Beet, Carrot and Butternut Squash recipes

These are the first beets in the Winter CSA share.  It was exciting to see these on the list this week.  I love to roast beets and use them on salads or make soups.  Here are a few recipes from members and various blogs.  Don’t miss the links below member recipes.

Amy Hetager, CSA Blogger


Kym sent this recipe for a beet and carrot salad:

2 raw beets, peeled and grated
4 carrots, grated
1/2 bunch parsley, minced
4 plum tomatoes, diced
3 tbsp olive oil
1.5 tbsp fresh lemon juice
sea salt and pepper to taste

Toss all ingredients together, let sit for 10 minutes or so, and serve.

Click here for Beet and Carrot Latkes



Eric emailed me this recipe for a pressure cooker. It is called Yellow Delight.
Ingredients (all quantities very approximate)
2 Butternut squash (quartered, with seeds removed)
2 Meyer lemons (squeezed)
1 cup yellow split peas
1/2 cup buckwheat groats
1/2 cup rice
5 cloves garlic, chopped
4 Tbsp cayenne pepper powder
3 Tbsp canola oil
1 Tbsp turmeric powder (as if it really needed more yellow!)
1 Tbsp oregano leaves
1 tsp salt
4 cups water
Combine all ingredients in pressure cooker with squash on top.
Cook on high pressure 13 minutes (once cooking pressure has been reached) at 7000 feet.
Stir and eat.


Squash stew

Curry Carrot Soup



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2 responses to “Beet, Carrot and Butternut Squash recipes

  1. Basia Miller

    Searching for how many carrots to use in the Carrot and Butternut Squash recipe…Maybe 1/2 pound or more?

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