- Beet Cake with Cream Cheese Frosting*
- Beet Risotto with Greens
- Beet Soup with Potatoes & Beet Greens
- Gold Beet Carrot Soup
- Grapefruit, Avocado & Beet Salad
- Pickled Beet & Endive Salad with Goat Cheese & Walnuts
- Roasted Beet & Avocado Salad with a Citrus Vinaigrette
Beet Cake with Cream Cheese Frosting
Cake:
1 lb beets (about 2 medium)
Cooking spray
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
½ cup vegetable oil
2 large eggs
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ cup 1% low-fat milk
Frosting:
2 teaspoons grated orange rind
1 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese, chilled
3 cups sifted powdered sugar
2 tablespoons finely chopped walnuts, toasted
1. Preheat oven to 350F.
2. To prepare cake, peel beets using a vegetable peeler. Grate beets using large
holes of a grater, to measure two cups.
3. Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax
paper. Coat wax paper with cooking spray.
4. Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl;
beat with a mixer at medium speed until well blended. Add beets; beat well.
Lightly spoon the flour into dry measuring cups; level with a knife. Combine
flour and next five ingredients (flour through salt) in a large bowl, stirring well
with a whisk. Add flour mixture to sugar mixture alternately with milk,
beginning and ending with flour mixture. Pour battered into prepared pans;
sharply tap pans once on counter to remove air bubbles.
5. Bake at 350F for 30 minutes or until a wooden pick inserted in center comes
out clean. Cool in pans 10 minutes on wire rack;
remove pans. Carefully peel off wax paper, and cool cake completely on wire
racks.
6. To prepare frosting, beat orange rind, vanilla and cream cheese with a mixer
at high speed until fluffy. Add the powdered sugar; beat at low speed just until
blended (do not overbeat).
7. Place 1 cake layer on a plate; spread with ½ cup frosting; top with remaining
cake layer. Spread remaining frosting over top and sides of cake. Store cake
loosely covered in refrigerator.
Beet Risotto with Greens
6 cups vegetable stock, including beet stems
3 T butter or a mixture of butter and olive oil
1/2 cup diced onion
11/2 cup arborio rice
1/2 cup dry white wine
2 T chopped parsley
2 T chopped basil
3 medium size beets, peeled and grated --about 2 cups
2-3 cups greens, kale/beet tops mixed, stems removed, finely chopped
salt and pepper
grated zest and juice of 1 lemon
1/2 cup freshly grated Parmesan
Have the stock simmering on the stove. Heat the butter in a wide pot, add the
onion, and cook over medium heat for 3 minutes, stirring frequently. Add the
rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until
it's absorbed, then stir in and cook at a lively simmer until the stock is
absorbed. Begin adding the remaining stock in 1/2 cup increments, stirring
constantly, until each addition is absorbed before adding the next. When you
have 1 cup left, add the beet greens and kale. Taste for salt, season with
pepper, then stir in the lemon zest and juice to taste. Serve dusted with cheese
and remaining parsley.
Beet Soup with Potatoes & Beet Greens
Add the greens to the soup at the end for a nutrition boost. If you prefer, you
can use less than the 4 cups called for.
1 tbsp olive oil
1 cup chopped onion
1 cup diagonally sliced carrot
½ cup finely chopped celery
1-½ cups finely chopped peeled beets
1-½ cups finely chopped red potatoes
1-½ cups water
2 tbsp tomato paste
1/8 tsp black pepper
2 (10 ½ ounce) cans low sodium beef broth
1 (14 ½ ounce) can no-salt-added diced tomatoes, undrained
4 cups coarsely chopped beets greens
1 tbsp brown sugar
1. Heat oil in a large Dutch oven over medium high heat. Add onion, carrot,
and celery; sauté 5 minutes or until tender, stirring frequently. Stir in beets and
next 6 ingredients (beets through tomatoes). Bring to a boil; reduce heat and
simmer 35 minutes or until vegetables are tender. Stir in beet greens and sugar;
cook 5 minutes.
