Beet & Onion Jam Galette

1 refrigerated pie crust

1/2 c. plus 1 T. onion jam or fig jam

1 5-oz. package semi-soft cheese with garlic and fine herbs (such as Boursin)

1 T. chopped fresh thyme, plus more for garnish

1 lb. red beets, trimmed, halved if large, peeled, and sliced 1/8" thick

1 T. olive oil

Salt

Black pepper

Chopped walnuts, toasted, for garnish

Set out pastry and allow to warm up per package directions. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Unroll pastry onto baking sheet. Spread 1/2 c. onion jam over pastry, leaving a 2" border. Spoon small mounds of cheese over jam. Sprinkle with thyme. Layer the beets on top, overlapping as needed. Fold pastry edge toward the center, pleating as needed. Drizzle beets and pastry with olive oil and sprinkle with salt and pepper.

Place a foil-lined baking sheet on oven rack below galette. Bake 45-50 minutes or until pastry is golden brown, juices are bubbling, and beets are tender. Brush with remaining 1 T. jam while warm. Let cool on baking sheet on wire rack for 30 minutes. Garnish with toasted walnuts and additional fresh thyme. 

Serves 8.

Adapted from Better Homes & Gardens magazine, Oct. 2020, p. 125.

Marinated Beet Salad

 2 small or 1 large Fresno pepper, finely chopped

1 medium shallot, finely chopped

2 T. olive oil

2 T. fresh lemon juice

1/2 t. salt

4 medium or 2 large red and/or golden beets cut into matchsticks or thin strips

1/3 c. plain yogurt

1/4 c. tahini

1 T. lemon juice

1/3 c. goat cheese or feta cheese, crumbled

1/2 c. pomegranate arils

1/3 c. chopped pistachios

1/3 c. chopped fresh mint

1/4 c. chopped fresh parsley

For marinade: In a large bowl, combine pepper, shallot, olive oil, lemon juice, and salt. (If using different colors of beets, divide marinade into separate bowls for each color.) Add beets to marinade; stir to coat. Let stand at least 10 minutes, stirring occasionally.

Meanwhile, in food processor, combine yogurt, tahini, and lemon juice. Cover and blend until fluffy.

To serve, spread tahini mixture on a large platter, making a swoosh with the back of a spoon. Lift beets out of marinade, draining excess into the bowl. Place beets on tahini mixture. Sprinkle on cheese, pomegranate arils, pistachios, mint, and parsley. Drizzle with additional marinade.

Serves 4.

Adapted from Better Homes & Gardens magazine, Oct. 2020, p. 124.  

Seasonal Grain Salads

5-1/2 c. vegetable broth
3 c. quinoa, bulgur, and/or millet
Dressing and toppings as below

In a 3-4 qt. saucepan combine vegetable broth and grains. Bring to boiling; reduce heat and cook, covered, 15 minutes or until liquid is absorbed.

Prepare dressing while grains are cooking.

When grains are ready, divide cooked grains between 6 bowls. Add desired toppings and top with dressing.

Winter:
Dressing: 1/3 c. lemon juice; 1/3 c. olive oil; 1 clove garlic, minced; 1/4 t. salt; 1/4 t. black pepper
Toppings: 4 c. torn fresh chicories, such as escarole, radicchio, and/or endive; 3 c. chopped celery; 2 c. chopped cauliflower; 1/2 c. halved pitted Kalamata olives; 1/3 c. thinly sliced dried apricots

Spring:
Dressing: 1/2 c. olive oil; 1 t. lime zest; 1/4 c. lime juice; 1/2 t. salt; 1/4 t. black pepper
Toppings: 2 carrots, cut into thin ribbons; 1 c. snap peas, halved diagonally; 1 c. sliced English cucumber; 1/2 c. thinly sliced radishes; 1/4 c. chopped fresh mint; lime wedges

Summer:
Dressing: 1/2 c. olive oil; 1 t. lemon zest; 1/4 c. lemon juice; 1 T. snipped fresh oregano; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby spinach leaves; 2 c. blackberries; 1 fennel bulb, halved, trimmed, and thinly sliced; 1 bunch green onions, sliced; 1 c. halved cherry tomatoes; 1 c. coarsely chopped pistachio nuts; 4 oz. goat cheese, crumbled

Fall:
Dressing: 1/2 c. olive oil; 1/4 c. cider vinegar; 2 T. maple syrup; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby kale; 2-1/2 c. roasted cubed butternut squash; 2 c. slices roasted beets; 4 oz. crumbled blue cheese; 1/4 c. chopped fresh parsley

Serves 6.

