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.,

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.

Super Sweet Roasted Vegetables

5 cloves garlic, thickly sliced
2 ½ cups peeled and sliced sweet potatoes
2 cups parsnips (or carrots), sliced
2 cups beets, sliced
1 cup onions (or leeks), 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!

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

Big Beet 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.

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!"

* Online exclusive: In the print version, we didn't include have space to include one optional detail about this soup: 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.

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!