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Beets- storage tips and recipes

Beets

Helpful Tips:

Trim the leaves 1-2 inches from the root as soon as you get them home. The leaves will sap the moisture

from the beet root. Do not trim the tail until cooked. Store the leaves in a separate plastic bag and use

within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper

drawer 7 to 10 days. The rich maroon flesh of this root vegetable is naturally sweet and nutritious. As an

added bonus, the leaves are edible and can be prepared in the same manner as Swiss chard (cook stems

first, then leaves, always great with garlic, onion and olive oil.) Although beets can be eaten raw (e.g.

grated on a salad), they are generally boiled, roasted, baked, steamed, fried, grilled or otherwise cooked

before eating.

 

Baby beets need to be cleaned and scrubbed, but their thin skins do not need to be peeled. They are

delicious when roasted. Preheat oven to 425 degrees F. If using small beets, cut them into 1- to 1-1/2-

inch wedges. Place beets in a single layer in a shallow baking pan. Drizzle with 1 tablespoon of the oil;

toss to coat. Sprinkle with salt and pepper; toss to combine. Cover with foil and roast for 25 minutes.

Uncover and roast about 15 minutes more or until beets are tender; cool.

All rooted produce such as beets, turnips, radishes and eventually carrots will store best if the greens

are removed from the roots before storage.  The greens should be eaten within a day or two, but the

roots can be stored in a loose plastic bag for a week or more before using.

 

 

Sautéed Beet Greens With Garlic and Olive Oil   By Martha Rose Shulman  nytimes.com

This simple classic (which can be made with any type of green) is great on its own as a side dish, or you

can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.

 

1 pound beet greens

Salt

1 to 2 tablespoons extra virgin olive oil, to taste

2 garlic cloves, minced

1/4 teaspoon dried red pepper flakes (optional)

Freshly ground pepper

 

1. Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water.

When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until

tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its

leaves. Chop coarsely.

 

2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper

flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the

greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with

salt and pepper, remove from the heat, and serve.

 

Note: Some people enjoy a few drops of lemon juice with their cooked greens, so you might want to

pass a plate of lemon wedges.  Advance preparation: The blanched greens will keep in the refrigerator

for about 3 days.  Yield: Serves 2 to 4

 

 

Simple Braised Greens with Garlic

INGREDIENTS

 

 1-2 tablespoons olive oil

 2 bunches fresh summer greens, about 8 cups, washed and coarsely chopped. This could include

a mixture of Asian greens, or mustard, collards, turnip greens, beet greens, kale – any toothy

substantial green will do.

 1-2 cloves garlic, chopped

 1/8 cup water or vegetable broth

 Salt to taste

 Optional flavorings: Sesame oil, ume plum vinegar, tamari

 Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds

 

1. Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil.

Stir occasionally until greens are barely wilted, just a few minutes.

2. Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.

3. Add flavorings and toppings as desired and serve.  Serves 4.

 

 

Roasted Beets and Sautéed Beet Greens  

 

&quot;Roasted beet pieces nestled among their sautéed greens makes a beautiful, delicious side dish. I think

these go especially well with pork or chicken. This recipe can easily be doubled, tripled, or expanded to

whatever amount you need without adding very much to the preparation time.&quot;

INGREDIENTS:

1 bunch beets - trimmed, leaving 1” of

stems, greens washed &amp; reserved

2 tablespoons olive oil, divided

1 small onion, halved and thinly sliced

sea salt (optional)

fresh-ground black pepper

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

2. Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated

oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size.

When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard

the skin, and cut the beets into wedges or slices.

3. Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive

oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden

brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook

until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt

and pepper before serving.

 

Roasted Beets with Feta                                    Submitted By: Shandeen to allrecipes.com

Prep Time: 15 Minutes          Cook Time: 45 Minutes        Ready In: 1 Hour 15 Min      Servings: 4

Ingredients:

 

4 beets, trimmed, leaving 1 inch of stems attached

1/4 cup minced shallot (or green onions)

2 tablespoons minced fresh parsley

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

salt and pepper to taste

1/4 cup crumbled feta cheese

 

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and

place onto a baking sheet.

2. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done,

remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.

3. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine

vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.

4. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the

beets, and sprinkle with feta cheese before serving.

 

 

Beet Hummus Recipe                                            from Elise on simplyrecipes.com

Ingredients

 

1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*

2 Tbsp tahini sesame seed paste

5 Tbsp lemon juice

1 small clove garlic, chopped

1 Tbsp ground cumin

1 Tbsp lemon zest (zest from approx. 2 lemons)

Generous pinch of sea salt or Kosher salt

Fresh ground pepper to taste

 

 

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-

inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover

with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Method

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust

seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for

longer storage. Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese

and shaved mint.  Makes 2 cups.

