Beets

Beets

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Beets are a very versatile vegetable offering generous portions of vitamins A and C and also the carotenes. Beets are long-storing, sweet, and delicious.

How to Prepare:

No need to peel. Simply scrub clean and enjoy.

How to Store:

Beet greens are best used fresh. However, when storing them wrap in a damp cloth or place in a plastic bag in a drawer of the refrigerator. To maintain firmness when storing the roots, cut off the leaves and stems 1-2 inches above the root crown and store in a plastic bag in the hydrator drawer.

How to Cook:

Beets can be enjoyed raw, cooked, steamed, baked, or sautéed.

Information adapted from From Asparagus to Zucchini

Recipes

Beet Salad Pizza

Ingredients

  • 1 pound fresh pizza dough
  • 2 Tbsp olive oil
  • 1 (5-ounce) golden beet, peeled
  • 4 cups loosely packed arugula
  • 1 shallot, thinly sliced
  • 3 Tbsp balsamic vinaigrette
  • ¼ teaspoon black pepper
  • 3 ounces crumbled goat cheese
  • 1 ounce Parmesan cheese, shaved
  • 2 ounces shaved prosciutto

Preparation

Preheat oven to 450°.

Place dough in a microwave-safe bowl; microwave at medium (50% power) 45 seconds. Let stand for 5 minutes. Roll into 14-inch circle. Place on pizza pan; pierce with fork. Brush with oil. Bake at 450° for 14 minutes. Wrap beet in parchment paper. Microwave at high until tender (about 2 ½ minutes). Thinly slice. Combine arugula, shallot, beet, vinaigrette, and pepper; arrange on crust with cheeses and prosciutto.

Recipe courtesy of my recipes

Beet Greens

Ingredients

  • 1 pound beet greens
  • 1 strip of thick cut bacon, chopped (or a Tbsp of bacon fat)
  • ¼ cup chopped onion
  • 1 large garlic clove, minced
  • ¾ cup of water
  • 1 Tbsp granulated sugar
  • ¼ tsp crushed red pepper flakes
  • ⅙ cup of cider vinegar

Preparation

Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar.

Recipe courtesy of Simply Recipes

Beet and Brown Rice Sliders

Ingredients

  • 16 thin slices sourdough bread
  • Cooking spray
  • 1 cup cooked, cooled whole-grain brown rice blend
  • ¾ cup grated cooked beet (about 1 medium)
  • ½ cup panko (Japanese breadcrumbs)
  • 6 Tbsp chopped walnuts, toasted
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 Tbsp finely chopped shallots
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp Dijon mustard
  • 1 large egg
  • 2 Tbsp olive oil
  • 1 (3-ounce) log goat cheese, sliced crosswise into 8 slices
  • 1 cup watercress

Preparation

Preheat broiler to high. Cut each bread slice into a 3-inch circle using a round cutter; reserve scraps for another use (such as breadcrumbs or croutons). Lightly coat bread rounds with cooking spray. Arrange bread rounds in a single layer on a baking sheet. Broil 2 minutes on each side or until lightly toasted. Cool on a wire rack.

Reduce oven temperature to 400°. Place a baking sheet in oven to preheat. Combine rice and next 7 ingredients (through pepper) in a medium bowl. Combine mustard and egg, stirring well. Add egg mixture to rice mixture; stir until well blended. Spoon ⅓ cup rice mixture into a (2 ½ – inch) round cookie cutter; pack mixture down. Remove mold. Repeat procedure 7 times to form 8 patties.

Heat a large skillet over medium-high heat. Add 1 Tbsp oil to pan; swirl to coat. Carefully add 4 patties to pan; cook 2 minutes. Carefully transfer patties to preheated baking sheet, turning patties over and arranging in a single layer. Repeat procedure with remaining 1 Tbsp oil and remaining 4 patties. Place pan in oven; bake patties at 400° for 9 minutes. Top each patty with 1 cheese slice; bake an additional 1 minute or until cheese is soft and patties are set. Place 8 toasted bread rounds on a flat surface; top each round with 1 patty. Divide watercress evenly among sliders; top with the remaining toasted bread rounds.

Recipe courtesy of my recipes

Arugula Salad with Beets and Goat Cheese

Ingredients

Salad Ingredients:

  • Beets – (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
  • Fresh arugula – rinsed, patted dry with a paper towel
  • Goat cheese – chevre
  • Walnuts – chopped

Dressing ingredients:

  • Olive oil
  • Lemon
  • Dry powdered mustard
  • Sugar
  • Salt and pepper

Preparation

The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn’t try tossing this salad; each plate was composed individually.

The dressing for three individual salads was ¼ cup of olive oil, ½ lemon, ¼ tsp of powdered mustard, ¾ tsp of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements. Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I’ve described above.

Recipe courtesy of Simply Recipes

Marinated Beets with Pistachios and Tarragon

Ingredients

  • 1 pound baby yellow or red beets, trimmed, scrubbed
  • ½ cup Sherry or red wine vinegar, divided
  • 2 Tbsp plus ¼ cup olive oil
  • Kosher salt
  • 1 medium shallot, finely chopped
  • 1 tsp chopped fresh thyme
  • ¼ cup raw pistachios, chopped
  • 2 Tbsp coarsely chopped fresh tarragon

Preparation

Preheat oven to 425°. Combine beets, ¼ cup vinegar, 2 Tbsp oil, and ¼ cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40–50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or ½” wedges if larger). Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ cup oil in a large bowl; season with salt. Let sit at least 2 hours. Toss with pistachios and tarragon just before serving.

Do Ahead: Beets can be marinated 2 days ahead. Cover and chill.

Recipe courtesy of bon appétit