This relish would be best made with yellow beets, if possible. That way it will keep the colors separate. Made with red beets, it will be just as delicious, but will be all red.
3 medium beets
Salt and pepper
Extra-virgin olive oil
1 cup finely diced red onion
4 tablespoons lime juice, plus more for finishing
1 teaspoon grated ginger
2 medium cucumbers, peeled and diced into 1/2 inch cubes
2 tablespoons roughly chopped dill
2 tablespoons roughly chopped mint
2 tablespoons finely cut chives
Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into ½-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)
Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes. Add fresh herbs and a drizzle of olive oil. Serve on top of fish, chicken, or just as a side dish.
It’s a salad, of bread. Make it easier on yourself and use whatever bread you have on hand, and swap the ricotta salata for feta.
1½ pounds small beets, any color, scrubbed (about 10)
½ small red onion, thinly sliced
3 tablespoons white wine vinegar, plus more for serving
½ loaf rye bread, crusts removed, torn into 1-inch pieces (about 6 cups)
4 tablespoons olive oil, divided, plus more for serving
Freshly ground black pepper
1 large orange
4 ounces ricotta salata (salted dried ricotta), crumbled
1 cup torn fresh herbs (such as dill, parsley, tarragon, and mint)
Preheat oven to 425°. Place beets in a shallow 2-qt. baking dish and add water to come ½" up sides. Cover dish tightly with foil and bake beets until tender and a cake tester or paring knife easily slides through flesh, 45–60 minutes. Let cool slightly.
Meanwhile, toss onion, 3 Tbsp. vinegar, and a pinch of salt in a small bowl to combine; set aside.
Toss torn bread and 2 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Bake, tossing once, until bread is golden brown and crisp around edges, 8–10 minutes; set aside.
Rub beets with paper towels to remove skins, then halve (or quarter if large) and place in a large bowl; add onion with liquid.
Using a small sharp knife, remove peel and white pith from orange. Working over bowl with beets, cut between membranes to release segments into bowl. Squeeze membranes to release juices; discard. Add reserved toasted bread and 2 Tbsp. oil and toss to combine. Let sit a few minutes for flavors to meld.
Just before serving, fold in ricotta salata and herbs, drizzle with more oil and vinegar, and season with salt and pepper.
This recipe comes from one of our Richmond CSA members, Laurene!
1 pound small beets (about 7 beets)
1/2 cup white vinegar
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon black peppercorns
2 bay leaves
Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.
A gorgeous color, this can be turned into a French 75 easily with the addition of gin and sparkling wine.
3 cups club soda
1½ cups fresh lemon juice
1 cup beet juice
⅔ cup simple syrup
2 tablespoons fresh ginger juice
8 ounces gin (optional)
8 ounces Prosecco (optional)
Stir club soda, lemon juice, beet juice, simple syrup, and ginger juice in a large pitcher. Divide among glasses filled with ice; top each with 1 oz. gin and 1 oz. Prosecco, if desired.
Yield: 4-6 servings
Time: 20 minutes
1 bunch Tuscan kale, trimmed and finely shredded/sliced
2 stalks celery, thinly sliced
2 small-medium beets, peeled and cut into thin matchsticks
1 bunch carrots, peeled and cut into thin matchsticks
1 apple, cored and thinly sliced
1/2 small red onion, sliced into little slivers
salt and pepper
1 clove of garlic, peeled
1 tsp ground cumin
1 tsp prepared mustard (Dijon, stoneground, etc)
1/3 cup tahini
juice of 1 orange (a generous 1/4 cup)
honey to taste
1-2 tbsp extra virgin olive oil
salt and pepper
In a large bowl, combine the sliced kale, celery, beets, carrot shreds, sliced apple and red onion slivers. Season all of that with some salt and pepper and toss. Set aside.
Make the dressing: combine all the dressing ingredients in a blender on high until you have a smooth dressing that will coat the back of a spoon, in a decidedly thin way (you might have to add splashes of water to get there). Check it for seasoning, adjust and set the dressing aside.
Pour the dressing onto the salad and toss it up. Garnish with parsley.
Time: 2 hours
1 bunch beets, greens removed
1 bunch of carrots, cut into chunks
½ teaspoon of cumin
½ teaspoon of coriander
Chopped, roasted almonds (optional)
Heat the oven to 400.
