Makes 4 servings (~ 1/2 cup each serving)
1 lb. small beets (about 7 beets)
1/2 c. white vinegar
1/4 c. sugar
1/4 t. salt
1/2 t. black peppercorns
2 bay leaves
Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly.
Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves. 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!
-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
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.