Beet Salad

1 cup beets, cooked
1/2 cup blue cheese crumbled
1/4 toasted nuts chopped
1/4 cup olive oil
2tb lemon juice
salt & pepper to taste

Here's one to share - it is a ripoff of the [popular Des Moines restaurant] Beet Salad. One of my
colleagues shared it with me - we made it last week and it ruled!

- Marc Hollander, Urbandale CSA

Roasted Beets

Heat oven to 400 degrees F. Trim off beet greens (discard or save greens, if they're in good
shape, to braise), wash any dirt from beets. Trim off long tails and discard. Wrap beets in
heavy foil; bake until very tender (at least 1 hour, sometimes 1 ½ hours, depending upon size
and age of beets). To test tenderness, remove foil packet from oven and very carefully open
(be careful of any steam escaping) just enough to insert tip of paring knife into flesh of a beet).

Remove from oven and let foil packet stand until beets are cool enough to handle—or room
temperature (a few hours doesn't hurt). At this point you'll possibly want to wear disposable
gloves and clothing that won't mind possible beet stains. Open foil packet, slip off beet skins
(this should be very easy, as you've actually steamed them, not truly roasted them, in the foil
packet) and discard skins and foil. Slice beets into a glass or ceramic bowl and pour your
favorite vinaigrette or marinade over.

Mustard Vinaigrette: This is one I like especially with beets. 3 parts olive oil to 1 part white
wine vinegar; add a heaping tablespoon of Dijon-style mustard, a crushed garlic clove, pinch of
sugar, maybe a splash of orange juice and some orange zest—only if you have a fresh orange.
Plenty of salt and freshly ground black pepper.

These vinaigrette-doused beets make a wonderful salad on a bed of greens, garnished with
crumbled blue cheese and toasted walnuts.

- Robin Kline, Drake Area CSA

Beet Cake with Cream Cheese Frosting

1 pound beets (about 2 medium)
Cooking spray
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup vegetable oil
2 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salk
1/2 cup 1% low-fat milk

1 teaspoon vanilla extract
1 8-ounce bloxk 1/3 less fat cream cheese, chilled
3 cups sifted powdered sugar

Preheat oven to 350 degrees.

To prepare cake, peel the beets using a vegetable peeler. Grate beets (I used my food
processor grate cycle, you can also use the large holes of a grater) to measure 2 cups.

Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax
paper with cooking spray.

Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl, and beat with a
mixer at medium speed until well blended. Add beets, and beat well. Lightly spoon four into
dry measuring cups, and level with a knife. Combine flour and next 5 ingredients in a large
bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk,
beginning and ending with the flour mixture. Pour the batter into prepared pans, and sharply
tap pans once on counter to remove air bubbles.

Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes on wire racks, remove from pans. Carefully peel off wax paper, and
cool completely on wire racks.

To prepare frosting, beat vanilla and cream cheese with a mixer at high speed until fluffy. Add
powdered sugar, and beat at low speed just until blended (do not overbeat.)

Place 1 cake layer on plate, spread with 1/2 cup frosting, and top with remaining cake layer.
Spread the remaining frosting over top and sides of cake. Store the cake loosely covered in
refrigerator. Yield: 18 servings.

Serving size: 1 piece. Calories 312 (30% from fat), Fat 10.5g. (Sat 3.3g., mono 3g, poly 3.6g),
Protein 4.5 g, Carb 51.2 g, figer 0.7g, Chol. 34mg, iron 1.4mg., sodium 198 mg, calc. 65mg.

- Susan Guy, Walnut Hills CSA

Sauted Grated Beets

Rick we would like to share this recipe and it came out of our new favorite cookbook: The
Garden-Fresh Vegetable Cookbook
by Andrea Chesman.

4-5 medium beets

3 T.  butter

1-2 T. fresh lemon juice or orange juice plus more to taste

Salt and fresh ground pepper

1) Peel and grate the beets using a food processor or a box grater.

