Beets

• 2 cups peeled and grated carrots
• 1 cup peeled and grated beets (Golden or red is fine, though golden is preferred)
• 1 cup peeled and grated Daikon radish
• 1.5 TBLS apple cider vinegar
• 3 TBLS olive oil
• 2 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste
• ½ tsp ground coriander

Whisk ACV, olive oil, mustard, honey, salt, pepper, and coriander together and pour over veggies. Mix to coat and serve.

• 1 lb beets, cut in 1/2” cubes, roasted, and completely cooled
• 2-3 cloves garlic, chopped
• ½ cup walnuts
• 1 cup parmesan cheese, grated
• ½ cup olive oil
• 2 TBLS lemon juice
• Salt to taste

Add all ingredients except oil to food processor and pulse to blend. With food processor running slowly add the olive oil until fully combined. 

• 2 TBLS olive oil
• 2 TBLS red wine vinegar
• 2 tsp Dijon mustard
• 1 clove garlic, minced
• 1 lb. beets, peeled & grated or spiralized
• 2 green onions, minced
• ½ cup walnuts or nut of choice, chopped
• Feta cheese, crumbled, to taste
• Basil, chopped, to taste
• Salt and pepper, to taste

Combine oil, vinegar, mustard, garlic and whisk to emulsify. Combine other ingredients. Toss with dressing. Season with salt and pepper. Serve right away or store in fridge for 1-2 days

• 1-2 cups Greek yogurt
• 1-2 cloves garlic, minced
• 2+ cups carrots, peeled and grated
• 2+ cups beets, peeled and grated
• ¼ cup olive oil
• 1 Tablespoon lemon zest
• 3 Tablespoons lemon juice
• 1 Tablespoon red wine vinegar
• 2 teaspoons honey
• Salt and pepper, to taste
• ¼ teaspoon coriander
• ¼-1/2 cup pecans, chopped

• 1.5 pound beets, peeled, quartered and thinly sliced
• ½ cup red onion, chopped
• 1 TBLS fresh basil or 1 tsp dried, optional
• 2 cups chicken stock
• 1 cup freshly squeeze orange juice
• Salt to taste

Put all ingredients into sauce pan except orange juice. Bring to a boil and simmer until beets are very tender, about 30 minutes. Cool and puree. Add the orange juice. Add salt to taste (or omit). Chill before serving.

Freezes well.

• 1.5 lbs beets, peeled and chopped
• 1 lb. carrots, peeled and chopped
• 3-4 cups broth
• Salt, pepper, and cayenne, to taste
• Fresh or dried dill, optional
• 2+ cloves garlic, minced
• Sour cream or yogurt, optional

Combine beets, carrots, garlic, and broth in a pot. Heat to boil, reduce to simmer, and cook until vegetables are very tender. Add remaining ingredients except sour cream and blend. Thin with more broth if desired. Serve warm or cold. Top each bowl with sour cream.

• 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

• 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

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!