Adapted from Fast & Fresh, p. 74. 

Nectarine, Beet, and Goat Cheese Salad

5 oz. fresh baby spinach
16 oz. cooked whole baby beets, chilled
2 nectarines, cut into wedges*
3.5 oz. crumbled soft goat cheese
1 c. balsamic vinaigrette
Salt and black pepper

Divide spinach among salad plates. Top with beets, nectarines, and cheese. Drizzle with dressing and sprinkle with salt and pepper to taste.

*Also try other fruit options instead of or along with nectarines: peaches, apricots, blackberries, raspberries, and/or strawberries. 

Serves 4.

Adapted from Fast & Fresh, p. 12. 

Citrus Salad with Mustard Vinaigrette

1 T. whole grain mustard
1 T. lemon juice
1/4 t. kosher salt
Pinch of black pepper
2 T. extra-virgin olive oil
4 c. mixed salad greens
2 blood oranges, grapefruits, tangerines, or navel oranges (or any combination), peeled and cut into 1/2" thick rounds
2 medium red or yellow beets, cooked, peeled, and quartered
1 T. thinly sliced red onion
1/4 c. hazelnuts, chopped
2 T. chopped dill or mint (optional)

In a small bowl, stir together mustard, lemon juice, salt, and pepper. Add oil and vigorously whisk until combined.

On a large platter, toss greens with half of the dressing. Place citrus and beets over greens and drizzle with remaining dressing. Top with onion, hazelnuts, and chopped herbs, if using. Serve immediately.

Serves 4.

Adapted from O: The Oprah Magazine, Jan. 2019, p. 95.

Sage-Roasted Fall Vegetable Salad

Salad:
1 c. wild rice
3 c. water
1 t. salt, plus more to taste
12 c. peeled and diced fall vegetables (any combination of winter squash, carrots, beets, rutabagas, turnips, parsnips)
1 onion, diced
1 T. chopped fresh sage
3 T. extra-virgin olive oil
Freshly ground black pepper
2 c. sliced Belgian endive, radicchio, and other fall green

Cranberry Vinaigrette:
2 shallots, chopped
1 c. homemade or canned cranberry sauce
2 T. raspberry vinegar, other fruited vinegar, or red wine vinegar
2 T. fresh orange juice
3/4 c. walnut oil or extra-virgin olive oil
Salt and freshly ground black pepper

Combine the wild rice, water, and salt in a small saucepan. Cover and bring to a boil. Reduce heat and simmer until rice is tender and most of the grains have burst open, 40-60 minutes. Drain off any excess water. Let cool.

Meanwhile, preheat the oven to 450 degrees. Lightly grease a large shallow roasting pan or half-sheet pan with oil.

Combine the diced fall vegetables, onion, and sage in a large bowl. Add the oil and and toss gently to lightly coat the vegetables. Transfer to the prepared pan and arrange in a single layer. Roast for 30-40 minutes, stirring occasionally, until tender and lightly browned. Let cool.

To make the dressing, finely chop the shallots in a blender. Add the cranberry sauce, vinegar, orange juice, and oil; process until smooth. Season with salt and pepper.

Combine the roasted vegetables, sliced greens, and vinaigrette in a large bowl. Toss gently to mix. Taste and add salt and pepper if desired. Serve at room temperature.

Serves 6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 464.

Roasted Beets with Orange Butter

4-6 medium beets, tops and roots trimmed to 1"
1 T. butter
1 T. orange juice
Salt and freshly ground black pepper

Preheat the oven to 400 degrees.

Wash the beets but don't peel them. Divide beets between two sheets of heavy-duty aluminum foil and wrap each to form a well-sealed packet. Roast for 50-60 minutes or until largest beet is easily pierced with a fork. Remove from the oven, open the packets, and let cool. When the beets are cool enough to handle, peel them and cut them into slices or thin wedges.

Melt the butter in a large skillet. Add the orange juice and stir until well blended. Add the beets and toss until hot. Season with salt and pepper. Serve hot.

Serves 4.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 118.  