 

 

Pickled Beets Recipe                                                       adapted from thespicehouse.com

Ingredients                                                                            Serves / Yields 3 quarts

 

6 medium to large fresh beets, scrubbed and tops cut off

2 cups sugar

2 cups cider vinegar (real-- not cider flavored)

2 cups water

1 1/2 teaspoons salt

2 cinnamon sticks

1 Tablespoon whole allspice

3 Tablespoons pickling spice

 

Preparation Instructions

Put beets in a large saucepan or stockpot and add enough cold water to cover them with 3 inches over

the top. Bring to a boil, then turn heat down to maintain a slow boil. Cook until beets are tender when

pierced with a fork, about 40 minutes. Pour water off and let beets cool. Slip skins off once the beets are

cool enough to handle. Slice and set aside.

Place the sugar, cider vinegar, water, salt, and spices in a smaller saucepan. Bring to a boil and simmer

for 15 minutes. Pour this pickling liquid into a large glass jar (1.5 liter or 1/2 gallon), add the sliced beets,

cover with a lid and refrigerate. Let the beets sit at least a week before tasting. May keep in the

refrigerator up to 6 months.

the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

 

 

Autumn Ravoli

by Joe Hernick

Makes 30-40 ravioli. Hands-on time: 1 hour. Total time: 2-3 hours.

Recipe scales well.

 

Ingredients:

 

2-3 Medium size winter squash (acorn) or 1 large hubbard

4-5 Small to medium beets

3-4 small onions or 1 large onion (any type)

 

2 Tablespoons butter

2 Tablespoons cooking oil (light olive, vegetable, etc.)

1/2 Cup heavy cream

8oz Fresh goat cheese (chevre)

 

Fresh nutmeg

Salt &amp; pepper to taste.

One package won-ton wrappers

 

Procedure:

 

Preheat oven to 375.

 

Wash &amp; dry squash and beets.

 

Halve squash, remove seeds and pulp. Discard or use seeds for something else.

 

Peel and halve beets.

 

Rub beets and inside of squash with oil. Salt lightly.

 

Roast squash and beets (sharing same pan) in 375 oven for one hour, or until both can be easily pierced

with a dull fork.

 

Remove from oven, allow to cool for ~15 minutes.

 

While squash and beets are roasting:

 

Cut onions into paper-thin slices using knife, mandolin, or food processor.

 

Place sliced onions and butter into unheated frying pan or skillet. Set heat to medium.

 

Gently brown onions in butter over 20-30 minutes. Add salt to taste. (Do not burn. Minimize stirring.)

Grate 1/4 teaspoon of fresh nutmeg on onions. Reduce heat as required. Remove from heat when onions

are light brown and translucent.

 

Scoop roasted squash flesh into food processor. Discard skins.

Place roasted beets into food processor.

Place browned onions into food processor.

 

Pulse until vegetables come together. (15-30 seconds) Mixture will become reddish/pink as beets blend!

 

Add 1/2 of the cream. Pulse to combine.

 

Add the chevre in three batches, pulsing to incorporate.

 

Final mixture should be a smooth, easily-scoopable, cohesive paste that will stay on a tablespoon when

held upside down.

 

Add remaining cream as required if mixture is too thick to scoop.

 

(Alternate method - mash all vegetables in large bowl, stir in cream and chevre. This will yield a

&quot;chunkier&quot; filling)

 

Set large pot of salted water to boil.

 

To assemble ravioli:

 

Take one wonton wrapper in palm of hand.

 

Wet four edges of wonton with water from fingerbowl (use finger of small brush.)

 

Place one teaspoon of filling in middle of wonton.

 

Fold edges over, transforming square into rectangle with filling in middle.

 

Seal two sides with pressure, pressing wet edges together; lay on flat surface and squeeze as much air as

possible from ravioli before sealing 3rd edge. Ideally each ravioli should only contain vegetable/cheese

filling with no air bubbles.

 

Place ravioli on drying rack. Repeat &#39;til wontons and/or filling are done.

 

Let rest 10-20 minutes on drying rack. (At this point you may cook immediately, store in refrigerator for

24-36 hours, or freeze for 2-3 months.)

 

Cook in boiling water for 2-4 minutes. (Test one ravioli to determine cooking time - fresh pasta cooks very

quickly!)

 

Drain and serve immediately with melted herb butter (e.g. Sage or thyme.)

 

 

Beet Soup

 “A gorgeous, healthy, and very tasty beet soup that&#39;s so simple to make. Beets and sautéed onions and

garlic simmer in beef broth before being finished with a swirl of cream.&quot;

Ingredients:

3 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, chopped

6 medium beets, peeled and chopped

2 cups beef stock

salt and freshly ground pepper

heavy cream

 

Directions:

1. Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not

browned, about 5 minutes. Stir in beets, and cook for 1 minute.

2. Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are

tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.

3. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and

gently heat through. Ladle into bowls, and garnish with a swirl of cream.

 

 

Apple, Beet, and Avocado Salad

 

Ingredients:

3 medium beets

4 cups mixed salad greens

1 onion, sliced into thin rings

1 apple - peeled, cored and thinly sliced

1/2 avocado - peeled, pitted and sliced

1/2 cup toasted chopped walnuts

3/4 cup apple cider

2/3 cup cider vinegar

1/2 cup vegetable oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon prepared mustard

1/4 teaspoon celery seed

 

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a baking dish with 1/4 cup

water. Cover and bake for 1 hour or until tender. Remove from oven and set aside to cool.

2. Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed.

3. Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour.

4. Divide the greens among four salad plates. Drain beets, and reserve dressing. Decoratively arrange

overlapping layers of beet, onion, apple, and avocado on the greens. Drizzle with reserved dressing.

Sprinkle on the nuts, and serve at once.

 

 

Creamy Beet Salad                                  Submitted By: Erin Gionet to allrecipes.com

Prep Time: 1 Hour     Ready In: 3 Hours                 Servings: 5

INGREDIENTS:

 

1 bunch beets

1 red onion, thinly sliced

1/2 cucumber, sliced

5 tablespoons plain yogurt

2 tablespoons mayonnaise

1 tablespoon red wine vinegar

1/2 teaspoon prepared Dijon-style mustard

1/2 teaspoon prepared horseradish

2 tablespoons dried dill weed

1/3 teaspoon salt

1/3 teaspoon ground black pepper

 

DIRECTIONS:

1.          Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water

from pot, and fill with cold water. Set aside until beets are cool enough to handle.

2.         Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.

3.         In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and

pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.

 

 

Warm Bok Choy, Beet and Feta Salad           Submitted By: snarkitty to allrecipes.com

Prep Time: 15 Minutes          Cook Time: 45 Minutes        Ready In: 1 Hour 5 Minutes

Servings: 3

 Ingredients:

 

4 small beets, trimmed, leaving 1 inch of stems attached

4 cloves garlic, chopped, divided

1 teaspoon olive oil

3 heads baby bok choy, chopped

2 tablespoons peanut oil

1 1/2 teaspoons butter

1/3 cup crumbled feta cheese

 

Directions:

1. Preheat an oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the

olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet.

2. Roast beets in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beets

cool just until they can be handled, then rub with a paper towel to remove skins. Chop into 1/2-inch

cubes; set aside.

3. Heat the peanut oil and butter in a heavy skillet over medium-high heat. Cook and stir bok choy and

the remaining garlic together until bok choy is slightly softened but still crunchy, about 5 minutes.

Remove from heat; stir in the beets and the feta. Serve warm.

 

 

Arugula Salad with Beets and Goat Cheese                       from Simplyrecipes.com

Ingredients

Salad Ingredients:

 

 Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips

 Fresh arugula - rinsed, patted dry with a paper towel

 Goat cheese - chevre

 Walnuts - chopped

Dressing ingredients:

 Olive oil

 Lemon

 Dry powdered mustard

 Sugar

 Salt and pepper

 

 

Method

The amount of ingredients depends on how many people you are serving and how much salad you

intend to serve them. The important thing is that this is a good blend of flavors. I didn&#39;t try tossing this

salad; each plate was composed individually.

The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered

mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only

approximate measurements.

Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes,

some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I&#39;ve

described above.

 

 

Beet Salad with Goat Cheese

 

Ingredients: 4 medium beets - scrubbed, trimmed and cut in half

1/3 cup chopped walnuts

3 tablespoons maple syrup

1 (10 ounce) package mixed baby salad greens

1/2 cup frozen orange juice concentrate

1/4 cup balsamic vinegar

1/2 cup extra-virgin olive oil

2 ounces goat cheese

 

Directions: Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook

for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.  While the beets are cooking,

place the walnuts in a skillet over medium-low heat.  Heat until warm and starting to toast, then stir in

the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.  In

a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the

dressing.  Place a large helping of baby greens onto each of four salad plates, divide candied walnuts

equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs

of goat cheese. Drizzle each plate with some of the dressing.

 

 

Grated Beet Salad with Lemon and Ginger Root  By Chef Aaron Kindig

6 Beets peeled and grated on the largest holes of your cheese grater

1 ½ inch piece ginger grated on the smallest holes of a grater or minced

1 lemon zested and juiced

2 T white wine vinegar

salt and pepper tt

Procedure:  Mix grated beets, ginger, lemon juice and zest, and vinegar.  Season with salt and pepper to

taste.  Serve immediately or allow to macerate up to an hour.

 

 

Grated Raw Beet Salad              By MARTHA ROSE SHULMAN  in nytimes.com

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.

Yield: Serves four.   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.

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