Beets and Beet Greens

Maple glazed beets

Roasted yellow beet salad with warm maple mustard dressing

Basic roasted beets

Russian Borscht Recipes

Pickled beets by Alton Brown

Old fashioned pickled beets

Raw beet salad by Mark Bittman

Roasted beets and saute beet greens

Garlic beet greens

Five recipes for beet greens

Raw Cashew and Beet Ravioli

Recipes from our friends at Twin Cities Local Foods

Beets in Mustard Sauce
Recipe adapted from Greene on Greens, by Burt Greene
 
1-1/2 pounds beets, cooked, peeled, sliced (My Minnesota Farmer)
3 tablespoons unsalted butter
1/4 cup minced onions  (My Minnesota Farmer)
1 tablespoon all-purpose flour (Good Earth Mill and Grains)
1/2 cup strong chicken stock
3 tablespoons Dijon mustard
1/4 cup cream  (Cedar Summit)
1 teaspoon chopped dried parsley  (My Minnesota Farmer)
Salt and freshly ground black pepper
Melt the butter in a large skillet over medium-low heat.  Add the onions; cook 4 minutes.  Stir in the flour and cook, stirring constantly, 2 minutes.  Whisk in the stock, then add the mustard and cream.  Cook until slightly thickened.  Add the beets and the parsley to the sauce.  Cook, stirring often, until warmed through.  Add salt and pepper to taste.  Serves 4.
Orange-Scented Beets
Recipe adapted from Greene on Greens, by Burt Greene
1-1/2 pounds beets, cooked, peeled, sliced (My Minnesota Farmer)
2 tablespoons unsalted butter
1 small onion, finely chopped (My Minnesota Farmer)
3 tablespoons sugar
1 tablespoon red wine vinegar
Grated peel of 1 medium orange
Grated peel of 1 small lemon
Juice of 1 medium orange
Pinch of cinnamon
Salt and freshly ground black pepper
Chopped fresh parsley or 1 teaspoon dried (My Minnesota Farmer)
Melt the butter in a large skillet over medium heat.  Add the onion; cook until golden.  Add the sugar, vinegar, orange and lemon peel, orange juice, and the cinnamon.  Stir in the beets, and dried parsley if using.  Cook, stirring often, 10 minutes.  Add salt and pepper to taste, and garnish with fresh parsley, if using.  Serves 4.

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