Borscht

6 medium-sized beets, tops and roots trimmed to 1"
1 onion, diced
2 russet potatoes, peeled and diced
3 c. vegetable broth
2 T. chopped fresh dill, plus additional for garnish
2 T. fresh lemon juice, or to taste
Salt and freshly ground pepper
Sour cream or plain yogurt, for garnish
Pumpernickel bread
Unsalted butter

Preheat the oven to 400 degrees.

Wash the beets but do not peel them. Divide the beets between two large sheets of heavy-duty aluminum foil and fold each to form a well-sealed packet. Roast for 50-60 minutes, until the largest beet is easily pierced with a fork. Remove from the oven, open the packets, and let cool. When the beets are cool enough to handle, peel them and cut them into shoestrings.

While beets are cooking, chop the beet greens and steam them until tender, 3-5 minutes. Set aside.

Also while beets are cooking, combine the onion, potatoes, broth, and dill in a medium saucepan. Bring to a boil, then reduce the heat and simmer until the potatoes are completely tender, about 20 minutes. Cool briefly.

Mash the potatoes into the broth. Stir in the beets and beet greens. Season with lemon juice, salt, and pepper.

Serve hot or chilled, garnishing each bowl with a dollop of sour cream and a sprig of dill, with pumpernickel bread and butter on the side.

Serves 4-5.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 116.

Jeweled Beet Salad

4 medium-sized beets with greens
1/4 c. rice vinegar, plus more to taste
2 T. chopped fresh chives
2 T. chopped fresh mint
1 T. fresh orange juice
1/4 c. extra-virgin olive oil
Salt and freshly ground pepper
4 oz. soft fresh goat cheese, crumbled, divided

Separate the beet greens from the roots. Discard any bruised or damaged leaves. Chop the stems into 1/4-inch pieces and the leaves into 1/4-inch ribbons. Peel the roots and grate with a box grater or food processor.

Combine the greens and grated roots in a steamer and steam over boiling water for about 5 minutes, until tender. Immediately plunge into boiling water to stop the cooking. Drain well.

Whisk together the vinegar, chives, mint, and orange juice in a medium bowl. Whisk in the oil until fully incorporated. Season with salt and pepper. Add the greens and beets and toss to mix. Adjust salt, pepper, and vinegar to taste.

Crumble 3/4 of the goat cheese over the salad and toss to mix. Garnish with the remaining goat cheese and serve.

Serves 6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 112. 

Creamy Beet Salad

4 small raw beets
2 medium-sized parsnips
3 T. chopped parsley
1/2 c. sour cream
2 T. cider vinegar
Salt and pepper to taste

Gate beets and parsnips together, and add parsley. Combine remaining ingredients, then mix together with vegetables. Toss well.

Serves 6.

Traditional Vegetarian Cooking: Recipes from Europe's Famous Crank's Restaurant, p. 75.

Warm Citrus Beet Greens

1 large beet, any variety
2 T. olive oil
1 clove garlic, minced
1 bunch beet greens, de-stemmed and sliced into 3" pieces
1/4 c. fresh orange juice
Salt and pepper

Preheat the oven to 400 degrees. Wrap the beet in aluminum foil and bake for 40 minutes or until easily pierced with a knife. Allow to cool slightly. Peel by placing it into a paper towel and rubbing off the skin. Dice into 1/2" pieces.

When the beet is done, heat the oil in a large skillet oven medium heat. Cook the garlic for 1-2 minutes, until fragrant, stirring occasionally. Add the greens and orange juice, stirring occasionally, until the greens have wilted, about 2 minutes. Season with salt and pepper to taste. Slice the beet into thin rounds and toss with the greens. Serve immediately.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 38.   

Beet Greens with Fruits & Nuts

8 c. water
4 c. packed beet greens
1/2 c. chopped nuts, such as almonds, walnuts, or pecans
2 T. olive oil
1/2 small sweet onion, finely diced
1/2 c. dried mixed fruits, such as apricots, cranberries, cherries, and pears
1 c. Granny Smith apple, finely diced (about 1/2 medium apple)
1 T. sherry vinegar

Boil the water in a large pot over medium-high heat. Blanch the beet greens by placing them into the boiling water until wilted, about 30 seconds to 1 minute, then plunging them into a bowl of ice water. Drain well, then gently squeeze out the water. Chop the beet greens into ribbons.

In a small dry saute pan over medium heat, toast the nuts until they begin to smell buttery and toasty, then remove from heat and let cool.

