Lemon Roasted Beets with Feta

From the 1/14/11 co-op newsletter, courtesy of Mary Duman:

Ingredients:

• 3 Large beets
• 4 Cloves garlic
• Zest and juice of one lemon
• 1 Tbsp olive oil
• Salt and pepper to taste
• 1 Tbsp fresh thyme (I have used dried)
• 1/4 Cup feta cheese

Instructions:

• Preheat oven to 400 degrees.
• Peel beets, cut in half, and slice into 1/4″ slices.
• Place in a large baking dish with garlic, lemon zest, lemon juice, olive oil and season with salt and pepper.
• Bake in oven for 40-45 minutes until beets are fork tender.
• Remove from oven, place on serving platter and top with fresh thyme and feta.

 

Southern Pickled Beets

From  the 1/14/11 co-op newsletter, courtesy of Mary Duman:

Ingredients:

• 2 beets, peeled and very thinly sliced
• 1/2 onion, very thinly sliced
• 2 T apple cider vinegar
• 1 T extra virgin olive oil

Instructions:

• Combine all ingredients in a bowl and marinate for at least one hour

 

Beets and Brussels Sprouts

From the 1/14/11 co-op newsletter, courtesy of Mary Duman:

Caramelizing vegetables completely transforms their flavor and texture. Caramelizing vegetables brings the natural sugars in the veggies to the surface and gives them a sweet, nutty flavor.  It’s so simple…

Ingredients:

• Beets and/or Brussels sprouts
• Olive oil
• Balsamic vinegar
• 1-2 tsp sugar
• Fresh ground pepper
• Fresh herbs

Instructions:

• Slice your beets and/or Brussels sprouts fairly thinly 1/4-1/2 inch.
• Toss them with a little olive oil, balsamic vinegar (FYI…2 heavenly varieties are sold at co-op….quality olive oil and balsamic vinegar makes a huge difference) and sugar.  (Adding a little sweetener helps to caramelize the vegetables and bring out their flavor.)
• Roast your vegetables in the oven or in a skillet on the stove. The key is to make sure that you spread out the veggies and don’t stir them too often. They should get nice and brown on the bottom before you stir them.
• Top them with roasted nuts (walnuts, pecans, or pine nuts) and some crumbled blue cheese or goat cheese and gobble them up

 

Celery-Beet Veggie Stock

From Tricia:

Ingredients:

• Celery leaves (all leaves from a bunch)
• 3-4 stalks (or branches) of celery
• 1 onion, quartered or several green onions (whole, I try to use as many as will fit in the pot) or several onion tops (greens that sometimes go to the rabbits)
• 2 or 3 small beets, cut in half (or 1/2 of the mega beet from today’s basket)

Directions:

Put all veggies in a stock pot, cover with water. Bring to a boil, reduce heat and simmer for 1-3 hours, until all veggies are soft and well spent. Time will depend on size of veggie pieces. Strain, saving the stock and removing the spent vegetables. Discard veggies and use stock in your favorite soup or sauce recipe, seasoning to taste.

My family likes this and similar stocks as a base for potato soup, lentil soup, and as we’re having tonight, chicken tortilla soup. I’ve also used it to thin my stroganoff sauce in place of beef bouillon.

 

Carrot Beet Ginger Soup

Recipe from Kathleen:

SERVES 6 -8
Ingredients

* 3 medium beets
* 1 cup onion
* 1 tablespoon canola oil
* 1 lb carrot
* 1 large garlic clove
* 1 tablespoon minced fresh ginger
* 4 cups water or stock
* 1 teaspoon grated orange peel
* 3/4 teaspoon salt
* pepper
* 4 teaspoons sour cream (optional)

Directions

1. Peel beets and cut into chunks.
2. Fry onions in oil.
3. Add carrot chunks.
4. Fry for 10 min.
5. Add ginger, garlic, and orange peel.
6. Add stock or water.
7. Slow boil for about 50 minute or until veg are soft.
8. Puree
9. Add salt and pepper.
10. Serve with sour cream.

 

Simple Roasted Beets

Recipe from KLFulmer:

6 beets
Sea salt and fresh ground pepper to taste
3 sprigs fresh thyme
2 Tbs + 1/4 cup Extra Virgin Olive OIl
2 Tbs balsamic vinegar (make sure gluten free to make this a GF
recipe)
1 t Dijon Mustard (again, make sure GF)

1- Place rack in middle of oven and heat to 400. Scrub beets and
place on parchment paper which is on top of aluminum foil. The
parchment paper is to avoid aluminum contamination. Sprinkle with
salt and pepper and add thyme sprigs. Sprinkle with 2 T of EVOO.
Wrap foil tightly around beets and bake for 1 hr. or until they are
soft.
2. When the beets are just slightly warm slip off their skins. Slice
them into 1/4″ slices and place in serving bowl.
3. In small bowl whisk balsamic vinegar and mustard until smooth.
Slow add the remaining 1/4 cup EVOO whisking constantly until it
thickens slightly. Add salt and pepper to taste. Serve beets at room
temperature covered with the vinaigrette.

 

Roasted Beet and Thyme Salad

Oven roasted Beets (peeled, halved and sliced)

Sweet Onion, halved and thinly sliced(Vidalia, Walla Walla or Maui)

Apple Cider Vinegar

Feta Cheese crumbled (preferably not pre-crumbled as it i lacks in flavor, French (Costco) or Israeli (Trader Joes) is the best)

Fresh Thyme (chopped)

Mix all ingredients and serve.

How to roast Beets:

cut off ends (leaves and tip so its flat). wrap in foil. bake for 45 min. @ 375.

 

Roasted Root Vegetables

from Capay Organic
Roasted vegetables make a delicious main dish, side dish, or lunch.
They are good in pita bread as a quick, impromptu sandwich.

4       carrots, not peeled and cut into 3/4-inch pieces
3       beets, greens removed and beetroots peeled and cut into 1-inch cubes
2-3     rutabegas, scrubbed and cut into 1-inch cubes
4-6     red potatoes, scrubbed and cut into 1-inch cubes
1/2     small butternut squash, peeled and cut into 1-inch cubes
1       onion, peeled and cut into eighths
1       head garlic, cloves separated and peeled
3       tablespoons extra-virgin olive oil
1       tablespoon balsamic vinegar
2       teaspoons salt
1       tablespoon chopped fresh rosemary, sage or oregano

Heat the oven to 450 degrees. In a large bowl, toss the carrots, beets, rutabegas, potatoes, butternut squash, onion, and garlic with the olive oil, vinegar, salt and herbs. Spread the vegetables out in a baking pan or pans just large enough to hold them in one layer. Roast in the hot oven, shaking the pan once or twice, about 50 minutes. The vegetables are done when they turn a toasty caramel color and are fork tender. Serve hot or at room temperature.

by Kathleen