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Warm Quinoa Salad with Winter Vegetables

carnival-squash-halved1-feat

Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 winter squash (such as butternut, acorn, etc.), halved and seeds discarded 3–4 medium beets 1 medium onion, cut into 1-inch dice 4 garlic cloves, peeled 2 tablespoons olive or vegetable oil 1 teaspoon cumin 1/2 teaspoon salt 4 cups arugula 1 cup quinoa 2 cups water [...]

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Shaved Beets with Greens

golden_beets_feat

Adapted from myrecipes.com INGREDIENTS 1 pound beets with greens attached 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon kosher salt 1 cup vegetable broth 1/2 cup balsamic vinegar Wedge of fresh Parmesan cheese PREPARATION Cut off the beet greens and reserve. Scrub the beets. Using a knife or mandoline, cut the beets [...]

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Apple and Beet Salad

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Adapted from chow.com Apple and Beet Salad Adapted from chow.com INGREDIENTS 2 tablespoons extra-virgin olive oil 1 tablespoon apple cider vinegar 1 tablespoon minced shallots, or 2 tablespoons finely chopped scallions 1 1/2 teaspoons Dijon mustard 1 apple, diced 2 large or 3–4 small beets, roasted and diced (see Cook’s note) 1 small bunch arugula, [...]

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Sweet Beet Brownies

beets-knife1-feat

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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Beet Salad with Oranges

beet_orange_combo_salad_feat

Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 3 beets, peeled, greens removed, cut into eighths 2 shallots or 1 small onion, cut into quarters or 1/2-inch wedges 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 orange, supremed (see Cook’s note) Sunflower seeds, pumpkin seeds, sliced almonds (optional) Salt and pepper to taste PREPARATION Preheat [...]

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Citrus Beet Soup with Sautéed Greens Garnish

beet-cabbage-soup-feat

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

chioggia_beets_feat

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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Zucchini Ribbon Salad

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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 large or 2 small zucchini, cut into ribbons (about 3 cups) 2–3 medium beets, roasted and cut into bite-size wedges 2–3 shallots, minced 1 cup carrots, shredded 1 1/2 cups snow peas, cut into 1-inch pieces 3 tablespoons lemon juice 1/4 cup olive oil 1/2 cup [...]

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Candy Striped Beets

candy-striped-beets-feat

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

chioggia-beets1-feat copy

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

beet_orange_combo_salad_trans

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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How To Roast Beets

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Roasted beets may be served hot or cold.  They’re delicious salads, combined with other root veggies, or pureed for soups. Heat oven to 375°F. Rinse beets well and trim off any leafy tops (which are also edible). Wrap beets in foil and place on middle rack in oven. Roast until beets are tender and easily pierced [...]

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Winter Salad with Apples, Carrots, and Roasted Beets

Sweet food

Recipe by The FruitGuys INGREDIENTS 3 small or 2 large beets, roasted and cut into 1/2-inch cubes (see Cook’s note) 2 medium apples, cored and thinly sliced 2 medium carrots, shredded Salad greens (optional) Dressing: 1/4 cup olive oil 2 tablespoons lemon juice, apple cider vinegar, or balsamic vinegar (more or less to taste) 1 [...]

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Roasted Root Veggies

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Courtesy of Capay Valley Farm Shop  INGREDIENTS Up to 6 lbs beets, potato, sweet potato, celery root, turnips, carrots rutabaga or other root veggies, sliced in 1/2 inch pieces 3 tablespoons butter, melted 3 tablespoons olive oil 4 1/2 teaspoons thyme 1 1/2 teaspoons salt 3/4 teaspoon coarsely ground pepper 3 cloves garlic, minced  PREPARATION In a [...]

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What’s in Season January 2013

roasted parsnips

Here’s what regional farms will be harvesting this month, from The FruitGuys produce buyers: WEST California is lucky to have fresh picked produce even in the winter! We have clementines, mandarins, and tangerines, in so many varieties, shapes, and sizes! Look out for Cara Cara oranges from Homegrown Organics. Grapefruits and Minneola tangelos are also coming [...]

