-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
-5 c. vegetable stock
-3 T. olive oil
-1/2 c. finely diced onion
-1 1/2 c. Arborio rice
-1/2 c. dry white wine
-2 T. chopped fresh parsley
-2 T. chopped fresh basil
-2-3 medium gold beets, peeled & grated (about 2 cups)
-Beet greens washed & chopped
-2 -3 c. gold chard, finely chopped
-Salt & pepper
-1 lemon, grated zest & juice
-1 T. butter
-1/2 c. Parmesan
Bring stock to a simmer on stove. Heat the olive oil in a wide pot, add
the onion, and cook over medium heat 3 minutes, stirring frequently.
Add the rice, stir to coat it well, and cook for 1 minute. Add the wine
and simmer until it’s absorbed, then stir in the parsley, the basil, the
grated beets, and chard.
Add 2 cups of stock, cover, and cook at a fast simmer until the stock is
Begin adding the remaining stock in 1/2 cup increments, stirring
constantly until each addition is absorbed before adding the next.
When you have 1 cup of stock left, add the beet greens.
When all the liquid is absorbed and the rice is al dente, add the butter
Add salt and pepper, to taste. Stir in the lemon zest and juice, to taste.
Top with chopped parsley & a chiffonade of fresh basil. Enjoy!
From vegenista.com who adapted it from a CSA recipe of Suzie’s Farm
in San Diego County.
-3 golden beets
-1 c. diced red onion
-1/4 c. red wine vinegar
-1/4 c. vegetable broth
-3 T. Triple Sec (other orange-flavored liqueur or orange juice)
-1 T. sugar
-1/2 t. grated orange peel
-1 c. pomegranate seeds
-Salt, to taste
-2 c. arugula, butter lettuce or other salad greens, torn into pieces
-1/4 c. crumbled feta cheese
Begin by cooking the beets. Either boil them for 45 minutes or roast them at 375° for an hour. Let cool. Peel and dice into 1/2 inch cubes.
In a medium skillet over high heat, bring diced beets, onion, vinegar, broth, liqueur, sugar, and orange peel to a boil. Stir often, until liquid is reduced to 2 tablespoons, about 5 minutes. Let cool to room temperature.
Stir pomegranate seeds into the beet mixture and salt to taste.
Serve on top of salad greens on individual plates. Sprinkle with feta cheese. Enjoy!
Adapted from Elise Bauer, 11/05, on simplyrecipes.com.
-3 T. honey
-1 bu. arugula, stemmed & torn into pieces
-1 oz. Gorgonzola cheese, crumbled
-1/2 c. cashews or walnuts, roasted & chopped
For the dressing
-2 T. extra virgin olive oil
-1 T. honey
-Freshly grounded pepper
Peel the beets, coat it in the honey and roast at 350° for 1 hour or until tender. Allow to cool and then slice finely.
Peel and finely slice the oranges, retaining as much juice as possible for the dressing. Mix all the dressing ingredients with the retained orange juice until thoroughly combined.
Toss the arugula with the dressing. Arrange the orange and beet slices on four plates, top with the arugula then sprinkle the cheese and cashews or walnuts on top. Season with pepper and serve immediately. Enjoy!
-1 bu. of beets
-2-4 cloves garlic
-1/3 c. sunflower seeds
-1/3 c. cilantro
-1 T. white balsamic vinegar
-¼ c. olive oil
-Salt & pepper, to taste
Preheat oven to 400°.
Wash and peel beets (save the beet tops! Sauté with a little but of garlic and olive oil) and cut into 1/2” cubes. Spread out in a single layer on a baking sheet and drizzle with olive oil and a few shakes of salt. Roast beets for about 20 minutes.
Place roasted beets with all remaining ingredients but the olive oil in a food processor and process until smooth.
Stream in the olive oil until it has reached the consistency you are happy with. Add salt and pepper to taste. Enjoy!
-1 bu. kale
-1 head lettuce
-Sunflower seeds or pepitas
-4 T. olive oil
-1 T. honey
-1 t.Dijon mustard
-½ t.kosher salt
-¼ t. freshly ground pepper
Wash the vegetables. Remove the stems from the kale, and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces as well. Peel the kohlrabi and beet, and chop them into matchsticks (or whatever shape you desire; make sure to cut the beets fairly thinly). Peel the carrots, and cut them into long strips by hand or in a food processor.
If desired, remove the sections from ½ of the grapefruit and peel them.
In a small canning jar, combine: juice from ½ grapefruit (a little over ¼ cup), 4 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper. Cover the jar and shake vigorously to combine.
To serve, place fresh ingredients on serving plates or bowls. Top with grapefruit vinaigrette and pepitas or sunflower seeds.
Adapted from acouplecooks.com, 1/29/13
-1/4 cup cider vinegar
-1 T. sugar
-1 T. olive oil
-1/2 t. dry mustard
-salt and pepper to taste
Serves 12 to 14
-1/2 cup pecans
-16 to 20 smallish beets
-3 T. apple cider vinegar
-3 T. extra virgin olive oil
-4 oz. feta cheese, crumbled
-2 T. freshly chopped flat-leaf parsley, plus sprigs for garnish
-Coarse salt and freshly ground pepper
Preheat oven to 350°. Place pecans on a baking sheet and toast until fragrant, ~ 10 minutes. Transfer to bowl to cool, then coarsely chop and set aside. Raise oven temperature to 450°.
Wrap beets in 2 to 3 aluminum-foil packets, dividing beets according to size. Place in oven, and roast until tender, 45-60 minutes (depending on size of beets). Using paper towels to protect your hands, wipe the skins from the beets. Cut into wedges, and transfer to a serving bowl.
Drizzle vinegar and olive oil over beets; toss to coat (beets can be made ahead). When ready to serve, add feta, parsley, pecans, and salt and pepper to taste; toss to combine. Garnish with parsley sprigs.
Mostly from Martha Stewart Living, 11/ 2001