Beets
Beet Chips
Simple and delicious! (Those two descriptors are definitely a theme with our recipes.)
Pre-heat your oven to 350º. Slice as many beets as you’d like as thinly as you can. Toss with olive oil to coat and salt & pepper to taste.
Place beet slices in a single layer on a rimmed baking sheet.
Cook in the oven about 10 minutes, then flip all the pieces over. Continue cooking until crisp. Cooking time will vary considerably based on how thinly you cut the pieces, so keep a close eye on them.
Roasted Root Veggies
This is one of our go-to recipes anytime there are beets and potatoes and it isn't too hot out. Simple, delicious, and infinitely variable.
Preheat the oven to 375•.
Chop veggies into approximately 1 inch chunks. Potatoes, beets, carrots, parsnip, celeriac, rutabaga… Brussels sprouts, peeled garlic cloves, chunks of onion… Chopped bacon or slices of sausage (the lamb sausage from Duclos & Thompson is especially good). What else can you think of?
Toss with olive oil, sea salt, and spices if you like. Caraway and whole cumin are some of our favorites. Sprigs of rosemary are good if you have some, but bury them under the veggies so they don’t burn.
Spread into an even layer in an ovenproof dish. Cast iron pans are good for smaller batches; lasagna pans good for big ones.
Cover the pan with tinfoil. Roast until tender, stirring occasionally if you think of it. How long will depend on the veggies and how small you cut them; start testing after 25 minutes or so. Beets tend to take the longest.
Beets with Lemon and Herbs
So maybe local lemons are unlikely here in Vermont. All of the herbs can be grown here, though - and this is a nice way to perk up local root-cellar beets in the winter, even if you end up using imported herbs. (Though you could keep a pot of herbs going over the winter inside, if you wanted). Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
To serve four to six as a side, make as below with the greens, or double the beets and dressing and skip the greens. I actually like it better with just the beets.
1 1/2 lbs beets, cooked [the recipe says to peel them, but we never do]
Zest of 1 lemon plus its juice
2 Tbsp each: finely diced red onion, parsley, cilantro, and mint
1/2 tsp ground coriander
Salt & pepper
6 Tbsp olive oil
1/4 cup of your favorite olives
4 big handfuls of salad greens, or a bunch of kale, lightly steamed
Cut the beets into quarters or smaller. Whisk everything but the olives and greens in a bowl, or put in a jar and shake until mixed. Toss the beets with enough dressing to coat. Dress the greens with the rest, arrange on plates, add the beets and olives, and serve. Enjoy!
Red Beet Chocolate Cake
1 3/4 c flour
1/2 tps salt
1 1/2 tps baking soda Sift together in large bowl.
1 c veg oil
1 1/2 cups sugar
3 eggs lightly beaten
Beat with mixer on medium speed for 2 minutes.
1 ½ c pureed beets cups
6 Tbs cocoa
4 Tbs shortening
1 tps vanilla
Beat in cocoa, etc.
Gradually add dry ingredients, beating after each addition. Pour into greased 13x 9 inch pan. Bake for 25 minutes at 350 degrees. Cool in pan.
Sprinkle with confectioners sugar or frost (recipe below)
Cream cheese frosting
8 ounces of cream cheese at room temp
1 box of confectioners sugar
1tps of vanilla
12 Tbs butter at room temp
Cream together and frost cake when cool.
Simple and delicious! (Those two descriptors are definitely a theme with our recipes.)
Pre-heat your oven to 350º. Slice as many beets as you’d like as thinly as you can. Toss with olive oil to coat and salt & pepper to taste.
Place beet slices in a single layer on a rimmed baking sheet.
Cook in the oven about 10 minutes, then flip all the pieces over. Continue cooking until crisp. Cooking time will vary considerably based on how thinly you cut the pieces, so keep a close eye on them.
Roasted Root Veggies
This is one of our go-to recipes anytime there are beets and potatoes and it isn't too hot out. Simple, delicious, and infinitely variable.
Preheat the oven to 375•.
Chop veggies into approximately 1 inch chunks. Potatoes, beets, carrots, parsnip, celeriac, rutabaga… Brussels sprouts, peeled garlic cloves, chunks of onion… Chopped bacon or slices of sausage (the lamb sausage from Duclos & Thompson is especially good). What else can you think of?
Toss with olive oil, sea salt, and spices if you like. Caraway and whole cumin are some of our favorites. Sprigs of rosemary are good if you have some, but bury them under the veggies so they don’t burn.
Spread into an even layer in an ovenproof dish. Cast iron pans are good for smaller batches; lasagna pans good for big ones.
Cover the pan with tinfoil. Roast until tender, stirring occasionally if you think of it. How long will depend on the veggies and how small you cut them; start testing after 25 minutes or so. Beets tend to take the longest.
Beets with Lemon and Herbs
So maybe local lemons are unlikely here in Vermont. All of the herbs can be grown here, though - and this is a nice way to perk up local root-cellar beets in the winter, even if you end up using imported herbs. (Though you could keep a pot of herbs going over the winter inside, if you wanted). Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
To serve four to six as a side, make as below with the greens, or double the beets and dressing and skip the greens. I actually like it better with just the beets.
1 1/2 lbs beets, cooked [the recipe says to peel them, but we never do]
Zest of 1 lemon plus its juice
2 Tbsp each: finely diced red onion, parsley, cilantro, and mint
1/2 tsp ground coriander
Salt & pepper
6 Tbsp olive oil
1/4 cup of your favorite olives
4 big handfuls of salad greens, or a bunch of kale, lightly steamed
Cut the beets into quarters or smaller. Whisk everything but the olives and greens in a bowl, or put in a jar and shake until mixed. Toss the beets with enough dressing to coat. Dress the greens with the rest, arrange on plates, add the beets and olives, and serve. Enjoy!
Red Beet Chocolate Cake
1 3/4 c flour
1/2 tps salt
1 1/2 tps baking soda Sift together in large bowl.
1 c veg oil
1 1/2 cups sugar
3 eggs lightly beaten
Beat with mixer on medium speed for 2 minutes.
1 ½ c pureed beets cups
6 Tbs cocoa
4 Tbs shortening
1 tps vanilla
Beat in cocoa, etc.
Gradually add dry ingredients, beating after each addition. Pour into greased 13x 9 inch pan. Bake for 25 minutes at 350 degrees. Cool in pan.
Sprinkle with confectioners sugar or frost (recipe below)
Cream cheese frosting
8 ounces of cream cheese at room temp
1 box of confectioners sugar
1tps of vanilla
12 Tbs butter at room temp
Cream together and frost cake when cool.