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Ode to Root Vegetables

Parsnips

By The FruitGuys ‘Tis the season for root vegetables, so named for their underground lifestyles. While carrots and potatoes are the best known and most eaten of the root veggies, read up and taste some of their lesser known but equally yummy and nutritious relatives, such as parsnips, beets, celeriac, rutabaga, turnips, and sweet potatoes. [...]

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Simple Beet Salad

beet-orange-dalad-feat

Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS Beets, 2–3 large or 4–6 small, trimmed and well cleaned 1/2 cup onion, thinly sliced (yellow, white, red, or green) 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon lemon zest Salt and pepper to taste Optional additions: Sliced orange, tangerine, or grapefruit; sliced avocado; fresh [...]

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Roasted Beet and Pepper Salad

Cooking Beet

Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 3 medium beets; trimmed, peeled, and cut into quarters 1/2 medium onion, cut into 1/2-inch thick rings 2 peppers, seeds removed and cut lengthwise into 1-inch thick strips 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup orange juice 2 tablespoons olive oil 1 [...]

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Roasted Beet and Persimmon Salad

persimmons-feat

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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Roasted Root Veggies with Fresh Herbs

roasted-root-vegetables-feat

By Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 cups root vegetables in 1-inch dice (potatoes and sweet potatoes, scrubbed, peels left on; beets and celeriac, scrubbed and peeled) 1 cup onion, chopped 2–3 cloves garlic, minced 1–2 tablespoons olive oil 2 teaspoons maple syrup 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1–2 tablespoons fresh [...]

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Beet Greens With Spring Onions

beet-greens-feat

Courtesy of Capay Valley Farm Shop INGREDIENTS 1 – 2 tablespoon Extra Virgin Olive Oil (EVOO 3 stalks spring onions (colored and white parts), chopped Salt to taste 2 slices prosciutto, sliced (optional) 1 bunch beet greens Freshly ground black pepper Lemon juice PREPARATION Heat EVOO over medium heat, add spring onions and sauté until [...]

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Root Vegetable Latkes

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 & 1/2 lbs. root vegetables (such as turnips, carrots or beets), shredded with a grater or in a food processor 1 onion, grated 1 egg 1 cup whole wheat flour 1 cup white flour 1 1/4 cups milk 1 teaspoon salt 4-6 tablespoons vegetable oil or butter [...]

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Chioggia Beet Salad

chioggia beets

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

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Beet Green Pesto

beet_greens_feat

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

radishes_beets_feat

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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Carrot Beet Salad

beet_carot_salad_feat

Courtesy of Capay Valley Farm Shop INGREDIENTS 2 medium (or three small) beets, shredded 4 large carrots, shredded 2 apples, shredded 1/2 cup fresh parsley, chopped (optional) 3 tablespoons lemon juice 3 tablespoons apple cider or other vinegar 1/4 cup olive oil salt to taste PREPARATION Toss shredded apple, carrot, beet and parsley together in a [...]

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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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Orange Beet Salad

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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch beets, greens removed 2 navel oranges 1 bunch arugula, trimmed and torn to bite-size pieces 1/3 medium red onion, thinly sliced 1⁄4 cup chopped walnuts, optional 3 Tbsp olive oil 1 Tbsp red wine vinegar or lemon juice 1 tsp dijon mustard 1⁄2 Tbsp honey PREPARATION [...]

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Herbed Beet Salad with Nuts

beets-lg-115x115

Adapted from allrecipes.com INGREDIENTS 1 bunch of beets, greens removed 3 tablespoons lightly toasted slivered almonds, toasted pine nuts, or chopped walnuts 2 tablespoons extra-virgin olive oil 2 teaspoons fresh chives or dill, minced 3/4 teaspoon fresh lemon juice 1/8 teaspoon kosher salt or sea salt 2 ounces feta cheese, crumbled A few whole chives [...]

