Roasted Beets with Green Onion Vinaigrette

1 bunch beets, tops removed

1 bunch green onions

½ cup olive oil

¼ cup lemon juice

2 Tbsp honey

1 tsp ground coriander

½ tsp salt

¼ tsp pepper

Preheat oven to 400˚F.

Scrub beets and peel. For the beets that are small, cut off the ends and run a paring knife down just below the skin of the beet to peel. 

Cut beets into medium dice and toss in olive oil. 

Lay out evenly on a sheet tray or oven safe dish and roast for 30 minutes or until fork tender. Stir halfway through cooking. 

For the Vinaigrette:

Chop the green onion, separate the white parts for the green tops.

Blend, in a blender or small food processor, the white parts of the green onions, olive oil, lemon juice, honey, coriander, salt and black pepper until smooth and well combined.

Once it’s mixed, taste and adjust the seasonings if necessary. You can add more salt, pepper, or honey.

Serve immediately or cover and refrigerate for future use.

Sweet and Spicy Beet Greens and Zucchini

1 Tbsp olive oil

Greens from one bunch of beets - leaves and stems separated and chopped

1-2 zucchini or patty pan small diced

¼ cup fine chopped garlic scapes

2 (1/4-inch-thick) slices fresh ginger root, peeled and julienned (note: it is very easy to peel ginger by scraping the skin with a spoon.) 

Salt and pepper to taste

1 Tbsp maple syrup

Heat the oil in a large skillet over medium heat.

Cook the chopped stems, garlic scape, zucchini and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped greens to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more.

Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.

Stir-Fried Beets and Choy

½ tsp sugar

¼ to ½ tsp salt (to taste)

1 Tbsp soy sauce

2 tsp dry sherry

2 tsp sesame oil

1 Tbsp canola or safflower oil

6 ounces firm tofu, diced (1 cup)

2 cloves garlic, minced garlic 

1 Tbsp minced fresh ginger

2-3 beets, peeled and cut in 2-inch julienne 

Beet greens, stemmed, washed well in 2 changes of water, and coarsely chopped

1 medium onion, sliced thin

1 head bok choy, washed well and chopped

2 tsp sesame seeds

¼ cup minced cilantro

2 tsp cornstarch dissolved in 2 tablespoons water or stock

Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arm’s reach of your wok or sauté pan. Have the other ingredients in separate containers close by.

Heat wok or sauté pan over high heat until a drop of water evaporates within a second or two when added to the pan.

Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Don’t stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color.

Add the garlic and ginger and stir-fry for no more than 10 seconds. Add the beets and stir-fry for 1 minute. Add the onion and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens, bok choy and salt and sugar. Stir-fry for 1 to 2 minutes, until the greens have wilted. Add the sesame seeds, soy sauce, sherry and sesame oil, and cilantro and stir-fry for 1 minute. Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute.

Remove from the heat and serve with rice, noodles or other grains.

Roasted Beets with Parsley Chimichurri

Chimichurri

1 bunch parsley leaves and tender stems

3 garlic cloves, finely minced (1 tablespoon minced)

1 small yellow onion, minced

1 tsp kosher salt

1/2 tsp crushed red pepper flakes 

1/2 cup (120 mL) extra-virgin olive oil

1/3 cup (80 mL) red wine vinegar

3-4 beets

2 Tbsp olive oil

Salt and pepper to taste

Finely chop the parsley then add to a bowl with the garlic, onion, salt, red pepper flakes olive oil and the red wine vinegar. Stir. (Or, puree all ingredients in a food processor or blender). Let the sauce rest at room temperature while you are roasting the beets.

Preheat Oven to 400˚F.

Scrub beets and peel. For the beets that are small, cut off the ends and run a pairing knife down just below the skin of the beet to peel. 

Cut beets into medium dice and toss in olive oil. 

Lay out evenly on a sheet tray or oven safe dish and roast for 30minutes or until fork tender. Stir half way through cooking. 

Once cooked toss lightly in chimichurri and serve as a side. 

Roasted Beet Salad with Oranges

3 medium beets with beet greens attached

1 large orange

1/2 sweet onion, cut through root end into thin wedges

1/3 cup red wine vinegar

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1 teaspoon fresh thyme

1/2 teaspoon grated orange peel 

Preheat oven to 400°F.

Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil with a sprinkle of thyme. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges or dice depending on your preference. Place beets in medium bowl.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets.

Cut, peel, and remove white pith from orange. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture.

Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. You may have a little of the dressing left over, you don’t want the beets to swim in the dressing, just a good coating. Season with salt and pepper.

Let stand at room temperature 1 hour. Serve.

Use extra dressing in chopped romaine salad if romaine isn’t being saved for BLTs. 

Roasted Beet and Winter Squash Salad

1 winter squash

2-3 beets

½ bunch of green kale

2 tablespoons red wine vinegar

1 teaspoon balsamic vinegar

 Salt and freshly ground pepper

1 small garlic clove, minced or put through a press

4 tablespoons extra virgin olive oil

3 tablespoons chopped walnuts

2 tablespoons parsley chopped

Preheat the oven to 425˚F.

Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4-inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl

Line another roasting pan with foil or parchment and brush with olive oil. Cut squash into 1 inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets. Remove from the heat and allow to cool

Meanwhile, bring a pot of water to a boil. Add salt to the water, and blanch the kale for 1 minute or until tender. Transfer the kale to a bowl of cold water, then drain and squeeze out the water. Chop coarsely.

Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice. Remove skins from squash when cool. Toss with half the salad dressing. In a separate bowl, toss the ingredients together and serve.

Roasted Beet and Fennel Salad with Cumin Vinaigrette

2 medium beets, roasted peeled, halved and cut in thin half-moons

1 medium fennel bulb, trimmed, quartered, cored and sliced very thin across the grain reserve tops and mince the herb

1 navel orange, peeled, pith cut away, and cut in thin rounds or sections

2 Tbsp chopped fennel herb

1 Tbsp chopped cilantro

2 Tbsp lemon or lime juice

¼ teaspoon sugar

½ teaspoon lightly toasted cumin seeds, crushed

 Salt to taste

1 small garlic clove, puréed (optional)

¼ cup extra-virgin olive oil

Heat oven to 400˚F.

Wash beets well. Wrap individually in foil and put them in a roasting pan or skillet and cover.

Cook, undisturbed, for at least 45 minutes, until a knife pierces one with little resistance. They may cook at different rates; remove each when it is done. When cool enough to handle peel and cut to desired shape. 

Combine beets, fennel, orange slices, fennel herb and cilantro in a large salad bowl. Set aside and prepare dressing.

Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Roasted Beet and Fennel Risotto

3 medium beets 

1 bulb baby fennel- chopped fine - reserve the herb for garnish

3 1/2 cups vegetable broth

3 cups water

1 small onion, finely chopped

2 tablespoons olive oil

2 cups arborio rice (14 oz)

1/2 cup dry white wine

1 teaspoon salt

1/2 teaspoon black pepper

1 oz parmesan, grated

Put oven rack in middle position and preheat oven to 425°F.

Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.

When beets are cool enough to handle, peel them then cut into 1/2-inch cubes.

While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.

Cook onion and fennel in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.

Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 18 to 22 minutes. 

Stir in beets, salt, and pepper (mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and fennel herb and remove from heat.

Roasted Beet and Acorn Salad

1 acorn squash

1 bunch beets, with greens

2 Tbsp red wine vinegar

1 tsp balsamic vinegar

 Salt and freshly ground pepper

1 small garlic clove, minced or put through a press

4 Tbsp extra virgin olive oil

3 Tbsp chopped walnuts

2 Tbsp parsley chopped

Preheat the oven to 425˚F.

Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4-inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl

Line another roasting pan with foil or parchment and brush with olive oil. Cut in 1 inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets. Remove from the heat and allow to cool

Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely

Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice. Remove skins from squash when cool. Toss with half the salad dressing. In a separate bowl, toss the ingredients together and serve.

Napa and Raw Beet Slaw

2-3 beets peeled and shredded

1/2 napa cabbage head

2-3 scallions sliced thin 

1/2 teaspoon salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

1 ½ teaspoons Dijon mustard 

2 tablespoons extra virgin olive oil

3 tablespoons vinegar

1/4 cup chopped fresh parsley leaves

2 oranges, peeled and roughly chopped (including juice)

Peel and shred the beets. Thinly slice cabbage crosswise. Place beets, cabbage and scallions in bowl.

In a jar with tight-fitting lid, add salt, pepper, mustard, olive oil and vinegar. Shake well, and pour over vegetables. Toss. If desired, marinate an hour or so.

Add parsley and oranges. Toss to combine, and serve. Makes about 6 servings.

Variation on a Mark Bittman recipe.

Mixed Beet Salad

1 pound mixed beets

1 Tbsp extra virgin olive oil

1 Tbsp fennel seed

1 head lettuce chopped

3 ounces goat cheese

1/2 cup walnuts, coarsely chopped

2 Tbsp honey

1-1/2 Tbsp Dijon mustard

3 Tbsp red wine vinegar

1-1/2 Tbsp minced shallots

1/2 tsp salt

1/4 tsp ground black pepper

6 Tbsp canola oil

Preheat oven to 425°F.  Wipe or scrub beets. Place beets on a large piece of foil; drizzle with olive oil, and fennel seed then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice. Set aside.

In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper. Whisking constantly, slowly add the oil in a steady stream. Taste and adjust seasoning if necessary. Toss salad and serve right away

Grilled Napa and Raw Beet Slaw

2-3 beets, peeled and shredded

1 napa cabbage head

2-3 scallions, sliced thin 

1/2 teaspoon salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

1 ½ teaspoons Dijon mustard 

3 tablespoons extra virgin olive oil 

3 tablespoons vinegar

1/4 cup chopped fresh parsley leaves

2 oranges, peeled and roughly chopped (including juice)

Cut napa in half lengthwise and drizzle with 1tbsp olive oil. Grill until slightly charred and wilted. Set aside to cool then slice thin crosswise

Peel and shred the beets. Place beets, cabbage and scallions in bowl.

