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Roasted Beets ‘n’ Sweets
6 medium beets, peeled and cut into chunks
1 1/2 Tbsp olive oil, divided
1 tsp garlic powder (or 1 garlic clove)
1 tsp salt
1 tsp ground black pepper
1 tsp sugar
3 medium sweet potatoes, cut into chunks
1 large sweet onion, chopped
1) Preheat oven to 400 degrees
2) In a bowl, toss the beets with 1/2 Tbsp olive oil to coat. Spread in a single layer on a baking sheet.
3) Mix the remaining 2 Tbsp olive oil, garlic, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal the bag, and shake to coat vegetables with the oil mixture.
4) Bake beets 15 minutes in the preheated oven. Mix the sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
from Fair Share Coalition’s Farm-Fresh and Fast cookbook
Choose young, juicy beets for this recipe. Serve with lime wedges and your favorite tortilla chips, or as a topping for grilled fish.
2 tomatoes, cored
2 green chilies, seeded for less heat if desired
1 orange or red bell pepper, seeded
1 cucumber, peeled if desired
2 cloves garlic
½ medium sweet onion
1 beet, peeled
1 bunch green onions
¼ cup chopped fresh cilantro
Pinch each paprika, garlic salt, celery seed, and cayenne, or more to taste
Salt and ground black pepper to taste
Coarsely chop all the vegetables and place them into the bowl of a food processor. Add the herbs and seasonings. Pulse until blended but still chunky. Adjust the seasonings. If necessary, work in batches and transfer the blended salsa to a large bowl for final seasoning. Yields about 10 cups.
Gorgeous Beet and Apple Salad
from Rolling Prairie Cookbook
- 4 to 5 medium-sized beets, cooked , cut into large cubes
- 1 large Granny smith apple, unpeeled, cut into large cubes
- ¼ cup slivered red onion
- 1 Tbsp Canola oil
- 1 tsp balsamic vinegar (or red wine vinegar)
- ¼ tsp salt
- 1 tsp Dijon Mustard
- 1 Tbsp minced shallots
- ¼ tsp sugar or honey
Toss beets, apples, and red onions together in a medium-sized bowl. Mix remaining ingredients to create the dressing. Pour over vegetables and toss to mix well. Chill. Serves 4.
Chocolate Beet Brownies
- 1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
- 4 oz. unsweetened chocolate
- 4 eggs
- 1 cup brown sugar (packed)
- 1 cup applesauce
- 1 tsp. vanilla
- 1-1/2 cup unbleached white flour
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1 cup cooked beets or 15 oz. can beets packed in water, drained and mashed;
- 1/2 cup finely chopped almonds
- 1/2 cup wheat germ
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9×13-inch pan and bake at 350° for 30 to 40 minutes. Cool before cutting into squares.
Beet and Brown Rice Salad with Toasted Sesame Seeds and Sesame Dressing
from: Farmer John’s cookbook
- 4 cups cooked brown rice
- 1 large beet, grated (2-3 cups)
- 1 cup arame seaweed
- 1/4 cup sesame seeds
- 1/2 cup thinly sliced scallions (about 3 scallions)
- 1/2 cup toasted sesame oil
- 1/3 cup brown rice vinegar
- 1 Tbsp umboshi vinegar
- 3 cloves garlic, minced (about 1 ½ tsp)
- freshly ground pepper
1) Put the rice and beets in a large bowl. In a separate bowl, cover the arame with water and soak for 15 minutes.
2) Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool.
3) Bring 1 quart of water to a boil. Reduce to a simmer and lower undrained arame into the pot. Simmer, uncovered, until tender, 8 to 10 minutes.
4) Meanwhile, combine the scallions, sesame oil, brown rice vinegar, umboshi vinegar, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar no longer separate. Season with salt and pepper to taste.
5) Drain the seaweed in a colander; add it to the beets and rice and toss briefly. Add the oil and vinegar mixture and toss thoroughly.
6) Chill at least 1 hour or overnight. Serve chilled.