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Sweet Beet Brownies

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Recipe adapted from joythebaker.com INGREDIENTS 2 small to medium beets (about 1 cup), peeled and halved 1 1/2 cups all-purpose flour 1/2 cup unsweetened dark cocoa powder 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 1 1/2 sticks butter, at room temperature 1 cup bittersweet dark chocolate chips 1 3/4 cups sugar 2 [...]

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Citrus Beet Soup with Sautéed Greens Garnish

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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS Soup: 2 cups beets, peeled and cut into 1/2-inch dice 1/4 cup onion, in 1/2-inch dice 2 tablespoons celery, in 1/2-inch dice 2 tablespoons carrot, in 1/2-inch dice 1/2 cup orange juice 1 cup vegetable broth 1 tablespoon vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper Garnish: [...]

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Kohlrabi, Beet, and Apple Slaw

cabbage of kohlrabi

Adapted from janssushibar.com INGREDIENTS 1-2 kohlrabi, peeled and quartered 2 beets, peeled and quartered 1 apple, cored and quartered 1/4 cup mayonnaise or vegenaise 1 tablespoon grated orange zest 2 tablespoons freshly squeezed orange juice 2 teaspoons apple cider vinegar 1/2 teaspoon Kosher or sea salt 1/4 teaspoon freshly ground black pepper 1–2 pinches of [...]

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Chioggia Beets

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The Chioggia Beet is an heirloom variety, hailing from Chioggia, a miniature Venice on Italy’s Adriatic Sea. Chioggia stripes + cooking = pink. If you want to preserve the beets’ unusual design, slice and serve raw. Cook them gently, steam, boil, or roast. To get the most nutrients, cook beets with the skin on and then peel afterwards. This [...]

Preparation Tips

Cooked: Scrub and remove tops and bottoms. Roast in covered pot with a little water in bottom of pot. They are done when easily pierced with a fork (30-40 minutes). Run under cold water and peel. Raw: Scrub and peel outer layer; slice or grate in salads.

Storage Tips

Break or cut greens 2 inches from root. Store beet roots in a bag in the crisper, for no more than 1 week. Greens should be used immediately or stored separately wrapped in paper towels in a plastic bag and will last a couple of days.
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Pickled Beets

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Recipe courtesy of Delilah’s Farm INGREDIENTS 1 pound or bunch of beets, tops removed and scrubbed clean 1 ½ cups red wine vinegar 2 tablespoons honey or agave nectar ¼ cup fresh dill sprigs Peel of ½ orange cut into strips about ¼ inch wide (optional) PREPARATION Place beets in a sauce pan and cover [...]

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Candy Striped Beets

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Beets with a target at their heart. Red and white graphic beets look festive grated on the bias. Beets are a two-fer veggie. One is the fruitful root and two are the leafy greens. They are easiest peeled after roasting or boiling.

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Citrus Beet Salad

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Courtesy of Capay Valley Farm Shop INGREDIENTS 4 chioggia beets, with 1 inch of stems 2 tablespoons fresh onion greens, finely chopped 2 tablespoons raspberry vinegar (or other vinegar) 2 tablespoons chopped fresh mint 1 tablespoon grated orange zest 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup olive oil  PREPARATION Cover beets in water [...]

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Citrus Beet Salad

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch beets, greens removed 2 navel or blood oranges, peeled and sliced in rounds 1/4 cup walnuts, chopped 1/2 red onion, thinly sliced (optional) 2 tablespoons vinegar 3 tablespoons olive oil 2 teaspoons honey 1 teaspoon Dijon mustard  PREPARATION Trim and scrub the beets, place them in a [...]

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Braised Vegetables and Couscous

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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 celery root, peeled, sliced in half, cut into 1/2-inch slices widthwise 1 rutabaga, peeled, cut in half, then into 1/2-inch thick slices 1 red beet, peeled, cut in half, then into 1/2-inch thick slices 3 shallots, cut in half, then into 1/2-inch thick slices 2 cloves [...]

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Roasted Beet and Persimmon Salad

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By Delilah’s Farm for The FruitGuys INGREDIENTS 3–4 medium beets, scrubbed and ends trimmed 1 Fuyu persimmon 2 tablespoons orange juice 1/2 teaspoon finely zested orange peel 2 tablespoons white wine vinegar 2 tablespoons olive oil 1/2 teaspoon finely chopped mint 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon pomegranate seeds (optional) PREPARATION Preheat oven [...]

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Beet Green Pesto

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1/2 cup olive oil 1 bunch beet greens, chopped 4 cloves of garlic, chopped 1 cup walnuts 1/2 tseaspoon sea salt 1 tablespoon lemon juice 1/4 cup grated Parmesan cheese salt and pepper to taste PREPARATION Heat 2 teaspoons of the olive oil in a skillet over medium [...]

