Beet and Carrot Latkes

  • ¾ cup carrots, peeled and grated
  • 1 ½ cups beets, peeled and grated
  • 1 cup potatoes, peeled and grated
  • ¼ cup flour
  • 1-2 eggs, beaten
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • Cooking oil
  • Feta cheese, sour cream, yogurt to top, optional

Smashed Root Vegetables with Mustard Vinaigrette

  • 2 lbs. mixed root veggies (beets, carrots, and parsnips), peeled and cut into sticks the size of index fingers
  • 3 TBLS olive oil
  • Salt, to taste
  • 1 TBLS Dijon mustard
  • 1 TBLS vinegar (white-wine or cider)
  • Honey, to taste
  • Cayenne pepper, to taste

Debby's Quick Pickled Beets


CSA member Debby shares this recipe and says it is fast, good tasting (all that sugar) and doesn't heat up the kitchen.  Perfect for summer beets!

Basic Boiled Beets + Options


Beets, washed

Put beets in pot large enough to cover with water.  Bring to boil.  Simmer until knife easily pierces through the beets.  Drain.  Let cool until not too hot to handle.  Literally slip the skins off of each beet.  To store: put in sealed container in fridge.

Options for what to do with these gems:
1.  Cold beet salad:  Chill beets.  Cube.  Top with vinaigrette dressing.  Add optional goat cheese, other cheese, nuts, red onion, herbs, etc.

Pickled Beets (Lacto-Fermented)


1-1.5 cups beets, peeled and sliced very thinly
¼ cup cabbage (red or green is okay), shredded
¼ cup onion or leek, sliced very thinly
¼ tsp rosemary (or other dried herb of choice)
2 tsp salt
1 cup water

Vegetarian Beet Patties


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.

Basic Cold Beet Salad


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

Basil, Beet, and Cucumber Salad with Feta


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

Combine above ingredients.

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

Roasted Carrots and Beets


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)


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