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Rainbow Chard & Roasted Beet Pasta

Beet Roots

Adapted from poorgirleatswell.com INGREDIENTS 10oz whole-wheat fettuccine or linguine 3 medium beets 1 large bunch of rainbow chard 1 small head of fresh garlic (or 1/2 a large one), skins removed and coarsely chopped 1 small red onion (or 1/2 a large one), sliced into 1-inch pieces Olive oil 1/2 teaspoon sea salt 1 teaspoon [...]

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Raw Beet Salad with Apples and Cheese

beet-salad-feat

Adapted from Cook with Jamie by Jamie Oliver INGREDIENTS 4 beets, washed, peeled, and cut into matchsticks (aka, julienned) 2 green apples, (peeled or not—your preference), cored, and cut into matchsticks 7 ounces goat, feta, or gorgonzola cheese 3 tablespoons lemon juice 1 tablespoon white balsamic or white wine vinegar 1/2 cup olive oil Salt [...]

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“Beetza!”

pizza-dough-feat

Adapted from afarmerinthedell.com INGREDIENTS Pizza dough (enough for a large pizza) 2–3 beets, boiled with skins left on 1 small bunch (1–2 cups) kale or collard greens, stems removed, leaves torn or chopped into bite-sized pieces 1/2 cup goat cheese, plus extra for crumbling 1 tablespoon olive oil, plus more for drizzling 1 teaspoon salt [...]

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Beets and Greens

collard greens

Adapted from simplyrecipes.com INGREDIENTS 2-3 beets 1 bunch of collard greens 2 tablespoons olive oil or 1 strip of thick cut bacon, chopped 1/4 cup chopped onion 1 large garlic clove, minced 3/4 cup of water 1 tablespoon granulated sugar 1/4 teaspoon crushed red pepper flakes 1/6 cup of cider vinegar PREPARATION Wash the greens [...]

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Beet and Nectarine Granita

Nectarine

Recipe courtesy of Delilah’s Farm INGREDIENTS 3/4 cup water 1/4 cup orange juice 1/2 cup sugar or 1/4 cup agave nectar 3/4 cup grated raw beet (peel first) 3/4 cup chopped nectarine 1 teaspoon finely chopped mint 1 teaspoon orange zest PREPARATION In a small saucepan, heat the water, juice and sugar or agave nectar [...]

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Beet “Gazpacho”

sliced beets

Recipe courtesy of Delilah’s Farm INGREDIENTS ½ cup beets, in about ½ inch dice ¼ cup green pepper, in about ½ inch dice ¼ cup celery, in about ½ inch dice ½ cup cucumber, in about ½ inch dice ½  cup apple, in about ½ inch dice ¼ cup orange juice ¼ cup vegetable broth [...]

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Easy Beets and Cilantro

beet_salad

Adapted from Seasonal Eating (cooking blog) INGREDIENTS Grated beets, 1 to 1  1/2 cups 1 tablespoon olive oil 1 tablespoon lemon juice 1 teaspoon balsamic vinegar 1 tablespoon fresh cilantro, chopped Salt and pepper to taste 1/4 cup water PREPARATION Peel the beets and coarsely grate them. Heat the oil in a pan set over [...]

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Chioggia Beets and Wine

chioggia beets

Adapted from RecipeTips.com INGREDIENTS 1/2 pound of beets, peeled and cut into bite-size pieces (yields approximately 1 cup) 1/2 cup dry white wine 1/2 cup water 3 tablespoons freshly squeezed orange juice (cara cara or tangelo will work nicely) 2 tablespoons olive oil or butter 2 cloves garlic, finely minced 1/2 teaspoon salt 1/4 teaspoon [...]

