Beets

Beet Greens, Basic Info

Beets

Availability: July

Storage tips: Refrigerate in a plastic bag. Beet Greens should last at least a week.

Beet Salad with Goat Cheese and Walnuts

Beets

One of our favorite ways to use beets during the hot summer months is to make a cold salad with them.

1 bunch beet roots, chopped into bite-size pieces
1-2 tbls of minced onion (or green onion tops)
2-3 oz chevre (soft goat cheese), plain or herbed
2 tbls minced walnuts
2-3 tbls olive oil
2 tsp balsamic vinegar
1 tbls minced fresh herbs (chives, dill, parsley, etc.), optional

Boil beets until tender. Drain and cool. Put in a bowl and mix in onion, chevre, and walnuts. In a small bowl or jar mix together olive oil, vinegar and optional herbs.

Russian Grated Beets

Beets

4 cups raw beets, grated
2 tbls butter
Juice of 1 lemon
Salt and pepper to taste
1 tbls flour
½ cup water

Heat the butter in a pan, add beets, lemon juice, salt and pepper. Cook, covered, over very low heat for 25 minutes, stirring occasionally. Now sift flour on top of beets. Do not stir. Recover and cook for 15 more minutes. Stir, add water, bring to a boil and serve. The tanginess of the lemon juice in this recipe pairs perfectly with the sweetness of the beets.
 

Beets and Sausage Mash

Beets

Beets and Sausage Mash

1 pound beets or 1 bunch beets (greens removed), chopped
4 TBSP cooking oil
1 pound natural spiced sausage
salt and pepper

Boil beets until tender.  Drain and mash.  Heat oil in skillet and cook sausage until cooked through.  Add beets, stir to thoroughly mix, season to taste with salt and pepper and serve.  Makes 4-6 main dish servings. 

Caramelized Beets and Onions

Beets

This is our absolute favorite way to have beets.  Gene says that he doesn't believe anyone that says they don't like beets until they've tried this recipe:

3-4 medium beets, sliced into thin rounds
2 medium onions, sliced into thin rounds
4 TBSP cooking oil
salt and pepper

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