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Beet Recipe

Roasting Beets

This is the easiest, and to me, the most delicious way to prepare beets. There is virtually no preparation, no clean up and the beets are sweet and delicious and can be used warm or cold in a variety of dishes. If you are cooking a lot of beets, they can be roasted in a roasting pan, covered with foil, if cooking just a few, roast them in a pouch made of aluminum foil. Roasted beets can be eaten warm right out of the oven dressed with a little olive oil and salt, added to a roasted vegetable mix, served cold with French lentils or as a warm beet and mushroom salad.
Warm Roasted Beet and Portobello Salad
Serves 4 an appetizer or 2 as an entrιe

3 medium beets
3 Portobello mushroom caps
2 tablespoons olive oil
salt and pepper to taste
3.5 ounces goat cheese
10 ounces arugula or baby spinach
1/4 cup picked parsley leaves
1/4 cup toasted walnuts
2 shallots, sliced into thin rounds
3/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon Dijon mustard
salt and freshly ground black pepper to taste


Pre-heat the oven to 400F. Scrub the beets and place on a large sheet of foil, sprinkle with 1 tablespoon of olive oil and fold the sides up to make a sealed pouch. Wipe off the mushroom caps, place them on another large sheet of foil, sprinkle with 1 tablespoon of olive oil, season with salt and pepper and fold the sides up to make a sealed pouch. Place both pouches in the oven. Bake the mushrooms for approximately 20 minutes, or until cooked through. Bake the beets for approximately 45 minutes, until they are tender when pierced with a knife.
Meanwhile, whisk together the balsamic vinegar, mustard and olive oil and set aside. When the beets and mushrooms are fully cooked, remove from the oven. Slice the mushrooms into strips. With a knife, remove the tops of the beets, slide the skins off with your hands. Slice the beets and toss with the warm mushrooms and goat cheese, cover with foil so they stay warm until you serve them.

In a salad bowl, toss together the arugula, walnuts, shallots, parsley and dressing. Place onto plates and top with the beet and mushroom mixture.

Beet Tumbleweed

This is one of the snacks currently being served at Washington, D.C.,'s Minibar as part of a 30-course tasting menu. It comes from chef Katsuya Fukushima.

1 medium beet
3 cups vegetable oil
Kosher salt

Preheat oil to 340 degrees.
Peel beet and cut off ends. Slice into thin strings using Japanese Benriner cutter or pressing hard with a zester. Measure strings into 1/3-ounce portions, a little less than a tablespoon.
Place a single portion of string into hot oil for 8 seconds. Remove from oil, quickly place on towel to drain and salt liberally.

Within 5 seconds after leaving oil, work hot string between the palms of your hands until it hardens into a ball the size of a ping-pong. You may have to try several times to get the proper shape. Repeat process until you have used all the beet strings.

Serve as a snack or as a little bite before the meal begins.

Roasted Beets with Blue Cheese Sauce and Spiced
Serves 6

4 medium beets
1 pint heavy cream
6 ounces Maytag blue cheese
Spiced walnuts (see recipe below)
Preheat oven to 375 degrees.
If beets have stalks, trim stalks 1/2 inch from beet. Wash beets gently under water, then wrap individually in aluminum foil.

Roast beets for 1-2 hours depending on sizes. A knife should slide easily into the beet, through foil, when done. Allow to cool to room temperature.

While beets are roasting, put cream in a saucepan and bring to a boil. Lower heat and add blue cheese. Stir constantly until cheese has been fully incorporated into the cream.

Pour the cheese mixture into a food processor and blend until smooth. Season with salt and pepper to taste. Allow to cool to room temperature.

Remove beets from foil, then remove beet skins using a paper towel. (Wear kitchen gloves to avoid staining your hands.)

Cut roasted beets into desired shapes.

Drizzle cheese sauce over beets, then top with chopped spiced walnuts.
Spiced Walnuts
1/4 cup walnuts, chopped
1/2 tablespoon butter
1/2 teaspoon cumin
Dash cayenne pepper
Dash sea salt
Black pepper to taste
Melt butter over medium heat in small saucepan. Add walnuts, then spices and toss for 30 seconds. Allow to cool to room temperature.

Roasted Beets and Jicama Carrot Salad

Inspired by chef Jean-Georges Vongerichten's Jean-Georges: Cooking At Home with a Four-Star Chef (Broadway 1998).
Serves 4-6

4 medium beets
1 small jicama root, peeled and julienned
1 large carrot, peeled and julienned
1 green onion, chopped
2 tablespoons grated ginger
1/4 cup sherry vinegar
5 tablespoons vegetable oil
4 chives, chopped
Salt and pepper
Roast beets and peel according to recipe above. Allow beets to cool to room temperature.
In a medium bowl, combine jicama, carrot and green onion.

Mix ginger and vinegar in a separate bowl. Slowly whisk in vegetable oil until emulsified. Add salt and pepper to taste. Pour 2/3 of this mixture over the jicama and carrot mixture and toss gently. Refrigerate for at least 30 minutes.
Cut beets into desired shape (disks, wedges or sticks). Toss remaining vinegar mix with beets. Refrigerate for at least 30 minutes.

