food.com

Roasting vegetables causes them to be much more intensely flavored than boiling, frying or even steaming.  The sugars found naturally in the produce begin to caramelize and the result is pure D. heaven in your mouth.

The other day I did a roast chicken and pushed the pan of vegetables in alongside whent here was about an hour left.  Dependign on the size of the veggies plan on it taking an hour for them to be cooked. I like to quarter large items.

The beets, turnips, and onion work together well.  You can add carrots, potatoes, or parsnips if you like.  There really isn’t a recipe other than to drizzle the vegetables with olive oil and stir them around once in awhile.  When they are done, salt with crystalized seas salt and sprinkle with some pepper.  Roast at 375F….If your meat is roasting at a higher or lower temp just adjust the vegetable roasting time accordingly..about 15 minutes up or down for every 25 degrees.

This dish works well with chicken or pork especially.

blisstree.com

I would like to contribute a traditional Polish recipe for beets :         (Agnes-CSA Member)
Cook beets whole with skin on (they keep color and nutritional value better that way) in salted water, allow them to cool.

Then peel and grate them (make sure you use kitchen gloves because if you don’t, your hands will be beet red).

Melt a small pat of butter (about 1/2 Tbsp for 3-4 large beets) in a frying pan, add the beets and fry them long enough to warm them up.

Add salt and pepper to taste.

You can also add a small amount of sour cream.

We also add shelled, hard boiled eggs to the juice, and after 2 to 3 days, they are a beautiful purple all the way down to the yolk (and taste divine!). Slice these eggs, and they are a stunning garnish to salads.

Ingredients

• 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 saucpan. 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.

Add shelled hard boiled eggs to the mixture as well. Try to use them in 2 to 3 days. If left in the pickling liquid too long, they turn rubbery.

Keep adding more cooked beets (and eggs) as needed. May keep in the refrigerator up to 6 months.

Helpful Hints

These beets make a delicious summer lunch accompanying good cheese and home made bread.

For vegan beets, make sure the sugar you use is vegan. Some white sugar is processed with bone char.

thespicehouse.com

Ingredients:

• 3 large beets
• 1 tsp. olive oil
• 1/2 cup applesauce
• 1-1/2 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 1/2 cup unsweetened cocoa powder
• 1-3/4 cups all-purpose flour
• 1-1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 cups mini chocolate chips

Preparation:

1. Preheat oven to 375 degrees F. Spray a 9 x 13 pan with cooking spray.
2. Trim stems off beets, and wash off dirt. Drizzle olive oil over beets. Wrap loosely in foil and place on a sturdy baking sheet. Roast 45-55 minutes, until tender when pierced with a fork.
3. Remove from oven and let beets cool 10-15 minutes. Peel and cut into chunks.
4. Place beet chunks and applesauce in a food processor, fitted with a metal blade. Pulse until smooth.
5. Beat sugar, oil and eggs together in a large mixing bowl. Add cocoa powder and beet mixture. Mix well.
6. Sift together flour, baking soda and salt. Gradually mix into batter until no clumps of flour show. Do not overmix.
7. Stir in half of the chocolate chips. Pour into prepared pan.
8. Bake 40 minutes. Sprinkle with chocolate chips. Bake another 2-10 minutes until cake is done.

• 1 bunch of beets with greens attached
• 2 tablespoons olive oil, divided
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste

You will be using all parts of the beets, both the greens and the roots, and a different preparation method for each: Roasting the beetroots (which will take 30 to 60 minutes) and then braising the beet greens (which will take only seconds).

Chop the beet green tops off of the beets and save both the beetroots and the greens.

Roasting the Baby Beets

Wash the baby beet roots. You don’t have to remove any long stringy roots as these will come off with the skin after roasting.

Make a pocket of aluminum foil by tearing off about a 12-inch piece of foil, placing the beets in the foil with a tablespoon of olive oil, then folding up each point of the square and crumpling them together at the peak to close the pocket. Make sure the beets are coated with the oil. You may wish to add a couple sprigs of rosemary.

Roast in the oven or on a grill until the beets are tender. Tiny beet roots cook in about 30 minutes at 400 F. Larger roots would take longer. If you are baking other items, simply place the beets in the oven alongside the other dishes and test the beets after 30 minutes. You can test the beets with a fork. When they have softened enough to be pricked with the fork, they are done.

Once done, remove from heat and allow to cool a bit.

Once cool enough to handle, you can rub off the outer skin with a paper towel. The beets are now ready to arrange for serving.

Braised Beet Greens

Save this step until right before you are about to serve the meal, as it will go very quickly.

Wash the beet greens.

Heat a tablespoon of olive oil in a small frying pan.

Rip the greens into sections, discarding any large central stem or vein.

Toss them in the pan with the hot oil just until they are wilted, about 30 to 60 seconds.

Add a teaspoon of balsamic vinegar and toss with the greens in the pan briefly.

The greens are now ready to serve.

You can arrange the greens on the plate with the roasted beets on top for an elegant presentation. You can salt and pepper to taste.

walking.about.com/od/sidedishrecipes