Ingredients:
1 bunch mixed beets, greens removed
(chioggia, gold and white)
2 tsp. orange zest
½ c. orange juice
4 Tbsp. red wine vinegar
2 cloves garlic
2 Tbsp. parsley
1 tsp. salt
½ c. olive oil

Carefully scrub the beets.
Put in a baking pan with a little bit of oil, salt and pepper.
Cover the bottom of the pan with about ½ in. of water.
Cover the pan with tinfoil and roast at 375 degrees, until a beet can easily be pierced with a fork.
When beets are cool, trim the ends and rub with a paper towel to remove their skin.
Cut into sections.
Puree the dressing ingredients in a blender.
Pour over beets and stir well to combine.

This recipe comes from More Home Cooking by Laurie Colwin.

Source: Harmony Valley Farm

Ingredients:
8 oz. angel hair pasta
4 medium beets, any color
2 Tbsp. olive oil
1 clove garlic
½ small red onion, minced
salt and pepper to taste
½ c. broth or water
½ tsp. chopped rosemary
crushed red pepper flakes
parmesan cheese

Dice the beets up fine.
Saute in oil with salt and pepper until just tender.
Add the garlic and onion.
Cook for one minute.
Add broth or water.
Stir in rosemary and pepper flakes.
Spoon over cooked pasta and serve with lots of freshly grated parmesan cheese.

Source: Harmony Valley Farm

Ingredients:
2 medium beets
2 c. plain yogurt
salt and pepper to taste
pinch cayenne (optional)
2 ½ Tbsp. fresh mint, chopped
1 Tbsp. olive oil
1 large garlic clove, sliced

Roast beets
Grate the roasted, peeled beets into a bowl.
Add the yogurt,salt and pepper, cayenne and mint.
Stir gently until combined.
In the meantime,fry garlic in oil over medium heat until light brown.
Add oil and garlic to beet mixture and stir to combine.
Serve at room temperature or chilled.

Source: Harmony Valley Farm

Here are some random yet interesting facts about beets

Ancient documents describe beets growing in the hanging gardens of Babylon around 800 BC.

Beets as we know them today are derived from wild sea beets that originated around the coasts of Europe, the Middle East, and Africa.

The Greeks originally only used the beet plants leaves as a medicinal culinary herb.

The Romans used both the leaves and the beetroot as medicines but also used the beetroot as a culinary herb.

A pigment called betalain is what gives red beets get their color.

The Romans considered beet juice to be an aphrodisiac.

Pickled beets are commonly put on hamburgers in Australia.

Homemade wine is sometimes made with beets..

Beet juice has been used as a natural red dye since the 16th century, .

About 100 pounds of sugar beets are required to make five pounds of sugar.

One cup of cooked diced beets contains 50 calories.

6 Amazing Beets Recipes

Beet Pancakes

1 cup minced cooked beets
2 tablespoons cornstarch
4 egg yolks, beaten
3 tablespoons heavy cream – or – 3 tablespoons undiluted canned milk
½ teaspoon sugar
1 teaspoon salt
½ teaspoon nutmeg
Fruit marmalade or preserves

Combine all ingredients, except marmalade. Cook as for pancakes in a hot buttered skillet. Serve with marmalade or preserves.

From www.justvegetablerecipes.com.

Mandarin Beet Salad

1 (11-ounce) can mandarin oranges, drained, 2 tablespoons liquid from can reserved
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 cups sliced cooked beets
salt and freshly ground pepper

In a large bowl, whisk together mandarin orange liquid, vinegar oil and mustard. Add beets and drained oranges. Toss until coated. Season with salt and pepper, to taste.

Serves 4.

From www.foodnetwork.com.

Beets & Red Cabbage

2 tablespoons vegetable oil
1 1/2 cup shredded red cabbage
1 1/2 cup shredded cooked beets
1/3 cup whole berry cranberry sauce
1 tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves

Heat 2 tablespoons oil in a 10-inch skillet or Dutch oven moderate heat. Add cabbage. Sauté, stirring occasionally, 5 minutes. Stir in remaining ingredients. Cook covered, until tender, 10 minutes.

Serves 4.

From fooddownunder.com.

Pickled Beets

1½ pound beets
1 cup cider vinegar
½ cup beet water, reserved from cooking
1 teaspoon celery seed
1 teaspoon mustard seed
½ teaspoon pickling spices
1 teaspoon salt
1 cup sugar

Wash beets and scrub well. Cook in water to cover until tender. Drain, reserving ½ cup of cooking liquid. Slip off the skins and cut with a ridged vegetable cutter (or just slice). Bring the vinegar and beet water to a boil. Mix the spices, salt and sugar. Add to the vinegar and let boil again. Arrange the beets in clean canning jars. Add the hot vinegar mixture to cover the beets. Seal, cool and store in refrigerator. For longer shelf life, boil in hot water bath for 15 minutes.

Makes 2 pints.

From “Superbly Swedish: Recipes and Traditions,” 1983.

Beet Risotto

3 to 4 medium beets, washed
1 tablespoon olive oil
1 medium red onion, chopped fine
2 cloves of garlic
1 1/2 cups arborio rice
4 cups hot water
1/2 cup dry white wine
1/2 teaspoon pepper
1/2 teaspoon salt
Washed, chopped beet greens (optional)
2 tablespoons chopped fresh parsley
6 tablespoons grated romano cheese

Preheat oven to 375F. Wrap beets in aluminum foil and place in a baking pan. Roast for 45 to 50 minutes, until beets are tender. Remove from oven and unwrap beets, allow to cool a bit, peel the skins away and dice the beets.

Heat oil in large saucepan, add the onion and garlic, sauté for 4 minutes. Add rice, 2 cups hot water, wine and dried seasonings. Cook uncovered over low heat for 10 minutes, stirring frequently. Stir in beets (along with optional beet greens, if desired), remaining 2 cups of hot water and parsley. Cook 10-12 minutes, continuing to stir until the rice is tender. Remove from the heat and stir in the cheese. Let stand for a few minutes before serving.

Serves 4.

Adapted from Vegetarian Rice Cuisine by Jay Solomon.

Orange Pickled Beets

1 teaspoon orange zest
1/3 cup fresh orange juice
2 teaspoons canola oil
1 1/2 teaspoons Dijon mustard
1 1/4 teaspoons sugar
1/8 teaspoon allspice
1/4 teaspoon salt
Freshly ground black pepper, to taste
2 large beets (or equivalent), cooked and thinly sliced
3 large shallots, thinly sliced

Whisk zest, juice, oil, mustard, sugar, allspice, salt and pepper in a bowl until well-combined. Add beets and shallots; toss until vegetables are mixed and well-coated. Refrigerate at least 8 hours and up to 3 days before serving. To serve, mix well. Adjust seasoning. Serve chilled or at room temperature

Makes 2 cup

From “Chicago Tribune” August 7, 2005, courtesy of Abby Mandel.

For more recipes for beets see our previous post containing some beet salad recipes.

• red beet cabbage salad
• shredded red cabbage and beet recipes
• sea beets
• recipe for swedish beet salad
• pounds of beets = cup
• pickled beets with orange zest
• intrsting fact about beets
• beets calories
• beet sea nutrition
• beet nutrition data
• abby mandel recipes