Beets Recipes

As indicated below there are unlimited variations to this recipe.  Most recently we've been using beets and feta cheese with occassional chopped pecans.  Give it a try!

Beets, whole
scallions (or onion), minced
nuts or seeds of choice, chopped
grated or chopped cheese, optional
fresh herb, chopped, optional
oil and vinegar dressing
salt and pepper to taste

Boil beets whole until knife pierces through easily.  Drain, cool, slip skins off.  Refrigerate until ready to make salad (optional).  Chop beets and combine with scallions and optional ingredients.  Pour over dressing of 4 TBLS oil and 1 TBLS vinegar.  Add salt and pepper to taste.  Serve or refrigerate.

1bunch beets, cooked and chopped
1-2 medium cucumbers, peeled and chopped
½ cup crumbled feta cheese
¼ cup basil, minced

Combine above ingredients.

Dressing:
Whisk together below ingredients and pour over salad:

4 TBLS olive oil
2 teaspoons lemon Juice
2 teaspoons vinegar (cider or red wine)
salt and pepper to taste

¼ cup chopped nuts of choice
2-3 oz cheese, cut into ½” cubes or grated
1 bunch kale, midribs removed, thinly sliced
1 bunch beet roots, boiled or roasted & chopped
¼ red onion, thinly sliced
2 Tbsp lemon juice
1-2 tsp vinegar (balsamic or cider)
3 Tbsp olive oil
1 tsp honey
Salt and pepper to taste

Whisk together lemon juice, vinegar, oil, honey, salt and pepper. ‘Massage’ kale leaves with dressing. Let sit 10 minutes. Mix in remaining ingredients and serve.

*Optional: add steamed beet greens to the salad.

A hash can be made with many kinds of veggies and here's one version that is delicous with eggs for breakfast.  Feel free to substitute here for other veggies if you don't have these.

1 pound beets, peeled and cut into a 1/2 inch dice
3/4 pound potatoes, cut into a 1/2 inch dice
2-3 tablespoons oil
1 small onion, diced
salt and pepper
red chili flakes

Boil beets and potatoes until tender.  Drain well.  Heat skillet add oil and onion.  Add potatoes and beets.  Sautee stirring  until onions turn translucent and the potatoes turn golden, about 5-10 minutes.  Serve hot with eggs.  Leftovers can be reheated easily, too.

Availability: July

Storage tips: Refrigerate in a plastic bag. Beet Greens should last at least a week.

How to eat: Beet greens are the baby beet plants before they mature to full sized roots and are eaten whole: root, stem and leaf. They need to be washed very thoroughly as they harbor small bits of grit in and around the baby roots. Beet greens are best steamed in a very little amount of water or in a steamer basket. Steam them whole or chopped for 5-10 minutes until tender. Top with butter, salt, pepper, and a splash of vinegar.

How to preserve:  Blanche and freeze is the best way to preserve these greens.

This is a delicious recipe that you can alter to your liking based on what proportions of the ingredients you add.  Go wild!

½ to ¾ cup walnuts, toasted
1 tablespoon ground cumin
1 cup leftover cooked beets, chopped
1 tablespoon tahini or other nut butter of choice
1-2 cloves garlic, minced (or to taste)
1-2 tablespoons lemon juice (or to taste)
Olive oil, salt and pepper (or to taste)

Blend nuts in food processor to a fine crumble.  Add the rest of the ingredients and blend until a smooth paste.  Taste and add more of any of the ingredients as needed.  Serve cold as a spread or dip and store in the refrigerator.

3 pounds beets

For the dressing:
3/4 teaspoon ground cumin
3 tablespoons lime juice
1 tablespoon honey (or to taste)
3 tablespoons olive oil
salt

For the garnish:
fresh herbs like mint, cilantro, dill, etc.

Trim and wash beets, and leave whole if quite small (1 1/2 to 2 inches in diameter) or peel and coarsely chopped if larger.  Spread on a cookie sheet, toss with olive oil and roast in a 400 degree oven for 1 hour or until tender.  Cool beets, remove skins, and chop into bite sized pieces if roasted whole.  Combine dressing ingredients and pour over cool beets.  Toss well to coat.  Serve immediately or chill to marinate and serve later.  Top with fresh mint upon serving.  Beautiful and delicious!

One of our favorite ways to use beets during the hot summer months is to make a cold salad with them.

