2 cups grated beets (about 3/4 pound)
2 cups grated carrots (about 1/2 pound)
1 cup cooked brown rice
1 cup grated Cheddar cheese
1 cup sunflower seeds, toasted
2 large free-range eggs, beaten
1/2 cup sesame seeds, toasted
1/2 cup grated onion (about 1 medium)
1/4 cup oil
3 tablespoons all-purpose flour
3 tablespoons chopped parsley
2 to 4 garlic cloves, finely chopped
2 tablespoons soy sauce
Ground red pepper (cayenne), to taste

Preheat oven to 350 degrees. Generously grease a rimmed baking sheet. Combine beets, carrots, rice, cheese, sunflower seeds, eggs, sesame seeds, onion, oil, flour, parsley, garlic, soy sauce, and red pepper. Form mixture into patties and bake 25 to 30 minutes or until firm and vegetables are cooked through.

(from America’s Small Farms, by Joanne Lamb Hayes and Lori Stein)

6 to 8 medium beets
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon cumin, or to taste
Salt and black pepper, to taste
4 tablespoons olive oil
1/2 cup diced fresh parsley

Place water in a 3-quart saucepan and bring to a boil. Add beets and simmer until beets are tender when pierced with a fork, around 45 minutes. Cool, peel and cut beets into bite-sized pieces. Mix lemon juice, cumin, salt, and pepper in a bowl. Whisk in olive oil, then add the beets and stir. Let sit a few hours. Just before serving, sprinkle with parsley.

(contributed by CSA member, Robin Little)

2 c. sugar
2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1/4 c. oil
3-4 ounces unsweetened chocolate
4 eggs
3 c. shredded beets

Combine dry ingredients. Sift or mix well together. Melt chocolate very slowly over low heat or in a double boiler. Allow chocolate to cool; then blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into 2 greased 9-inch cake pans. Bake at 325 degrees for 40-50 minutes, or until knife/toothpick can be removed from the center cleanly.

(from Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)

greens of 4 to 6 beets, cut off 1 inch from root
1 Tbsp. sesame oil
3 cloves garlic, crushed
1/4 c. sesame seeds
1 Tbsp. soy sauce

Rinse and dry beet greens. Slice them across the stem into 1 inch strips. Heat oil in a large skillet over medium high heat, tilting pan to coat. Stirring constantly with a spatula, toss in garlic, sesame seeds, and about half of the sliced beet greens. Shake on soy sauce and add remaining greens. Continue stirring until all greens have wilted and stems are tender (about 3 to 4 minutes). Move greens to a serving bowl and serve hot or at room temperature. 6 small servings.

(from Learning to Eat Locally)

4 large, fresh beets
4 c. water
2 tsp. sugar, honey or orange juice concentrate
1 tsp. salt
1 medium cucumber
1/2 c. very finely minced scallions or leeks
2 c. buttermilk
1 Tbs. fresh, chopped dill
fresh black pepper

Peel and quarter the beets. Place in a saucepan with the water, salt, and cook covered for 15 minutes over medium heat. Set aside to cool. When cool, remove them, coarsely grate, and return to the cooking water. Add remaining ingredients, except buttermilk. Mix well. Chill until very cold. Whisk the buttermilk in before serving. Garnish with sour cream, chunks of cold boiled potato, and chopped hard-cooked egg.

(from Mad Mares Cookbook)