Recipes

Various Beets Recipes

 Beet and Apple Saute
6 medium beets, boiled or roasted until tender
3 tablespoons butter
3 shallots, minced
1 tablespoon sugar
2 tart green apples, peeled, thinly sliced
Salt and pepper
1/3 cup apple cider vinegar
½ cup toasted walnuts, coarsely chopped
1. Cook the minced shallots in the butter in a skillet for 2 minutes. Add apple, sugar, salt and pepper and vinegar. Simmer uncovered for about 10 minutes or until apples are tender.
2. Slice cooked beets ¼ inch thick and add to skillet, cooking for about 3 more minutes. Sprinkle with walnuts and serve.
Roasted Beet Salad
1 pound baby beets, stems trimmed to 1 inch
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
3 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
½ teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
1 head Bibb (Boston) lettuce, leaves separated
1. Preheat oven to 400 degrees. Rinse beets. Wrap beets in foil, making a single layer, and roast in middle of oven 30-45 minutes, or until tender. Cool. Cut off stem and root and peel beets. Halve lengthwise.
2. Whisk together shallot, juices, zest, and mustard. Whisk in oil until emulsified and season with salt and pepper. Drizzle lettuce with 3/4 of dressing. Sprinkle with beets and drizzle with remaining dressing.
Roasted Beet Raita
1 cup yogurt
1 medium-sized beet, roasted
¼ cup toasted walnuts
Salt and freshly ground pepper, to taste
Cut beet into slivers or small cubes, mix with yogurt and chopped walnuts. Add salt and pepper to taste.
Red Beet Relish
2 cooked red beets, peeled and chopped
¼ Golden Delicious apple, peeled and roughly chopped
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 teaspoon mayonnaise
Pinch ground allspice
Salt and freshly ground black pepper
 In a food processor, combine the beets, apple, vinegar and sugar and pulse until the apples and beets are finely chopped.    Transfer the mixture to a bowl and combine with the mayonnaise and allspice. Season with salt and pepper, to taste.