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Beet Salad with Oregano, Pecans, and Goat Cheese
Jewel Roasted Vegetables
Roasted Beets with White Balsamic & Citrus Dressing
Ruby Salad with Crumbled Feta & Spicy Pepitas
Spiced Pickled Beets
Shredded Beets and Greens With Sliced Oranges
Roasted Medley of Winter Roots
Beet and Beet Green Risotto with Horseradish
Chicken, Grated Beets, and Beet Greens with Orange Butter
Roasted Beet Salad with Anise Vinaigrette
Vinegared Beets Nested in Their Greens
Grated Raw Beet Salad 

Beet Salad with Oregano, Pecans, and Goat Cheese 

Beets and goat cheese are a classic pairing, but for a twist, try substituting blue cheese for the goat cheese and walnuts for the pecans. 

8 to 10 medium beets (red, golden, or a combination) 
3 Tbs. extra-virgin olive oil 
3 Tbs. aged balsamic vinegar 
Sea salt or kosher salt and freshly ground black pepper 
4 oz. soft goat cheese, crumbled 
2 Tbs. chopped fresh oregano 
1/4 cup chopped lightly toasted pecans 

If the beets have leaves and stems, trim off the leaves and all but 1/4 inch of the stems. Wash the beets. In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm. 
Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into thick wedges. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. 
Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve. 

Jewel Roasted Vegetables 

4 medium beets 
1-1/2 pounds carrots 
1-1/2 pounds Brussels sprouts 
8 large cloves garlic, left unpeeled 
3 tablespoons olive oil 
1 tablespoon chopped fresh thyme 
1/2 teaspoon salt, plus more to taste 
1/4 teaspoon freshly ground black pepper, plus more to taste 

preheat the oven to 375°F. 

Put the beets into a small baking dish and rub them with 1 tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes. 
While the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining 2 tablespoons oil. Sprinkle with salt and pepper. 
After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for 1 hour more, stirring the vegetable mixture once or twice. 
Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. 
When the beets are cool enough to handle, after about 5 minutes, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, and serve. 

Roasted Beets with White Balsamic & Citrus Dressing 

For roasting the beets: 

1/2 lb. beets (4 to 5 medium) 
2 Tbs. extra-virgin olive oil 
1/4 tsp. kosher salt 

For the dressing: 

1/4 cup strained fresh orange juice 
1 Tbs. white balsamic vinegar 
1 tsp. fresh lemon juice 
1/4 tsp. sea salt; more to taste 
Freshly ground pepper 
1 to 2 Tbs. chopped fresh chives (optional) 

Position a rack in the center of the oven and heat the oven to 450°F. Trim, peel, and cut the beets into 1-inch wedges. Discard the greens or save for another use. Put the beets in a shallow 9x13-inch (or similar) baking dish, toss them with the olive oil and salt until thoroughly coated, and then arrange them in a single layer. Roast the beets, stirring after 20 minutes, until tender when pierced with a fork or skewer and lightly browned on the edges, 30 to 40 minutes. 
Meanwhile, whisk the orange juice, vinegar, lemon juice, salt, and pepper in a small bowl until the salt is dissolved. 
Remove the beets from the oven and while they’re still hot, drizzle the dressing over them, tossing to coat. Let the beets cool to room temperature to meld the flavors. Taste and add more salt, if necessary. Serve at room temperature or gently warmed, topped with the chives, if using. 

Ruby Salad with Crumbled Feta & Spicy Pepitas 

For the beets: 
1 bunch small beets (4 to 5), trimmed and scrubbed 
2 to 3 sprigs fresh thyme or rosemary, or 3 fresh bay leaves 
1/2 tsp. kosher or sea salt 
1 Tbs. olive oil 

For the vinaigrette: 
1 Tbs. Dijon mustard 
2 Tbs. sherry vinegar 
2 Tbs. fresh lemon juice 
Kosher salt and freshly ground black pepper 
1/4 cup extra-virgin olive oil 

For the spicy pepitas: 
6 oz. pepitas (hulled pumpkin seeds, available in natural-foods or specialty stores) 
1 tsp. corn or peanut oil 
1 tsp. pure chile powder (such as New Mexico or ancho) 
3/4 tso. kosher salt 

