Grilled Beets

By Early Summer Vegetables Beets Beet and Goat Cheese Salad with Pistachios - Deborah DeBord Beet/Apple Salad - Deborah DeBord Beet Cake - Marlene, Deborah Debord’s sister Beet Chèvre Walnut Salad on Greens - Deborah DeBord Beet Kvass - Dave and Renee Beets, Onions, and Peppers in Wine for the side - Deborah DeBord Beet Quesadillas - Alison May Chilling Borscht - Deborah DeBord Chocolate Red Beet Cake - Alison May Grilled Beets - Kristine Smock Red Beet Chocolate Cake - Debbie Simms Riffs on Beets Chevre - Kayann Short Crispy Beet Snax - Deborah DeBord Beets Salads Twice - Kayann Short Stonebridge Summer Slaw - Kayann Short Beet and Goat Cheese Salad with Pistachios The homecook reviews were stunning for this, done as it says. They said the layers were festive and special. You can imagine what happened at Belly Acres. Walnut oil instead of pistachio oil; other greens; layered, but not cookie cuttered. 3 large red beets (1 2/3 lb without greens) 2 large golden beets (1 lb without greens) 1/4 cup minced shallot 2 tablespoons fresh lemon juice 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup pistachio oil 4 oz soft mild goat cheese 3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped 1 oz mâche (also called lamb's lettuce), trimmed (4 cups) Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high) Preheat oven to 425°F. Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets. While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking. When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat. Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios. Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately. Cooks' notes: • Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using. • Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature. Active time: 30 min Start to finish: 2 1/2 hr Servings: Makes 8 servings. tested and prepared for Stonebridge Farm by Deborah DeBord, Ph.D. copyright 2007 www.savorypalette.org ddebord@indra.com Gourmet December 2002 Beet/Apple Salad Just proportions here: Salad: 2/3 chunked, roasted beets 1/3 chunked apples Dressed With: 1/3 honey 1/3 good herbed vinegar 1/3 good olive oil At Last Minute: crumbled feta fresh chopped parsley Room temp is good; lets the flavors burst big. Not necessary, but I had little protein in the meal, so added toasted walnuts. compliments of Deborah DeBord 2006 Beet Cake Sift together : 1 3/4 C flour 1/2 tsp baking powder 1/2 tsp baking soda dash of salt 1 tsp ground allspice 1/2 tsp cinnamon Beat together : 1/2 C honey 1/2 C oil or butter 1 tsp vanilla 2 large eggs, one at a time Stir in flour mix a little at a time, until smooth. Add : 1 C shredded steamed beets 1/2 C currants or raisins 1/2 C chopped walnuts Turn into 8 x 8 (or equivalent) pan. Bake @ 350ºF until knife comes out clean. My oven takes about 50 minutes. Cool and frost with Cream Cheese frosting. (I tint it pale pink) Age improves. compliments of Marlene, Deborah Debord’s sister 2006 Beet Chèvre Walnut Salad on Greens 2 pounds beets, any color, washed well and thinly sliced olive oil for spraying coarse salt and freshly ground black pepper 1/3 cup tarragon vinegar 2/3 cup good olive oil table salt and freshly ground white pepper 12 ounces triple washed baby greens 12 ounces chèvre. crumbled 1 cup toasted walnuts, coarsely chopped 1 baguette, thinly sliced, brushed with oil, and baked to crostini crispness. Preheat oven to 425 degrees. Scatter the beet slices in a single layer on a baking sheet. Spray with good olive oil and salt and pepper to taste. Roast for 20 minutes or until fork tender. Set aside to cool. Whisk together vinegar, olive oil, salt and pepper. Toss the cooled beets with enough of the dressing to coat and refrigerate for about an hour. Layer an attractive platter with greens tossed in a bit of dressing, beets, crumbled chèvre, and walnuts. Ring with crostini and serve immediately. Serves six Cook's tips and tricks: If you are wanting to prepare this a day ahead, store all ingredients separately in the fridge and layer the following day. Also travels well as a tossed salad. tested and prepared for Stonebridge Farm by Deborah DeBord, Ph.D. copyright 2007 www.savorypalette.org ddebord@indra.com Beet Kvass see the recipes on the following link taken from Nourishing Traditions by Sally Fallon. http://www.fourfoldhealing.com/Recipes.htm Beet kvass is a very helpful tonic, and these lacto-fermented recipes do a lot to restore and build