Bok Choy Salad

A crunchy tasty salad. Dress just before serving to keep everything crisp.

• 1 pound baby bok choy, washed and thinly sliced (pull leaves apart, soil can get lodged in the base)

• 1 carrot, thinly sliced on the diagonal

• 2 stalks of celery, thinly sliced

• 1 red bell pepper, seeded and thinly sliced, 1 shredded beet, chopped radishes or whatever else you have on hand

• 2 1/2 tablespoons extra virgin olive oil

• 1 tablespoon sesame oil

• 1 tablespoon rice wine vinegar

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 1 package ramen noodles (toss the seasoning package, you don’t need it)

• salt & pepper to taste

• toasted sesame seeds for garnish

• sliced almonds for garnish

Combine all the vegetables in a large bowl.

1. Whisk together the olive oil, sesame oil, rice vinegar, soy sauce and honey in a small bowl or glass jar.

2. Pour the dressing over the salad ingredients and toss well until combined.

3. Season to taste with salt and pepper and garnish with toasted sesame seeds and sliced almonds. Crunch up the ramen noodles and sprinkle over top just prior to serving so they stay crunchy.

Beet-Orange Salad

CHOP AND STEAM OR ROAST: 3 medium beets

MIX:

3 Tablespoons olive, butternut seed, walnut or flax oil

1 teaspoon orange peel zest

2 Tablespoons orange juice

! Tablespoon cider or white vinegar

Sprinkle of salt and pepper

POUR dressing on cooked beets. REFRIGERATE and let marinate 2 - 24 hours. TOAST 2 Tablespoons walnuts and sprinkle on top when ready to serve, with 3 Tablespoons crumbled feta cheese, if desired.

Beet Dip

6 medium beets (1 1/2 pounds), trimmed
2 small garlic cloves, minced
1 small red chile, seeded and minced
1 cup strained yogurt (try Sidehill Yogurt from the farm shop)
3 tablespoons extra-virgin olive oil
1 1/2 Tbsp pure maple syrup (try Dufresne Sugar House from the farm shop)
1 tablespoon zaatar
2 tablespoons goat cheese (try Westfield Chevre from the farm shop)
2 scallions, thinly sliced
salt, to taste, and warm bread, for serving (try El Jardin or Bread Euphoria in the farm shop)

 Preheat the oven to 350°. Put ¼ cup of water in a roasting pan, add beets and cover with foil. Roast for 1 hour, til tender. Let cool, at least slightly. Peel the beets and transfer to a food processor. Add garlic, chile, and yogurt and pulse til blended. (To make strained yogurt: put 1.5 cups of yogurt in cheesecloth and squeeze gently.) Add olive oil, maple syrup, zaatar and puree. Season with salt. Scatter goat cheese and scallions on top.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.

Warm Beet Salad

2 lbs beets, cooked and sliced
1/4 lb bacon, cut crosswise into 1/4" strips
1 med onion halved and sliced
6 tsp vinegar
1 - 1 1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 cup chopped parsley

Fry bacon and onion in a heavy pan, blot off fat, add other dressing ingredients and simmer about 2 minutes. Add beets and serve to 4. Also good with green beans

Rosy Home Fries

4-5 med potatoes, cooked until tender, then cubed
3 medium beets, cooked until tender, then cubed
1 tbsp canola oil 1 med onion, chopped 1 lg pepper, chopped
1/2 c minced parsley 3/4 tsp salt pepper to taste

Heat the oil in a large skilled over medium heat. Add the onions and saute for 5 minutes, stirring often. Add the potatoes and beets and saute for approximately 10 more minutes, stirring occasionally until the potatoes begin to brown slightly. Remove from the heat. Toss in the red pepper, parsley, salt, and pepper. Serve immediately. Serves 6.

Quick Beet Greens

1 bunch beets w/ greens
1 clove garlic, minced
2 tbsp olive oil
2 tbsp sunflower seeds

Toss beets with greens, garlic, and oil in large sauce pan or skillet. Cover and sauté until greens are just wilted. Add a splash of water if necessary to prevent greens from sticking to the pan. Toast sunflower seeds in a dry skillet or hot oven several minutes, tossing often and stir into greens. Serves 4.

