Roasted Beets with Balsamic Glaze

beet harvest

Beets me why you wouldn’t try roasting beets with a balsamic glaze.

1 1/2 pounds beets
1 tablespoon olive oil mixed with 2 tablespoons water
1/4 cup balsamic vinegar
1 1/2 tablespoons firmly packed brown sugar
Salt and pepper

Rinse beets well, but do not peel. If they are large, cut into chunks about the same size. Place in shallow baking dish and pour the oil/water mixture over and toss to coat completely. Cover and bake until the beets are tender when pierced with a fork, 35-55 minutes. Remove from oven, uncover and let cool for 10 minutes.

In a small saucepan, stir together the vinegar and brown sugar. Bring to a boil over medium heat, stirring to dissolve sugar. Boil until reduced by one-third, about 10 minutes. Remove from heat. Slice the beets into thin slices. Place the beets in a warmed serving bowl and drizzle with the balsamic glaze. Season with salt and pepper and enjoy!

We thank Susan Molin for this recipe.

Have you tried this recipe? Tell us how it turned out!

Bay Leaf Beet Soup

A bunch of golden beets

Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil.

Bake the beets until tender, about 1 hour; allow to cool, then peel the beets. Cut them into bite-size chunks.

Heat the olive oil in a soup pot over medium heat and cook the red onion, leek, and garlic until the onion is translucent, about 5 minutes. Pour in the vegetable broth, and mix in the beets, bay leaves, cinnamon, salt, black pepper, oregano, basil, cinnamon, cumin, and tarragon. Bring the soup to a boil, then reduce heat to a simmer, and cook until the flavors of the bay leaves and spices are blended, 20 to 25 minutes. Pick out bay leaves.

Ladle about 1/4 of the beets into a blender, and add soup liquid as needed to fill the blender about 1/4 full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets and broth moving before leaving it on to puree. Puree the beets until smooth, and pour back into the soup.

Have you tried this recipe? Tell us how it turned out!

Easy Street Beets

golden beets, chioggia beets, and red beets bunched with greens

Beets can’t be easier than Easy Street Beets.

Remove beets from greens, leaving 1″ of stems. Wash beets under cool running water, then steam until easily pierced with a fork (20-35 minutes, depending on size). Rinse under cool water once done, and slip off skins. While the roots are steaming, wash the greens and saute them with a little olive oil until stems are tender. Slice beets and toss with balsamic vinaigrette and crumbled feta, and serve over warm beet greens.

Have you tried this recipe? Tell us how it turned out!

Roasted Beet Salsa with Skillet-Browned Broccoli

Broccoli plant

Beet salsa with broccoli? Oh yes please!

Roasted Beets
4 medium golden beets
4 tablespoons extra virgin olive oil
Salt and pepper
2 teaspoons shallots, finely diced
2 teaspoons fresh ginger, grated
1 teaspoon jalapeño, finely diced
1/2 teaspoon garlic, minced
1/4 cup fresh mint, minced
1/4 cup fresh cilantro, minced
2 teaspoons lime juice

Preheat the oven to 375 degrees F. Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil and roast until tender, about 40-50 minutes. Let cool in the foil.

While the beets are roasting, place the shallot, jalapeno, ginger, garlic, mint, cilantro, lime juice and 6 tablespoons of olive oil in a small bowl and stir to combine.

When the beets are done, carefully remove the foil. Peel them by slipping the skins off with your fingers. Dice the beets and add salsa mixture, stirring to combine. Taste for seasoning. Served on a bed of arugula or spinach.

Browned Broccoli
2 tablespoons oil
2 large stems broccoli
1 large cauliflower
2 to 3 cloves garlic

Heat a skillet over medium heat. While it’s heating, slice the garlic, broccoli and cauliflower from top to bottom into 1 inch slices. Toss in olive oil and sprinkle with salt and pepper. Place the veggies in a hot skillet, pressing them into the pan with a spatula. Cook them for 5 to 7 minutes, or until nicely browned. Once cooked, serve with shredded carrots or radishes.

Have you tried this recipe? Tell us how it turned out!

Kitchen Sink Potato Salad

russet potatoes

Imagine all the colors swirling around this potato salad like confetti!

7-8 soft potatoes, boiled, sliced, and peeled
1 large beet, boiled, sliced, and peeled
2 carrots, sliced
4 stalks celery, chopped
5 garlic scapes, chopped
1/4 cup sunflower seeds
1/4 cup chopped parsley
3 hard-boiled eggs, chopped

1/2 cup mayo
Juice of 1 lemon
1/4 cup dijon mustard
Salt, pepper and paprika to taste

Mix salad ingredients in a large bowl.

Mix dressing ingredients in a small bowl. Combine the two with a spatula.

Refrigerate until cool.

Adapted from Betty Lou’s World Famous Potato Salad.

Have you tried this recipe? Tell us how it turned out!

Roasted Root Vegetables

root medley - parsnips, carrots, beets, potatoes, turnips, rutabagas

A melange of tasty and nutrient-rich roots!