Notes from Leslie: Follow the directions but also throw in a big handful of
cilantro with the beet greens. Vary according to how much you like cilantro.
Have on hand a strong flavorful cheese of choice such as smoked havarti,
mozzarella—anything you REALLY like. Shred it and put it on the bottom of
the bowl - about 1/4 -1/2 cup, depending upon the soup serving. Ladle the
soup on top and let it melt the cheese.
Cake:
1 lb beets (about 2 medium)
Cooking spray
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
½ cup vegetable oil
2 large eggs
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ cup 1% low-fat milk
Frosting:
2 teaspoons grated orange rind
1 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese, chilled
3 cups sifted powdered sugar
2 tablespoons finely chopped walnuts, toasted
1. Preheat oven to 350F.
2. To prepare cake, peel beets using a vegetable peeler. Grate beets using large
holes of a grater, to measure two cups.
3. Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax
paper. Coat wax paper with cooking spray.
4. Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl;
beat with a mixer at medium speed until well blended. Add beets; beat well.
Lightly spoon the flour into dry measuring cups; level with a knife. Combine
flour and next five ingredients (flour through salt) in a large bowl, stirring well
with a whisk. Add flour mixture to sugar mixture alternately with milk,
beginning and ending with flour mixture. Pour battered into prepared pans;
sharply tap pans once on counter to remove air bubbles.
5. Bake at 350F for 30 minutes or until a wooden pick inserted in center comes
out clean. Cool in pans 10 minutes on wire rack;
remove pans. Carefully peel off wax paper, and cool cake completely on wire
racks.
6. To prepare frosting, beat orange rind, vanilla and cream cheese with a mixer
at high speed until fluffy. Add the powdered sugar; beat at low speed just until
blended (do not overbeat).
7. Place 1 cake layer on a plate; spread with ½ cup frosting; top with remaining
cake layer. Spread remaining frosting over top and sides of cake. Store cake
loosely covered in refrigerator.
Beet Risotto with Greens
6 cups vegetable stock, including beet stems
3 T butter or a mixture of butter and olive oil
1/2 cup diced onion
11/2 cup arborio rice
1/2 cup dry white wine
2 T chopped parsley
2 T chopped basil
3 medium size beets, peeled and grated --about 2 cups
2-3 cups greens, kale/beet tops mixed, stems removed, finely chopped
salt and pepper
grated zest and juice of 1 lemon
1/2 cup freshly grated Parmesan
Have the stock simmering on the stove. Heat the butter in a wide pot, add the
onion, and cook over medium heat for 3 minutes, stirring frequently. Add the
rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until
it's absorbed, then stir in and cook at a lively simmer until the stock is
absorbed. Begin adding the remaining stock in 1/2 cup increments, stirring
constantly, until each addition is absorbed before adding the next. When you
have 1 cup left, add the beet greens and kale. Taste for salt, season with
pepper, then stir in the lemon zest and juice to taste. Serve dusted with cheese
and remaining parsley.
Beet Soup with Potatoes & Beet Greens
Add the greens to the soup at the end for a nutrition boost. If you prefer, you
can use less than the 4 cups called for.
1 tbsp olive oil
1 cup chopped onion
1 cup diagonally sliced carrot
½ cup finely chopped celery
1-½ cups finely chopped peeled beets
1-½ cups finely chopped red potatoes
1-½ cups water
2 tbsp tomato paste
1/8 tsp black pepper
2 (10 ½ ounce) cans low sodium beef broth
1 (14 ½ ounce) can no-salt-added diced tomatoes, undrained
4 cups coarsely chopped beets greens
1 tbsp brown sugar
1. Heat oil in a large Dutch oven over medium high heat. Add onion, carrot,
and celery; sauté 5 minutes or until tender, stirring frequently. Stir in beets and
next 6 ingredients (beets through tomatoes). Bring to a boil; reduce heat and
simmer 35 minutes or until vegetables are tender. Stir in beet greens and sugar;
cook 5 minutes.
Notes from Leslie: Follow the directions but also throw in a big handful of
cilantro with the beet greens. Vary according to how much you like cilantro.
