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Red Beet Pancakes

I was inspired by CSA member Christine Sullivan who posted this recipe on Facebook this week.
(Serves 6)

From the share:
2 medium beets, roasted and pureed (about 3/4 cup)

From your kitchen:
1 Cup All Purpose Flour
3/4 Cup Whole Wheat Flour
3 Tbsp. Light Brown Sugar
1 Tbsp. Baking Powder
1/2 Tsp Kosher Salt
1 1/4 Cup Milk*
1/3 Cup plain Greek yogurt
1 Large Egg
3 Tbsp. unsalted butter, melted
1 Tsp Vanilla Extract

 Sift the first 5 ingredients into a bowl.

 Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.  

Add the dry ingredients into the wet and stir until just combined (you don’t want to over stir the batter — some lumps are good).  

Drop about 2 tbsp. of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.  Serve with desired accompaniments, honey, maple syrup, butter, raspberry sauce.   To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months.

 

From: Weelicious.com

 

 

Roasted Beet and Fennel Salad

4 beets, peeled and cut into 1/2-inch wedges (1 1/2 pounds)
2 thyme sprigs
2 tablespoons water
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 large fennel bulb with fronds—bulb cut into 1/2-inch wedges, 1 tablespoon chopped fronds
1 teaspoon sherry vinegar

Preheat the oven to 400°. In a medium baking dish, toss the beets with the thyme, the water and 1 tablespoon of the olive oil. Season with salt and pepper. Cover with foil and cook for about 40 minutes, or until tender. Let cool slightly. Discard the thyme.

In a small baking dish, drizzle the fennel wedges with the remaining 1 tablespoon of olive oil and season with salt and pepper. Cover with foil and bake for 15 minutes. Uncover and bake for 15 minutes longer, or until tender and lightly browned.

Pour the beet juices into a bowl and whisk in the vinegar. Add the beets, fennel wedges and fronds and season with salt and pepper. Serve warm or at room temperature.

 

From: Foodandwine.com

 

 

 

 

Vegan Beet Cupcakes

Another recipe from CSA member Maureen Contini that she brought to us at breakfast in the summer.

2 medium beets
1 cup unsweetened vanilla almond milk
1 tsp white or apple cider vinegar
3/4 cup raw turbinado OR granulated sugar
1/4 cup canola or melted coconut oil
2 tsp pure vanilla extract
1 cup + 1 heaping Tbsp. whole wheat pastry flour or unbleached all-purpose flour
Scant 1/2 cup unsweetened cocoa powder
 + more for topping
1 tsp baking soda
1/2 tsp baking powder
Pinch salt

 

Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.

Line a muffin pan with paper liners.

Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.

Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.

Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they will stick to the paper.

Dust with cocoa and serve.

 

From: Minimalistbaker.com

 

 

 

Sautéed Beets and Greens

1/2 small red onion, thinly sliced
3 large cloves garlic, Tbs. extra-virgin olive oil
thinly sliced
4 medium beets (about 12 oz. without greens), trimmed, peeled, halved, and sliced into 1/4-inch-thick half-moons
10 cups lightly packed stemmed beet greens
Sea salt
1 Tbs. red wine vinegar
Freshly ground black pepper

Heat 1 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring often, until golden-brown, 4 to 6 minutes. Add the sliced garlic and continue to cook until the onion is very tender and browned, 1 to 2 minutes more. Add the beets and stir until coated in the oil. Add 1/4 cup water, cover, and cook until the beets are almost tender, 5 to 7 minutes. Scatter the greens over the beets and sprinkle with a couple pinches of salt. Cover and cook, stirring once or twice, until the beets and beet greens are tender, 5 to 7 minutes.

Remove from the heat and drizzle with the vinegar and the remaining 1 Tbs. olive oil. Season to taste with salt and pepper and serve.

 

From: Finecooking.com

 

 

 

Beets and Herbs Salad

1 1/2 pounds baby beets (weighed after trimming)
4 tablespoons olive oil
2 teaspoons each chopped basil, tarragon, chives and mint
1 teaspoon Dijon mustard
1 tablespoon sherry vinegar
Freshly ground black pepper

1.    Heat the oven to 375 degrees. Lay a large sheet of aluminum foil on a baking sheet. Scrub the beets and lay them on one end of the foil. Sprinkle with 1 tablespoon oil and season with salt. Fold the foil over the beets to make a packet and roll the edges to seal. Bake until the beets are tender, about 30 minutes. Let sit on the baking sheet until warm but not hot.

2.    While the beets are still warm, peel them (I find that pressing against the sides of the beets with your thumb loosens the skins) and slice into 1/2-inch wedges. Add the wedges to a serving bowl as you go.

3.    Whisk together the mustard, vinegar and a pinch of salt and pepper. Gradually whisk in the remaining 3 tablespoons oil, until the dressing is emulsified. (You can also just throw everything into a jar, screw on the lid tightly and shake until emulsified.)

4.    Pour about half the dressing over the beets. Sprinkle in the herbs. Season generously with pepper. Toss well, then taste and adjust seasoning, adding more dressing or salt as needed. Let sit for at least 20 minutes before serving.

 

From: Food 52

 

 

 

 

Beet, Carrot and Pomegranate Salad

Serves: serves 4-6

5-6 small beets, cooked and peeled
2 medium carrots, peeled
½ cup pomegranate seeds
1½ tablespoons red wine
1½ tablespoons red wine vinegar
1 tablespoon honey
¼ cup extra virgin olive oil
¼ cup pistachios, chopped
1 tablespoon chives, chopped
1 tablespoon fresh flat leaf parsley, chopped
flaked sea salt
freshly ground black pepper

Instructions:

Slice the beets and carrots thinly using a mandoline or hand held slicer. Layer on a plate or platter, alternating beets and carrots, sprinkle with pomegranate seeds and set aside.

Mix the red wine, vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously.

Drizzle the dressing on the vegetables to coat. Add pistachios, chives and parsley. Season with flaked salt and freshly ground black pepper and serve immediately or at room temperature.

From:Foodiecrush.com

 

 

 

 

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