Luscious Beet Salad with Toasted Pumpkin Seeds

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar
¾ teaspoon Dijon mustard

¼ teaspoon freshly ground pepper

1 tablespoon finely chopped fresh basil
4 large beets with greens

¼ cup pumpkin seeds, toasted
1 bunch beet greens

3 cups fresh arugula, washed and spun dry
2 scallions, finely chopped

¼ pound feta cheese
Place all dressing ingredients in a jar and shake well and set aside.  Remove greens from beets.  Wash beets and place in a large pot covered with water, bring to a boil.  Lower heat and simmer until beets are fork tender (about an hour).  Set aside to cool.  Toast pumpkin seeds by placing seeds in a dry skillet over medium heat.  Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand.  This will toast the seeds evenly and prevent burning.  When seeds begin to puff up and give off a nutty aroma they are ready.  Remove seeds from skillet and set aside.  To prepare beet greens, put them in a 30-60-second dive into boiling water then out. Squeeze excess water out of the cooked beet greens and chop.  Peel beets by holding under a trickle of cold water and pushing the skins off with your fingers. Cut into small cubes.  Put cubed beets, greens, arugula, toasted pumpkin seeds and scallion in a salad bowl.  Pour dressing over salad and toss gently.  Crumble feta cheese on top.  Serve at room temperature or chilled.  Preparation time: 1 hour to cook beets, 15-20 minutes to assemble salad.  Makes 6 servings.  From Feeding the Whole Family by Cynthia Lair.



Ross Burden’s Beet Chocolate Cake

Serves about 8

for the cake
85 grams dark chocolate (3/4 c.)

3 medium eggs
300 grams sugar (1 1/3 c.)

240 ml sunflower or vegetable oil (about 1 c.)
300 grams cooked beets (1 1/3 c.)

1 teaspoon vanilla extract
30 grams cocoa powder (1/8 c.)

200 grams flour (1 ¾ c.)
1 1/2 teaspoon baking soda

1/4 teaspoon salt

for the chocolate ganache
250 grams dark chocolate, broken into pieces (8.8 oz.)
250 ml heavy cream (1 c.)

Pre heat oven to 350 f.  Melt the chocolate (for the cake) over a double boiler. In a separate bowl, whisk together the eggs, sugar and oil. Slowly add the cooked beet puree , the melted chocolate and vanilla into the egg mixture. Beat just until combined.  Sift the cocoa, flour, baking soda and salt. Add this to the beet batter. Fold just until everything is combined. Don’t over-work or over- mix the batter.  Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin. Bake for about 30 minutes, or till a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.  While the cake is baking, work on the ganache frosting. Place the chocolate in a bowl. Heat the cream in a sauce pan, just till it starts to barely boil. Pour the hot cream over the chocolate and whisk till it forms a smooth sauce.  When the cake is done, cool it on a wire rack. Then pour the chocolate ganache over while the ganache is still warm. Let the ganache topping cool and set a little before serving.

Recipe from:

Roasted Beets with Goat Cheese & Pomegranate Dressing

The pomegranate dressing has a sweet-and-sour quality that gives the beets a nice flavor, and the goat cheese adds a tangy note.  Roasting beets develops the sugars and makes them not only sweet but also full flavored.  I recommend beets that are around two to two-and-a-half inches in diameter.  Once the beets are cooked, they keep refrigerated for several days and stay nicely in the vinaigrette for 3-4 days.

6 to 8 medium beets, scrubbed, stem ends trimmed

1 c. oil

½ c. pomegranate juice

¼ c. rice vinegar

2 shallots (or scallions), finely chopped

2 tsp. sugar

1 tsp. salt

½ tsp. freshly ground black pepper

¼ c. thinly sliced fresh basil for garnishing

8 oz. Goat cheese, crumbled for garnishing

Wrap each beet individually in aluminum foil and arrange in insert of 5-to7-quart slow cooker.  Cover and cook on high for 5 hours, until tip of knife inserted into thickest part of beet goes in without any resistance.  Remove beets from slow-cooker insert and allow them to cool.  Unwrap beets and slip skins off with a sharp paring knife.  Cut beets into wedges and transfer to bowl.  Whisk together oil, pomegranate juice, vinegar, shallots, sugar, salt, and pepper in mixing bowl.  Pour mixture over beets and toss to coat.  Marinate beets for at least 2 hours or up to 3 days.  Drain beets and arrange on serving platter and sprinkle with basil and goat cheese.  Serves 6-8.

Found in Slow Cooker: The Best Cookbook Ever by Diane Phillips.

Roasted Beets ‘n’ Sweets

6 medium beets, peeled and cut into chunks

2 1/2 Tbsp olive oil, divided

1 tsp garlic powder

1 tsp kosher salt

1 tsp ground black pepper

1 tsp sugar

3 medium sweet potatoes, cut into chunks

1 large sweet onion, chopped

Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Recipe from

Risotto with Beet Greens & Roasted Beets

This rich-tasting risotto is decidedly pink. Use a full-bodied vegetable stock if you are vegetarian ; otherwise use a well-seasoned chicken or turkey stock. Yield: Serves 4 to 5 generously as a main dish.

3/4 pound beets (1 bunch small), roasted 1 bunch beet greens, stemmed and washed

6 to 7 cups chicken stock, as needed

2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion

1 1/2 cups Arborio or Carnarolli rice

2 garlic cloves, minced or pressed

1/2 cup red, rose, or dry white wine


Freshly ground pepper

1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste)

2 tablespoons finely chopped flat-leaf parsley

Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch wide strips. Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes. Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes. Stir in the greens and the diced beets, and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary. When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the parsley. Remove from the heat. The rice should be creamy; if it isn’t, add a little more stock. Stir once, taste and adjust seasonings, and serve.

Submitted by subscribers Dave and Tracy Dittmer

Red Beet Pancakes

Serves 6. Prep Time: 5 minutes. Cook Time: 12 minutes. Total Time: 17 minutes

1 c. all purpose flour.
3/4 c whole wheat flour
3 tbsp light brown sugar
1 tbsp baking powder
1/2 tsp kosher salt
2 medium beets, roasted & pureed (about 3/4 c.)
1 1/4 c. milk
1/3 c. plain greek yogurt
1 large egg
3 tbsp unsalted butter, melted
1 tsp vanilla extract

1. Sift the first 5 ingredients into a bowl.
2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
4. Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.
5. Serve with desired accompaniments.
* To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months
Accompaniments: honey, maple syrup, butter, raspberry sauce

Recipe from

Beet, Bean & Apple Salad

Use the fresh equivalents (instead of canned) for this recipe.

1 (8.25 oz) can sliced beets, drained and diced

1 (15 oz.) can cut green beans, drained

1 large Granny Smith apple – peeled, cored and diced

1 tsp. olive oil

2 Tbsp. apple cider vinegar

Combine the beets, green beans, and apple in a serving bowl.  Stir in olive oil and vinegar.  Chill for 1 hr. before serving.   Serve cold.

Received by fellow subscriber Sharon Thompson.