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Golden Beet Recipes
Roasting and Juicing Beets
Roasting beets – Start with the freshest and firmest organic Golden beet roots, or any color beets, you can find. Cut off the green tops and save for another cooking use. Rinse dirt and debris off the roots by rubbing with your hands under cool water. Remove any skin that looks too tough to eat, but leave on as much of the skin as possible to keep essential nutrients (to avoid pesticides, peel entirely if the beets are not organic). Leave whole, drizzle with olive oil, wrap in aluminum foil, and place on a baking sheet. Bake at 375 degrees for up to 1 hour. Check beets as they cook for when they are ready, whether you like them cruncher or softer. After the beets cool down enough for you to touch them, slice or dice them into salads like this Kale and Golden Beet Salad or grill beets to make this delicious Grilled Beet Salad with Almonds and Dried Cranberries.
Juicing beets – Adding a beet to your morning juice is an excellent way to cleanse your body of toxin build-up. Beet juice is a wonderful tonic for the liver and works as a purifier for the blood. If you are new to juicing beets, start slowly by adding one small beet to your juice or half of a large one. You can even clean and juice the greens. Good fruit and vegetables to combine with Golden beets in a juice are carrots, lemons, cucumbers, tomatoes, celery, pears, ginger, and mint. Mix and match to create a new favorite fresh juice.
Roasted Beet, Kale and Brie Quiche
2 cups all-purpose flour use a gluten free blend if needed
1 teaspoon salt
8 tablespoons unsalted cold butter diced
1 egg beaten
1/4 cup cold buttermilk or water
1/4 cup sesame seeds toasted
2-3 medium to small red beets, sliced into 1/4 inch slices
1 sweet onion quartered
2 tablespoons olive oil
1/4 cup balsamic vinegar
salt + pepper to taste
3 cups baby kale
3 whole eggs
1/2 cup plain greek yogurt
1/2 cup heavy cream
2 tablespoons fresh parsley
1 tablespoon fresh dill
1/2 teaspoon crushed red pepper flakes
6 ounces brie cubed
4 ounces fontina cheese or white cheddar cheese
To make the crust, whisk together the flour, 2 tablespoons toasted sesame seeds and salt in a medium size bowl. Toss in the cold, cubed butter and then, using your fingers or a dough cutter, work the butter into the flour mixture. Try to work quickly and break the butter down into the flour mixture. Whisk together the egg and buttermilk (or water). Create a well in the butter and flour mixture and pour in the cold buttermilk/egg mixture. Use a fork to bring the dough together. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Gently knead the dough into a round, flat disk.
Grease a 9 or 10 inch tart pan with cooking spray, sprinkle the bottom and sides of the pan with toasted sesame seeds. Roll the dough out on a lightly floured surface to a 15-inch circle. Press the dough into the bottom of the prepared pan and up the sides. Cover and then refrigerate for 30 minutes.
Preheat the oven to 375 degrees F.
Next, add the beets, onion, olive oil, balsamic vinegar and a good pinch of salt + pepper to a large cookie sheet or roasting pan with sides. Toss well to combine.
Roast for 25-30 minutes or until the beets are tender and lightly charred. During the last 5 minutes, toss in the baby kale and continue to roast until the kale has wilted. Remove from the oven. Once cool enough to handle, chop the onion into thin slices.
Reduce the oven temp to 350 degrees F.
While the veggies roast, whisk the eggs, greek yogurt, heavy cream, parsley, dill, crushed red pepper and a good pinch of salt + pepper in a bowl until combined. Stir in the brie and half of the shredded fontina cheese.
Add the roasted veggies to bottom of you tart pan. Pour the egg mixture over the veggies. Top with the remaining fontina cheese. Place the tart pan on a cookie sheet and bake on the middle rack in the oven for 50-60 minutes or until the quiche is set and no longer jiggly in the center.
Let the quiche sit 5 minutes for before cutting and then EAT!
Gold Beet Salad with Cider Vinegar Dressing
· 5 golden beets
· 1 tablespoon extra virgin olive oil
· ¾ cup apple cider vinegar
· Sea salt
· 3 cups mâche or other tender greens
· 1 tablespoon walnut oil
· Freshly ground pepper
· ½ cup toasted walnut pieces
· ½ cup ricotta salata or fresh goat cheese
Preheat oven to 425 degrees.
Rinse the beets and cut off the greens, saving them for another use. Rub the beets with the olive oil, wrap in foil and place on a baking sheet (in case they leak). Bake until you can pierce through the middle of each beet with a knife, about 1 hour. Remove from the oven and let cool.
While the beets are cooking, gently bring the vinegar to a boil in a small saucepan over medium heat until it is reduced by a third. Remove from the heat and let cool.
When the beets are cool, use a paring knife to remove the skins, which should peel off easily. Cut each beet into thin slices using a sharp knife. Sprinkle them with salt and toss them in the reduced vinegar.