In a large pan over medium-low heat, warm the oil until it shimmers. Add the onion and mixed fruits. Cook, stirring occasionally, until the onion becomes translucent, about 2 minutes. Add the blanched beat greens and cook for an additional 2-3 minutes. Stir in the toasted nuts and sherry vinegar, and serve immediately.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 37.

Beet Risotto

2 medium beets, trimmed but not peeled
1 bay leaf
1 T. unsalted butter
1 small onion, chopped
1 T. orange zest
1 c. arborio rice
2 T. raspberry vinegar or lemon vinegar
Pinch of sugar
1 T. low-fat sour cream

Put the beets and the bay leaf in a saucepan and add 4 c. of water. Bring to a boil over medium-high heat, then lower the heat and simmer, covered, over medium heat, until the beets are cooked through, about 40 minutes, depending on size.

Remove the beets with a slotted spoon, then strain the broth and discard the bay leaf. Pour the broth back into the saucepan. Slip the skins off the beets. Chop 1 of the beets and set aside.

In a food processor, puree the other beet and stir into the strained broth. Cover the broth and keep it at a gentle simmer over low heat. (Broth can be made up to 4 days in advance and kept refrigerated, or frozen indefinitely. The remaining cooked beet should also be refrigerated, wrapped tightly.)

In another large, heavy saucepan, melt the butter. Add the onion and orange zest, and saute over medium heat until the onion is soft and translucent, about 7 minutes. Add the chopped beet and stir well. Add the rice and stir until it's well coated with the seasonings and glistening, about 2 minutes.

Using a ladle, add about 1 c. hot broth. Stir constantly over medium heat until the broth has been absorbed. Add another ladleful of broth and keep stirring until it's been absorbed.

Continue the process, adding broth 1/2 c. at a time and stirring this way until the kernels are plump and no longer chalk white in the center. This should take 25-30 minutes altogether. The rice is almost done when the kernels are still separate but starting to bind and there are pools of broth on the surface. The rice is done when the liquid has been absorbed and the kernels are bound in what looks like a ricey, creamy, rice pudding.

When the risotto is done, stir in the sugar and sour cream, and stir well to blend. Serve at once.

Serves 4-6.

Adapted from Almost Vegetarian, p. 132.

Beet & Citrus Salad

3 medium-sized fresh beets
3 ruby red grapefruit or other citrus fruit
1/4 c. olive oil
2 T. maple syrup
2 T. white wine vinegar
1 t. kosher salt
1/4 t. freshly ground pepper
6 c. arugula
1/4 c. coarsely chopped pistachio nuts

Trim beet stems to 1";  gently wash and place in 8" square pan. Add 1/4 c. water and cover with aluminum foil. Bake 1 hours and 10 minutes, or until tender. Uncover and cool (about 30 minutes).

Supreme fruit so sections are free of any white pith, keeping 1/4 c. juice.

Whisk together olive oil, maple syrup, vinegar, salt, and pepper. Whisk in reserved juice.

Peel beets and slice into thin wedges. Arrange arugula on a large platter and top with fruit and beets. Drizzle with dressing and sprinkle with pistachios. Add salt and pepper to taste.

Serves 8-10.

Jennie made this at Sweetwater for our wedding brunch.

Exceptional Beet, Kale, or Sweet Potato Hummus

1 small roasted or steamed beet

1 15-oz. can (1-3/4 c.) cooked chickpeas, mostly drained

Zest of one large lemon

Juice of half a large lemon

Generous pinch of salt and black pepper

2 large cloves garlic, minced

2 heaping T. tahini

1/4 c. extra virgin olive oil

Chips or vegetables for dipping

After roasting or steaming, cool beet. Peel beet and cut into quarters. Add to food processor and blend until only small bits remain. 

Add, chickpeas, lemon zest, lemon juice, sale, pepper, garlic, and tahini. Blend until smooth. Drizzle in olive oil while blending. Taste and adjust seasonings as needed. Add a bit of water if too thick.

Will keep in the refrigerator for up to a week. Serve with chips or vegetables for dipping. 

Note: can also use fresh or dehydrated kale or sweet potato, instead of the beet. 

From Common Ground Farm cooking class, 1/23/16.

