1 pound carrots
1/2 pound apples
2 beets, sliced and peeled
Core the apples, but do not peel. Cut them in quarters. Put carrots, apples and beets through juicer or blender. Chill and serve.
(from Simple Food for the Good Life, by Helen Nearing)
Showing posts with label beets. Show all posts
Showing posts with label beets. Show all posts
OVEN-ROASTED BEETS AND GARLIC
4 large beets (2 1/2 diameter), trimmed, peeled and quartered (about 2 cups)
6 garlic cloves, quartered
1 tablespoon minced thyme
2 teaspoons olive oil
1/4 cup plus 1 tablespoon orange juice
Preheat oven to 375. In a 9 x 13 baking pan, combine the beets, garlic, half the thyme and the oil. In a small bowl, combine orange juice and 2 tablespoons water; pour over beets. Cover with foil and roast until tender, 45-50 minutes. Remove foil; roast 10 minutes longer. Serve, sprinkled with remaining thyme.
(from Weight Watchers New Complete Cookbook, 1998, recommended by CSA member, Karen Braunwart)
6 garlic cloves, quartered
1 tablespoon minced thyme
2 teaspoons olive oil
1/4 cup plus 1 tablespoon orange juice
Preheat oven to 375. In a 9 x 13 baking pan, combine the beets, garlic, half the thyme and the oil. In a small bowl, combine orange juice and 2 tablespoons water; pour over beets. Cover with foil and roast until tender, 45-50 minutes. Remove foil; roast 10 minutes longer. Serve, sprinkled with remaining thyme.
(from Weight Watchers New Complete Cookbook, 1998, recommended by CSA member, Karen Braunwart)
TANTRÉ FARM SLAW
2 medium beets, grated
3 large carrots, grated
1 kohlrabi, peeled and grated
1 medium onion (optional)
sesame or sunflower seeds, toasted
olive oil
lemon juice
salt and pepper to taste
Grate vegetables into a bowl. Chop onion, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. 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. Serve immediately or marinate for a few hours in the refrigerator. Variations: Add grated turnips, mint, basil, lettuce, parsley, etc. Serves 4.
3 large carrots, grated
1 kohlrabi, peeled and grated
1 medium onion (optional)
sesame or sunflower seeds, toasted
olive oil
lemon juice
salt and pepper to taste
Grate vegetables into a bowl. Chop onion, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. 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. Serve immediately or marinate for a few hours in the refrigerator. Variations: Add grated turnips, mint, basil, lettuce, parsley, etc. Serves 4.
BEET BURGERS
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)
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)
BEET GREENS AND HONEY WALNUTS
2 tablespoons olive oil
1 bunch beet greens, well washed, stems removed, chopped
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
1 teaspoon salt
1 cup whole, shelled walnuts
1 tablespoon whole butter
2 tablespoons honey
Heat oil in pan & add beet greens. Stir-fry greens over high heat & add garlic, salt & pepper. Lower heat & let greens simmer in own juices for 5 minutes before pouring into a serving dish. Heat butter in saucepan over medium heat for 1 minute before adding walnuts. Shake nuts in butter, add honey & coat before pouring over beet greens. Serves 6.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
1 bunch beet greens, well washed, stems removed, chopped
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
1 teaspoon salt
1 cup whole, shelled walnuts
1 tablespoon whole butter
2 tablespoons honey
Heat oil in pan & add beet greens. Stir-fry greens over high heat & add garlic, salt & pepper. Lower heat & let greens simmer in own juices for 5 minutes before pouring into a serving dish. Heat butter in saucepan over medium heat for 1 minute before adding walnuts. Shake nuts in butter, add honey & coat before pouring over beet greens. Serves 6.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
MOROCCAN BEET SALAD
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)
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)
BEET BURGERS
4 fresh medium beets
2 sprigs fresh basil, chopped
1/2 medium onion, chopped
2 eggs, beaten
salt and pepper to taste
olive oil
Mozzarella slices
Burger buns
Trim beet tops and root. Shred beets in food processor; transfer to bowl. Add basil, onions, eggs, salt, pepper, and mix. Mix in just enough flour to make mixture stick together. Form into 4-inch patties about 1/2-inch thick. (Don't make too thick or centers won't cook well.) Heat 1/4-inch of olive oil in skillet over medium-high heat. Fry patties 2-3 minutes on one side, until crispy. Turn, place mozzarella slice on top and fry 2-3 minutes more, until crispy. Place hot on bun; serve immediately. Serves 6 to 8.
(from Farm-Fresh Recipes by Janet Majure)
2 sprigs fresh basil, chopped
1/2 medium onion, chopped
2 eggs, beaten
salt and pepper to taste
olive oil
Mozzarella slices
Burger buns
Trim beet tops and root. Shred beets in food processor; transfer to bowl. Add basil, onions, eggs, salt, pepper, and mix. Mix in just enough flour to make mixture stick together. Form into 4-inch patties about 1/2-inch thick. (Don't make too thick or centers won't cook well.) Heat 1/4-inch of olive oil in skillet over medium-high heat. Fry patties 2-3 minutes on one side, until crispy. Turn, place mozzarella slice on top and fry 2-3 minutes more, until crispy. Place hot on bun; serve immediately. Serves 6 to 8.
(from Farm-Fresh Recipes by Janet Majure)
BEET CHOCOLATE CAKE
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)
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
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.
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
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)
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
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)
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
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)
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
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)
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
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)
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
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.
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
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)
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
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)
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)
ROSY HOME FRIES
4 to 5 medium potatoes, cooked until tender, then cubed
3 medium beets, cooked until tender, peeled, and cubed
1 Tbsp. canola oil
1 medium onion, finely chopped
1 large red or green pepper, chopped
½ cup minced fresh parsley
¾ tsp. salt
Black pepper to taste
Heat the oil in a large skillet over medium heat. Add the onions and sauté for 5 minutes, stirring often. Add the potatoes and beets and sauté for approximately 10 minutes more, stirring occasionally, until the potatoes begin to brown slightly. Remove from heat. Toss in the red pepper, parsley, salt, and pepper. Serve immediately. Serves 6.
(from Rolling Prairie Cookbook, by Nancy O’Connor)
3 medium beets, cooked until tender, peeled, and cubed
1 Tbsp. canola oil
1 medium onion, finely chopped
1 large red or green pepper, chopped
½ cup minced fresh parsley
¾ tsp. salt
Black pepper to taste
Heat the oil in a large skillet over medium heat. Add the onions and sauté for 5 minutes, stirring often. Add the potatoes and beets and sauté for approximately 10 minutes more, stirring occasionally, until the potatoes begin to brown slightly. Remove from heat. Toss in the red pepper, parsley, salt, and pepper. Serve immediately. Serves 6.
(from Rolling Prairie Cookbook, by Nancy O’Connor)
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