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Orecchiette with Leeks, Shredded Beets, and Mizuna

Courtesy of Delilah’s Farm Report INGREDIENTS 3/4 pound orecchiette pasta 2 beets 2 tablespoons olive oil 1 large leek (or 2 small), washed thoroughly and sliced about 1/4 inch thick (white and light green parts only) 2 cloves garlic, chopped 1 teaspoon salt 1/2 teaspoon pepper 1 cup broth (vegetable or chicken) 1 cup mizuna, [...]

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Roasted Vegetables with Balsamic Vinaigrette and Thyme

Adapted from Bon Appétit INGREDIENTS 3 to 4 regular-size beets, trimmed and scrubbed 2 large to 6 small potatoes, scrubbed and cut into 3/4-inch pieces 1 jumbo sweet onion peeled, quartered, and sliced 6 cloves of garlic, peeled and cut in half 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried 2 tablespoons extra-virgin olive [...]

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Sautéed Cabbage and Beets with Miso-Ginger-Sesame Vinaigrette

Recipe by Bridget Miegs INGREDIENTS Gingered Cabbage and Grated Beets 2 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon peeled and finely grated fresh ginger 2 tablespoons sesame seeds 1 red savoy cabbage, very thinly sliced crosswise 1/2 cup peeled and grated beets (about 2 medium-size beets) Vinaigrette 2 tablespoons seasoned rice vinegar 3 [...]

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Baked Balsamic Beets

Recipe by Julie Collins INGREDIENTS 2–3 beets, scrubbed and ends trimmed 3 tablespoons balsamic vinegar Salt and pepper PREPARATION Heat oven to 400°F. Wrap each beet individually with foil. Bake until beets are tender (usually between 30 minutes–1 hour depending on size). When the beets are cool enough to handle, slip off the skins. Slice [...]

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Maple Orange Roasted Root Vegetables

Courtesy of Delilah’s Farm Report INGREDIENTS 4 cups assorted root vegetables cut into 1-inch chunks (carrots, parsnips, beets, turnips, yams, potatoes, sweet potatoes) 2 tablespoons canola oil 2 tablespoons maple syrup 2 tablespoons orange juice 1 teaspoon salt 1 teaspoon pepper 1 tablespoon grated orange zest PREPARATION Preheat oven to 425°F. Whisk together oil, maple [...]

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Risotto with Spinach and Beets

Recipe courtesy of Delilah’s Farm Report INGREDIENTS 2 tablespoons olive oil 1/2 cup finely chopped onion 2 cloves garlic, minced 1/2 cup grated beets 1 cup coarsely chopped spinach (stems removed) 1 teaspoon salt 1/2 teaspoon pepper 1  1/2 cups Arborio rice 4 cups broth (vegetable or chicken) 1/2 cup dry white wine, room temperature [...]

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Balsamic Roasted Beets and Yams

INGREDIENTS 3 yams 4 to 5 beets 1 red onion 2 tablespoons balsamic vinegar 3 tablespoons olive oil 2 cloves garlic, peeled and minced 1 teaspoon whole grain mustard 1/2 teaspoon salt 1/4  teaspoon black pepper PREPARATION Preheat oven to 425 degrees. Remove beet tops if beets have greens attached. Scrub beets and yams well, [...]

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Late Summer Salad

Recipe by Rebecca North, FruitGuys fruit buyer INGREDIENTS 1 cup Yukon gold potatoes, scrubbed and cut into bite-size pieces 1/4 cup purple bell peppers, cored, seeded, and sliced 1/4 cup fennel, coarsely chopped 1/4 cup red onion, peeled and thinly sliced 1 cucumber, peeled and coarsely chopped 1 tomato, cored and cut into 1/4-inch pieces [...]

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Grated Beet Salad

Adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables by Farmer John Peterson INGREDIENTS 3 to 4 medium beets, tops removed 1/3 cup olive oil 3 tablespoons red or white wine vinegar 1 small onion, peeled and finely chopped 1 teaspoon Dijon mustard 1 small clove garlic, peeled and minced Salt and freshly ground black [...]