Have on hand a strong flavorful cheese of choice such as smoked havarti,
mozzarella—anything you REALLY like. Shred it and put it on the bottom of
the bowl - about 1/4 -1/2 cup, depending upon the soup serving. Ladle the
soup on top and let it melt the cheese.
Beet Recipes
Gold Beet Carrot Soup
2 medium onions, chopped
2 tsp olive oil
5 cups water or vegetable stock
3 gold beets, cubed
4 large carrots, chopped
1 tsp thyme
3-6 tbsp white miso
Saute onions in olive oil until brown at edges. Add gold beets, carrots and
water or stock and cook for 30 minutes or until beets feel
done. Add thyme and miso to gold beet mixture and puree. Add lemon juice if
desired and salt to taste. Serve hot or cold.
Grapefruit, Avocado and Beet Salad
2 beets, trimmed
2 heads red leaf lettuce, clean and torn into pieces
1 large grapefruit, peeled, segmented
½ cup creamy yogurt dressing
1 ripe avocado, peeled, pitted and cut into ¼-inch cubes
1 tsp honey
CREAMY YOGURT DRESSING
2 shallots, peeled, finely chopped
4 tsp fresh lemon juice
3 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
2 tsp Dijon mustard
¼ cup nonfat plain yogurt
1/8 tsp ground black pepper
Bring a saucepan of water to a boil. Add beets and cook until tender, about 45
minutes. Drain and peel. Quarter beets lengthwise, then cut each quarter into
1/4-inch thick slices. In a bowl, arrange lettuce, sliced beets, grapefruit sections
and avocado. Cover and refrigerate up to 1 hour. To serve, pour dressing over
salad and toss.
CREAMY YOGURT DRESSING:
In a bowl, whisk together shallots, vinegar, lemon juice and mustard. Slowly
add oil, whisking continuously until well blended. Add 2
tablespoons boiling water, yogurt, salt and pepper; whisk well. Makes about 1
cup.
Pickled Beet & Endive Salad with Goat Cheese & Walnuts
Vinaigrette
1 shallot, minced
1/3 cup sherry wine vinegar
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 beets
2 cups pickling juice
30 small Belgian endive leaves
1 pear, peeled, cored, and thinly sliced
1 cup soft goat cheese, crumbled
3/4 cup walnuts, toasted and coarsely chopped
Salt and freshly ground black pepper
To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small
bowl and slowly whisk in the canola and olive oils. Season to taste with salt and
pepper.
To prepare the beets: Peel the beets and place in a small saucepan with salted
water. Bring to a boil and cook for 15 to 20 minutes, or until tender. Drain the
beets and cool slightly. Julienne the beets and place them in a medium bowl
with the pickling juice for 2 hours. Drain, discarding the pickling juice. Toss
with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and
walnuts with the remaining vinaigrette and season to taste with salt and
pepper.Arrange the salad in the center of a large platter and top with the beets.
Top with freshly ground black pepper.
Roasted Beet & Avocado Salad with Citrus Vinaigrette
From Bon Appetit magazine
4 large beets
2 tbsp balsamic vinegar
2 tsp plus 7 tbsp olive oil
6 tbsp fresh orange juice
3 tbsp fresh lime juice
1 shallot, chopped
¾ tsp grated orange peel
15 oz. mixed greens
8 oz. queso fresco, crumbled
4 ripe avocados, halved, pitted, peeled, sliced
Preheat oven to 400F. Line rimmed baking sheet with foil. Peel beets. Cut into
½-inch thick wedges. Place beets in foil in single layer. Sprinkle with vinegar, 2
tsp oil, salt, and pepper. Cover tightly with another sheet of foil. Bake until
juices form, about 20 minutes. Uncover and bake until juices evaporate and
beets are tender, tossing occasionally, about 40 minutes. Cool.
Whisk orange juice, lime juice, shallot, and orange peel in medium bowl.
Gradually whisk in 7 tbsp oil. Season with salt and pepper.
