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Beets with Garlic-Walnut Sauce

Many thanks to Anne Percoco for sharing this recipe. We may not have beets this week in our shares, we will however see them again so keep this recipe in a safe place.
2 pounds red beets, about 4 large, trimmed of greens
1/4 cup olive oil
6 cloves garlic, peeled
1/2 cup walnuts
2 tablespoons to 1/4 cup freshly squeezed orange juice
Salt and black pepper to taste
1/4 cup chopped fresh parsley leaves, for garnish.

Preheat oven to 400 degrees. Wash beets well. While still wet, wrap them individually in foil and place on a cookie sheet or roasting pan. Bake beets, undisturbed, for 60 to 90 minutes, until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)
Meanwhile, put oil in a skillet over medium-low heat. When it is warm, add garlic and cook until fragrant and beginning to soften, about 6 minutes. Add walnuts and continue to cook until they begin to color, about another 4 minutes. Let mixture cool slightly and then put it in a small food processor; process until you have a relatively smooth paste. Add orange juice to taste and sprinkle with salt and lots of pepper.
After beets have cooled, peel off skins. Slice beets into wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish with parsley and serve.
Yield: 4 servings.


From: The New York Times

Beet and Berry Walnut Salad

Large bowl of mixed salad greens
1 cup of steamed or roasted beets
1 pint fresh strawberries, blueberries, or raspberries
1/2 cup walnut pieces (toasted)
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese
In a large bowl, toss the salad greens top with the beets, berries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.


Raspberry Vinaigrette

1/2 cup fresh raspberries
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
Pour all ingredients into a blender. Blend until smooth.
Add a pinch of kosher salt and a little fresh ground black pepper

Helpful Tips

We had some questions this week about the care and storage of honey.
First, honey can and really should be kept at room temperature. It will be much easier to use that way. It has a very long shelf life.

One of our members wanted to freeze some strawberries and beets. I hope that these tips will help all of you. Remember this may not apply to the share you receive this week, you will see that it may help you at other times through the season.

Strawberries should be cleaned and hulled before freezing. I like to just wipe them with a soft moist cloth and then let them dry on paper towel Place them on a tray to freeze and then move them into a zip lock freezer bag and be sure to get out most of the air and they should be good for up to six months.


Beets should be scrubbed, steamed or roasted, peeled and then cut into uniform pieces. They can be placed in freezer bags as well, air removed as much as possible and again they should be good for 6 months.

Beet Risotto topped with Fish or Chicken Filet & Lemon Beurre Blanc

Beet Risotto topped with Fish or Chicken Filet & Lemon Beurre Blanc
4-6 small red beets
Zest from 1/2 orange
1 bay leaf
3/4 cup plus 2 tablespoons white wine
Salt & pepper

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large shallot, minced
1 1/2 cups Arborio rice
6 cups chicken stock, simmering
2 tablespoons grated lemon zest
8 fish or chicken  filets
Lemon beurre blanc
Minced parsley

Beet Recipes

Italian Style Beet Greens
1 bunch of beet tops
1-2 cloves garlic, minced
2 teaspoons olive oil
Lemon Wedges or Parmesan cheese

Strip leaves from the stems, while roughly cutting the leaves into one inch wide slices. Cut the stems in julienne cut (matchsticks).

Heat several quarts of water. When they come to a boil, add 1 teaspoon salt. Working in batches, put in the greens and let them cook a minute or two, until softened. Remove from boiling water and drain. Put the matchstick cut stems in the boiling water for 30 seconds to a minute. Remove and drain.

Heat the oil in a sauté pan, add garlic and sauté just until fragrant. Don’t let the garlic burn. Add the parboiled greens and stems, stir well, and cover the pan. Cook for just a few  minutes until the greens are coated with the oil. Serve with lemon wedges or garnished with some parmesan cheese.

Note: Steps one and two can be done ahead, and the vegetable refrigerated until mealtime


Wrap the beets, zest and bay in aluminum foil and roast in a 400-degree oven until beets are tender – about 1 hour. Slip beets from skins and chop into ½” cubes. Mix the beets with  2 tablespoons of the white wine, add salt and pepper to taste.

Sauté shallot in butter and olive oil until translucent.  Add the rice and stir to coat – sauté  until opaque. Add the remaining white wine and cook over low to medium heat until absorbed. Add the chicken stock one ladle-full at a time and cook until almost absorbed. Continue to add stock as needed, the rice will be creamy and aldente the broth will have been used up –this process will take an additional 10 minutes. Salt & pepper to taste, stir in the beet cubes and the lemon zest. Top with sautéed fish or chicken filets and spoon lemon beurre blanc around the edges. Top with minced parsley.

Yellow Beets with Walnuts

4-6 small-medium yellow beets, well-scrubbed and washed
2 garlic cloves, unpeeled
1 tablespoon olive oil
4 tablespoons red wine or apple cider vinegar
4 tablespoons chopped scallions, whites only
3 tablespoons chopped cilantro leaves
½ c broken walnut meats, toasted in a skillet or in an oven for 8-10 minutes
Salt and Pepper

Cover beets and garlic cloves in water in a large saucepan. Boil until beets are tender, about 40 minutes. Remove vegetables from saucepan and set them aside to cool. When cool, squeeze garlic cloves out of their skins, then mash them in a bowl with the back of a spoon. Add olive oil and vinegar, mixing well.
Peel beets and slice into rounds about ¼ inch thick. Arrange beet slices on small plates, spooning garlic dressing over them. Divide and scatter the scallions, cilantro and walnuts over each plate, finishing lightly with salt and pepper.

Serves 2

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