Beets and Beet Greens

Baked Beets

Roast the beets in a preheated oven at 375 degrees F for 45 minutes to an hour. The size of the beets and the altitude you live will make timing different. So the best way to determine the doneness is to pierce the root bulb with a thin sharp knife at the 30 minute marker.  Note: The softer the beet is baked the sweeter it gets. After the beets have cooled, take a knife and scrape the exterior skin off only the ones you plan to use that day. The other cooled beets can be refrigerated and used within 3 to 4 days

Roasted Beets
2 lbs small beets (1 1/2-2") - cut off all but 2" of stem, wash
1/2 tsp salt and pepper
2 Tbs olive oil
2 Tbs chopped fresh basil
1 Tbs balsamic vinegar
Place beets in 9x13 pan, add oil salt and pepper, roast 40 min at 425. Cool 30 min, peel, and cut off root end. Cut in 1/2" slices. Toss with basil and vinegar

Roasted Beets and Sauteed Beet Greens

"This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable."

Ingredients:1 bunch beets with

greens

1/4 cup olive oil, divided

2 cloves garlic, minced

2 tablespoons chopped onion (optional)

salt and pepper to taste

1 tablespoon red wine vinegar (optional)

Directions:1.Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

2.Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

3.When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Beets Orange and Apple salad

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 (I used almonds or can omit)
Wash and dry beet  greens. Shred greens to measure about 2 cups and set aside.
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. Trim and peel off skins; cut into 8 wedges.
Peel and section orange. In a bowl, combine orange sections, beets, and apples.
Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve. (*I used balsamic vinegar and it was tasty.)

Beet Tangle

2 bunches beets with greens (about 3 lbs total)

3 tbs olive oil

2 garlic cloves sliced

1 sprig fresh rosemary 3" long

1 tbs brown mustard

1 tbs red wine vinegar

1/2 tsp salt

Heat oven to 425, cut off tops of beets right where they meet the beets and set aside. Roast the beets (wrap in foil) for 1 hr until tender. Cool and slip off skins, cut into thick wedges.

Strip off the stem from the greens, wash until no grit

In large skillet, heat 2 tbs oil, add garlic and rosemary, cook about 4 min. Discard rosemary. Add greens cook about 5 min. Transfer to a large serving bowl and add the beets. Add the mustard, vinegar and 1 tbs oil to the skillet and cook about 30 seconds, drizzle over the beets and greens.

Beet and Fennel Salad

8 cups mixed greens (I made the salad without any greens)

3 beets, cooked and cubed -or- uncooked and grated
1 fennel bulb, sliced

1 c walnuts, toasted

1 avocado, cubed

4 green onions, sliced

1/2 c basil, chopped

Dressing:

1/4 c orange juice

3 T olive oil

1 T balsamic vinegar

1 T chopped fennel tops

1 t orange zest

1/4t salt

1/4 t cinnamon

Steam beets if you  cube them otherwise mix all salad ingredients together and toss with the dressing

Golden Beet soup

1 lb golden beets (about 3 medium)*

1 clove garlic, sliced

3 c buttermilk

¼ c chopped fresh chives, or 2 tbs chopped fresh dill

1 tbs sherry or white wine vinegar

salt

Put the beets in a baking dish, add water to ¼” and bake at 375 until tender.

Cut the beets into quarters, put the beets garlic and 1 ½ c buttermilk in a blender and puree. Add remaining buttermilk, dill or chives, and vinegar. Chill. Garnish with extra chives or dill.  *With golden beets this is lemon colored, with red beets it is pink.

Golden Beet and Orange Salad

4 medium golden beets, roasted at 375 about 45 min until tender,
then peeled and sliced into thin rounds

2 or 3 blood oranges, peeled and sliced crosswise

¼ small red onion, very thinly sliced

1 heaping tbs sliced fresh mint

Alternate slices of beets and oranges, scatter onion over it all. Drizzle over the vinaigrette and sprinkle with the mint. Vinaigrette, whisk together:

3 tbs olive oil

1 tbs white wine vinegar

salt and pepper

Roasted Beet and Arugula Salad

from Chef John

3 large golden beets (about 1 1/2 pounds)

3 tbsp olive oil

4 oz baby arugula leaves, washed (about

2 large handfuls)

1/2 cup chopped toasted pecans

1/4 cup rice vinegar

2 tbsp sherry vinegar

2 oz goat cheese

salt and fresh ground black pepper to taste

Wash the beets and coat with 1 tbsp of the oil. Wrap in several layers of foil and bake at 375 for 1 hour or until tender. Let cool to room temp or refrigerate. This may be done in advance.

With a knife, scrap off the beet skin, and cut in 1-inch cubes. Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese. Toss well to combine, and divide on to 4 plates. Crumble over the cheese, and serve.