Beet, goat cheese and honey tarts
1 red beet 1 golden beet 2 tablespoons olive oil 1 sheet puff pastry, thawed 1 egg + 1 teaspoon water, beaten 6 ounces goat cheese 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons honey fresh basil leaves for garnish Preheat the oven to 425 degrees F. Slice the greens off the beets and scrub […]
Beet, potato and walnut salad
1 1/2 pounds medium golden beets, scrubbed 1 1/2 pounds fingerling or new potatoes, halved lengthwise 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1/2 cup roughly chopped walnuts (optional) 1/4 cup finely chopped fresh chives 1 to 2 tablespoons red-wine vinegar Preheat oven to 450 degrees, with racks in top and middle. […]
Beet hummus
1/2-pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed* 2 Tbsp tahini sesame seed paste 5 Tbsp lemon juice 1 small clove garlic, chopped 1 Tbsp ground cumin 1 Tbsp lemon zest (zest from approx. 2 lemons) Generous pinch of sea salt or Kosher salt Fresh ground pepper to taste *To […]
Beet carpaccio
For salad: 1 lb. beets (preferably Chioggia), trimmed and peeled 1/4 cup lemon juice 1 small red onion, thinly sliced 1/2 cup roasted pistachio nutmeats 1/3 cup feta cheese, crumbled 1/4 cup greens For dressing: 2 tablespoons white wine vinegar 2 tablespoons sour cream 1 1/2 teaspoons chopped fresh tarragon 1 teaspoon superfine sugar 1/3 […]
Lentil and roasted beet salad
Salad: 1 pound beets (about 3 medium) 1 Tablespoon extra-virgin olive oil 1 cup de Puy lentils (small, slate-green lentils from France; but it works using regular lentils) 2 teaspoons chopped fresh rosemary, divided 1 whole bay leaf (dried or fresh) 2 large cloves of garlic, peeled & smashed 1/2 medium onion, studded with a […]
Russian cabbage borscht
1 1/2 c. thinly sliced potato 1 c. thinly sliced beets 4 c. water 1-2 T butter 1 1/2 c chopped onion 1 scant tsp. caraway seeds 1 1/2 t sp. salt (or more to taste) 1 stalk celery, chopped 1 medium-sizes carrot, sliced 3-4 cups shredded cabbage, freshly ground pepper 1 t. dill (plus […]
Beet and celeriac casserole
12 ounces raw beets 12 ounces raw celeriac 4 sprigs of fresh thyme, chopped 6 juniper berries, crushed 1/2 cup fresh orange juice 1/2 cup vegetable stock salt and freshly ground black pepper Preheat the oven to 375°F. Peel and slice the beets very finely. Quarter and peel the celeriac and slice very finely. Fill […]
The ultimate root soup: Borscht
1/3 cup (1 ounce) dried porcini 2 large leeks 3 or 4 small russet potatoes, peeled 1 1/4 pounds beets, peeled 3 celery ribs 1 carrot finely chopped parsley or dill 3 bay leaves 7 garlic cloves, chopped sea salt and freshly ground pepper 1 large onion 1 rutabaga, about 1/2 pound 2 tbsp butter […]
Beet, mushroom and potato casserole
2 tbsp oil 1 medium onion, chopped 3 tbsp flour 1 1/4 cups vegetable stock 1 1/2 pounds cooked beets, peeled and chopped 5 tbsp light cream 2 tbsp creamed horseradish 1 tsp hot mustard 1 tbsp wine vinegar 1 tsp caraway seeds 2 tbsp butter 1 shallot, chopped 8 ounces mushrooms, trimmed and sliced […]
Beet and daikon slaw
2 beets, peeled and cut into l/8-inch julienne (matchsticks) 1 6-inch daikon radish, peeled and cut into l/8-inch julienne 1 tsp toasted sesame oil 2 tsp canola oil 1 tsp unsalted rice vinegar 1 tsp sea salt Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. Season to taste […]
Roasted beet salad
6-8 small beets, scrubbed, tops trimmed to 1 inch 4 tbsp white wine vinegar 1/2 cup extra-virgin olive oil salt and pepper to taste 4 cups baby salad greens 1/4 cup pecans 1/2 small sweet onion, thinly sliced 1 tbsp Dijon mustard 1/4 cup crumbled blue cheese Heat outdoor or indoor grill. Place beets on […]
Honeyed beets
¼ cup honey 1 tbsp vinegar 1 lb cooked, sliced beets 1 tbsp butter 1/2 medium onion, sliced and separated into rings In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4.