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Golden Beets with Haricot Vert and Lemon

Adapted from Bon Appétit Ingredients 5 red or golden baby beets, scrubbed and trimmed 1 tablespoon olive oil 1/2 pound haricot vert (slender French green beans), washed and ends trimmed 2 tablespoons butter 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon peel 1/4-cup fresh Italian parsley leaves, chopped Preparation Preheat oven to 375°F. [...]

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Warm Beet Salad with Dill and Caramelized Leeks

Adapted from Bon Appétit Ingredients 3 medium beets (with tops) 1 1/2 tablespoons red wine vinegar 1 tablespoon olive oil 1/2 tablespoon dill, finely chopped 2 leeks, chopped (white and pale green parts only) 1 tablespoon olive oil 1 teaspoon red wine vinegar Preparation Cut off tops from beets and reserve. Wrap beets in large [...]

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Warm Beet Salad with Dill

Adapted from Bon Appétit Ingredients 3 medium beets (with tops) 1 1/2 tablespoons red wine vinegar 1 tablespoon olive oil 1/2 tablespoon fresh dill, chopped 1/4 cup red onion, thinly sliced 2 tablespoons red onion greens, finely chopped Preparation Preheat oven to 400°F. Cut off tops from beets and reserve. Wrap beets in large sheet [...]

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Root Vegetables Roasted with Balsamic Vinaigrette

Adapted from Bon Appétit INGREDIENTS 1 tablespoon olive oil, to oil 9×13” roasting pan 2 to 3 yams, unpeeled, scrubbed, cut into 1 inch pieces 1 fennel bulb, base removed and discarded, bulb cut in half lengthwise and thinly sliced crosswise 1 red onion, peeled, cut in half and thinly sliced 1 head cauliflower, base [...]

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Angel Hair Pasta with Broccoli, Baby Beets and Herb Butter

Adapted from Bon Appétit INGREDIENTS 2 tablespoons unsalted butter, room temperature 1 tablespoon dried basil 1 clove garlic, minced 1/2 teaspoon salt 1 tablespoon olive oil 8 ounces whole wheat angel hair pasta 2 cups small broccoli florets 1 cup scrubbed and quartered baby beets 1/4 cup freshly grated Parmesan cheese PREPARATION Mix first 4 [...]

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Roasted Root Vegetables with Tarragon and Garlic Scapes

INGREDIENTS 1/4 cup olive oil 2 tablespoons apple cider vinegar 1 teaspoon salt 1 teaspoon cumin 1 teaspoon honey 1/4 teaspoon pepper 1 bunch baby beets, greens removed, beets scrubbed and quartered 4 to 5 baby parsnips, scrubbed and sliced into 2-inch sticks 2 tablespoons chopped fresh tarragon 1/2 cup garlic scapes, finely chopped PREPARATION [...]

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Grated Beet, Carrot, Cucumber, and Onion Salad with Apple Cider Vinaigrette and Toasted Sesame Seeds

INGREDIENTS Salad: 1 bunch baby beets, scrubbed and grated 3 carrots, peeled and grated 1 cucumber; ends removed, peeled, and grated 1/4 onion, peeled and minced 2 tablespoons toasted sesame seeds Vinaigrette: 1/2 cup olive oil 1/4 cup sesame oil 3 tablespoons apple cider vinegar 1 clove garlic 2 teaspoons honey 1/2 teaspoon salt PREPARATION [...]

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Angel Hair Pasta with Gai Lan (Chinese Broccoli), Baby Beets and Herb Butter

Adapted from Bon Appétit INGREDIENTS 2 tablespoons unsalted butter, room temperature 1 tablespoon dried basil 1 garlic clove, minced 1/2 teaspoon salt 1 cup scrubbed and quartered baby beets 1 tablespoon olive oil 8 ounces whole wheat angel hair pasta 3 cups Gai Lan, rinsed and coarsely chopped 1/4 cup freshly grated Parmesan cheese PREPARATION [...]

