foil. Bake @ 400° for about 45 min. to an hour (depending on how large the beets). Remove, cool & discard any remaining liquid. Peel the beets, slice, and reserve. When ready to serve, toss the sliced beets with washed, chilled salad greens, some crumbled ricotta salata cheese and the following vinaigrette: red wine vinegar, olive oil, kosher salt, ground pepper and some grated orange zest. Powered by Recipage

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Kale & Black Bean Salad with Beets, Pepitas and Avocado

We are excited to introduce a new staff member, Staci Brindle! She’s a nutritionist, food blogger and veggie junkie that it is as wild about local organic produce as we are. You can check out her blog, The Green Spork, but she will also be sharing some of her tasty creations here at Tecolote, like today’s recipe featuring this weeks harvest of curly kale. In addition to being a Jill-of-all-trades (including a love of farming) Staci has website and graphic skills that she’s bring to the Farm. Stay tuned for exciting changes coming to the Tecolote site and social media. Perhaps the best part is that Katie finally has some help in the office (woo hoo!) Today’s recipe is a seasonal take on a simple kale salad. This recipe explains how to ‘massage’ the dressing into kale, which is an important step. If you have never massaged kale you will find that this extra effort softens the kale and transforms it into a tender, delicate salad showstopper. It’s especially nice on a spring day enjoyed outside with a chilled glass of your favorite white wine.   Kale & Black Bean Salad with Beets, Pepitas & Avocado by The Green Spork Prep Time: 20 mins Cook Time: 0 mins 6070743 Ingredients 8 stalks of kale, washed, dried and destemmed 1 cup red cabbage thinly shredded 1 Tbls. Olive Oil or Coconut Oil 1 tsp. soy sauce 2 Tbls. raw tahini juice of 1 lemon 1 can of black beans, drained and rinsed 2 medium beets, cooked, peeled and cubed 1 avocado cubed 1/8 cup pepitas (pumpkin seeds) 1 Tbs hemp seeds, or seseme seeds Instructions In a large bowl tear the kale into bite sized pieces. Add the shredded cabbage to the bowl, and admire the beautiful color combo. Add the […]

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Beets with Parsley Butter

6 medium size fresh beets, about 1¼ lbs.,  tops removed  2 tablespoons butter 2 tablespoons minced fresh basil, or 1/2 tsp. dried basil 1/2 teaspoon salt Freshly ground pepper to taste 1 1/2 tablespoons chopped parsley Cook beets in boiling water until tender, about 25 to 35 minutes. Drain, cool slightly, slip off skins, and trim off tops. Cut into 1/4 inch thick slices and place in a saucepan. Add butter, basil, salt, and pepper, and cook until heated thoroughly. Turn into a warm serving dish and sprinkle with chopped parsley.

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Beet and Fennel Salad

Shared by basketeer Amy Tharp Nylund from How to Cook  Everything by Mark Bittman 4 medium beets (or 8 small) 1 fennel bulb 2 T olive oil 1 T freshly squeezed lemon juice 1 T minced fresh basil salt and pepper to taste Preheat the oven to 400°F. Wash beets well, then wrap individually in  foil and bake, on a baking sheet, for 45 to 90 minutes (depending on size) until a thin bladed knife easily pierces one. While they are  cooking, trim the fennel and chop it into 1/2 to 1-inch dice. Remove the beets from oven and plunge them into ice water until cool.  Peel them and cut them into the same size dice as the fennel. Toss the beets, fennel, and remaining ingredients together and serve immediately.

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Pink (Beet) pancakes

(from basketeer Suzanne Geiger, who says, “my finicky 2-year-old loved these!”) 2 medium-large beets (steam til soft enough to puree) 1/4 c. applesauce 3/4 c. water 1/2 c. ricotta 1 ¼c. pancake mix Cooking spray 1 T. vegetable oil Puree together the beets, ricotta, and water; pour into good-sized mixing bowl. Add applesauce and pancake mix. Stir enough to mix it, but not overly so. Batter will be lumpy. Coat a griddle/non-stick skillet with cooking spray on medium-high heat. When hot, add the oil. Spoon the batter onto the skillet in less than 1/4 c. amounts for small pancakes. Cook as you would normal pancakes. These pancakes will turn out a beautiful magenta color. Can be frozen and dropped in the toaster for eating later. (Taken from the Deceptively Delicious cookbook, by J. Seinfeld)

