The Purloined Recipe

Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs.

Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile sauté the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

Recipes By Ingredient, The Recipes, beets, other greens, side dishes

I must admit I was never a huge beet lover until I made these and had the delight of Whipstone’s yummy beets!

4-5 Medium Sized Beets
1 Tablespoon Orange Juice concentrate or
1/2 Cup Fresh Orange Juice - if you use fresh oranges, zest them and add the zest to the mixture
3 Tablespoons Olive Oil
Fresh Ground Pepper
Salt to taste
Couple dashes of Red Wine Vinegar
Dash of Herbs De Provence Mix if you have it but not necessary

Steam fresh Beets for about 45 minutes (depends on the size of the beet).

Let cool slightly then peel the beets while still slightly warm. Pour all
ingredients into a Tupperware bowl with a lid. Dice the beets and add to the bowl. Put the lid on and toss the beets with the mixture. The beets are great to have on hand throughout the week to add to salads. And they taste great in salads with Arugula and Goat Cheese!

Recipes By Ingredient, The Recipes, beets, side dishes

From Molly Beverly

A beautiful conserve— glossy red with red glazed almond slices, nutritious (beets are full of iron, vitamins A and the B’s), and the only beets my 9-year-old will eat.

Spread and enjoy on matzos. (Remember to make more for gifts during the winter holidays.) Another recipe from The Jewish Holiday Kitchen (highly recommended for further study).

3/4 cup water (double for high altitude)
2 cups sugar
2 pounds beets
2 medium lemons
1 Tablespoon ground ginger
1 cup sliced almonds

In a large saucepan mix water and sugar. Bring to a boil and simmer. Coarsely grate beets and lemons (remove seeds) and add to sugar mixture. Cover and let simmer slowly for 1 1/2 hours, stirring occasionally. Uncover and add ginger.

Simmer another 1/2 hours or until thick. Remove from heat and let sit overnight.

The next day lightly toast the almonds. (5-10 minutes in a preheated 350 oven should do it.) Fold almonds into cold marmalade. Seal.

Recipes By Ingredient, beets, jams, jellies, marinades

Serves 8

3 lbs beets, uniform in size (about 2 inches)
4 Tbsp olive oil, divided
1 tsp salt
½ tsp black pepper
1 Tbsp Dijon mustard
Juice of one orange
1 tsp sugar
1 Tbsp red wine vinegar
1 Tbsp fresh minced rosemary

1. Trim beets of all but ½ inch stem and root. Place beets in roasting pan; add 1 Tbsp olive oil, salt and pepper. Toss to coat.
2. Roast at 400 degrees 45 minutes or until beets are tender.
3. Whisk mustard, orange juice, sugar, and vinegar in bowl. Whisk in remaining 3 Tbsp olive oil and rosemary. Set aside.
4. When beets are cool enough to handle, rub to remove skins; cut into quarters. Add warm beets to bowl and toss with dressing. Let stand 30 minutes while beets absorb dressing.

Recipes By Ingredient, The Recipes, beets, side dishes

From Molly Beverly

Serves 8 to 10

1 ounce dried mushrooms OR 4 ounces fresh mushrooms, sliced
2 onions, chopped
2 Tablespoons vegetable oil
2 medium beets, chopped
1 carrot, chopped
1 stalk celery, chopped
1 bay leaf
10 peppercorns, crushed
1 Tablespoon lemon juice or vinegar
2 Tablespoons tomato paste
1 cup chopped cabbage

If using dried mushrooms, simmer them in 3 cups water for 15 minutes. Set aside.

Sauté fresh mushrooms in oil until golden. Add onions and sauté until translucent. Add beets, carrot and celery, cook 5 minutes. Add 6 cups boiling water, bay leaf, peppercorns, lemon juice or vinegar, and tomato paste and simmer 15 minutes. Drain dried mushrooms from stock and chop them. Add mushroom stock and mushrooms to soup.

Add cabbage and simmer 20 minutes.

Remove the bay leaf.

Taste, add salt and pepper as needed. Cool to let flavors blend. Serve cold or reheat with sour cream.

Recipes By Ingredient, The Recipes, beets, cabbage, carrots, onions, soups

(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 4.

2 small red onions, thinly sliced into rounds
white wine vinegar
8 to 12 small beets, golden and/or Chioggia, including the greens
Olive oil
Sea salt
Marjoram Pesto with capers and olives (see below recipe)

1. Toss the onions with vinegar nearly to cover and refrigerate until needed. They will turn bright pink.
2. Discard the beet stems and any wilted leaves, wash the rest, and steam until tender, about 5 minutes. Set aside to drain, and then chop coarsely. Toss with a little olive oil and season with salt.
3. Leaving an inch of the stems and the tails on the beets, steam until a knife
   pierces them easily, about 25 minutes. Slip off the skins. Trim the tops and tails,
   quarter them, and sprinkle with a little vinegar.
4. Make the pesto, setting aside half the toasted pine nuts as a garnish. Toss the beets with it, leaving ample streaks throughout. Place them over the greens. Remove the onions from the vinegar and strew them over the beets. Garnish with the reserved pine nuts and serve.

beets, onions, side dishes