The Beet Goes On

Beets at the Market

Great day at the market at Blue Pike Farm. My bag of goodies this week includes leaf lettuce, green onions, garlic, summer squash, beans and beets. I love beets and I can’t seem to get enough of them. Several CSA members wanted more recipes for beets so here we go.

German Style Beet Salad

 2 bunches beets

2 tablespoons water

1/4 cup cider vinegar

2 tablespoons caraway seeds

1 teaspoon white sugar

2 tablespoons minced green onion

1 teaspoon prepared horseradish

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon ground black pepper

5 tablespoons vegetable oil

Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain, and peel and slice when cool. In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired. Serves 6.

Roasted Beets with Beet Greens

1 bunch beets with greens

1/4 cup olive oil, divided

2 cloves garlic, minced

2 tablespoons chopped onion (optional)

Salt and pepper to taste

1 tablespoon red wine vinegar (optional)

Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper. Serves 4.


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