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 […]