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Balsamic Glazed Beets

2 pounds red beets, medium sized, scrubbed clean, green tops removed Olive oil
1/2 cup balsamic vinegar
2 teaspoons sugar
Freshly ground black pepper

Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.

Place beets in a serving bowl. Pour balsamic glaze over the beets. Add salt and pepper to taste.


From: Simply Recipes



Beet Smoothies

Yield: Serves 4

10 oz milk
10 oz fresh squeezed orange juice
1 cup peeled and shredded raw beets
1 fresh mango, cut into chunks
1 cup frozen raspberries
1 cup fresh pineapple chunks
1 cup fresh sliced strawberries
2 frozen bananas
1 avocado
2 tsp vanilla

Combine all ingredients in a blender. Puree until smooth and serve.

Recipe from: Eat Local



Autumn Salmon Salad with Honey-Apple Cider Vinaigrette

Serves 2

2 large beets
extra virgin olive oil
salt & pepper
2-4oz salmon filets
8 cups chopped lettuce
1 Bartlett pear, sliced
1 apple, sliced
1/4 cup walnut pieces
1/4 cups dried cranberries

For the Honey-Apple Cider Vinaigrette:

6 Tablespoons extra virgin olive oil
1/4 cup honey
2 Tablespoons apple cider vinegar
juice of 1 lemon
dash of onion powder
salt & pepper

1.    Preheat oven to 400 degrees. Peel then chop beets into 1/2″ cubes and place onto a foil-lined baking sheet. Toss with extra virgin olive oil, and lots of salt and pepper, and then roast for 40-50 minutes, or until tender. Set aside to cool slightly.

2.    Meanwhile, combine ingredients for Honey-Apple Cider Vinaigrette in a jar with a tight-fitting lid then shake to combine. Set aside. Brush salmon on both sides with extra virgin olive oil then season liberally with salt and pepper. Place in an olive oil-brushed skillet over medium-high heat, skin side down, then cook for 3-4 minutes. Flip, peel off skin, and then cook for 1-2 more minutes. Remove to a plate and set aside.

3.    Divide lettuce, pear and apple slices, walnuts, and dried cranberries between two plates. Top each plate with cooked salmon and roasted beets then drizzle on dressing and serve.

Beet Rosti with Rosemary

Many thanks to our CSA member Virginia McDonnell for sharing this recipe with us.

An incredibly sweet, colorful side dish, it is also good with carrots, parsnips, rutabaga, kohlrabi, sweet potatoes, turnips.


about 1 ½ lbs. beets

1 tsp. coarsely chopped rosemary

1 tsp. salt

¼ c. all-purpose flour

2 tbsp. butter


1.  Trim and peel beets.  Grate in food processor or by hand.  Put a medium to large nonstick skillet over medium heat.


2.  Toss the grated beets in a bowl with the rosemary & salt, then add about half the flour; toss well, add the rest of the flour and toss again.


3.  Put the butter in the skillet and heat until it begins to turn nut brown.  Scrape the beet mixture into the skilled and press it down with a spatula so that it fills the pan.  Adjust the heat so that the pancake sizzles without burning and cook, shaking the pan occasionally until the bottom is nicely crisped, 6-8 minutes.  Slide the cake out onto a plate, top with another plate, invert the 2 plates and slide the cake back into the pan.  Continue to cook, until the second side is browned, another 6-8 minutes.  Cut into wedges, sprinkle with more salt if you like, and serve.


From: How to Cook Everything, Mark Bittman



Roasted Beet Hummus

This recipe was sent to me by Jennifer who is responsible for all of the beautiful pictures on the web-site and all of the farm information that is posted on the social networks and from Sam our Farm Steward.

2 small or 1 medium sized red beet, roasted, peeled and chopped
2 cloves garlic, minced
1/4 cup tahini
juice and zest of 1 lemon
1/2 tsp. salt, or extra if desired
1 tsp. ground cumin
1 cup cooked chickpeas
1/4 cup olive oil, plus more for thinning the hummus needed

Place all ingredients except for the chickpeas and olive oil in a blender or food processor.  Pulse until well blended.  Add the chickpeas and olive oil and pulse just until incorporated.  Add more olive oil as necessary for blending the chickpeas into a paste or to thin out the hummus to a thinner consistency.

Beets with Couscous, Mint and Almond

Since we had beets again I thought that I would include this recipe.  This is a  part of the week’s collection from our member Michelle Kelts, CSA member and Chapter Host.

1 pound halved peeled beets
1/3 cup plus 2 tablespoons water
1/3 cup couscous
2 tablespoons minced shallots
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup sliced almonds
3 tablespoons mint

Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.

Bring water to a boil. Add couscous; cover. Remove from heat; let stand 5 minutes.

Combine shallots, olive oil, lemon juice, Dijon mustard, salt, and pepper.

Add beets and couscous. Top with almonds and mint.

From: Cooking Light, March 2013

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