-1 lb. beets, peeled and cut into matchsticks
-2 med. onions, sliced into half-moons
-2 lg. carrots, peeled and cut into matchsticks
-3/4 lb. green cabbage, cut thinly into shreds
-2 T. olive oil
-5 c. vegetable stock
-Juice of 1/2 a lemon
-Salt to taste
-Coarsely ground black pepper
-Sour cream (optional, omit for vegan soup)
-Finely chopped parsley or chives (optional, for garnish)
Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color.
In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender.
With a few minutes left, add the reserved grated beet. Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired. Enjoy!
-3 med. beets, washed & peeled, chopped into bite size pieces
-Half a sweet onion, chopped
-2 T. organic coconut oil or grapeseed oil
-6 lg. kale leaves, washed, remove from stems, ripped into pieces
-1/2 c. hemp seeds or cooked quinoa
-1 T. balsamic vinegar
-1 T. extra-virgin olive oil
-Sea salt & ground black pepper, to taste
-Goat cheese, sprinkled on top just before serving, optional
Preheat oven to 350°. Place beets and onion on a baking dish. Mix with the oil and season with sea salt and pepper.
Bake for 45 minutes to an hour, until fork tender. Check at 45 minutes to make sure you don’t overcook it.
When the beets are almost done, place the kale onto a baking sheet and drizzle with olive oil and balsamic. Bake for approximately 10-12 minutes at 350°.
Once all your ingredients are cooked, place them into a large bowl and mix together. Sprinkle with cooked quinoa (great to use leftovers) or hemp seeds. Enjoy!
-2 med. beets, roasted peeled, halved & cut in thin half-moons
-2 med. fennel bulbs (about 1 1/4 to 1 1/2 lbs.), trimmed, quartered, cored & sliced very thin across the grain
-1 navel orange, peeled, pith cut away, & cut in thin rounds or sections
-2 T. chopped fresh mint
-1 T. chopped cilantro
-2 T. lemon or lime juice
-¼ t. sugar
-½ t. lightly toasted cumin seeds, crushed
-Salt to taste
-1 sm. garlic clove, puréed (optional)
-¼ c. extra-virgin olive oil
Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil.
Toss with the salad and serve. Enjoy!
-1/2 head of cabbage
-2 medium raw beets
-1/2 red onion
-1/4 c. fresh flat leaf parsley
-1/4 c. extra virgin olive oil
-1/4 c. cider vinegar
-1 t. salt
-1/2 t. pepper
Wash and core the cabbage and peel the carrots and beets with a vegetable peeler. Using a food processor*, with the slicing disc in place, process the cabbage and transfer to a large bowl.
Install the shredding disc and process the carrots and beets and transfer to the bowl.
Install the chopping blade and process the parsley and transfer to the bowl. Thinly slice the red onion and add to the bowl.
Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves.
Toss vinaigrette with the cabbage-beet-carrot mixture. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly.
Add additional salt and pepper to taste and serve. Enjoy!
* If you do not own a food processor you can slice the cabbage into thin strips with a knife. I recommending using a hand-held or box grater to shred the beets and carrots.
-1 to 11/2 lbs. beets, preferably small
-2 lg. shallots
-Salt and freshly ground black pepper
-2 t. Dijon mustard, or to taste
-1 T. extra virgin olive oil
-2 T. sherry or other good strong vinegar
-1 sprig fresh tarragon, minced, if available
-1/4 c. chopped parsley leaves
Peel the beets and shallots. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots, then combine.) Scrape into a bowl.
Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve. Enjoy!
Variation: Raw Beet Salad with Cabbage and Orange
Use equal parts beet and cabbage, about 8 ounces of each.Shred the beets (with the shallot) as directed; shred the cabbage by hand or by using the slicing disk of the food processor project management tools.
Add 1 navel orange (including its juice), peeled and roughly chopped. Enjoy!