1 bunch beet roots, chopped into bite-size pieces
1-2 tbls of minced onion (or green onion tops)
2-3 oz chevre (soft goat cheese), plain or herbed
2 tbls minced walnuts
2-3 tbls olive oil
2 tsp balsamic vinegar
1 tbls minced fresh herbs (chives, dill, parsley, etc.), optional

Boil beets until tender. Drain and cool. Put in a bowl and mix in onion, chevre, and walnuts. In a small bowl or jar mix together olive oil, vinegar and optional herbs. Pour this over your beet mixture and serve cold.

1 bunch beets (roots only), about 3/4 to 1 pound
3 tbls butter
3 cups water
Salt and pepper to taste
2 tbls chives, chopped (optional)
Sour cream

Chop beets into 1/2” cubes. Heat butter over medium-low heat in a heavy-bottomed pot. Add beets and sauté gently for 30 minutes or until tender. Add water, bring to a boil, and simmer for 15 minutes. Puree, either with a handheld blender, or by allowing it to cool slightly before pureeing in a blender. Season to taste with salt and pepper. Serve garnished with optional chives and a dollop of sour cream. Serves 2-4.

This recipe is adaptable to how much time you have.  I had roasted a whole bunch of garlic and had it in the fridge so I used roasted garlic and boiled beets.  You could also roast the beets and the garlic together until tender, probably about 1 hour, before proceeding with the recipe.  It'll be tasty no matter how you make it!

2 pounds beets, cooked and skins removed (either roasted or peeled, chopped and boiled)
4 (or more) garlic cloves, (preferably roasted, but raw is fine, too)
4 cups chicken or vegetable broth
salt and pepper
1/2 teaspoon dried thyme
1 tablespoon prepared horseradish
sour cream
fresh dill, minced (optional)

Puree a little bit of broth with the beets, garlic, salt, pepper, and thyme together until smooth.  Add more broth to get the right thickness and heat until hot.  Combine the horseradish with sour cream to taste.  Serve soup hot in bowls with dollops of the horseradish sour cream on top.  Garnish with the optional fresh dill.

¾ cup pureed beets (roots peeled, chopped, boiled, drained & pureed)
¼ cup applesauce
3 eggs, beaten
1 tablespoon oil
Butter, salt and pepper to taste
*Optional toppings: Sweet: maple syrup & whipped cream; Savory: goat cheese or feta cheese or sour cream with parsley

Combine beets, applesauce, and eggs and season with salt and pepper to make batter.  Heat oil in skillet, and fry spoonfuls of the batter on both sides.  Top with butter and optional toppings.

Beets and Sausage Mash

1 pound beets or 1 bunch beets (greens removed), chopped
4 TBSP cooking oil
1 pound natural spiced sausage
salt and pepper

Boil beets until tender.  Drain and mash.  Heat oil in skillet and cook sausage until cooked through.  Add beets, stir to thoroughly mix, season to taste with salt and pepper and serve.  Makes 4-6 main dish servings. 

Our friend Billi at the Orono Farmers Market says she makes this dish when she's the featured chef at "Taste of the Market" at various farmers markets around Maine and it is always a huge hit with everyone!

Availability: July-March

Storage tips: Refrigerate in a plastic bag. Beets with tops can be stored for at least a week. If you wish to store the roots longer, chop off the tops and put the beets into a plastic bag and store in the fridge. Topped beets should last months in cold storage.

How to eat: Basic beet preparation includes boiling, steaming, and roasting. We have several lovely recipes for beets here on our website.

How to preserve: Beets are a great storage vegetable if properly maintained, in fact we store them all winter and they taste great!  As mentioned above, separate the tops from the roots.  The tops can be blanched and frozen for later use.  Beets are also tasty pickled (canned) or fermented in one of my favorites: Beets and Turnips.

This is our absolute favorite way to have beets.  Gene says that he doesn't believe anyone that says they don't like beets until they've tried this recipe:

3-4 medium beets, sliced into thin rounds
2 medium onions, sliced into thin rounds
4 TBSP cooking oil
salt and pepper

Heat cooking oil in a heavy bottomed skillet on medium heat.  Add sliced beets and onions and saute for 15 minutes, stirring frequently.  Turn the heat to medium-low, cover skillet and cook for 30-45 minutes until caramelized, stirring occasionally to prevent sticking.  Season and serve hot.  Makes 4 accompaniment servings.