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Pinto Bean Veggie Chili

Adapted from Bon Appétit INGREDIENTS 1 tablespoon olive oil 1 medium onion, chopped 2 teaspoons chili powder 2 cups vegetable broth, (may substitute chicken broth or water) 1 to 2 yams, peeled, and cut into ½-inch pieces 2 to 3 golden beets, peeled and cut into ½-inch pieces 2 tomatoes, cored, and chopped 1/2-cup of [...]

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Cannellini Beans with Roasted Beets, Asparagus, and Rapini with a Citrus Twist 

INGREDIENTS 2 14.5 oz cans of organic cannellini beans, drained and rinsed 2 tablespoons olive oil, divided 1 bunch of asparagus, rinsed, ends removed, and chopped into 3- inch pieces 1 bunch of baby beets, scrubbed, peeled and quartered 1 head of rapini, coarse stems removed and leaves chopped 2-3 cloves of garlic, minced 2 [...]

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Balsamic Roasted Root Vegetables with Rosemary

Adapted from Bon Appétit INGREDIENTS 1 tablespoon olive oil, to oil 9×13” roasting pan 2 russet potatoes, unpeeled, scrubbed, cut into 1 inch pieces 1 bunch carrots, greens removed, carrots scrubbed and cut into 1 inch pieces 1 bunch beets, greens removed, beets scrubbed, and cut into 1 inch pieces 1 onions, peeled and cut [...]

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Roasted Beet Salad with Oranges and Beet Greens

Adapted from Bon Appetit INGREDIENTS 4 medium beets with beet greens attached 2 large oranges 1 head of lettuce, washed and ripped into bite-sized pieces 1/3 cup red wine vinegar 1/4 cup extra-virgin olive oil 2 garlic cloves, minced 1/2 teaspoon grated orange peel PREPARATION Preheat oven to 400°F. Trim greens from beets. Cut off [...]

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Warm Beets, Red Russian Kale, and Carnival Squash with Dill

carnival squash

Adapted from Bon Appetit INGREDIENTS 3 medium beets 1 Carnival squash 1 bunch of Red Russian Kale, rinsed, de-stemmed and coarsely chopped 1 tablespoon olive oil 2 cloves minced garlic 1/2 cup thinly sliced red onion (optional) Vinaigrette: 2 tablespoons chopped fresh dill 2 1/2 tablespoons red wine vinegar 1 1/2 tablespoons extra virgin olive [...]

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Beet Soup in Roasted Winter Squash

winter squash bowl

Adapted from Gourmet INGREDIENTS Roasted squash: 2 carnival, acorn, small pumpkin, or other medium size winter squashes 1 tablespoon vegetable or olive oil 1 teaspoon salt Soup: 1 large red onion, chopped 1 1/2 tablespoons vegetable oil 3 medium beets, peeled and cut into 1-inch pieces 1 red apple such as Gala or Braeburn, peeled [...]

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Halibut with Roasted Beets, Beet Greens, and Dill-Orange Gremolata

dill

Adapted from Bon Appétit INGREDIENTS 4 halibut or mahi-mahi fillets (about 1 inch thick) 3 medium beets, trimmed, scrubbed Beet greens, washed carefully and very coarsely chopped (4 to 6 cups) 1/2 cup leeks, white part only, thinly sliced 5 tablespoons olive oil 1/4 cup chopped fresh dill 1 tablespoon finely grated orange peel PREPARATION [...]

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Roasted Beets with Beet Greens

beets and beet greens

Recipe by The FruitGuys 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) PREPARATION Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove [...]

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Beet Chocolate Cake

grated beets

Adapted from a Daily Table recipe – Zephyr Community Farm INGREDIENTS 3 cups shredded beets 2 cups sugar 4 free range organic eggs 2 cups flour 1/4 cup oil 3-4 ounces unsweetened chocolate 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons baking powder PREPARATION Combine dry ingredients. Sift or mix well together. Melt chocolate [...]

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