Beet and Potato Hash


A hash can be made with many kinds of veggies and here's one version that is delicous with eggs for breakfast.  Feel free to substitute here for other veggies if you don't have these.

1 pound beets, peeled and cut into a 1/2 inch dice
3/4 pound potatoes, cut into a 1/2 inch dice
2-3 tablespoons oil
1 small onion, diced
salt and pepper
red chili flakes

Beet and Kale Salad


¼ cup chopped nuts of choice
2-3 oz cheese, cut into ½” cubes or grated
1 bunch kale, midribs removed, thinly sliced
1 bunch beet roots, boiled or roasted & chopped
¼ red onion, thinly sliced
2 Tbsp lemon juice
1-2 tsp vinegar (balsamic or cider)
3 Tbsp olive oil
1 tsp honey
Salt and pepper to taste

Whisk together lemon juice, vinegar, oil, honey, salt and pepper. ‘Massage’ kale leaves with dressing. Let sit 10 minutes. Mix in remaining ingredients and serve.

*Optional: add steamed beet greens to the salad.

Beet Salad with Cumin, Lime, and Fresh Herbs


3 pounds beets

For the dressing:
3/4 teaspoon ground cumin
3 tablespoons lime juice
1 tablespoon honey (or to taste)
3 tablespoons olive oil

For the garnish:
fresh herbs like mint, cilantro, dill, etc.

Beet Hummus


This is a delicious recipe that you can alter to your liking based on what proportions of the ingredients you add.  Go wild!

½ to ¾ cup walnuts, toasted
1 tablespoon ground cumin
1 cup leftover cooked beets, chopped
1 tablespoon tahini or other nut butter of choice
1-2 cloves garlic, minced (or to taste)
1-2 tablespoons lemon juice (or to taste)
Olive oil, salt and pepper (or to taste)

Beet Soup with Horseradish Sour Cream


This recipe is adaptable to how much time you have.  I had roasted a whole bunch of garlic and had it in the fridge so I used roasted garlic and boiled beets.  You could also roast the beets and the garlic together until tender, probably about 1 hour, before proceeding with the recipe.  It'll be tasty no matter how you make it!

Sweet and Sour Apple Beet Casserole


This is a tasty and easy dish that uses local ingredients that can be found most of the year.  Delicious way to dress up leftover roasted or boiled beets!

2 cups cooked beets, peeled and chopped
2 cups raw apples, peeled and chopped
1-2 tablespoons lemon juice
salt and pepper to taste
4+ pats of butter
dash of nutmeg, to taste

Grease a baking dish and combine all ingredients into it.  Cook at 350 degrees for one hour and serve hot.

Beet-Apple Pancakes


¾ cup pureed beets (roots peeled, chopped, boiled, drained & pureed)
¼ cup applesauce
3 eggs, beaten
1 tablespoon oil
Butter, salt and pepper to taste
*Optional toppings: Sweet: maple syrup & whipped cream; Savory: goat cheese or feta cheese or sour cream with parsley

Combine beets, applesauce, and eggs and season with salt and pepper to make batter.  Heat oil in skillet, and fry spoonfuls of the batter on both sides.  Top with butter and optional toppings.

Hot Pink Chilled Soup


Here's a great recipe for cold soup from our friend and CSA member Sherry.  Delish and extremely beautiful color!!

4 medium-sized fresh cooked beets, peeled and coarsely chopped
1 cup chicken broth (or water)
2 cups sour cream
1/2 large cucumber, peeled and coarsely chopped
1 tablespoon honey
1 - 2 tablespoons chopped fresh dill
garnish with chopped fresh chives, if desired

Puree in blender beets, cucumber, chicken broth (or water).  Whisk in sour cream, honey and dill.  Chill at least 2 hours.  Sprinkle with garnish.

Winter Borscht


Borscht is basically beef, beets, vegetables and broth.  If you don't have some of these veggies you can substitute with others.  Cabbage is also good in this as well.  You can get creative with whatever you have!

Beet Soup


1 bunch beets (roots only), about 3/4 to 1 pound
3 tbls butter
3 cups water
Salt and pepper to taste
2 tbls chives, chopped (optional)
Sour cream

Chop beets into 1/2” cubes. Heat butter over medium-low heat in a heavy-bottomed pot. Add beets and sauté gently for 30 minutes or until tender. Add water, bring to a boil, and simmer for 15 minutes. Puree, either with a handheld blender, or by allowing it to cool slightly before pureeing in a blender. Season to taste with salt and pepper. Serve garnished with optional chives and a dollop of sour cream. Serves 2-4.


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