Here's a great recipe for cold soup from our friend and CSA member Sherry.  Delish and extremely beautiful color!!

4 medium-sized fresh cooked beets, peeled and coarsely chopped
1 cup chicken broth (or water)
2 cups sour cream
1/2 large cucumber, peeled and coarsely chopped
1 tablespoon honey
1 - 2 tablespoons chopped fresh dill
garnish with chopped fresh chives, if desired

Puree in blender beets, cucumber, chicken broth (or water).  Whisk in sour cream, honey and dill.  Chill at least 2 hours.  Sprinkle with garnish.

Carrots, peeled and chopped into small pieces
Beets, peeled and chopped into small pieces
Kohlrabi, peeled and chopped into small pieces (optional)
Olive oil to coat liberally
salt, pepper, and optional herb of choice (we used thyme)

Toss all of the ingredients together and spread onto baking sheet in a more or less single layer.  Roast at 400, stirring a couple of times to prevent sticking, until tender and very sweet.  Serve hot and leftovers also good reheated with eggs for breakfast!  Enjoy!

4 cups raw beets, grated
2 tbls butter
Juice of 1 lemon
Salt and pepper to taste
1 tbls flour
½ cup water

Heat the butter in a pan, add beets, lemon juice, salt and pepper. Cook, covered, over very low heat for 25 minutes, stirring occasionally. Now sift flour on top of beets. Do not stir. Recover and cook for 15 more minutes. Stir, add water, bring to a boil and serve. The tanginess of the lemon juice in this recipe pairs perfectly with the sweetness of the beets.
 

This is a tasty and easy dish that uses local ingredients that can be found most of the year.  Delicious way to dress up leftover roasted or boiled beets!

2 cups cooked beets, peeled and chopped
2 cups raw apples, peeled and chopped
1-2 tablespoons lemon juice
salt and pepper to taste
4+ pats of butter
dash of nutmeg, to taste

Grease a baking dish and combine all ingredients into it.  Cook at 350 degrees for one hour and serve hot.

This recipe makes approximately 6 patties using a wide mouth jar ring as a form.  Double it to make a dozen.  You can also substitute for the listed nuts with other coarsly ground nuts if they are hard to find.  You can freeze these cooked and reheat for later meals.

1 cup each of grated beets and grated carrots
½ cup each of unsalted sunflower seeds and sesame seeds
¼ cup each of flour, grated cheese, and grated onion
1 tablespoon soy sauce
1 egg, beaten
minced garlic to taste, optional

Combine all ingredients and mix well.  Form into patties directly on oiled cookie sheet using a removable form or free form them with your hand.  Using a canning jar lid to press them into patties worked well for me.  Bake at 350* until done through, 30-45 minutes.  Serve hot topped with butter, mayo, sour cream, or whatever you choose.

Borscht is basically beef, beets, vegetables and broth.  If you don't have some of these veggies you can substitute with others.  Cabbage is also good in this as well.  You can get creative with whatever you have!

1 lb. boneless beef, cut into 1 inch pieces
3-4 tbls cooking oil
1 large or 2 medium leeks (or onions), trimmed, washed, sliced
2 garlic cloves
1 cinnamon stick
¼ tsp allspice
1 16oz can tomatoes
¾ lb. beets, peeled and julienned or shredded
7-8 cups broth or water
1 bay leaf
Salt and pepper to taste
3 carrots, peeled and chopped
2 medium, or 3 small rutabagas (or potatoes or parsnips or a combo), peeled and chopped
Splash of vinegar

Heat oil in saucepot until hot.  Brown beef in batches and transfer to bowl.  Add additional oil and sauté leeks over medium heat for about 10 min, stirring.  Add garlic, cinnamon, and allspice and stir for 30 seconds.  Then add tomatoes with their juices, breaking up tomatoes with your spoon.  Return beef to pot.  Add beets, water/broth, bay leaf and salt and pepper.  Heat to boil then cover and simmer until beef is mostly tender (1-3 hours).  Stir in carrots and rutabaga and return to boil.  Reduce heat and simmer again until all is tender (1/2-1 hour).  Stir in vinegar at the end and check seasonings.  Top each bowl with optional sour cream. Serves 4-6.

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