Recipes
Beets
Beet Info: beets can really divide people. If you’re a ‘beet hater’, please be brave and try them in some new ways! Beets can be eaten raw (really!) as well as cooked, and store for a long, long time in the fridge. Our beets are fresh and tender…you do not need to peel them! You’ll also notice that we tend to grow ‘colored’ beets, but not so many solid red ones. That is because:
1. Red beets tend to stain everything…fingers, countertops, etc.
2. Colored beets tend to be sweeter and less ‘earthy’ in flavor than red beets.
You can use all beets the same way, regardless of their color.
Raw: grated or cubed into salads
Cubed: toss into veggie soups or stews
Thinly Sliced and steam: serve at room temperature with a nice vinaigrette
Baked: at 350 until easily pierced with a fork (may be an hour or more, depending on size)
Roasted: lightly coat slices with vegetable oil and roast until tender
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Honey-roasted Beets, Honey-roasted Beet Salad, Beet Burgers, Marinated Beets, Dijon Roasted Beets, Grilled Beets, Beet Salad with Walnuts
(6 servings)
1 ½ lbs. Medium sized beets
Vegetable cooking spray
2 medium red onions, cut into wedges
4 T. honey, divided
2-3 T. red wine vinegar
1 T. canola oil
4 cloves garlic, minced
¼ c. currants or raisins
3-4 T. chopped toasted walnuts
Salt and pepper, to taste
Simmer beets in water (to cover) about 15 minutes.
Drain, rinse in cold water, then peel beets. Cut into fourths.
Line pan with aluminum foil and spray with cooking spray.
Arrange beets and onion on pan. Spray with cooking spray, then drizzle with 2 T. honey.
Roast at 400 until beets are tender, about 40 minutes
Transfer beets and onions to serving bowl.
Combine remaining 2 T. honey, vinegar, oil, and garlic.
Drizzle over beets and toss.
Add currant/raisins and walnuts; toss
Season to taste with salt and pepper.
Honey- Roasted Beet Salad
1 ½ lbs. medium sized beets
Vegetable cooking spray
2 medium red onions, cut into wedges
4 Tablespoons honey, divided
2 Tablespoons red wine vinegar
Extra-virgin olive oil
3 cloves garlic, minced
¼ c. currants or raisins
3-4 Tablespoons chopped toasted walnuts
Salt and pepper, to taste
6 cups of a lettuce and greens mixture (mesclun or other mix)
Simmer the beets in water (to cover) for about 15 minutes. Drain, rinse in cold water and peel beets if necessary. Cut into fourths. Preheat oven to 400 degrees.
Line a pan with aluminum foil and spray with cooking spray or wipe with a paper towel dipped in olive oil. Arrange beets and onion on pan. Drizzle with olive oil and 2 tablespoons honey. Roast at 400 degrees until beets are tender, about 40 minutes, and the transfer the beets and onions to serving bowl.
Combine remaining 2 tablespoons honey, 2 tablespoons vinegar, 6 tablespoons olive oil, garlic, and salt and pepper to taste (note: you could also add some mustard to this salad dressing if you wish). Drizzle this mixture over the beets and onions and toss. Add currant/raisins and walnuts; toss again with the greens and serve.(6 servings)
Beet burgers
Makes 6-8 servings
4 fresh medium beets (suggestion: use non-red beets for less mess!)
2 sprigs fresh basil, chopped
1/2 medium onion, chopped
2 eggs, beaten
Salt and ground black
pepper, to taste
1/4-2/3 c flour
Olive oil
Burger buns
Mozzarella slices
Trim beet tops and root. Shred beets in food processor; transfer to bowl. Add basil, onions, eggs, salt and pepper; mix.
Mix in just enough flour to make mixture stick together. Form mixture into 4-inch patties about 1/2-inch thick. (Don’t make too thick or centers won’t cook well.)
Heat 1/4 inch of olive oil in skillet over medium-high heat. Fry patties 2-3 minutes on one side, until crispy. Turn, place mozzarella slice on top and fry 2- 3 minutes more, until crispy.
Place hot on bun; serve immediately.
Marinated beets
2 bunches beets
2 Tbsp water
1/4 c vinegar
2 Tbsp caraway seeds
1 tsp sugar
2 Tbsp minced onion
1 tsp prepared horseradish
1/4 tsp ground cloves
1/2 tsp salt
1/4 tsp pepper
5 Tbsp vegetable oil
Wash beets, trim off greens, place in medium saucepan with salted water to cover; bring to a boil then simmer until tender, about 40 minutes.
When cool enough to handle, peel, slice, and place in glass or ceramic bowl.
Whisk together water, vinegar, sugar, onion, horseradish, cloves, salt, pepper and oil until sugar and salt dissolve.
Pour over beets and let stand several hours, stirring occasionally, before serving.
Dijon roasted beets
3 lbs beets, uniform in size (about 2 inches)
4 Tbsp olive oil, divided
1 tsp salt
1/2 tsp black pepper
1 Tbsp Dijon mustard
Juice of one orange
1 tsp sugar
1 Tbsp red wine vinegar
1 Tbsp fresh minced rosemary
Trim beets of all but 1/2 inch stem and root.
Place beets in roasting pan; add 1 Tbsp olive oil, salt and pepper. Toss to coat.
Roast at 400 degrees 45 minutes or until beets are tender. Remove and allow to cool enough to handle.
Whisk mustard, orange juice, sugar, and vinegar in bowl. Whisk in remaining 3 Tbsp olive oil and rosemary. Set aside.
Rub beets to remove skins; cut into quarters. Add warm beets to bowl and toss with dressing. Let stand 30 minutes while beets absorb dressing.
Grilled Beets
Wash beets and slice ¼-inch thick (no need to peel!)
Toss with enough olive oil to coat.
Grill over medium heat, turning often, for about 20 minutes.
When they're charred, they're done!
Beet Salad with Walnuts
-Peter J.
2 lbs. Beets (about 4 large)
¼ c. olive oil
6 cloves garlic
½ c. walnuts
2 T. orange juice
¼ c. fresh parsley (chopped fine)
salt and pepper to taste
Wash beets. While still wet, wrap individually in foil and place on cookie sheet. Bake at 400 degrees for 60-90 minutes (until a thin blade pierces each with little resistance)
In olive oil, saute garlic and cook until fragrant and beginning to soften (about 6 minutes). Add walnuts and cook until walnuts begin to color (about 4 minutes). Let cool slightly before putting in small food processor to create a smooth paste. Add orange juice, salt, and pepper.
After beets have cooled, peel off the skins. Slice into tiny cubes and toss with dressing and parsley.