Beet Recipes

Updated, July 12, 2017

The following post was from our winter Lunch Time Learning Series. July is the time of year that the beet harvest begins! Enjoy the following recipes.

January is a fine time to investigate the root crops in cold storage or your root cellar. The longevity of storage is based upon many factors: the quality of the crops upon harvest, the variety grown, the temperature and humidity of your storage facility and simply time. Some crops simply last longer than others. Even if you do not have root crops in storage that need to be used, they are readily available at your local grocers this time of year.

The following are tested, tried and true recipes for beets. So, head to your root storage, check out the condition of your vegetables. Always use the tired looking roots first, do not let them go to waste! Whether you are using tired beets, perfect beets or grocery store beets . . . these recipes will delight!

Simple Baked Beets

Preheat oven to 375 F.

Place beets on a baking sheet. Bake for about one hour, or until a fork easily pierces the beet.

Remove, cool, remove skins.

Slice or chop. Use in salads or as a side dish tossed with your favorite dressing.

Beet & Carrot Fritters

1/2 Tablespoon oil of choice. Olive, peanut or grape seed.

1 Medium onion, finely chopped

2 Garlic cloves, minced

Saute onion and garlic in oil until translucent. Set aside.

Coarsely shred one large russet potato, 2 large beets and 3 large carrots. Squeeze excess moisture out in a cotton kitchen cloth. Except beets, use paper towels or dark cloth.

Lightly beat 2 large eggs in large bowl, add all ingredients and mix well. Salt and Pepper to taste.

Heat oil of choice (as above) in skillet. Spoon desired size of fritter into oil. Golf ball size is good for appetizers, increase size if you are serving as entree. Cook over medium heat until a crust forms, lower heat, turn and continue to cook and turn until vegetables are fully cooked. Keep in low oven until ready to serve.

Top with herbed greek yogurt. Use herbs of choice: dill, parsley, marjoram, etc.

Steve's Marinated Fresh Beets

1 cup julienned fresh beets

1/4 cup finely sliced white onions

Add:

1/4 cup rice vinegar

2 T Sesame oil

1/2 t toasted sesame seeds (optional)

2 T lemon juice

S & P to taste

Gently toss, allow to rest for a minimum of one hour in refrigerator before serving.

Serve as side salad, atop green salads or in a sandwich.

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