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Beets with Leeks in Wine

 1/2 lb. young whole beets 3 thinly sliced leeks 1/2 t. ground pepper 1/2 t. cumin 1 c. beet stock 1/2 c. sweet raisin wine or muscatel Cook beets, drain, reserve liquid, and slice. Put them in a saucepan with leeks. In a mortar, grind pepper and cumin. Add to the leeks and beets. Then add stock and sweet wine. Pour this sauce over the vegetables, bring to a boil, then simmer till leeks are cooked The lovely deep color of this dish adds beauty to your table. Serve with chicken or game birds, with brown or wild rice

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Beet, Leek & Gorgonzola Crostini

Recipe and comments courtesy of basket customer Dawne Anderson Spinale 3 med. beets (3/4 lb.), trimmed and scrubbed 4 thin slices Italian bread, cut in half, or 8 slices French bread 1 small leek, white part only (or use 1015 onion, since you have it!) 2 T. chopped Italian parsley (or Thai Basil?) 2 T. white wine vinegar 1 T. extra- virgin olive oil salt & freshly ground pepper to taste 2 oz. Gorgonzola 1. Use your favorite method to cook beets. When cool, peel and dice or chop roughly in food processor. If you use the food processor method, your beets will stay on the crostini better. . . 2. Preheat oven to 350. Bake bread slices in single layer on baking sheet until crisp and golden, about 15 minutes. (You can also toast or grill.) 3. Slice leek lenghtwise into quarters, then thinly slice croswise. Transfer to a colander and rinse well to remove any sand. press out excess water. (You can also use finely chopped shallots. i bet green garlic would be interesting, too.) Press out excess water. In a bowl, combine the leeks, beets, 1 T. parsley, vinegar and oil. Season with salt & pep. 4. Spread each toast with some of the gorgonzola. Top with some of the beet mixture and sprinkle with remaining 1 T. parsley. Serve immediately. Makes 8 crostini for 4. (I think more . .

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Baked Beets & Onions

“This is what I do with the beets I get each week.” -Shea Brooks, basket customer 1 bunch of beets sliced ¼” slice 1 onion sliced thin french fried onions (optional) parmesan cheese creole seasoning s & p, olive oil, butter Layer beets and onions in a casserole dish, sprinkle each layer with parmesan cheese, creole seasoning, salt and pepper; drizzle with olive oil and dot with butter. Cover and cook for 45 minutes in 375º oven. Uncover, sprinkle with french fried onions (if using) and bake for another 15 minutes uncovered until casserole is bubbly.

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Warm Orzo Salad with Beets & Greens

Serves 6, as a side dish 3/4 pounds beets with greens 1/4 cup pine nuts 2 tablespoons extra virgin olive oil 1/2 medium red onion, thinly sliced 2 cloves garlic, minced 8 ounces orzo pasta 3 ounces feta cheese, crumbled kosher salt & freshly ground pepper Heat the pine nuts in a dry skillet, over medium heat, until they begin to brown. Watch them carefully, as they will burn in a flash. Remove from the heat & transfer to a bowl. Set aside. Peel the beets & slice them into bite-sized pieces. Remove the stems from the beet greens & slice the leaves into strips. Wash the greens thoroughly to remove any grit. Heat the olive oil in a skillet over medium heat. Add the sliced red onion & garlic. Cook until the onions are tender & golden brown, about 10 minutes. Reduce the heat to medium low & add the beet greens. Cover & cook, tossing occasionally, until the greens are wilted, about 5 minutes. Meanwhile, cook the beets in a pot of salted water, until just tender, about 10-12 minutes. Remove the beets from the pot using a slotted spoon & set aside. Return the water to a boil & add the pasta. Cook, according to the package instructions, until al dente & drain. Add the orzo to a bowl, along with the beets, pine nuts, beet greens & crumbled feta. Toss, season with salt & pepper to taste & serve.

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Many thanks to Keeshi + Photo and Twisted String for their photography contributions