In a jar with tight-fitting lid, add salt, pepper, mustard, olive oil and vinegar. Shake well, and pour over vegetables. Toss. If desired, marinate an hour or so.

Add parsley and oranges. Toss to combine, and serve.

Golden Beet Borscht Stew

2 tbsp. canola oil

3 cloves garlic, minced

1 yellow onion, coarsely chopped

1/2 tsp smoked sweet paprika

1/2 tsp fresh ground black pepper, divided

2 carrots, peeled and coarsely chopped

3-4 cups peeled and chopped golden beets (1-inch pieces)

3 cups thinly sliced napa cabbage

4 cups vegetable or chicken stock

1 tbsp. white wine vinegar

1/4 cup chopped fresh dill, divided

Sea salt, to taste

1/2 cup nonfat plain Greek yogurt

In a large, heavy-bottomed pot or Dutch oven on medium-high, heat oil. Add garlic and onion and sauté, stirring frequently, about 4 minutes, until soft and translucent.

Stir in paprika and 1/4 tsp pepper, then add carrots, beets, cabbage and stock. Bring to a boil, reduce heat to low, cover and simmer for about 30 minutes or until beets are tender when pierced with a fork. Remove from heat. Stir in vinegar, 2 tbsp dill, remaining 1/4 tsp pepper and salt. (TIP: For a creamier dish, transfer about half of the soup to a blender and purée. Add purée back to soup and stir.)

Meanwhile, whisk together yogurt and remaining 2 tbsp dill. Divide among serving bowls and top with yogurt mixture.

Golden Beet and Basil Pasta

8 ounces uncooked whole-wheat penne (tube-shaped pasta) 

2-3 golden beets with greens

2 tablespoons extra-virgin olive oil, divided 

3/4 cup water, divided

1/3 cup organic vegetable broth

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cups loosely packed fresh basil leaves

1/4 cup dry-roasted unsalted almonds

3 garlic cloves, chopped

2 ounces fresh Parmigiano-Reggiano cheese, grated (about 1/2 cup)

1 tablespoon fresh lemon juice

Cook pasta according to the package directions. Drain.

Remove greens and stems from beets; rinse and drain. Coarsely chop greens and stems to measure 4 cups. Peel beets, cut in half vertically, and cut into 1/8-inch slices.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beets; sauté 3 minutes. Add beet greens and stems, 1/2 cup water, broth, salt, and pepper; cover. Reduce heat to medium; simmer 8 minutes or until beets are tender.

Combine remaining 1 tablespoon oil, basil, almonds, and garlic in a food processor; process until smooth. Add cheese and remaining 1/4 cup water; process until blended. Add pasta, pesto, and lemon juice to beet mixture; toss to combine.

Beets, Beans, and Greens

1 bunch of collard greens (3 leaves), stems removed and chopped

1 bunch beets, washed well and tops removed and chopped (and wrap in foil) 

1 entire bulb of garlic, minced

1-2 cups cooked white beans 

olive oil

sea salt to taste

black pepper to taste

Wrap the beets in foil, place them on a cookie sheet and put them into a preheated 400 degree oven for about 45 minutes to an hour or so (or until they are tender).  If you are in a hurry, you can boil the beets until fork tender and then run cold water until able to handle and peel skin.

In the meantime, coat a large sauté pan with olive oil and gently heat.  Over a low heat, toss in minced garlic and stir.  Next, add in chopped collard greens and beet greens and sauté until tender.  Once the beets are cooked, remove from oven and let cool for about 30 minutes or so. Open the beets and remove the skin with your fingers (it should come off easily).  Cut the roasted beets into bite sized chunks and add to the collard green sauté mixture and stir.  Lastly, add cooked beans and warm sauté mixture and season to taste with sea salt and black pepper.

Winter Eating - Creative Salads

Beets!

Roasted Beet Salad with Oranges

This is a great winter recipe, Oranges are in season in Florida and beets are great storage crop that you can store for a long time in your crisper drawer in a plastic bag or are usually available at farmers markets. You can use any beets of your preference for this recipe

Ingredients

3 medium beets with beet greens attached

1 large orange

1/2 sweet onion, cut through root end into thin wedges

1/3 cup red wine vinegar

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1 teaspoon fresh thyme

1/2 teaspoon grated orange peel

Directions

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil with a sprinkle of thyme. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges or dice depending on your preference. Place beets in medium bowl. Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from orange. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. You may have a little of the dressing left over, you don’t want the beets to swim in the dressing, just a good coating. Season with salt and pepper. Let stand at room temperature 1 hour. Serve. Use extra dressing in chopped salad, or light coleslaw dressing.