2) melt the butter in a large skillet over medium heat. Add the beets and stir to coat with
butter. Add 1 tablespoon of juice, cover and simmer  over low heat stirring occasionally. Add
another tablespoon of juice if the beets are sticking to the bottom of the pan. Cook until
tender but not mushy, 7-10 minutes.

3) Remove the cover and season to taste with salt and pepper and additional juice if desired.
Serve hot.

These were sweet and tangy! We hope you enjoy.

Meggan and Tim

Beet and Cheddar Risotto


Alexander Donowitz, who's been a vegetarian for all of his six years, combined two of his
favorite ingredients—beets ("because red is my favorite color") and cheddar cheese—to
create this super-creamy, vibrant risotto. "I think I'm the only kid in my class who eats
beets," he says. It was featured in 'Star Chefs the Next Generation'

1 medium beet, peeled and quartered
2 cups loosely packed beet greens, stems trimmed
2 cups water
2 cups vegetable broth
2 tablespoons extra-virgin olive oil
1 medium onion, minced
1 cup arborio rice
8 ounces shredded sharp cheddar cheese (2 cups)
Salt and freshly ground pepper
Freshly grated Parmigiano-Reggiano cheese, for serving

Place the beet in a food processor and pulse until finely chopped. Add the beet greens and
pulse until finely chopped.

In a medium saucepan, bring the water and vegetable broth to a simmer. Heat the oil in a
large saucepan. Add the onion and cook over moderately high heat, stirring, until softened, 3

Add the rice and cook, stirring, for 2 minutes. Stir in the beets and beet greens and cook for 1
minute. Add the broth to the large saucepan, 1 cup at a time, and cook over moderate heat,
stirring, until the liquid is nearly absorbed between additions, 20 minutes.

Add the cheddar; season with salt and pepper. Cook, stirring until the risotto is creamy and
thick, 3 minutes longer. Serve in deep bowls, passing the Parmigiano-Reggiano on the side.

    - From Marc Hollander who characterized the dish as 'worthy of putting  on the website' and

Balsamic and Brown Sugar Glazed Beets

The beets are like candy!  Eli (my 4-year-old) loves how sweet they are and eats them hot or
cold.  I usually cut the brown sugar a little and add a bit more vinegar, but that's my taste. Not
your traditional beets!

7-9 beets, peeled, quartered
1 1/2 cups water
3/4 cup brown sugar, packed
1/3 cup balsamic vinegar
2 tablespoons butter

Combine beets with water, brown sugar, vinegar, and butter. Bring to a boil. Reduce heat to
medium and continue simmering, uncovered, for about 1 hour, or until beets are tender and
most of the liquid has boiled away.
Serves 4 to 6.

- Nanette Heginger, F2F Newsletter8-14-2007

Whole Beet Borscht  

This is good, especially served with sour cream or plain yogurt.
The recipe calls for using whole beets without cooking and peeling first. However it is very
hard to get beets that clean so Helen recommends cooking and peeling the beets first. She
cooks, peels, cubes and freezes beets in the fall for use in this soup all winter.

1 small onion
1 clove garlic
2 teaspoons oil
2 tablespoons flour
5 cups stock or water
1 bunch beets and greens (3 large or 6 small)
1 potato
1 carrot
1 stalk celery
1/2 small cabbage
1 bay leaf
1-1/2 teaspoons salt, 1/4 teaspoon pepper, 1 teaspoon honey
2 tablespoons tomato paste or 2 fresh tomatoes, chopped

Chop onion and sauté with garlic clove in oil. Mash garlic clove
when onion is translucent and browning. Stir in flour and cook
gently for a minute. Add stock or water and bring to a boil.

Meantime, trim roots of beets, saving the good leaves and stems.
Slice potato, carrot, and celery thin. Add these and simmer 10
minutes while you shred the cabbage and chop the beet leaves and
stems small. Add these and bay leaf, salt, pepper, honey, and tomato to the vegetable mixture.
Simmer until all vegetables are tender.
Remove bay leaf.
Makes 10 cups.

The recipe is from The New Laurel's Kitchen by Laurel Robertson, Carol
Flinders, and Brian Ruppenthal, submitted by Helen Gunderson In F2F Newsletter 10-2-07