Marinated beet and summer squash salad
2 medium-size beets, cooked, peeled and thinly sliced 4 bunching onions, thinly sliced 1/4 cup olive oil 3 Tbsp tarragon vinegar 1/2 Tbsp sugar 2 Small yellow summer squash (or zucchini, or a combination), cut into 1/4-inch slices 1 Tbsp minced dill 3/4 cup sour cream Salt and black pepper 2 Scallions, each with 3 […]
Orange-ginger beets
1/2 pound beets, cooked 1/2 tsp grated fresh ginger 1/2 tsp grated orange rind or 1/4 tsp ground ginger 1/3 cup orange juice Salt and freshly ground pepper 1/2 tsp fresh lemon juice to taste 1/2 tbsp cornstarch 1/2 tbsp butter or margarine 1 tsp sugar Grated orange rind for garnish Cut cooked beets in […]
Beet greens fiesole
1/2-pound beet greens, washed and trimmed 1 1/2 tablespoons olive oil Salt and freshly ground pepper 1 garlic scape, minced to taste Cook beet greens in salted boiling water until just tender, about 7 minutes. Drain well, pressing greens to sides of colander or sieve to remove all moisture. In a medium-size skillet, sauté garlic […]
Two-way street beets
1 bunch small beets juice of 1/2 orange 1/2 tablespoon butter, softened pepper 1/2 teaspoon peanut oil 1/2 teaspoon dark sesame oil 1/2 teaspoon hot chili oil 1 tablespoon soy sauce Cut beets off stems. Gently scrub beets. Wash the greens. Cut stems into 3-inch pieces and coarsely chop the greens; set aside stems and […]
East dragon tongue beans
1½ cups dragon tongue beans 1 tablespoon olive oil 2-3 cloves garlic, crushed 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped) Salt and fresh ground pepper to taste Fill a medium saucepan with a few inches of water. Set over high heat and let come to a boil. Place beans in a steamer […]
Dragon tongue bean salad with spicy honey-mustard
For the dressing: 2 tablespoons sherry vinegar 1 tablespoon Dijon mustard 2 teaspoons honey 1 1/2 teaspoons chili paste 1/4 teaspoon salt a few turns of freshly ground black pepper 3 tablespoons extra virgin olive oil For the salad: 1 pound Dragon Tongue beans, washed and dried, root ends trimmed 2 cups loosely packed mixed […]
Spicy pork and green bean stir-fry
1-pound lean ground pork 2 tablespoons minced garlic 2 tablespoons minced fresh ginger 3 tablespoons reduced-sodium tamari 1 ½ tablespoons Shaoxing rice wine or dry sherry 1 ½ teaspoons Sichuan peppercorns, toasted and ground, or ½ teaspoon Chinese five-spice powder ½ teaspoon cornstarch ½ teaspoon sugar 2 tablespoons peanut oil 1 pound green beans, trimmed […]
Quick and easy green beans
6 cups green beans 2 tbsp. olive oil 1/3 cup water 1/2 tsp salt 1/4 tsp fresh ground black pepper Wash your beans then snap the ends off of all the beans. You are taking off about 1/4-1/2 inch. depending on how long the skinny tales are. Discard the ends.. Heat the olive oil and […]
Three bean salad
1 lb green beans 1 lb yellow beans 1 lb kidney beans, drained and rinsed 1 onions sliced into thin rings ¾ sugar 2/3 c. distilled white vinegar 1/3 c. oil ½ tsp. salt ½ tsp. black pepper ½ tsp. celery seed Prep beans by “snapping ends off and breaking or cutting into 1-2 inch […]
Warm yellow wax beans with bacon vinaigrette
2 lb. yellow wax beans 3 tbsp. extra-virgin olive oil 4 oz. thickly sliced bacon 2 tbsp. sherry vinegar 10 oz. cherry tomatoes 1 small shallot 2 clove garlic, 1/4 c. chopped basil kosher salt freshly ground pepper Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain […]
Pork chops with black bean salsa
4 pork loin chops 1 t. Jamaican jerk or Cajun seasoning 2/3 c. corn relish 1 c. black beans cooked 1 ½ t. lime juice ¼ t. cumin Preheat broiler. Trim fat form meat. Rub seasoning and 1/8 t. black onto both sides of chops. Place pork chops on the unheated rack of a broiler […]
Bean and barley salad
¾ c. quick cooking barley 16 oz. cooked kidney beans 16 oz. cooked black beans 1 ¼ c. corn 1 large sweet red pepper; finely chopped 6 green onions; chopped 1/3 c. minced fresh cilantro Dressing: ¾ cup olive oil, 1/3 c. red wine vinegar, 2 garlic cloves; minced, 1 ½ chili powder, ¾ t. […]