Roasted Beets-
This is the BEST way to cook beets, if you "dont like beets" you have not cooked them this way! Scrub
and top the beets, cut them into bite sized chunks. Toss with olive oil and a little salt. Spread them in a
single layer on a cookie sheet and bake at 400 degrees, stirring occasionally for about 20 minutes, or
until the beets are fork tender and beginning to caramelize. Remove from the oven and sprinle the hot
beets with a little balsamic vineger. The vinegar will absorb as the beets cool. Serve as a side dish.
Roasted beets can be tossed with sour cream and horseradish also! This will be bright pink!
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strawberry/beet sorbet: From CSA member Michelle
strawberries
1/4 cup of agave nectar
1cup of juice (i used a thick mango something juice)
1 cup water
blended together.
fine grate one medium sized beet, mix one minute in blender, toss in ice cream maker.
Eat right out of the ice cream maker, or freeze- may become icy when in the freezer
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Beet and Beet Green Rissoto:
1 bunch beet greens ( washed and chopped)
1 bunch Beets ( roasted or boiled, cut into bite size pieces)
6-7 cups stock ( vegetable or chicken)
2 TBS olive Oil
½ onion ( chopped)
1 ½ cups Arborio Rice
2 cloves garlic- minced
½ cup white wine
Salt to taste
¼ cup parmesan cheese
Prepare beets- roast or boil- set aside. Simmer the broth. Meanwhile, sautee the onion, garlic, beet
greens and rice in olive oil until just turning brown over medium heat. Stir in the wine, be careful it will
steam. Stir constantly adding 1 cup of broth at a time, wait for it to all be absorbed before adding more
broth, continue until the rice is tender but not mushy. Add beets and parmesean cheese, salt to taste.
Enjoy !
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Chocolate Beet cake: from the Simply in Season cookbook by Mary Beth Lind
2 cups beets, boiled and pureed with ½ cup applesauce
1 ½ cups sugar - ½ cup vegetable oil
½ cup plain yogurt - 3 eggs
½ cup baking cocoa - 1 ½ teaspoons vanilla
1 ½ cups all purpose flour - 1 cup whole wheat flour
1 ½ teaspoons baking soda - ½ teaspoon salt
1 teaspoon cinnamon - ½ cup chocolate chips or nuts
In a mixing bowl combine sugar, oil, yogurt, and eggs, beat with electric mixer 2 minutes. Add cocoa,
vanilla, and beet and applesauce puree to the mixer, mix 1 mintue. In another bowl sift together the AP
flour, Whole wheat flour, baking soda, salt, and cinnamon. Stir the flour mixture into the wet mixture
with a spoon, only until blended, add chocolate chips or nuts. Our into a greased 9x13 inch pan. Bake
in preheated oven at 350 for 40-50 minutes.
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