About Nash’s Root Medley
Root vegetables each offer their unique nutrition profiles, but all of them are packed with nutritional benefits because of the extended time they spend in the ground. The more nutrient-rich the soil they are grown in, the more nutrient-packed these power houses will be, and you can’t beat the Sequim-Dungeness Valley for nutrient-rich soils!

A root medley is a great way to have an easy, colorful, and nourishing vegetable option for your winter dinner. Wrap roots loosely in a plastic bag and they will last for a few weeks in your fridge. Potatoes are best stored in a cool, dry, and dark place. According to food energetics, root vegetables provide a grounding and relaxed energy. Give them all a try and see how they make you feel! Another huge plus: no need to peel these root veggies as most of the nutrients are near the skin. Just scrub with a brush. You can find five-pound bags of Nash’s organic root medley at our Nash’s Farm Store.

Roasted Root Veggies
Preheat the oven to 375 degrees. Slice beets, potatoes, rutabagas, and sunchokes to 1/2-inch cubes and slice the carrots and parsnips to 1/2-inch rounds.

Place all vegetables into a casserole dish and drizzle with olive oil or melted butter (You may need a second dish so that your vegetables are all in one layer to cook evenly). Sprinkle with any herbs or spices of your choosing and mix to ensure oil or butter covers all the roots. Cover your dish with with a lid or tin foil if you desire vegetables that will be more moist and tender. Leave your dish uncovered if you desire more crisp veggies. Roast until fork-tender, about 40-50 minutes.

Have you tried this recipe? Tell us how it turned out!

Quinoa, Beet & Arugula Salad

Chioggia beets, Detroit beets, and golden beets on display

Which is your favorite beet for a quinoa and arugula salad?

1/2 pound beets
1 cup uncooked quinoa
2 cups water
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tablespoons honey
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup onion, diced
1/2 pound arugula, chopped
5 ounces goat cheese

Cook beets until tender, then peel and slice. Bring water to boil, add quinoa, reduce heat, cover, and simmer for 15-20 minutes. Whisk vinegar, olive oil, honey, garlic, salt, and pepper together. Remove quinoa from heat, add 1/2 of the salad dressing, cover, and refrigerate for 1/2 to 1 hour. Stir in onion, arugula, goat cheese, beets, and remaining dressing, toss, and serve.

Have you tried this recipe? Tell us how it turned out!

About Bunched Beets with Greens

golden beets, chioggia beets, and red beets bunched with greensBeet greens are often discarded in favor of their roots, which is unfortunate, because they contain a wonderful, earthy flavor and are highly nutritious. Use them as you would chard or spinach.

Beets are very low in cholesterol, and they are a good source of vitamin C, iron, magnesium, folate, potassium, manganese, and dietary fiber. They are especially good for cardiovascular health due to certain unique pigment antioxidants in the root, as well as in the green tops that have been found to protect against coronary artery disease and stroke, and lower cholesterol levels within the body. They are also reputed to provide relief for women from menstrual cramps.

Beet greens have almost twice the potassium of beet roots and higher amounts of beta carotene, an important antioxidant that helps fight numerous diseases. So eating both the root and the greens is especially nutritious—not to mention delicious!

To store beets, separate the leaves from the root, leaving an inch or two of the stems attached to the root. Remove any leaves that are damaged before storing the tops in a loosely wrapped plastic bag or a clean wet dish towel in the crisper section of the refrigerator, for no more than a few days. Roots should also be stored similarly—if left in the crisper unwrapped, they will quickly dehydrate and become soft.

Have you tried this recipe? Tell us how it turned out!

Grilled golden beets with brown butter vinaigrette on greens

Golden beets, bunched

Imagine the brilliant colors in this salad: sunny oranges and reds from the beets, toasty golden brown of the butter, and rich greens of the lettuces. Beautiful!

1 bunch golden beets (or any other beets), washed and cut into 1-inch slices
(Keep the tops; cut and reserve for salad)
1/2 cup olive oil
2 tablespoons smoked Hungarian or sweet paprika
1 tablespoon ground fennel
1 tablespoon ground coriander
2 cloves garlic, minced
4 sprigs thyme or 2 tablespoons ground thyme
4 tablespoons unsalted butter
2 tablespoons sherry vinegar or vine vinegar
1 tablespoon water
1 bunch spinach
1 bunch reserved beet tops
1 bunch red leaf lettuce
1 bunch arugula
1 bunch romaine lettuce
1 bunch Italian parsley

In a bowl, combine olive oil, paprika, fennel, coriander, garlic and thyme. Add beets and let marinate for 2 hours.

Preheat a grill pan. Remove the beets from the bowl and sprinkle with salt and pepper. Grill on medium heat for 10 minutes until they turn brown, then transfer to a bowl. Meanwhile cook butter until it turns brown and starts to have a nutty smell (about 5-10 minutes). Add the sherry or vine vinegar and water. Mix well and season with salt and pepper. Add the vinaigrette to the beets and serve it on the bed of greens.

Chop the spinach, beet tops, red leaf lettuce, arugula, romaine, and parsley into bite-sized pieces and combine in a bowl. Put a serving of greens on each plate and top with grilled browned buttered beets.

Have you tried this recipe? Tell us how it turned out!