Candied Beets – 07/09/2011
Sylvia Morin, CSA member at our Westmount drop-off, wrote to tell us she made this dish with our beets and that “it’s like candy!” She notes that a balsamic vinegar-orange juice combo is a nice variation on the balsamic vinegar-maple syrup mix suggested in the recipe below.
- 3 ½ lbs beets with stems trimmed to 1 inch
- 3 tbsp balsamic vinegar
- 2 tbsp maple syrup or honey
- 1 tbsp olive oil
- A few sprigs of rosemary and/or thyme
- 1/4 tsp freshly ground black pepper
- Cover beets with salted water (1 tbsp salt). Bring to a boil, reduce heat and simmer, covered for 35 to 45 minutes, until just tender. Drain and cool beets until they can be handled, then slip off skins and stems. Cut into wedges or large 1-inch chunks.
- Stir together vinegar, maple syrup, oil, herbs and 1/2 tsp salt and pepper. Toss with beets, until lightly coated.
- Put beets on roasting pan ( can use parchment paper) with vinegar & syrup mixture.
- Place pan in the middle of a 425˚ oven and roast for around half an hour.
Let cool or serve warm. For those who like beets, they are tender, tangy and sticky, a real delicacy!
Beet Dip – 07/09/2011
Westmount drop-off CSA member Ano Deoram gave us this beet dip recipe…somewhat off-puttingly called“Coagulated Blood Dip” (a Halloween recipe, in case you were wondering).
- 6-8 medium beets, cooked, peeled and coarsely chopped
- 2 cloves garlic, chopped
- 1/3 cup extra virgin olive oil
- 2 tbsp tahini
- 3 tbsp* fresh mint leaves, minced (*more or less, to taste)
- 2 tsp red wine vinegar
- ½ medium lemon, juice of
- Sea salt and pepper to taste
- In a large food processor, combine the chopped beets, garlic, olive oil and tahini. Process until mostly smooth.
- Transfer to a serving bowl. Stir in the chopped mint, vinegar, lemon juice, and salt and pepper.
- Cover and refrigerate at least an hour before serving, up to 24 hours.
Great as a dip for crudités or served with pita bread like hummus or baba ghanouj.
Arlington Gardens Beet Salad – 08/08/2011
Our beet salad resembles our tomato salad: boil 4 or 5 large beets 25-30 minutes to soften them (test them with a fork, do not overcook), let cool, then skin and cut them into pieces, add a diced white onion (spring onions are also nice), chopped fresh parsly or coriander, and cubed feta or turkish cheese. The best dressing is a lemon and olive oil one, with pressed garlic, mustard and a dash of pepper. Add the dressing, mix gently and serve. Sliced hard boiled eggs are a nice garnish.
Roasted Beets and Sautéed Beet Greens – 11/07/2010
Many people agree that beet greens are as valuable as the beets themselves. Here is a suggestion for a quick and easy recipe that combines both. Enjoy!
- 1 bunch beets with greens
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons chopped onion (optional)
- Salt and pepper to taste
- 1 tablespoon red wine or balsamic vinegar (optional)
- Preheat the oven to 400 degrees F (~ 200 degrees C). Wash the beets, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets (they may be served with or without their skins), remember that it is easier to do so once they have been roasted.
- Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
- When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2- to 3-inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either vinegar, or butter and salt and pepper.