When ready to serve, toss all ingredients again in their bowls. Plate beets first, then top with jicama carrot salad. Garnish with chives.

Beets & Apples Recipe

6 medium beets
4 Fuji apples
1 TBSP butter
1 tsp. cinnamon


Cut tops off beets and place in glass dish with 1/4" water in bottom and a lid on top.
Dice the apple into chunks and place butter and cinnamon over the apples.
Roast the beets and apple (two separate dishes – both with lids) at 425 degrees F for 40 to 45 minutes.
Let the beets sit for 10 minutes to cool slightly before slipping off their skins under running water.

Dice the beets and add to the dish that the apples were cooked in. Stir well and taste. If you need something sweeter, you may add 1 tsp. of agave nectar and stir.
Ingredients for Italian Beets Recipe
• ½ cup butter
• 1½ teaspoons salt
• ½ dozen medium sized beets
• 2/3 cup lemon juice
• 3 cups hot water


1. Wash the beets, and put into boiling water.
2. Cook from one to four hours, or until the skins will loosen from the beet.
3. Put into cold water, and remove the skin.
4. Cut the beets lengthwise through the center in about eight pieces.
5. Make a sauce of the remainder of the ingredients given above.
6. Melt three-quarters of the butter; add the hot water slowly, stirring constantly.
7. Cook five minutes, and then add salt, remaining butter, and the lemon juice.
8. Turn the beets into this sauce, and when thoroughly reheated, serve.
Instructions for Pickled Beets
1. Boil half an ounce of peppercorns, cloves, mace, and ginger, in a pint of vinegar, add another pint when cold.
2. Take 6 beetroots, after they have been well cleansed, and boil them gently for two hours.
3. When cold, peel, slice, and put into a jar with the cold vinegar and spice.
4. It is fit for use at once.

Ingredients for Beet, Pear And Nut Salad

• Proportions of ingredients to taste:
• Beets, cooked, peeled,
• Diced nuts, chopped
• Pears, peeled, cored, diced
• Lettuce
• Mayonnaise dressing
• (To make mayonnaise sauce or dressing: Mix 1 teaspoon of pepper, 2 teaspoons of mustard and 1 teaspoon of salt with 2 yolks of egg. Add½ tablespoon of vinegar. Add 1.5 cups of olive oil gradually, stirring constantly. As soon as the mixture thickens, thin it with a little more vinegar. Proceed until two tablespoons of vinegar, and all the 1.5 cups of oil are used. If the oil is added too rapidly, mayonnaise will curdle. Smoothness can be restored by taking the yolk of another egg and adding to it little by little. The curdled mixture. Mayonnaise should be stiff enough to hold its shape.)

1. Pear And Nut Salad Recipe, On each plate place some leaves of lettuce.
2. In the center place beets and pears mixed with the mayonnaise dressing.
3. On top sprinkle the chopped nuts.

Beet And Ginger Soup Recipe

8 ounces cooked beets
2 teaspoons minced or grated ginger
1 cup hot vegetable broth
4 teaspoons lemon juice
salt and freshly ground black pepper

Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Pure to make a smooth soup. Season with salt and pepper to taste.

Pour into a soup bowl, and serve immediately at room temperature, or heat and serve piping hot.

Using Raw Beets

While beets are perfectly edible raw, this way of serving them is less common. My guess is that most cooks want to avoid the mess but it really isn't that bad. In this recipe, the beets are shredded like cabbage and turned into a light slaw that can be served with grilled fish or tossed on top of a green salad and garnished with chickpeas.
Beet Slaw with Buttermilk Dressing
Serves 4-6 as a side dish

4 medium beets, approximately 1 pound
2 red apples
1 carrot
1 cup buttermilk
1 tablespoon lemon juice
1-2 tablespoons olive oil
1 teaspoon dry mustard
2 tablespoons chopped fresh dill
freshly ground black pepper, to taste

Peel the beets, and slice into thin strips, or grate on the largest holes of a box grater. If using organic apples and carrots, wash and slice into thin strips or grate, otherwise, peel them first. Place the vegetables in a bowl and set aside. To make the dressing, whisk together the remaining ingredients, taste and adjust seasonings and dress the vegetables. Toss to coat and refrigerate for 15 minutes before serving.
Pickled Beets
Yield 1 quart
Pickled beets are a welcome addition to almost any salad, they can also be added to bean salads. These beets will last for a month in the refrigerator, stored in their pickling liquid. This recipe is a bit on the acidic side, if you prefer sweeter pickles, add 2 tablespoons of sugar.

7 medium beets, approximately 2 pounds
1-1/2 cups sherry vinegar
2 cups apple juice or fresh cider
2 half-inch slices of an orange

in a sachet:
1 tablespoon pickling spice
1 bay leaf
4 black peppercorns
4 all spice berries
Peel the beets, and cut into wedges. Place in a pot with the pickling ingredients, bring to a simmer and cook over medium heat until the beets are tender when pierced with a knife. Remove from the heat, and allow them to cool in the liquid. Once cool, place in a glass jar, top with pickle liquid and refrigerate.

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