Simply Sauteed Beets

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Simply Sauteed Beets

Simply Sauteed Beets

http://thesensitiveepicure.blogspot.com/2011/11/simply-sauteed-beets.html

Ingredients

  • 1 basket fresh beets, scrubbed
  • 2 tablespoons butter
  • 1 teaspoon salt

Instructions

  1. Cut the tops and bottoms off of the beets. Place in a steaming apparatus of what you have. Cover and steam until fork tender, about 30 minutes. Remove and allow to cool enough to handle. Using a spoon, carefully remove the skin. Cut into even wedges.
  2. Heat a skillet over medium heat. Add in the butter, the beets, and the salt. Stir/toss occasionally for about 5 minutes. Remove from heat and serve immediately.
http://www.knowyourfarms.com/simply-sauteed-beets/

By |June 3rd, 2013|Beets, recipe, Recipe Type, Side Dish|Comments Off
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Beet Soup

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Beet Soup

Beet Soup

http://allrecipes.com/recipe/beet-soup/

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 6 medium beets, peeled and chopped
  • 2 cups beef stock
  • salt and freshly ground pepper
  • heavy cream

Instructions

  1. Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
  2. Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
  3. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.
http://www.knowyourfarms.com/beet-soup-recipe-2/

By |May 23rd, 2013|Beets, recipe, Recipe Type, Soup|Comments Off
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Beet, Orange, and Apple Salad

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Beet, Orange, and Apple Salad

Beet, Orange, and Apple Salad

http://allrecipes.com/recipe/beet-orange-and-apple-salad/detail.aspx

Ingredients

  • 1 1/2 pounds beets
  • 2 cups shredded beet greens
  • 1 large orange
  • 2 Granny Smith apples - peeled, cored and sliced
  • 1 tablespoon olive oil
  • 1 tablespoon raspberry vinegar
  • 1/2 teaspoon white sugar
  • 1/4 teaspoon salt
  • 1 clove garlic, minced
  • 2 tablespoons unsalted sunflower seeds, toasted

Instructions

  1. Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
  2. Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
  3. Trim and peel off skins; cut into 8 wedges.
  4. Peel and section orange. In a bowl, combine orange sections, beets and apples.
  5. Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
  6. Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.
http://www.knowyourfarms.com/beet-orange-and-apple-salad-2/

Food journalist Michael Pollan talks about why we should eat local.

By |May 15th, 2013|Apples, Beets, recipe, Recipe Type, Salad|Comments Off
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Pickled Beets

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Pickled Beets

Pickled Beets

http://allrecipes.com/recipe/pickled-beets/detail.aspx

Ingredients

  • 10 pounds fresh small beets, stems removed
  • 2 cups white sugar
  • 1 tablespoon pickling salt
  • 1 quart white vinegar
  • 1/4 cup whole cloves

Instructions

  1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
  2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
  3. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
http://www.knowyourfarms.com/pickled-beets-2/

 

Why eat local? Here’s why.

By |May 8th, 2013|Beets, Pickled, recipe, Recipe Type|Comments Off
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Beetroot Hummus

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Beetroot Hummus

Beetroot Hummus

http://allrecipes.com/recipe/beetroot-hummus/detail.aspx

Ingredients

  • 8 ounces chickpeas
  • 1 large onion, chopped
  • 1 pound beets
  • 1/2 cup tahini
  • 3 cloves garlic, crushed
  • 1/4 cup fresh lemon juice
  • 1 tablespoon ground cumin
  • 1/4 cup olive oil

Instructions

  1. In a large bowl, cover chickpeas with cold water and soak overnight.
  2. Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.
  3. Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping.
  4. Puree beets in a food processor; add the chickpeas and onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil.
http://www.knowyourfarms.com/beetroot-hummus-3/

Michael Pollen, author and food journalist, talks about why we should eat local.

By |April 29th, 2013|Beets, recipe, Recipe Type, Side Dish, Snack|Comments Off
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Beet Surprise Cake

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Beet Surprise Cake

Beet Surprise Cake

http://allrecipes.com/recipe/beet-surprise-cake/detail.aspx

Ingredients

  • 2 teaspoons lemon juice
  • 1 cup beets, boiled and grated
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 cups white sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 cups melted butter
  • 4 eggs, beaten
  • 2 tablespoons honey
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 3 tablespoons cream
  • 3 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 pound confectioners' sugar

Instructions

  1. Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.
  2. Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.
  4. To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.
http://www.knowyourfarms.com/beet-surprise-cake/

 

Do you want other vegetables in your dessert?

By |April 22nd, 2013|Beets, Cake, recipe, Recipe Type|Comments Off
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