Toss the mâche with the walnut oil and a few grinds of pepper. Top the mâche with the beets, walnut pieces and cheese. Use a spoon to drizzle the remaining vinegar on top, as desired. Serve immediately.
Beet Chips
· 2 medium beets
· 1 teaspoon extra-virgin olive oil
Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
Watch: How to Cook from Martha: How to Use a Japanese Mandoline
On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.
Sautéed Beet Greens with Bacon
· 3 beets
· 4 slices bacon, chopped
· 4 scallions, sliced
· Coarse salt and ground pepper
Cut greens off beets; discard stems and chop leaves. In a large skillet, cook bacon over medium until golden brown, 6 minutes. With a slotted spoon, transfer to a plate; pour off all but 1 teaspoon fat from skillet. Add scallions and cook until softened, 1 minute. In two batches, add beet leaves and cook until tender, 5 minutes. Season with salt and pepper and stir in bacon.
Beet and Apple Salad
6 medium beets
1 tablespoon fresh rosemary, chopped
2 tablespoons extra virgin olive oil
salt & pepper to taste
1 large tart apple, cut into matchsticks
1 cup torn baby spinach
2 tablespoons salted pistachios, chopped
Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon dijon mustard
Preheat the oven to 375 degrees and grease a baking dish.
Wash and trim beets leaving them whole.
Toss the beets with olive oil, rosemary, salt & pepper.
Transfer to the baking dish and roast for about 1.5 hours.
Remove beets from the oven and let cool.
Once cool enough to handle, peel the skin from the beets, cut into wedges and transfer to a large bowl.
Add the apples and spinach to the bowl.
Whisk together the dressing ingredients and then pour into bowl and toss to combine.
Plate the salad and top with the pistachios.
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Carnival Acorn Squash Recipes
Carnival Acorn Squash Recipes
How to Make as Stuffed Carnival Acorn Squash
1 winter squash, like acorn, kabocha, red kuri, sweet dumpling, delicata, spaghetti or any other grapefruit-sized (or slightly larger) squash
2 to 3 cups of filling:
General amounts for filling — to equal 2 to 3 cups total:
1/2 to 1 cup protein — sausage, chicken, pork, tempeh, or baked tofu
1 to 2 cups veggies — onions, mushrooms, zucchini, peppers, greens
1/2 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
1/2 to 1 cup shredded cheese
1 to 3 teaspoons herbs or spices
Prepare the squash for roasting: Preheat the oven to 375°F with a rack in the lower-middle position. Slice the squash in half from stem to root and scoop out the seeds.
Transfer the squash to a baking dish: Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.
Roast the squash: Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.
Prepare the filling: While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.
Stuff the squash halves: Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it’s fine to really stuff the wells and also to mound the filling on top.
Bake the stuffed squash halves until bubbly: Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes until both are hot and bubbly. Top with extra cheese and serve immediately.
Stuffed Squash for a Crowd: This recipe is easily multiplied to feed whatever sized gathering you are hosting. The squashes and the fllling can also be prepped in advance and warmed just before serving. One half of a squash is typically a good main course meal for an adult.
Carnival Acorn Squash with Apples and Thyme
· 2 carnival or acorn squash
· 2 tablespoons melted butter
· 4 sprigs fresh thyme
· 4 small or 2 large tart apples
· ¼ teaspoon cinnamon
· 2 tablespoons brown sugar
Heat the oven to 375°. Cut the squash in half and scoop out the seeds. Place on a cookie sheet and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes.
Meanwhile, mix together the apples, the remaining melted butter, the sugar and the cinnamon. Remove the squash from the oven.
Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized.
Roasted Acorn Squash Salad
· 1 medium large carnival squash
· seeds from the squash
· olive oil salt, and pepper
· 4 cups of assorted seasonal greens
· 1/2 cup crumbled soft cheese
· 2 Tbsp olive oil
· 1 Tbsp balsamic vinegar
· 1/2 tsp dijon mustard
· salt and pepper
Preheat your oven to 200 C / 400 F. Line a baking sheet with parchment or a silpat.
Split the squash in half and scrape the seeds out. Split the halves in to quarters, brush with olive oil, then sprinkle with salt and pepper. Set on the lined baking sheet and slide into the oven to roast for about 10 minutes.
Rinse the squash seeds under water, pat dry, then put them in a bowl and drizzle with some olive oil. Remove the squash from the oven, add the seeds to the baking sheet, sprinkle with salt and pepper, and replace in the oven.
Roast everything for an additional 20-30 minutes, until the squash is golden and tender and the seeds are golden and crisp.
While the squash is roasting, whisk together olive oil, balsamic vinegar, mustard, salt and pepper. Toss the dressing with the greens.
When the squash is done, remove from the oven and set onto serving plates. Spoon the salad into the hollow of the squash, then sprinkle with roasted seeds and crumbles of cheese. Serve.