up good intestinal flora. compliments of Dave and Renee Beets, Onions, and Peppers in Wine for the Side in desired proportions and amounts: beets, sliced with skins on, 1/2 inch thick skinny onions (walking onions, baby leeks, scallions, whatever the farm gives up, very thinly sliced) whole hot peppers (langoustine, Hungarian, whatever the farm gives up) for each quart of veg: 2 1/2 cups cider vinegar 1 1/2 cups good red wine 1 to 2 cups honey, to taste 1/2 cups cooking liquid for each quart of veg, in a spice bag or simmering sock: 1 tablespoon cloves 1 tablespoon whole allspice 1 generous handful cinnamon pieces 6 black peppercorns 1 teaspoon salt 1 cinnamon stick for garnish Set onions and peppers aside. Simmer-cook beets in as little water as possible. Drain and reserve cooking liquid. Let cool slightly. Put remaining ingredients, except for last cinnamon stick, into a medium saucepan. Bring to a boil, lower heat, simmer for 15 minutes. Remove from heat and let stand covered for two hours. Toss beets, onions, and peppers together in a beautiful pastel ceramic bowl. Pour liquid over veg. Store covered in fridge for up to two weeks. Cook's tips and tricks: Always use good wine for cooking. If you would not drink it at table, do not use it at stove. Beet juice stains. No kidding. If you have lots of veg, consider canning it for the winter season. tested and prepared for Stonebridge Farm by Deborah DeBord, Ph.D. copyright 2006 www.savorypalette.org ddebord@indra.com Beet Quesadillas sauté beets in coconut oil 10-15 min (or any oil) place them in a corn tortilla with cheddar cheese compliments of Kristine Smock Chilling Borscht 4 large beets, trimmed, peeled, quartered 3 cups water 2 tablespoons honey 2 small cucumbers, peeled, seeded, minced 3 scallions or walking onions, minced, tops and bottoms 1 teaspoon salt and plenty of freshly ground black pepper 3 to 5 tablespoons fresh lemon juice 1 medium French or dill pickle 1 tablespoon dill 2 cups buttermilk one or more garnish for each bowl: 2 tablespoons yogurt; 1/2 hard-cooked egg slices; 2 thin slices cooked potato Place the beets in the water in a large pot. Bring to a boil, reduce heat and simmer with lid cocked for 20 minutes. Remove the beets and cool thoroughly. Grate them and return them to the soup pot. Add remaining ingredients in the order given, except buttermilk and garnishes. Stir after each addition. Chill for an hour or so in the pot or transfer to a covered bowl for chilling. Stir in buttermilk and let stand for 10 minutes. Transfer to individual bowls. Garnish at the last minute. Serves 6 Cook's tips and tricks: Put the yogurt atop the center of the soup. Make S-shaped swipes back and forth, dragging the yogurt into a beautiful pattern. Continue with other garnishes. tested and prepared for Stonebridge Farm compliments of Deborah DeBord, Ph.D. © 2003 Savory Palette Gourmet Retreats Rocky Mountain Retreats for Writers and Artists ddebord@indra.com http://www.expressionretreats.com Chocolate Red Beet Cake Cake: 2 cups beets, mashed, cooked 2/3 cup good quality cocoa 4 eggs 2 ½ sticks unsalted butter 2 ½ cups raw or natural sugar ½ tsp. salt 1 Tbs. pure vanilla extract 2 tsp. baking soda 2 ½ cups flour Optional Chocolate Frosting: 1 stick butter, softened 2/3 cup cocoa powder 4 oz. cream cheese, softened 1 tsp. pure vanilla extract 2 cups powdered sugar, sifted Cake: Preheat oven to 350 degrees F. Have some bowls ready because you will need to begin by keeping ingredients separate. Cream the butter and sugar together until well blended and smooth. Add eggs, one at a time, beating after each addition. Add the mashed or puréed beets and mix well. Sift the flour, cocoa, and baking soda together. Mix these dry ingredients into the wet. Combine well and beat until smooth. Pour batter into a greased 9" springform pan. You may also use a bundt-style pan or a large loaf pan. Bake for 50-60 min. or until toothpick inserted into center comes out clean. If beets were very moist, you may have to increase baking time. Frosting: Mix all ingredients together and beat until smooth and creamy. Liberally cover top and sides of cooled cake. Eat! compliments of Alison May from www.farmfreshtoyou.com/recipes/cake-0405.shtml 2006 Grilled Beets sliced rounds of beets, potatoes, yams, zucks etc. marinated in olive oil and balsamic vinegar Put on a hot grill and cook gently for about 15 min. Flip them a lot to keep from burning. compliments of Kristine Smock