Gorgeous Beet and Apple Salad

4 med sized beets, cooked, & cubed
1 green apple, cubed
1/2 c red onion, slivered
1 tbsp oil
1 tsp balsamic vinegar
1/4 tsp salt
1 tsp mustard 1tbsp shallots
1/4 tsp sugar or honey

Toss beets, apples, and red onions together in a medium sized bowl. Mix remaining ingredients to create the dressing. Pour over vegetables and toss to mix well. Chill. Serves 4.

 from: Rolling Prairie Cookbook

Borscht (Beet Soup)

2 cups peeled beets (boil enough to loosen skins)
1 1/2 cups carrots
1 cup onion
1 tbsp butter
2 cups vegetable or meat stock
1 cup shredded cabbage
1 tbsp vinegar
salt and pepper

Cube or chop beets, carrots, and onions, and simmer for 20 minutes in stock. Add rest of ingredients and simmer another 20 minutes. Serve with sour cream, cottage cheese, or yogurt.

Beets with Horseradish-Dill Butter

1 bunch of beets, diced into large pieces
2 tbsp butter
2 tbsp horseradish
1 tbsp cider vinegar
1 tbsp chopped dill

Steam beets in a covered medium-size saucepan for 30 minutes, or until tender. Drain, peel skins, and place in a serving dish. Keep warm. Melt butter in a small saucepan, then stir in remaining ingredients. Pour mixture over beets and toss well.

from: The Cook's Garden

Beet Burgers

2 cups grated beets
2 cups grated carrots
½ cup grated onions
1 cup cooked rice
1 cup toasted sunflower seeds
½ cup toasted sesame seeds
2 eggs, beaten
2 tbsp soy sauce
1 cup grated cheddar cheese
3 tbsp flour
¼ cup oil
minced fresh/dried garlic, cayenne, & fresh/dried parsley to taste

Toast sunflower and sesame seeds in dry skillet or hot oven several minutes, tossing often. Mix ingredients, form into patties, and bake at 350 degrees. Unless patties are very large, it should not be necessary to turn them. Makes 6-8 burgers.

from: Rose Valley Farm Food Book

Super Sweet Roasted Vegetables

2 ½ cups peeled and sliced sweet potatoes
2 cups parsnips (or carrots), sliced
2 cups beets, sliced
1 cup onions (or leeks), sliced
5 cloves garlic, thickly sliced
4 tablespoons Coconut Oil or Olive Oil
1 ½ teaspoon fresh chopped rosemary
1 teaspoon sea salt, or to taste

Preheat the oven to 400 degrees. Place all the ingredients in a large mixing bowl and mix together. Transfer to a covered baking dish and bake for 1 hour for soft and sweet vegetables

By (our shareholder) Leslie Cerier - the organic gourmet - check out her website - http://www.lesliecerier.com/ - for loads of great recipes!

Beet (and more!) Borscht

2-3 qt beef or veg broth
Olive oil
2 onions, diced
2.5 cups shredded beets
1 carrot, sliced
1 celeriac, cubed small
1 Tbsp dill seeds (ground)
1 bay leaf
Salt & pepper to taste
1 tsp vinegar

Sautee onions in olive oil in lg soup pot, add carrots, celeriac and dill. Mix to incorporate and let cook for about two minutes. Add shredded beet, bay leaf and broth. Simmer for 20 mins or until celeriac and carrots are soft. Serve hot with a dollop of sour cream on top.

For a meatier meal, you can add stew beef. Cut into small cubes and sear it at the beginning of the recipe, and then cook it with the soup.

Recipe from winter shareholder Abby Getman, who says "I was excited by the challenge of using one of the monster sized beets, so I took one more than twice the size of a softball and dreamed up this borscht recipe!"

Beet Chocolate Muffins

PREHEAT oven to 350F. Line or grease muffin tin.

MIX together:

1 egg

1/2 cup olive, canola or grapeseed oil

1/2 - 3/4 cups sugar

1 cup beet puree (steam or boil beets and then place in food processor or blender)

1 large banana, mashed

POUR the following ingredients on top of wet mixture:

1 1/2 cups whole wheat pastry flour

3 Tablespoons cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

chocolate chips (optional)

STIR together, DON’T overmix.