Sausage Stuffed Acorn Squash
Preheat the oven to 375° F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.
Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.
Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.
Variations
Chopped fried bacon is a great substitute for the chorizo.
Crumbled corn bread is a delicious substitute for the grain. When you make corn bread and have a few pieces left over, just crumble them into a container and freeze them for your next batch of stuffed winter squash.
If you don’t have leeks, substitute a medium red onion.
If you don’t have Cheddar, substitute Parmesan or other sharp cheese.
Pasta with Acorn Squash and Tomatoes
Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add shallots, garlic, and pepper flakes and cook for about 1 minute; add tomatoes and squash, and cook with some salt and pepper.
When squash is tender, about 10 minutes for shreds, 15 or so for small cubes, cook the pasta until it is tender. Combine the sauce and pasta, and serve, garnished with parsley or Parmesan.
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Mirepoix Recipes
Mirepoix Base
A common, quick way to cook mirepoix is to brown the onions and carrots together on medium-high heat (sauté) and then add the celery, cooking until soft. This develops a deeper flavor profile, and is especially delicious in soups. The size you cut your vegetables should be relative to the amount of time they’ll spend cooking. The smaller cut your vegetables are, the faster they’ll release their aromas
Classic French Chicken in White Wine Sauce
Melt the butter in a large skillet over medium heat. Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and to render the fat from the skin, about 15 minutes. Turn the chicken over and cook on the bone side for about 5 minutes. Remove and reserve the chicken.
Pour off all but 2 Tbs. of the fat from the pan. Add the onion, carrot, celery, and prosciutto or ham and sauté until the onion is browned and the vegetables are softened, 8 to 10 minutes. Add the wine and chicken stock to the pan and stir to combine with vegetables. Put the chicken back into the pan. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 20 to 25 minutes.
Remove the chicken from the pan, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquid by half, about 5 minutes (or 6 to 7 minutes if you want a thicker sauce). Add the cream, stir to combine, and remove the pan from the heat. Transfer the chicken to wide soup plates; taste and season the sauce with salt and pepper if necessary and spoon it over the chicken. Sprinkle with the chopped parsley.
Bolognese Beef Sauce
6 oz (170 g) pancetta or bacon, finely chopped
1 onion, finely chopped
3 cloves garlic, minced
2 carrots, finely diced
2 celery stalks, chopped
1 tsp (5 mL) dried thyme
1 tsp (5 mL) each salt and pepper
1 tsp (5 mL) fennel seeds, lightly crushed
1/2 cup (125 mL) milk
1 28 oz can (796 mL can) whole tomatoes
1 28 oz can (796 mL can) crushed tomatoes
1/2 cup (125 mL) red wine
1 bay leaf
1 pinch granulated sugar
1/4 cup (45 mL) chopped fresh parsley
In a large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.
Add pancetta, onion, garlic, carrots, celery, thyme, salt, pepper and fennel seeds; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
Add milk; simmer until almost all liquid has evaporated, about 3 minutes.
Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato container until cold. Cover and refrigerate for up to 2 days or freeze for up to masher. Bring to boil; reduce heat and simmer until thickened and mixture can mound on spoon, about 1 hour. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight 1 month.)
Roast Turkey Soup
Combine stock, turkey parts, bay leaves, and thyme sprigs in a large stockpot. Bring to a boil over high heat, reduce to a bare simmer, and cook for 1 hour. Strain broth into a medium saucepan and discard solids.
Add bacon, onions, carrots, and celery. Bring to a simmer and cook until vegetables are tender, about 10 minutes. Stir in turkey pieces and season to taste with salt and pepper. Stir in parsley and serve.
Short Rib and Barley Stew
Season short ribs with salt and pepper and toss in a large bowl to coat. Heat the oil in a Dutch oven or large saucepan over high heat until smoking. Add the beef and cook without moving until well-browned on first side, about 5 minutes. Stir beef and continue cooking, stirring occasionally until browned all over, about 10 minutes total, reducing heat if bottom of pan begins to burn. Return meat to bowl and set aside.
Return pan to medium-high heat and add carrots, celery, and onion. Cook, stirring frequently until vegetables begin to brown, about 4 minutes total. Add marmite, soy sace, garlic, and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
Add broth and scrape up browned bits from bottom of pan with wooden spoon. Add tomatoes, barley, and bay leaves. Return beef to pot. Increase heat to high and bring to a boil. Reduce to lowest possible heat and place cover on pot, leaving lid slightly ajar. Cook, stirring occasionally until beef is completely tender and barley is cooked through, about 2 hours. Stir in kale leaves and cook, stirring constantly until wilted, about 2 minutes. Season to taste with salt and pepper. Serve immediately, or for best flavor, chill and refrigerate in a sealed container for up to 5 days.
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