From markbittman.com… Read the rest
-1/4 c. (1/2 stick) butter
-2 (2 1/2- to 3-in. diameter) beets, peeled, cut into
-1 1/2 c. chopped yellow onion
-4 lg. leaves chard, stems and leaves chopped separately
-2 1/2 c. chicken or vegetable stock
-1/2 c. white wine
-1 c. Arborio rice or medium-grain white rice
-5 oz. Brie, rind discarded, cut into small pieces
Melt butter in heavy large saucepan over medium heat. Add beets, onion and chard stems. Cover; cook until onion is soft, about 8 minutes.
Meanwhile, heat broth in a small saucepan. Once the onion is soft, mix the rice into the beets and onion. Sauté for a minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute.
Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 15 to 20 minutes.
Season with salt and pepper. Stir in chard greens and brie a minute or two before removing from heat. Enjoy!
-1lb. beets, peeled and very thinly sliced
-1 avocado, cubed
-1/2 Serrano chile, thinly sliced
-1 lime, juiced
-1 T. olive oil
-1/4 c. packed cilantro leaves
Cut off and discard the top and root end of the
beets, then peel them.
Slice them as thinly as possible with a knife or
mandoline. Set aside.
Mix the rest of the ingredients together.
Toss everything together in a large bowl and add
salt and pepper to taste. Enjoy!
Adapted from cookthink.com
Yield: 3 quarts
6 medium to large fresh beets, scrubbed, tops cut off
2 c. sugar
2 c. apple cider vinegar
2 c. water
1 1/2 t. salt
2 cinnamon sticks
1 T. whole allspice
3 T. pickling spice
Put beets in a large saucepan or stockpot and add enough
cold water to cover them with 3 inches over the top. Bring
to a boil, then turn heat down to maintain a slow boil.
Cook until beets are tender when pierced with a fork,
about 40 minutes. Pour water off and let beets cool. Slip
skins off once the beets are cool enough to handle. Slice
and set aside.
Place the sugar, apple cider vinegar, water, salt, and spices
in a smaller saucepan. Bring to a boil and simmer for 15
Pour this pickling liquid into a large glass jar (1/2 gallon),
add the sliced beets, cover with a lid and refrigerate.
Let the beets sit at least a week before tasting. May keep
in the refrigerator up to 6 months. Enjoy!
-1 1/2 lb. gold or red beets, trimmed and cut into 1-inch
pieces or wedges
-4 t. extra virgin olive oil
-2 T. chopped fresh or 2 t. dried herbs, such as
marjoram, oregano and/or rosemary
-1 t. freshly grated lemon zest
-1/2 t. salt
-1/4 t. freshly ground pepper
-1 T. lemon juice, optional
Position rack in lower third of oven; preheat to 450°.
Combine olive oil, herbs, lemon zest, salt and pepper in a
Add beets; toss to coat with the seasoning mixture.
Spread the beets evenly on a rimmed baking sheet. Roast,
stirring once or twice, until the beets are tender and
browned, 20 to 25 minutes.
Toss the roasted vegetables with lemon juice, if using.
-2 bu. of collard greens, stems removed & chopped into bite
-1 bu. beets, washed well (use beet greens, chard, kale or
spinach to supplement the collard greens if you need to)
-1 entire bulb of garlic, minced
-1 to 2 c. cooked white beans
-extra virgin olive oil
-sea salt, to taste
-black pepper, to taste
Wrap the beets in foil, place them on a cookie sheet and put
them into a preheated 400° oven for about 45 minutes to an
hour or so (or until they are tender).
In the meantime, coat a large sauté pan with olive oil and
gently heat. Over a low heat, toss in minced garlic and stir.
Next, add in chopped collard greens and sauté until tender.
Once the beets are cooked, remove from oven and let cool for
about 30 minutes or so. Open the beets and remove the skin
with your fingers (they should come off easily).
Cut the roasted beets into bite sized chunks and add to the
collard green sauté mixture and stir.
Lastly, add the cooked beans and warm the sauté mixture.
Season to taste with sea salt and black pepper. Enjoy!
Adapted from apassionforhealthyliving.com, 3/12… Read the rest