Tag Archives: Beets
I love beets. They are delicious and nutritious, although not everyone agrees with the delicious part. I still can’t get any member of my household to consume them, but I still love making them this way and make them often. The dressing gets absorbed into the warm beets and adds a light citrus flavor. They can be kept for days in the fridge and I can enjoy them mixed with my daily salad. If I’ll be seeing my mother anytime after making these, I always share a bit, since she is the one family member who does share my love of this fantastic root. If you’re lucky enough to find beets with the greens attached, consider it a bonus. The greens are even more nutritious then the roots. They taste similar to Swiss chard and can be used in any recipe where chard would be used (sautéed with leeks, in soup or a frittata, etc). You can also eat the greens raw in a salad, the stems are tender and edible too. Beware, though the stems and roots will bleed and cover your cutting board and any dish a beautiful pinkish purple hue (don’t worry it will wash off most surfaces). Also, it’s important to note, when you get home from the store you will want to cut the greens from the roots, leaving about an inch of the stem attached to the root. Bag the roots and greens separately and keep in the refrigerator until you’re ready to use them.
Roasted Beets with Citrus Marinade
Author: Sweet Green Kitchen’s Jen Jones
1 bunch of Beets (approximately 3)
1 shallot – thinly sliced
1 Tablespoon Olive Oil, plus a little extra for drizzling
1 Tablespoon Lemon Juice – freshly squeezed from about ¼-1/2 lemon
1 Tablespoon Orange Juice
Lemon Zest – from about ½ – 1 whole lemon
Salt & Pepper to taste
Small handful Parsley – chopped
Preheat Oven to 400
Prepare Beets – Wash, peel, trim and cut into bite size pieces. Place beets in a small casserole dish and drizzle lightly with Olive Oil. Cover with foil. Roast in a 400 F degree oven for about 45 minutes to 1 hour, until cooked through. You’ll know the beets are cooked when you can easily pierce them with a fork.
Meanwhile, prepare the dressing. In a small bowl add the thinly sliced shallot and the remaining dressing ingredients, except the parsley. Stir to combine. Allow the dressing to sit for a bit to allow the shallots to pickle slightly.
When the beets have cooled, but are still a bit warm, pour the dressing over and toss to coat all the beets. The warm beets will absorb the dressing nicely. When they have cooled a bit more, sprinkle with the chopped parsley and stir to combine. Allow the beets to cool completely before serving.
Leftover beets are fantastic when stored in the refrigerator. They will keep for several days.
Enjoy marinated beets as a side dish or tossed with a salad of baby spinach and crumbled goat cheese or any salad of your choice.
2 Tbsp Apple Cider Vinegar (I prefer organic)
1 Tbsp Toasted Sesame Oil
1 Tbsp Olive Oil
2 Tbsp Soy Sauce (I prefer organic or GMO free)
1 Tbsp Honey (I use raw unfiltered)
1 Tbsp fresh grated Ginger
1 small clove grated Garlic (I grate the garlic on the same microplane I use to grate my ginger)
1 Tbsp chopped Pickled Ginger
Ingredient Notes: If you’ve never worked with fresh ginger before, give it a try. It’s a knobby root, sold in many supermarkets and health food stores. It’s okay to break off the amount you need from a larger piece and you can store it unwrapped in the refrigerator or for a longer time wrapped in the freezer (it’s actually even easier to grate when frozen, but it does make the hands cold!). To use ginger, peel off the skin with a veg peeler or the back of a spoon and then grate on a micro plane.
Pickled ginger on the other hand, is the type served with sushi, thinly sliced and pickled with a sweet and sharp flavor. It is sold bottled in supermarkets in the Asian section.
Red Onion – either 1 small onion or 1/2 of a large onion
Kohlrabi – 1 large or 2 small
Beets – 1-2 large or 2-4 small
Carrots – about 4
Ingredient Notes: I’ve recently discovered kohlrabi and I love it. If you’ve never had it before, I liken it to a combination between green cabbage and jicama. It has the mild sweet flavor of the cabbage and the watery crunch of jicama. It is also delicious sliced in wedges and dipped in hummus.
To make the slaw:
First combine all of the dressing ingredients in a large bowl. This is the same bowl you will use for the whole recipe (I hate extra bowls to wash).
Thinly slice the red onion and add it to the dressing. Stir to cover all of the onion slices with the dressing, this will allow the onions to pickle a bit while you prepare the other ingredients.
Next, prepare the remaining roots, saving the beets to work with last as they will color your cutting board and knife. Both the kohlrabi and beets need to be scrubbed and peeled. I usually buy organic carrots and don’t feel the need to peel them, just scrub them well, but if your carrots are conventional it’s best to peel them.
Cut the kohlrabi, carrots and beets into thin matchstick/julienne slices. I do this by hand with a sharp knife, not because I posses mad knife skills, but because I’ve never taken the time to investigate the grating blades on my food processor and because I’m afraid I’ll slice my finger off with a mandolin, but if you do not have either of these concerns and feel comfortable with your other gadgets, by all means use them as they will make quicker work of it.
Add each prepared ingredient to the bowl atop the onions, as you go, without mixing. I start with the kohlrabi, then the carrots and lastly the beets. After all roots have been added to the bowl stir to completely combine with the dressing and pickled onions. Enjoy!