I have received more amazing beet recipes this week and am trying to decide which one to prepare. We also discussed how to prepare beets yesterday at distribution and I have added that information as well. Scroll down to see the following.
- Roasted Beet Salad
- Beet Hash
- Beet and Mandarin Orange Salad
- Beet Apple Cucumber Juice
Many of you have great ideas to prepare the beets. My most important aspect is keeping red beet juice off me and my kitchen.
1. Roasting Beets- I find this to be the easiest method for keeping clean. I just scrub the beets, place them in foil and put them in the oven on 350 degrees for an hour. Once they cool the skins come off easily. I use them in salads and soups.
2. Boiling Beets- Anne suggested this method because it also makes it easy to remove the skins and keep my kitchen clean. Cut the tops and bottoms off the beets and cover in water. Bring to a low boil for 45 minutes to an hour, until fork tender. Once they cool the skins will come off easily.
3. Pressure cooker
Roasted Beet Salad from Basia
3 golden beets, trimmed and washed
6 red beets, trimmed and washed
1/2 c. olive oil
salt and pepper to taste
2 T fresh lemon juice
5 T creme fraiche
1 T chopped fresh dill
2 t. minced shallots
4 c. baby watercress
4 oz. goat cheese crumbled
1/2 c. toasted chopped walnuts
Preheat oven to 350.
Place beets on a baking sheet, coat them w/ 3 T olive oil and season w/ salt and pepper. Cover the baking sheet w/ aluminum foil and roast about 1 hr. til beets are fork-tender. When they are cool enough to handle, peel and cut into 1-inch wedges.
Meanwhile, in a salad-dressing emulsifier (I use a blender) combine the lemon juice, creme fraiche, the remaining 5 T olive oil, dill and shallots. Season w/ salt and pepper.
Arrange the beet wedges in a layer on a platter and top w/ the watercress. Garnish w/ the goat cheese and walnuts. Drizzle the vinaigrette over the salad and serve immediately. Serves 6.
Sauteed Beets and Potato Hash with Onion and Thyme from Alice
Alice sent this recipe for beets and potatoes that she made last night and reheated for breakfast this morning in breakfast burritos. It’s from the cookbook, Farmer John’s Cookbook, The Real Dirt on Vegetables, Seasonal recipes and stories from a community supported Farm by Farmer John Peterson and Angelic Organics.
2 small onions. diced
4 medium potatoes, red or white, peeled and grated
2 medium beets, peeled and grated (2-3 C)
2tsp. fresh thyme or 1 tsp dried thyme
1 tsp minced garlic (about 2 medium cloves)
salt and fresh ground pepper to taste
1. Heat the oil in a large skillet over medium heat. Add onions; cook till soft and translucent, 5-7 minutes.
2.Add the potatoes, beets, garlic and thyme. Season with salt to taste. Cook, turning occasionally, until the potatoes and beets are tender and slightly crispy. (about 15-20 min).
3.Remove from heat . Season generously with pepper, and more salt if desired.