Wash beets, wrap in foil and put on a baking sheet.
Put carrot chunks on the baking sheet and toss with olive oil.
Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
When the beets are cool enough to handle, peel by gently rubbing the skin off under cold water, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, lemon juice and olive oil. Garnish with chopped fresh herbs of choice!
Yield: 10 servings
Time: 2 hours, plus time for roasting beets
3 medium red beets
¾ cup/ 170 grams butter, plus more for greasing pan
¾ cup/180 milliliters buttermilk
Juice of 1 large lemon
2 teaspoons/10 milliliters white vinegar
1 ½ teaspoons/7 milliliters vanilla extract
2 cups/200 grams cake flour (sift before measuring)
3 tablespoons/24 grams cocoa powder
1 ⅛ teaspoon/6 grams baking powder
1 teaspoon/6 grams salt
½ teaspoon/3 grams baking soda
1 ¾ cup/350 grams granulated sugar
Cream cheese frosting (recipe follows)
Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
Cream Cheese Frosting
½ cup/113 grams unsalted butter (1 stick), at room temperature
1 pound/454 grams cream cheese, at room temperature
½ teaspoon/3 grams salt
1 ½ teaspoons/7 milliliters vanilla extract
6 cups/720 grams powdered sugar
2 tablespoons/30 milliliters milk or cream, if needed
Cream butter and cream cheese in a stand mixer. Add salt and vanilla. Slowly start to add powdered sugar at low speed.
Once all the powdered sugar is incorporated, turn mixer to high and whip for at least 7 minutes or longer, scraping sides. If the icing seems too thick, mix in a tablespoon or 2 of the milk or cream.
Wonderful recipe for many root vegetable. Try with turnips, carrots, or sweet potatoes.
1 pound beets peeled and cut into wedges
2 sprigs of thyme
3 shallots quartered
4 cloves of garlic
3 tablespoons unsalted butter
3 teaspoons honey
1 cup water plus more if necessary
Combine all the ingredients plus a nice large pinch of salt in a sauté pan or saucepan over medium-high heat. Cover with a tightly fitting lid, bring to a simmer, and cook, adding water by the tablespoonful if pan is dry before vegetables are done. You will want the vegetable fork tender, which will take about 20 minutes.
Once the vegetables are fork tender, remove the lid and cook until liquid evaporates completely, about 5 minutes. Toss the vegetables occasionally, until beautifully glazed for about 5 minutes.
Finish it up with 1 Tbsp. water to deglaze pan and coat the beats with the glaze.
Season with salt.
Feel free to use your favorite brownie recipe, or a box mix! Just fold the grateD beets in at the end. This is my absolute favorite recipe from Sally’s Baking Addiction. FUDGY!
3/4 cup (12 Tbsp; 175g) unsalted butter
4 ounce (113g) semi-sweet chocolate bar, coarsely chopped
2 cups (400g) granulated sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (95g) unsweetened natural or dutch-process cocoa powder
1 cup (125g) all-purpose flour (spoon & leveled)
1 teaspoon salt
1 and 1/4 cups (225g) semi-sweet chocolate chips
2 cups grated beets
Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan. Set aside.
In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be light brown and a little dull looking.
Add the cocoa powder, flour, salt, remaining 2 ounces of chopped chocolate, the chocolate chips, and grated beets. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan. Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. Remove from the oven and place on a wire rack to cool completely before cutting into squares.
Cover and store leftover brownies at room temperature for up to 1 week.
Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
The best part of this salad is that you can really use any extra veggies that you have. Seriously anything you've got hiding in the fridge will work. If you don’t want to poach the eggs, just top with your favorite style egg.
4 cups vegetables (you pick!), cut into large chunks 1⁄4 cup olive oil
Kosher salt and freshly ground pepper 1 garlic clove, grated
Small pinch of smoked paprika
4 large eggs
1 pound salad mix
4 tablespoons Whole Grain Mustard Vinaigrette Flaky sea salt (for serving)
Preheat oven to 450°. Toss vegetables with oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, rotating pans halfway through, until vegetables are golden and tender, 25–30 minutes. Place grated garlic and smoked paprika in a large bowl. Add roasted vegetables and toss to combine.
Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water isat a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until white of egg in water is opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
Toss salad mix and roasted vegetables with dressing and season with sea salt and pepper. Divide salad among plates and top each with a poached egg.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.