For the salad: 
4 cups very thinly sliced red cabbage (from 1 very small head) 
1 medium red onion, very thinly sliced 
4 oz. (4 cups) mixed baby greens 
6 oz. feta cheese, crumbled (about 1/2 cup) 
6 oz. spicy pepitas (1 generous cup; see the ingredients above and instructions below) 

Roast the beets: 
Heat the oven to 400°F. Line a rimmed baking sheet with foil. Put the beets, herbs, salt, and a drizzle of olive oil in the center; toss the beets to coat. Fold the foil into a loose-fitting but tightly sealed packet around the beets. Roast the packet on the baking sheet until the beets are tender, about 1 hour and 20 min. Let the beets cool completely in the foil. When cool, use a paring knife to peel and slice the beets into wedges (six to eight per beet.) The beets can be roasted up to two days ahead and refrigerated. 

Make the vinaigrette: 
In a small bowl, combine the mustard, vinegar, lemon juice, 1?4 teaspoon salt, and a few grinds of pepper. Slowly whisk in the oil. 

Toast the pepitas: 
Heat oven to 375°F. In a small bowl, toss pepitas with corn oil, chile powder, and kosher salt. Spread evenly on a rimmed baking sheet and roast at 375°F until golden and fragrant, 6 to 8 min. (you'll hear them popping). Let cool completely on the baking sheet. If making ahead, store in an airtight container. 
Make the salad: Combine the -cabbage and onion in a medium bowl and set aside. Up to an hour before serving, add the beet wedges to the cabbage and onions; toss gently with half of the vinaigrette. 
Just before serving, add the baby greens, half of the feta, and half of the pepitas; toss with the remaining vinaigrette. Arrange on a big serving platter and garnish with the remaining feta and pepitas. 

Spiced Pickled Beets 

8 to 9 medium-small beets, trimmed and scrubbed (about 2-1/4 lb.) 
2 Tbs. olive or canola oil 
1-1/2 cups red-wine vinegar 
One-half small red onion, thinly sliced lengthwise 
1/3 cup light brown sugar 
2 Tbs. kosher salt 
1 tsp. yellow mustard seeds 
1 tsp. fennel seeds 
1 tsp. black peppercorns 
1/2 tsp. whole allspice 

Heat the oven to 400°F. Put the beets in a glass baking dish (8x8-inch works well). Drizzle them with the oil and 2 Tbs. water. Seal the pan tightly with aluminum foil and roast the beets until just soft enough to pierce with a fork, 50 to 55 min. Transfer the beets to a cutting board. When cool enough to touch, rub off their skins with paper towels and quarter them lengthwise (or cut them into sixths if they seem large). Put the remaining ingredients and 3/4 cup water in a small saucepan. Bring to a boil. 
If quick pickling, pack the beets in a 2-qt. heat-resistant glass bowl or measuring cup. Pour the hot brine over the beets. Let cool to room temperature and then cover and refrigerate for at least 2 and up 
to 14 days. 

Shredded Beets and Greens With Sliced Oranges 

1 pound beet greens (2 to 3 bunches) 
1 tbs extra virgin olive oil 
1 medium onion, sliced into thin half-moons 
1 cup coarsely grated beets 
1 orange, peel and pith removed 

1/4 cup freshly squeezed orange juice (1 orange) 
1 tsp prepared mustard 
1 tbs olive oil 
pinch of salt 

1. Cut off the beets, then separate the leaves from the stems at the base of the leaf. Discard the stems. Wash the leaves well and cut into strips about 1/2 inch side. Set aside. 
2. Heat oil in a large skillet. Add onions and saute for 5 to 8 minutes, until soft and translucent. 
3. Meanwhile, peel and coarsely grate the beets with a hand grater or in a food processor. Add the beets to the onions and saute for about 2 minutes. 
4. Add the greens and stir well. Cover and cook on medium-low heat for 8 to 10 minutes, until greens are tender. 
5. Cut between membranes of the orange to section. Set aside. Mix together the orange juice, mustard, olive oil, and salt. Drizzle over cooked beets and beet greens just before serving. Top with orange sections. Serve hot. 

