beets

CSA members, Newsletters, Recipe

Romanesco and Golden Beet Rotîs (or Pasta!)

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  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 1 romanesco head
  • Thyme
  • ½ cup hazelnuts
  • 2-3 golden beets, sliced thin (1/8-1/4 inch)
  • 3 TBSP butter
  • ¼ cup breadcrumbs
  • 1 tbsp balsamic vinegar
  • 1 lemon
  • 1 tbsp olive oil
  • Salt and pepper

Directions:

  1. Slice the beets and break the romanesco into small (1-inch) size pieces.
  2. Add veggies, bread crumbs and toss together. Spread out over a baking sheet.
  3. Bake together at 350-degrees for ~30 minutes, or until “al dente”. Be sure to toss half way though.
  4. While the veggies are roasting, finely chop the thyme, zest the lemon, and add into mixing bowl with oil, lemon juice, vinegar and sesame seeds. Whisk together.
  5. Roast hazelnuts in skillet or separate baking sheet until lightly toasted. Set aside until the end.
  6. Once the veggies are done, plate up and top with dressing, hazelnuts and salt and pepper to taste.

Alternatives:

  1. Mix with a pasta (hint: roasted beet pasta should pair nicely!)
  2. Turn your beets into pasta with a spiralizer and toss with the romanesco.
Recipe

Roasted Cardamom Roots

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Roasted Cardamom Roots

  • Servings: 4
  • Difficulty: easy
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Cardomom Radishes
Ingredients:
Note: You can use any root vegetables for this recipe—beets, carrots, radishes, turnips, etc. The photo above features purple daikon radishes and chioggia beets)

  • 3-1/2 lb. roots (Ex. Purple-top turnips, Purple Daikon Radishes, Chioggia Beets, etc.)
  • 3 TBSP oil
  • Salt
  • 2 TBSP butter
  • 3 TBSP maple syrup
  • 1/4 tsp vanilla extract
  • Crushed red pepper flakes
  • 1/4 tsp ground coriander
  • 1/8 tsp ground cardamom
  • 1 tsp fresh lemon juice
  • 1 TBSP chopped fresh cilantro (or a mix of parsley and mint)

Directions:

  1. Preheat over to 450 degrees
  2. Peeled and cut your root veggies into 3/4-inch cubes or wedges
  3. Toss in olive oil, spread out on a baking sheet and bake for 30-40 minutes (make sure to give them a toss at the halfway point)
  4. Mix butter, maple syrup, vanilla, red pepper, coriander, cardamon and lemon juice in pan. Heat up and reduce slightly until the mixture begins to resemble a glaze.
  5. Add roots and coat in glaze.
  6. Once the glaze is fully absorbed and coated on the veggies, toss in the cilantro and serve!
CSA members, Recipe

Carrot Pesto with Beet and Broccoli Pasta

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Carrot Pesto with Beet and Broccoli Pasta

Carrot tops you say? Didn’t know you could eat them? Don’t know why you would want to eat them? Here’s why: The leaves of carrot are in fact edible and are highly nutritive. The dark green plant matter is rich in protein, minerals and vitamins. In fact, they are reported to contain six times the amount of vitamin C that is in the carrot root and are also a great source of vitamin K, potassium and calcium. The trick is, knowing what do do with them. To get started, we suggest something simple like a pesto!

Carrot Pesto Pasta

Ingredients

  • For the pesto:
    • 1 bunch of carrot tops
    • 1-3 cloves garlic
    • 1/2 cup walnuts
    • 1/2 cup loosely packed basil leaves
    • 1/4 cup grated parmesan cheese
    • Salt and pepper (to taste)
    • 2-4 TBSP olive oil (or more if you mixture is too dry)
  • For the pasta:
    • 4-5 small golden beets
    • 1 large head or three small heads of broccoli
    • Fresh linguini pasta (we used a red beet pasta)
    • Shredded parmesan cheese (to top)

Directions

  1. To make the pesto, blend carrot tops, garlic, cheese, walnuts, basil, oil and salt/pepper together in CuisinArt or similar blending contraption. Set aside
  2. Boil the beets in water until tender and skins peel off (about 20-30 minutes depending on size of beets)
  3. Sautée broccoli with oil, salt and pepper until softened (about 5-7 minutes)
  4. Coat pasta in pesto. Top with beets, broccoli and cheese.
  5. Eat!
CSA members, Recipe

Harvard Beets

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Recipe of the week, Aug. 9: Harvard Beets

Ingredients:

  • 1 (16 ounce) can beets
  • 1/2 cup white vinegar
  • 3/4 cup white sugar
  • 1 tablespoon cornstarch
  • salt to taste

Directions:
If you use fresh beets, clean peel and boil until almost tender. Add other ingredients and complete recipe.  Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

CSA members, Recipe

Citrus-Ginger Roasted Beets and Carrots

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Ingredients

  • 4 beets, peeled and sliced
  • 3 large carrots, peeled and quartered
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/3 cup fresh pink grapefruit juice
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 1/2 teaspoon soy sauce
  • 1 tablespoon olive oil

Directions

  1. Preheat oven to 400 degrees.
  2. Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9×13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil.
  3. Bake the vegetables in the preheated oven for 15 minutes.
  4. Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.