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Ravishing Roots and Glamorous Grains

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Recipe courtesy of Delilah’s Farm INGREDIENTS 3/4 cup radishes, sliced (in half or 1/2-inch diagonal slices) 3/4 cup beets, roasted and cut in bite-size chunks (see box) 2 cups cooked quinoa, rice, farro, bulgar, or grain of choice 1 tablespoon olive oil 1/4 cup onion, chopped 1 green garlic bulb (aka “spring garlic”), minced (or [...]

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Bull’s Blood Beet

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Back in the old days, beets were called “blood turnips”. No worries, Bull’s Blood is pure vegetarian from root to top. The red leaves are delicious and nutritious too!

Preparation Tips

Cooked: Scrub and remove tops and bottoms. Roast in covered pot with a little water in bottom of pot. They are done when easily pierced with a fork (30-40 minutes). Run under cold water and peel. Raw: Scrub and peel outer layer; slice or grate in salads.  

Storage Tips

Break or cut greens 2” from root. Store beet roots in a bag in the crisper, for no more than 1 week. Greens should be used immediately or stored separately wrapped in paper towels in a plastic bag and will last a couple of days.
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Beets

beets

Beets are a two-fer veggie. Part one is the fruitful root, and part two is the leafy greens – add them to flavor stock or sauté with garlic. Beets are easiest to peel after roasting or boiling.

Preparation Tips

Cooked: Scrub and remove tops and bottoms. Roast in covered pot with a little water in bottom of pot. They are done when easily pierced with a fork (30-40 minutes). Run under cold water and peel. Raw: Scrub and peel outer layer; slice or grate in salads.  

Storage Tips

Break or cut greens 2” from root. Store beet roots in a bag in the crisper, for no more than 1 week. Greens should be used immediately or stored separately wrapped in paper towels in a plastic bag and will last a couple of days.
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Chilled Beet-Cantaloupe Soup

Cantaloupe

Adapted from cdkitchen.com INGREDIENTS 1 pound fresh red beets Butter or oil 1/2  medium sweet onion, peeled and chopped 2 cloves fresh garlic, minced 1/2  teaspoon salt 1 small or baby cantaloupe Juice and zest of 2 fresh lemons 1 cup fresh orange juice PREPARATION Peel beets and steam in a steamer basket until tender, about 5 minutes. Cut beets into [...]

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Multicolor Beet Slaw

Orange Beets

Adapted from epicurious.com INGREDIENTS 2-3 beets, peeled, then julienned or shredded 2 medium carrots, peeled, then julienned or shredded 2-3 tablespoons chopped mint, cilantro, or parsley leaves 1 teaspoon finely grated orange zest 3 tablespoons fresh orange juice 1 tablespoon fresh lemon juice 1 tablespoon apple cider or rice vinegar Kosher salt and freshly ground [...]

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Avocado, Beet, and Arugula Salad

Arugula

Adapted from Allrecipes.com INGREDIENTS 2 cups gold beets, peeled Arugula, washed and coarsely cut for salad 1/2  Bacon avocado – peeled, pitted and diced 2 tablespoons + 2 teaspoons chopped, toasted hazelnuts 1/4 cup basil, finely chopped PREPARATION Slice gold beets and steam in a steamer basket until tender, about 5 minutes. Toss arugula, basil, [...]

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Winter Market Salad

winter_salad

Adapted from allrecipes.com INGREDIENTS 1 beet, peeled and grated 1 small celeriac (celery root), peeled and grated 1 large carrot, peeled and grated 1 small apple, peeled and grated 1/4 cup olive oil 1/4 cup apple cider vinegar 2 teaspoons Dijon mustard 1 tablespoon honey Salt and freshly ground pepper to taste PREPARATION Place the [...]

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Sunchoke, Beet, and Radish Slaw with Citrus Dressing

Recipe courtesy of Delilah’s Farm Report INGREDIENTS Slaw Veggies: 3/4 cup each sunchokes and beets—raw, peeled, and grated 3/4 cup grated apple (not peeled) 1/2 cup very thinly sliced radish 1/2 teaspoon salt 1/2 teaspoon pepper Citrus Dressing: 1/2 cup orange juice 1/4 cup white wine vinegar 1/2 cup olive oil 1 teaspoon honey 1 [...]

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Bull’s-Eye Beets

The beets are back. Inside this bulbous Beta vulgaris is a root that can’t make up its mind – is it op art or what? Red, white, red, white: if you slice them longitudinally they reveal a bull’s-eye design. Grated along the bias they look like salami. Anyway you slice them; these beets are full of flavor and super [...]

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