Poached & Salt-Roasted Beets

6 c. water
1 c. granulated sugar
8 oz. rice vinegar
1 sprig fresh rosemary
4 cloves garlic, peeled and smashed with the side of a knife
2-1/2 lbs. medium-sized beets, tops removed
extra virgin olive oil
sea salt

In a large pot over high heat, bring water to a boil and add sugar, rice vinegar, rosemary, and garlic. Reduce heat to a simmer and add beets (keep them submerged in poaching liquid). Allow beets to poach for 2 hours until softened throughout (a wooden skewer inserted into the center of a beet will easily come out). Transfer beets to a cooling tray and allow to cool to the touch.

Preheat oven to 350 degrees. Using a paper towel, peel beets by rubbing towel against beet skin. Dice beets into small wedges and transfer to a large bowl. Drizzle oil and sprinkle salt over beets and toss to evenly distribute. Transfer beets to a lipped baking sheet and roast in the oven for 10 minutes. Serve.

Serves 12.

feastmagazine.com, September 2015, p. 26. 

Pomegranate Kale Winter Salad

For Vinaigrette:
1 small shallot, chopped
Juice of 1 small tangerine
3 T. ume plum vinegar
1/4 c. balsamic vinegar
3 T. pomegranate molasses
2 T. honey
2 T. fresh herbs or fennel fronds
A couple generous grinds of fresh cracked black pepper
1/2 c. extra virgin olive oil

Combine all ingredients except olive oil in blender and bowl for immersion blender. With blender running, slowly add olive oil until vinaigrette has emulsified.

Makes about 1-1/4 cups.

For Salad:
2 medium golden beets, sliced thin
1 pomegranate
1/4 c. hazelnuts
1 bunch lacinato kale, washed, dried, torn into bite-sized pieces
1 bunch green kale, washed, dried, torn into bite-sized pieces
Salt and pepper to taste
1 medium fennel bulb, cut into thin strips
1 small head radicchio, sliced into ribbons
2 grapefruits, peeled, segmented

Preheat oven to 350 degrees.

In a small pot of boiling water, blanch beet slices for 2 minutes. Set aside and let cool.

Slice pomegranate in half. Hold one half cut-side-down over a bowl. Use a wooden spoon to smack the back of the pomegranate, knocking arils into bowl.

Place hazelnuts on a cookie sheet and bake for about 15 minutes, shaking every 5 minutes until fragrant and skins loosen. Wrap in clean dishtowel and rub skins off. Set aside.

To assemble salad, massage 1/4 c. dressing into kale and sprinkle with salt and pepper.

Toss fennel with 2 T. dressing and scatter over kale.

Arrange remaining ingredients and add additional dressing as desired.

Mother Earth Living magazine, Jan./Feb. 2015, p. 41  

Chocolate Beet Cake

For the Cake:
3/4 cup unsweetened cocoa powder, plus extra for pans
3 large red beets
2 sticks unsalted butter (1 cup), softened
2-1/4 cups granulated sugar
4 large eggs, room temperature
1 tsp. vanilla extract
2-1/2 cups flour
2 tsp. baking soda
Pinch of salt

For the Icing:
8 oz. cream cheese, softened
1 stick unsalted butter (1/2 cup), softened
1 tsp. vanilla extract
1 cup confectioner's sugar, sifted

Preheat the oven to 350 degrees. Butter two 9-inch layer-cake pans, and line with parchment paper; butter paper. Sift cocoa into pans, and tap out excess.
To make the cake: In a large saucepan, cover beets with lightly salted water, bring to a brisk simmer, and cook until a knife slips in easily, 20 to 25 minutes. Drain, and cover with cold water. When beets are cool enough to handle, slip skins off, and quarter. Puree in a food processor. Measure 2 cups of puree. Set aside.
With a stand mixer, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add the beet puree and vanilla, and mix well.
In a large bowl, sift together cocoa, flour, baking soda and salt. Add to wet ingredients in mixer, and beat on low speed until smooth and combined.
Divide batter evenly between cake pans, and bake for 40 to 45 minutes, rotating halfway through the baking time, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, and turn onto racks until completely cool.
To make the icing: In the bowl of a stand mixer, beat cream cheese and medium speed until smooth. Beat in butter until smooth. Beat in vanilla. Turn of mixer, and add confectioner's sugar. On low speed, beat until thoroughly combined and smooth. Use right away, or chill if you prefer a firmer consistency.
Place one cake layer on a cake plate, and cover with half the icing. Top with the second layer, and frost the top with the remaining icing. Leave sides unfrosted.
Serves 8 to 10.
From More magazine, Nov. 2010, p. 126.