Beet and Beet Green Risotto with Horseradish 

1 medium onion 
1/2 cup white wine
1 pound red beets with greens (about 3 medium) 
4 cups chicken or veggie stock
1/2 stick (1/4 cup) unsalted butter 
1 cup Arborio rice 
1/2 cup freshly grated Parmesan (about 1 1/2 ounces) 
1 tablespoon bottled horseradish 

Finely chop the onion.  Remove stems from beets and greens.  Cut greens into 1/4-inch-wide slices. Peel beets and cut into fine dice. In a small saucepan bring stock to a simmer and keep at a bare simmer. 
In a large saute pan, cook onion in butter over moderate heat until softened.  Add beets and cook, stirring occasionally, 5 minutes. Add Aborio rice and coat well with the butter.  Add wine and allow it to cook off for a minute or so.  Stir in 1 cup simmering stock and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking at a strong simmer and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next. Continue this process until you have about 1 cup left of the stock.  Add the greens, and 1/2 cup of stock, continue stirring.  Once that is absorbed, remove pan from the heat, add the cheese and the last 1/2 cup of stock, stir well and cover for a few moments before serving. Serve risotto topped with horseradish. 

Chicken, Grated Beets, and Beet Greens with Orange Butter 

1 1/2 tablespoons butter, room temperature, divided 
1/4 teaspoon finely grated orange peel 
1 tablespoon extra-virgin olive oil, divided 
2 skinless boneless chicken breast halves 
2 tablespoons chopped shallots 
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated 
2 teaspoons Sherry wine vinegar, divided 
1/3 cup water 
serves 2 

Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper. Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 5 - 7 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm. Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper. Spoon greens alongside chicken; cover to keep warm. Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 1 teaspoon vinegar; stir 30 seconds. Season 
to taste with salt and pepper. 
Spoon beets onto plates. Spoon orange butter atop chicken and serve. 

Roasted Beet Salad with Anise Vinaigrette 

4 medium size beets 
some beet greens, optional 
 olive oil 
2 cloves garlic 
1 tablespoons Champagne vinegar 
3 tablespoons olive oil 
1 teaspoon anise seeds 
salt & pepper 
1 fennel bulb, optional 

Peel and cube the beets into  1/2 inch dice.  I personally, do not peel beets, who has the time?  Lightly toss in olive oil and light salt and pepper. Roast at 375°F.  Use a pan big enough to spread the cubes in a single layer with space between, so the beets don't steam.  Aim for caramelized juices and tender beets.  Around 30 minutes.  I also like to chop up some beets greens and stir them the last minute or so of roasting. 
For the Vinaigrette:  In a mortar, crush the anise seeds with garlic and some salt; then whisk together with the olive oil & vinegar. Toss the beets with the vinaigrette.  The original recipes called for letting the beets marinate a few hours or overnight. 
Variation with shaved fennel:  core a fennel bulb and slice it paper thin on a box grater or mandoline. Arrange the fennel loosely around the beets and garnish with watercress springs or fennel greens. 

Vinegared Beets Nested in Their Greens 

1 bunch of beets, with tops 
1 Tbl of butter or olive oil 
salt and pepper 
2 tsp of balsamic or sherry vinegar 

Remove the greens, scrub the beets, and steam them until tender, 15 to 30 minutes.  Peel and set aside.  Use only the nicest of the greens, and remove the stems.  Rough chop the greens, and steam until tender, about 5 minutes, then toss with half the butter and season with salt and pepper.  Arrange them in a nest on a plate.  In another pan, heat the beets with the remaining butter.  Add the vinegar and shake the pan until it evaporates.  Spoon the beets into the center of the greens and serve. 

Grated Raw Beet Salad
ny times

People who swear they hate beets love this salad. It’s a North African-inspired mixture of grated, uncooked beets dressed with orange and lemon juices and a small amount of olive oil. It makes a great starter when you’re serving something robust as a main course, like a couscous.

1/2 pound beets
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 tablespoon minced chives, mint or parsley (or a combination)
Salt to taste
Leaves of 1 romaine heart

1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.
2. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve.

Advance preparation: The grated beets can be dressed and kept in the refrigerator, covered well, for a couple of days. They become more tender but don’t lose their texture, and the mixture becomes even sweeter as the beet juices mingle with the citrus. Toss again before serving.http://www.nytimes.com/info/salad/?inline=nyt-classifiershapeimage_2_link_0

Don’t overlook the value in a bunch of beets.  Not only do you get the sweet roots, you get a bunch of greens too.  Your liver loves beet greens, don’t let them go to waste.  Here’s a nutrition tip from Greens Glorious Greens! (St. Martin’s Press, 1996): add a source of vitamin C to iron-rich foods (like greens) to increase the amount of iron the body can absorb.