Beets

Tomato-Beet Salad

INGREDIENTS:

  • 1 pound scrubbed small beets

  • 2 pounds tomatoes, preferably heirloom

  • 1 pint cherry tomatoes

  • 1/4 cup crumbled feta

  • 1/4 cup fresh cilantro leaves

  • 1/4 cup extra-virgin olive oil

  • Salt and pepper

PREPARATION:

  1. Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice.

  2. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter.

  3. Top with feta, cilantro, and olive oil; season with salt and pepper.

Turkey Zucchini Sliders with Beet Tzatziki

INGREDIENTS:

  • 1 small red or golden beet, trimmed, peeled and grated

  • 1 cup plain Greek yogurt (not nonfat), divided

  • 1½ tsp minced garlic, divided

  • 1 tsp dried dill

  • 1/2 tsp fresh ground black pepper, divided

  • 1 lb lean ground turkey

  • 1/2 small yellow or white onion, grated (1/3 cup grated)

  • 1/2 small zucchini, trimmed and grated (1/2 cup grated)

  • 1 tsp dried oregano

  • 1/4 tsp sea salt

  • Olive oil cooking spray

  • 8 whole-grain slider buns, toasted

PREPARATION:

  1. Prepare tzatziki: In a medium bowl, mix beet, ¾ cup yogurt, ½ tsp garlic, dill and ¼ tsp pepper. Set aside.

  2. In a large bowl, mix turkey, onion, zucchini, remaining ¼ cup yogurt, 1 tsp garlic and ¼ tsp pepper and oregano and salt. Form into 8 1/3-cup patties; with your thumb, make a small depression in the center of each patty.

  3. Mist a nonstick skillet or grill pan with cooking spray and heat on medium. Add patties and cook for 5 minutes. (TIP: If necessary, work in batches to prevent overcrowding.) Flip patties and cook until no longer pink in center or an instant-read thermometer registers 165°F when inserted in center, about 4 more minutes.

Beet Risotto

INGREDIENTS:

  • 4 cups low-sodium chicken or vegetable broth

  • 3 medium beets (about 1 pound)

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 3 1/2 teaspoons kosher salt, divided

  • 1 1/4 teaspoons freshly ground black pepper, divided

  • 1 1/2 cups arborio or carnaroli rice

  • 4 teaspoons white wine or Champagne vinegar, divided, plus more

  • 3 tablespoons heavy cream

  • 4 tablespoons coarsely chopped parsley, divided

  • 2 ounces fresh goat cheese, crumbled (optional)

PREPARATION:

  1. Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.

  2. Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.

  3. Heat a large wide pot or sauté pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and sauté until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and sauté until tender, about 10 minutes more.

  4. Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, 3/4 cup at a time as rice absorbs liquid, stirring constantly and simmering until rice is tender, 30–40 minutes; season with 1 tsp. salt and 1/2 tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.

  5. Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley.

 

Roasted Golden Beet Salad with Pea Shoots and Fennel Fronds

INGREDIENTS:

  • 2 pounds baby golden beets, scrubbed, tops and root ends trimmed

  • ¼ cup olive oil, divided

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon red wine vinegar

  • Pea shoots (tendrils), fennel fronds, and flaky sea salt (for serving)

PREPARATION:

  1. Preheat oven to 350°. Place beets in a shallow baking dish. Drizzle with 2 Tbsp. oil; season with kosher salt and pepper. Add ½ cup water and roast until beets are tender and a paring knife inserted into the center meets no resistance, 50–60 minutes. Let beets cool slightly, then peel.

  2. Cut beets in half and arrange on a platter. Whisk lemon juice, vinegar, and remaining 2 Tbsp. oil in a small bowl; drizzle over beets. Garnish with pea shoots and fennel fronds and season with flaky sea salt.

Rainbow Salad with Beet, Kale & Avocado Dressing

INGREDIENTS:

SALAD:

  • 2 large red and/or golden beets, peeled

  • 2 cups loosely packed finely chopped kale

  • 2 tbsp shelled unsalted whole pistachios

  • 2 tbsp soft goat cheese, crumbled

  • 1 tsp unsalted sunflower seeds

AVOCADO DRESSING:

  • 2 cloves garlic

  • 1 large avocado, peeled, pitted and chopped

  • Juice of 1 lime

  • 1 1/2 tbsp extra-virgin olive oil

  • 1 1/2 tbsp apple cider vinegar

  • 1 tbsp chopped fresh basil leaves, plus additional for garnish

  • 2 tsp raw honey

  • Pinch each sea salt and ground black pepper

PREPARATION:

  1. Slice ends off beets. Working one at a time, secure beets in a spiral slicer and turn the crank to create noodles.

  2. In a large bowl, combine beet noodles, kale, pistachios, cheese and seeds.

  3. To a mini food processor or blender, add all dressing ingredients plus

  4. tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until dressing reaches desired consistency.

  5. Pour dressing over kale and beet mixture; toss to combine. Let sit for 5 minutes to allow dressing flavors to permeate the ingredients; toss again before serving. Garnish with additional basil (if using).