Raw Beet Salad
1/2 pound beets, preferably small
1/2 pound carrots
1 tablespoon minced, peeled ginger
2 large shallots
Salt and freshly ground bell peppers
2 teaspoons Dijon mustard, or to taste
1 tablespoon peanut oil
2 tablespoons lime juice
1/4 cup chopped cilantro leaves
Peel the beets and shallots. Combine them in a food processor and pulse carefully until the beets and carrots are shredded; do not puree. (Or grate the beets by hand and mince the shallots, then combine.) Scrape into a bowl. Toss with the salt, pepper, mustard, oil and lime juice. Taste and adjust the seasoning. Toss in the herbs and serve.
Persian Beets
1 ½ lb. small beets
2 shallots, minced
1 C. plain yogurt
¼ C. whipping cream
1 T. Chicken stock, or 1 t. bouillon powder
¼ C. mint leaves
Salt, to taste
Place beets in saucepan, cover with cold unsalted water, heat slowly to boiling, reduce heat. Simmer uncovered, until barely tender, about 25 min. Drain under cold water, remove skins leave whole. Pat dry with paper towel, place them in pan, sprinkle with shallots. Beat yogurt with cream, add stock, salt to taste, until smooth. Spoon sauce over beets and decorate with mint. Serves 4.
Oven-Steamed Beets
Wash and trim beets wrap tightly in aluminum foil. Place them on rack in preheated oven 350*F. Steam them in their own juices until they sizzle and are tender crisp, about 1 ½ hours. Remove foil, allow beets to stand until they can be handled. CAREFUL! It’s easy to burn your hands when removing the foil!
Baked Beets and Onions
4 large beets(about 2 lb.)
1 large Bermuda onion with skin
1 ½ T. red wine vinegar
½ t. balsamic vinegar
1/3 C. olive oil
½ t. salt
Preheat oven 350*F. Wrap each beet tightly in aluminum foil. Cut a 1/8” deep X into the root end of the onion. Place onion and beets in shallow baking pan. Bake 1 to 1 ¼ hours, let stand for 20 min. Remove skins, cut into 1/3” wide julienne strips. Peel onion, cut crosswise into ¼” slices, then cut in half. Place beets and onion in medium bowl. Combine vinegars, oils, salt in small bowl, mix well. Pour over beets and onions, let stand at room temperature for 3 hrs. before serving. Serves 6.
Beets in Mustard Sauce
1 ½ lb. beets
3 T. butter
¼ C. shallots, minced
1 T. flour
½ C. chicken stock
3 T. Dijon Mustard
¼ C. heavy or whipping cream
Salt and pepper
Parsley
Place beets in a saucepan and cover with unsalted water. Heat slowly to boiling, reduce heat, simmer uncovered, until barely tender, about 35 min. Drain under cold water, remove skins and cut into slices. Melt butter in a large skillet over medium-low heat. Add shallots cook 4 min., stir in flour and cook, stirring constantly 2 min. Whisk in the stock, add mustard and cream, cook until slightly thickened. Add beets to sauce, cook stirring often, until warmed through. Add salt and pepper to taste, garnish with parsley. Serves 4.
Gingered Beets
1 ½ lb. small beets
1/3 C. seedless raisins
2 T. butter
1 ½ t. ginger, minced
1 T. sugar
1 t. red wine vinegar
1 t. lime peel, finely slivered
Place in saucepan cover with cold unsalted water. Heat slowly to boiling, reduce heat, simmer, uncovered until barely tender, about 25 min. In a small bowl, pour some beet liquid over raisins, let stand 10 min. Drain beets under cold water, remove skins and cut into slices. Drain raisins. Melt butter in a large skillet over medium-low heat. Stir in ginger, cook 5 min., add beets, raisins, sugar, and vinegar. Cook until warmed through, sprinkle lime peel. Serves 4.
Pickled Beets
3 lb. beets, 10 medium
2 C. sugar
2 C. distilled white vinegar
2 t. whole mixed pickling spice
1 medium onion, thinly sliced
Place beets in saucepan, cover with cold unsalted water. Heat slowly to boiling, reduce heat, simmer uncovered, until tender, about 35 min. Drain under cold water, remove skins, and cut into thick slices(about 6 cups). Combine 2 C. water, sugar, and pickling spice. Heat to boiling, add slices, reduce heat, simmer 10 min. With slotted spoon, transfer beets to mixing bowl, add onion, toss well. Return syrup to boiling, reduce to simmer, about 4 min. Place beet- onion mixture in sterilized jars. Pour hot syrup into each jar to cover beets. Seal, and let stand for least one week. Chill well before serving. Makes about 4 pints.
