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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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