lour and add the eggs, beet puree and any other flavorings
ints.
Farm Journal's Best Ever Vegetable Recipes.
egrees F.
For the roasted beets:
Place the beets
inch of stem on beet; scrub with a brush. Wrap
Preheat oven to 400\u00b0F. Wrap beets in foil and roast for 1 hour. Let cool. Peel then grate. Mix with mustard, horseradish, vinegar and 1/2 cup olive oil. Season. Set aside.
Heat a grill or grill plate over high heat. Brush steaks with remaining olive oil and season. Cook for 2-3 mins per side for medium, or until cooked to your liking. Set aside, cover loosely with foil and let rest for 5 mins.
Serve steaks with roasted beet salsa, mixed greens and crusty bread.
rilled Crostini and add the beet relish.
Sprinkle crostini with
Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal bag and shake to coat.
Place a piece of heavy-duty foil (about 12 inches long) in a 15-in. x 1-in. baking pan. Arrange beets on foil and top with rosemary. Fold foil around beet mixture and seal tightly.
Bake at 400F for 1-1/4 to 1-1/2 hours or until beets are tender. Open foil carefully to allow steam to escape. Discard rosemary sprigs.
Editor's note : You may make the beets a day ahead, then slice and serve cold in a salad.
Pour walnuts into a shallow bowl. Roll goat cheese balls in walnuts to coat completely.
Thread 1 coated goat cheese ball onto a toothpick; add beet wedge and 4 baby spinach leaves to the toothpick. Repeat with remaining toothpicks, goat cheese, beets, and spinach. Drizzle each skewer with honey.
ater.
Meanwhile, clean the beet greens with the stems; add
egetable oil to keep the beet juices from staining your skin
s a disposable rack. Place beet onto foil.\n Watch Now
ossible. Clean and peel the beet.
Cut the turnips and
Combine gin, vanilla, simple syrup, beet juice, lemon juice, and egg
Place your clean beet leaves in a 200 degree
Preheat oven to 450 degrees F.
In a small bowl, combine vinegar, oil, garlic, mustard and salt and pepper (to taste). Whisk and set aside.
Peel beet. Slice beet into 1/4-inch slices. Lay slices out in baking pan. Sprinkle with olive oil, salt and pepper (to taste). Toss to coat.
Bake beets for 20 minutes or until tender.
Fan beet slices out on plate; top with dressing, basil and goat cheese.
o medium-low and add beet slices in batches that you
egrees C).
Place the beet, carrot, onion, potatoes, garlic, and
4 minutes.
Add beet greens and roasted beets (if using), water
Peel the roasted beets. Slice lengthwise, then crosswise into half-moons. Make a marinade of vinegar, sugar, olive oil, salt and pepper. Toss with beets and marinate in refrigerator 2 to 3 hours. Drain yogurt in a cheesecloth -lined strainer for the same 2 to 3 hours.
Combine garlic and yogurt. Stir in half the dill and a little of the beet marinade if desired. Drain the beets. Toss with the yogurt mixture. Sprinkle with remaining dill.
The beets can be roasted and marinated 4 or 5 days ahead.
Place the first 4 ingredients in a bowl and mix well.
In a small bowl whisk together pickle beet juice, mayonnaise, salt and pepper; pour over veggies and mix well.
Refrigerate at least half an hour before serving.