7 medium-large beets (about 3 inches in diameter) with greens
2 tbsp chopped drained capers
3/4 c crumbled feta cheese
Preheat oven to 375°F.
Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; lined with foil – you will want enough to wrap them up. Drizzle with olive oil and fold the foil over the beets and wrap tightly. Bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
This recipe was inspired by Eating Well Magazine. I made a few minor changes, added some peanuts and made extra sauce! It is also great the next day as a salad!
3 tbps black rice
¾ c quinoa
1½ c water plus 2 tbsp, divided
1/2 c lime juice
1/2 c chopped scallions
1/4 c chopped fresh cilantro
1/4 c fish sauce
2 tsp coconut palm sugar
1 tsp crushed red pepper
2 tbsp canola oil
1 lb red beets, peeled and chopped
1 c shredded cabbage
1 c sliced cucumber
1 c Thai basil and/or mint leaves
1 c shredded carrrott
Place rice in a large skillet over medium-low heat. Cook, stirring occasionally, until well-toasted and starting to pop, 5 to 8 minutes. Grind to a fine powder in a spice grinder or with a mortar and pestle. Set aside.
Combine quinoa and 1½ c water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Combine the remaining 2 tbsp water, lime juice, scallions, cilantro, fish sauce, brown sugar and crushed red pepper in a small bowl.
Heat oil in the skillet over medium-high heat. Add beets and cook, stirring, until almost tender, about 4 minutes. Add the ground rice and ½ of the sauce. Cook, stirring, until fragrant and the liquid is absorbed, about 2 minutes.
To serve, divide the quinoa among 4 bowls and top with the beet larb, cabbage, cucumber, herbs and carrot. Drizzle with the remaining sauce.
This is a spicy number! I use the cooked beets from Trader Joe’s to make this a quick and easy meal. Leave out the feta and it’s vegan! You can make this in advance and chill till you are ready to eat!
4 beets cooked
3 scallions, sliced thin
1 clove garlic, minced
1 tsp harissa (or more if you like it spicy)
1 1/2 tbsp red wine vinegar
1/3 c olive oil
2 tbsp chopped parley
Salt and pepper
1/4 c feta, crumbled (optional)
Toss everything but the salad greens together in a large bowl. Serve on top of salad greens.
This is my riff on a recipe from Food & Wine. I cheated and used the cook beets from TJs for a quick salad
1/4 lb snow peas
1/4 c grapeseed oil
1 tablespoon crushed coriander seeds
1 tbsp Asian fish sauce
1 tbsp hot chile oil
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
1 1/2 lb small mixed colored beets, peeled, cooked and quartered
8 shiso leaves, thinly sliced
1 tbsp toasted sesame seeds, plus more for garnish
In a medium saucepan of salted boiling water, blanch the snow peas until crisp-tender, 1 to 2 minutes. Drain well and transfer to a bowl of ice water to cool. Drain well and pat dry.
In a small bowl, whisk the grapeseed oil with the coriander, fish sauce, chile oil, lemon juice and lime juice.
In a serving bowl, toss the beets and snow peas with the dressing, shiso and the 1 tbsp of sesame seeds. Season with salt; toss. Garnish with more sesame seeds.
This salad has it all, sweet beets, spicy arugula, creamy Avocado, tangy
Goat Cheese and crunchy nuts!!
1/4 c balsamic vinegar
3 tbsp shallots
1 tbsp honey
1/3 c olive oil
Salt and pepper
6 medium beets, cooked and quartered
6 c fresh arugula
1/2 c walnuts, toasted, coarsely chopped
1/4 c dried cranberries or dried cherries
1 avocado, peeled, pitted, and cubed
3 oz soft fresh goat cheese, crumbled
Blend the vinegar, shallots, and honey in a food processor add the oil and pulse until shallot is chopped fine. Season with salt and pepper.
Toss the beets in a small bowl with enough dressing to coat.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat and season woth salt and pepper. Mound on plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
Nothing says summer like a chilled soup! This one is from the amazing Patricia Wells. It literally comes together in minutes, Just be sure you make it couple hours before you serve it so it has plenty of time to chill. I cheated and used the cooked beets from TJ’s, which in my opinion is perfectly acceptable.
1 lb steamed, peeled beets
2 c cold water
2 cloves garlic, green germ removed
1 onion, quartered
1 tsp dijon
1 TBSP sherry-wine vinegar
Several TBSP minced chives for garnish
Toss everything except the chives in a Vitamix or powerful blender. Purée till smooth. Chill for at least 2 hours.
Beef tartare is one of all time favorite indulgences. I passed over the recipe from Patricia Wells so many times and I finally got around to making it – and it was delightful! I served it with a salad, it would be great on crackers or endive leaves too.
Winner winner roast beet dinner! The combo of the lemon dressing with the sweet beets, nutty cheese and crunchy hazelnuts is amazing!! Thank you F&W for the inspiration!
2 lbs beets
1/2 c olive oil
6 garlic cloves, crushed
2 TBSP thyme leaves
Salt & pepper
1/2 c hazelnuts, toasted and chopped
1/4 c lemon juice
1 shallot, minced
1 TBSP Dijon mustard
1/2 c chopped chives
1/8 c shaved pecorino
Preheat the oven to 375°. In a large roasting pan, toss the beets with 1/4 c of the oil and the garlic and thyme; season with salt and pepper. Cover tightly with foil and roast for about 1 hour and 15 minutes, until the beets are tender. Let cool, then peel the beets and cut them into different sized wedges, chunks and slices
In a medium bowl, whisk the lemon juice with the shallot and mustard and let stand for 10 minutes. Gradually whisk in the remaining 1/4 c of olive oil and season the dressing with salt and pepper.
In a large bowl, toss the beets with half of the dressing and season with salt and pepper. Arrange the beets on a platter and sprinkle the chives and hazelnuts on top. Scatter shaved goat cheese over the salad and serve, passing the additional dressing and cheese at the table.