BAKE for 20 - 30 minutes or until toothpick comes out of center clean.,

Asian Cole Slaw with Ginger and Parsley

4 cups thinly sliced green cabbage
4 cups thinly sliced red cabbage
1 cup julienne cut yellow beets
1 cut julienne cut watermelon radishes
1 cup coarsely chopped parsley leaves
½ cup organic hemp seeds
5 tbsp grated ginger
2 tbsp + 1 teaspoon maple syrup
2 tbsp + 1 teaspoon tamari
2 tbsp rice vinegar
2 tbsp hemp oil 1/4 tspn ground cloves
1/4 tspn ground allspice

Put all the ingredients in a large mixing bowl. Stir until well combined. Taste and adjust the seasonings, if desired. Serve immediately at room temperature or chilled, if you prefer

This one is from our shareholder (and super chef) Leslie Cerier - She's awesome - check out her website: http://www.lesliecerier.com

Creamy Beet Hummus

2 small beets - topped trimmed off
2 cups cooked chickpeas
1/4 cup salt
2 tsp tahini
1 1/2 tbsp lemon juice
1 tsp apple cider vinegar
2 tbsp water
2 tbsp fresh rosemary

Preheat oven to 375F. Wrap beets in foil and cook for 30-40 min, or until they can be easily pierced with a knife. Run beets under cold water for a few moments, and when you're sure they are cool, slip the skins off with your fingers. Quarter beets and set aside.

Place beets and chickpeas in a food processor and pulse to combine. Add the salt, tahini, lemon, and vinegar. Turn the processor on and drizzle in (as the motor is running) 2 tablespoons of water. Process the mixture for a full minute or two stopping to scrape down the bowl now and then.

When the hummus is totally creamy, pulse in the rosemary and Serve!

Makes 4 servings

Beet Burgers

This is a crew favorite which comes from Recipes from America's Small Farms, by Joanne Lamb Hayes and Lori Stein, that I have adapted. It is a flexible recipe, you can use any root vegetables to equal 4 cups and use any leftover grain (I have used quinoa, spelt, millet,oats and barley - all great). I have made the recipe with rice flour to make it gluten free. 

Ingredients:

2 cups grated beets

2 cups grated carrots

1 cup cooked brown rice (or other cooked grain)

1 cup grated cheddar cheese

1 cup sunflower seeds, best toasted

2 large eggs, beaten

1/2 cup sesame seeds, best toasted

1/2 cup grated onion or 3 scallions chopped finely

3 T whole wheat flour

3 T chopped parsley

2-4 garlic cloves, finely chopped or minced

2 T soy sauce

Optional - add a dash of cayenne or some finely chopped hot pepper to spice it up

Preheat oven to 350. Generously oil a baking sheet. Combine all ingredients in a bowl. Form into patties and place on baking sheet. Bake approximately 25 minutes, or until browning on bottom and easily flippable without falling apart. Flip and back until just beginning to brown on the other side. The flipping is not necessary, but makes for a nice burger.

Spelt or Barley Salad with Raisins, Beets and Citrus Vinaigrette

Ingredients:

2 cups uncooked whole grain spelt or barley 

1 orange

1 1/2 tablespoons lemon or lime juice

1 1/2 tablespoons flaxseed or olive oil

2 small raw beets, peeled and grated

1 raw carrot, grated

3/4 cup raisins or dried cranberries

1 small bunch scallions or 1 small onion

Place spelt or barley in pot with 4 1/2 cups water. Bring to a boil, reduce heat and cook 45 minutes- 1 hour or until soft (barley cooks faster). Drain and rinse with cold water. Zest the orange and add zest to grain. Add juice from 1/2 of the orange. Add remaining ingredients. Mix and serve. 

Zucchini Goat Cheese Tart

Ingredients

Crust: 

2 cups almond meal

1/3 cup olive oil

2 TBSP water

Filling:

4 eggs - beaten

3-4 oz goat cheese

1 cup kale - chopped

3 cloves garlic

1 red onion - diced

1 large zucchini - sliced thinly

1 TBSP olive oil

salt and pepper to taste

Directions

Combine all crust ingredients in food processor. Press into pie dish. Saute garlic, onions, kale, and zucchini in olive oil until soft. Pour into prepared crust and pour eggs over top. Top with goats cheese and bake for 30-45 minutes or until eggs are set and crust starts to brown. 

Optional

Top with chives and serve with steamed beets, salad, and baguette!