418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Rose Creek Farms

 

Tasty Recipes for Beets and Beet Greens

 

Storing Tips

Choose beet roots that are firm and unwrinkled. With the greens attached, beets can keep for only three to four days in the fridge as the root has to supply moisture to the leaves. Without the greens attached, beet root can keep for a couple of weeks. Eat beets fresh to enjoy its flavor better. Do not overheat beets when cooking as heat destroys all the essential nutrients. 

Applications

Simply steam until fork tender and season lightly for a healthy side dish. Perfect for pickling. Cooked chilled beets enhance a variety of fresh salads. Savory entrées love to share the spotlight with this pretty vegetable. Cook whole beets in orange juice and water; add extra virgin olive oil to the flavorful juice; drizzle on a mixed green fresh salad. Put unpeeled whole beets in a covered oven-proof dish; roast about an hour, depending on the size, in a 400 degree Fahrenheit oven. Check for tenderness after forty minutes of roasting. Remove from the oven when tender and keep covered. Place each beet in a paper towel thirty minutes after removing from oven; rub off skin. Season as desired and serve. Pair with sour cream, bleu cheese or feta cheese. Walnuts and hazelnuts deliciously make the beet go on. Beets especially marry well with walnut oil, balsamic or red wine vinegar, fresh dill, black pepper and sea salt. 

Important tip when Cooking beets

Please note when cooking beets it is important not to cut the beet, you must cook whole. Beets will bleed if you cut them before cooking. It is also important to remember not to cut too far into the beet root, it will also cause the beet to bleed. You can eat the beet greens raw in salads or cook just as you would and green. 

 

Nutritional Value

Beet is a rich source of Potassium, Iron, Magnesium, Manganese, Phosphorus and Copper. Whereas Calcium, Sodium, Zinc and Selenium are present in small amounts. Beet consists of Vitamin C, Folate and Betaine in large quantities. Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6 and Pantothenic Acid are also present in small amounts. It also constitutes traces of Beta Carotene. Beet has been found useful in the treatment of Colon Cancer and birth related defects. It is a natural cleanser which removes toxins from the body and nourishes the bloodstream. Beet is useful in the treatment of liver related dysfunctions like Jaundice, Cirrhosis etc. Garden Beet juice is a good source of energy and is essential for human body. It is not advisable to feed beet to infants below six months.

Russian Beet Salad

6 medium beets
3 tbsp. raw apple cider vinegar
4 tbsp. extra virgin olive oil
1 tbsp. orange juice
pinch of sea salt
pinch of cayenne pepper
1 tsp. caraway seeds
pinch of cloves
pinch of cinnamon
1/2 tsp. finely grated lemon peel
1/2 tsp. finely grated orange peel
lettuce leaves, for garnish

Bake beets at 350 degrees about 1 hour or until tender. Peel and chop finely. Mix remaining ingredients in a bowl, toss with beets and refrigerate several hours. Serve on lettuce leaves.

from Nourishing Traditions, by Sally Fallon

Beet Arugula Salad

4 -5 small diced cooked beets
1 cup of bulghur wheat
1/4 cup feta cheese, crumbled
2 cups of rinsed/dried chopped arugula

Cook the beets any way you like -- boil, peel and dice, or roast, peel and dice. Plump the bulghur by pouring boiling water and a bit of salt over it (2C water per 1C bulghur) in a bowl; let stand, covered, about 30 minutes until water is absorbed and grain is nice and chewy (drain off any water that remains). Stir in the beets and feta, toss in the arugula.

Dressing... about 2 tbsp. lemon juice to 3 tbsp. olive oil. A nut oil, such as walnut oil, would be a nice addition, only don't substitute it for the full amount of the salad oil. Only for about 1/3 of it.

Deb’s Arugula-Spinach-Beet-Orange salad

Arugula
Spinach
1 or 2 small beets, chiogga preferred (for appearance sake, but any beet’ll do), raw
1 orange
kalamata olives
champagne vinegar
olive oil
salt and pepper
croutons (optional) (crouton recipe follows)

Throw arugula and spinach together in a big bowl. With a vegetable peeler, peel beets (leaving stems attached if you can, as this makes ‘em easier to hold for this next part), then use the peeler to shave off nice paper-thin slices across the grain and into the bowl on top of the greens. If you use chiogga beets, the magenta-and-white-ringed slices are absolutely gorgeous against the dark green! With a zester or fine grater, grate off some of the orange peel into a small cup for use in the dressing. Slice top and bottom off orange, and squeeze the juice from these into the cup with the zest. Set orange on flat/cut side, and then with a sharp knife, cut peel off radially, down the sides of the orange, until all peel is removed. If you like, you can squeeze a little more juice out of the fruit attached to the peels you’ve just cut off. Slice and cut orange up into bite size pieces and add to salad bowl. Scatter in kalamata olives. To make dressing, add a little champagne vinegar to the zest/juice in the cup, plus some olive oil, salt and pepper. Whisk dressing ingredients together until well blended, then toss with salad ingredients (I always like to use a BIG bowl; makes it easier to toss without so many escapees!) Divide salad among bowls and top with optional croutons (which are easy to make, by the way!

Croutons - Just cube up some of your favorite bread – I like to use the crust ends of sourdough – toss with olive oil and sprinkle with crumbled dried basil or other herb. Spread in a pan in a single layer [don’t crowd ‘em] and bake in a moderate oven, 350/375 degrees for 15 minutes or so, until crisp. Cool completely and store in a ziploc bag for later use.)

Recipe taken from Debbie's Kitchen Live Earth Farm

Shredded Beets and Greens with Sliced Oranges

Serves four

from "Greens, Greens, Greens" by Johnna Albi and Catherine Walthers

1 lb. greens (beet greens, chard, kale, etc.), about 2 - 3 bunches
1 tbsp. olive oil
1 medium onion, sliced into half moons
1 C coarsely grated beets
1 orange, peel and pit removed
Dressing
Juice from one large orange
1 tsp. Dijon mustard
1 tbsp. olive oil
pinch of salt

Tear greens off from center stem and cut into strips about 1/2 inch wide. Wash and set aside. Sauté onion in oil 5 - 8 minutes until soft and translucent. Peel and grate beets (I use my food processor). Add beets to onions and sauté for about 2 minutes. Add greens and stir well. Cover and cook on medium low heat for 8 - 10 minutes, until the greens are tender. Whisk the dressing ingredients together and drizzle over beets and greens just before serving. Top with sections of orange and serve warm.