BEET CHOCOLATE CAKE

Posted on by October 13, 2017

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)

CARROT/BEET SLAW

Posted on by October 13, 2017

2 medium beets
3 large carrots
1 medium onion (optional)
olive oil
lemon juice
salt and pepper to taste

Grate vegetables into a bowl. Add olive oil and lemon juice as a salad dressing to suit your taste. Be careful of too much liquid. The tartness of the lemon should be prominent. Serves 4.

SESAME BEET GREENS

Posted on by October 13, 2017

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)

QUICK BEET GREENS

Posted on by October 13, 2017

1 lb. beet greens, shredded
1 garlic clove, minced
2 Tbsp. olive oil
2 Tbsp. sunflower seeds, toasted

Toss beet greens, garlic, and oil in large sauce pan or skillet. Cover and sauté until greens are just wilted. (Add a splash of water if necessary to prevent greens from sticking to pan.) Toast sunflower seeds in dry skillet or hot oven for several minutes, tossing often and stir into greens. 4 servings.

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

BEET AND DAIKON SLAW

Posted on by October 13, 2017

2 beets, peeled and cut into 1/8 in. julienne (matchsticks)
1 six-inch daikon radish, peeled & cut into julienne
1 tsp. toasted sesame oil
2 tsp. canola oil
1 tsp. unsalted rice vinegar
1 tsp. sea salt

Combine all ingredients in bowl, cover and let stand at least 1/2 hour. Season to taste, and serve. Makes 2 servings.

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

CHILLED BUTTERMILK BEET BORSCHT

Posted on by October 13, 2017

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)

MIDNIGHT SUNSET: A GINGER AND BEET JUICE COOLER

Posted on by October 13, 2017

1 qt. cooking water from 5 or 6 beets cooked in 2 qts. water (strain in a sieve if grainy)
1 qt. water
1 c. light brown sugar, packed
1 c. lemon juice
1 1/2 Tbs. coarsely chopped ginger
ice
ginger ale (optional)

In a gallon jug or plastic juice container, combine beet juice, water (reserving 1 cup), sugar, lemon juice, stirring until sugar is dissolved. In a small saucepan, bring the reserved cup of water and ginger to a boil. Reduce heat to medium, and simmer until water is reduced to about half of its original volume. Strain ginger liquid into beet juice, discarding ginger pieces. Cover and chill in refrigerator for at least an hour. Shake before serving, and pour over ice. If you are using ginger ale, pour equal parts ale and Midnight Sunset in each glass, or combine them to taste. Makes 1/2 gallon.

(from Learning to Eat Locally)

GRATED BEET AND CARROT SALAD

Posted on by October 13, 2017

3-4 beets, peel & uncooked
3-4 carrots
1 finely chopped onion (or bunch of scallions or leeks)
1/3 c. cider vinegar
2 Tbs. balsamic vinegar
1 tsp. honey

Grate the beets and carrots into a bowl. Add onion. Pour over vinegar and honey, mix and let marinate in fridge. Variations: Add grated turnips, chopped watercress, parsley, mint, fennel leaves, lettuce, toasted sunflower seeds.

GRATED BEET AND TURNIP SALAD

Posted on by October 13, 2017

3-4 beets, peel & uncooked
3-4 turnips
1 finely chopped onion or bunch of scallions
1/3 c. cider vinegar
2 Tbs. balsamic vinegar
1 tsp. honey

Grate the beets and turnips into a bowl. Add onion. Pour over vinegar and honey, mix and let marinate in fridge. Variations: Add grated carrots, chopped watercress, parsley, lettuce.

(from Mad Mares Cookbook)

ORANGE AND GARLIC-ROASTED BEETS

Posted on by October 13, 2017

1 pound medium beets, peeled and cut into 1-inch cubes
4 medium garlic cloves, crushed with ½ tsp. of salt
2 Tbsp. fresh orange juice
½ tsp. finely grated orange peel
2 tsp. olive oil
Freshly ground black pepper

Preheat the oven to 375 degrees. Toss the beets with all of the above ingredients until they are well-coated. Roast the beets for about 40 minutes, shaking the pan and stirring occasionally, until they are tender. Serve warm or at room temperature. Serves 6.

(from The Genesis Farm Cookbook)