Place greens and cheese in bowl. Toss with ½ cup dressing. Mound greens on
platter. Surround with beets and avocados. Drizzle remaining dressing over
beets and avocados. Sprinkle with salt and pepper.
2 medium onions, chopped
2 tsp olive oil
5 cups water or vegetable stock
3 gold beets, cubed
4 large carrots, chopped
1 tsp thyme
3-6 tbsp white miso
Saute onions in olive oil until brown at edges. Add gold beets, carrots and
water or stock and cook for 30 minutes or until beets feel
done. Add thyme and miso to gold beet mixture and puree. Add lemon juice if
desired and salt to taste. Serve hot or cold.
Grapefruit, Avocado and Beet Salad
2 beets, trimmed
2 heads red leaf lettuce, clean and torn into pieces
1 large grapefruit, peeled, segmented
½ cup creamy yogurt dressing
1 ripe avocado, peeled, pitted and cut into ¼-inch cubes
1 tsp honey
CREAMY YOGURT DRESSING
2 shallots, peeled, finely chopped
4 tsp fresh lemon juice
3 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
2 tsp Dijon mustard
¼ cup nonfat plain yogurt
1/8 tsp ground black pepper
Bring a saucepan of water to a boil. Add beets and cook until tender, about 45
minutes. Drain and peel. Quarter beets lengthwise, then cut each quarter into
1/4-inch thick slices. In a bowl, arrange lettuce, sliced beets, grapefruit sections
and avocado. Cover and refrigerate up to 1 hour. To serve, pour dressing over
salad and toss.
CREAMY YOGURT DRESSING:
In a bowl, whisk together shallots, vinegar, lemon juice and mustard. Slowly
add oil, whisking continuously until well blended. Add 2
tablespoons boiling water, yogurt, salt and pepper; whisk well. Makes about 1
cup.
Pickled Beet & Endive Salad with Goat Cheese & Walnuts
Vinaigrette
1 shallot, minced
1/3 cup sherry wine vinegar
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 beets
2 cups pickling juice
30 small Belgian endive leaves
1 pear, peeled, cored, and thinly sliced
1 cup soft goat cheese, crumbled
3/4 cup walnuts, toasted and coarsely chopped
Salt and freshly ground black pepper
To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small
bowl and slowly whisk in the canola and olive oils. Season to taste with salt and
pepper.
To prepare the beets: Peel the beets and place in a small saucepan with salted
water. Bring to a boil and cook for 15 to 20 minutes, or until tender. Drain the
beets and cool slightly. Julienne the beets and place them in a medium bowl
with the pickling juice for 2 hours. Drain, discarding the pickling juice. Toss
with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and
walnuts with the remaining vinaigrette and season to taste with salt and
pepper.Arrange the salad in the center of a large platter and top with the beets.
Top with freshly ground black pepper.
Roasted Beet & Avocado Salad with Citrus Vinaigrette
From Bon Appetit magazine
4 large beets
2 tbsp balsamic vinegar
2 tsp plus 7 tbsp olive oil
6 tbsp fresh orange juice
3 tbsp fresh lime juice
1 shallot, chopped
¾ tsp grated orange peel
15 oz. mixed greens
8 oz. queso fresco, crumbled
4 ripe avocados, halved, pitted, peeled, sliced
Preheat oven to 400F. Line rimmed baking sheet with foil. Peel beets. Cut into
½-inch thick wedges. Place beets in foil in single layer. Sprinkle with vinegar, 2
tsp oil, salt, and pepper. Cover tightly with another sheet of foil. Bake until
juices form, about 20 minutes. Uncover and bake until juices evaporate and
beets are tender, tossing occasionally, about 40 minutes. Cool.
Whisk orange juice, lime juice, shallot, and orange peel in medium bowl.
Gradually whisk in 7 tbsp oil. Season with salt and pepper.
Place greens and cheese in bowl. Toss with ½ cup dressing. Mound greens on
platter. Surround with beets and avocados. Drizzle remaining dressing over
beets and avocados. Sprinkle with salt and pepper.
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