Roasted Beet Hummus

 

Ingredients:

• 1 small roasted beet
• 1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
• 1 large lemon (zested)
• 1/2 large lemon (juiced)
• 1 healthy pinch salt and black pepper
• 2 large cloves garlic (minced)
• 2 heaping Tbsp tahini
• 1/4 cup extra virgin olive oil

Preparation:

1. Roast beet in oven for 30-40 minutes
2. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
3. Add remaining ingredients except for olive oil and blend until smooth.
4. Drizzle in olive oil as the hummus is mixing.
5. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
6. Will keep in the fridge for up to a week.

minimalistbaker.com

Tempura Vegetables with Lemon-Soy Dipping Sauce

 

Ingredients:

• 1 quart of vegetable oil
• 6 tablespoons soy sauce 
• ¼ cup lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons granulated sugar
• ½ teaspoon dried (or, fresh) tarragon
• 1 scallion (or, Leek), chopped
• 1 ¼ cups all-purpose flour (plus more if necessary), divided
• ¼ cup cornstarch
• 1 teaspoon kosher salt, divided
• 1 large egg
• 1 cup cold sparkling water (plus more if necessary)
• 1 8.8-oz. package precooked beets, sliced into ½-in. rounds and patted dry
• red onion (or, Leek), cut into ½-in. wedges 
• 1 sweet potato, peeled and sliced into ¼-in. rounds
• 1 ½ cups broccoli florets

Preparation:

1. Preheat the oven to 200°F. Heat vegetable oil to 360°F in a large, deep skillet or pot over medium-high.
2. Whisk ⅔ cup water, soy sauce, lemon juice, apple cider vinegar, olive oil, sugar, and tarragon in a small bowl. Stir in scallion. Set aside.
3. Combine ¼ cup flour, cornstarch, and ½ teaspoon salt in a shallow bowl or plate.
4. Break up the egg gently with chopsticks or a spoon in a medium bowl. Add cold sparkling water and stir to combine. Gently stir in the remaining 1 cup flour and ½ teaspoon salt. (Do not overmix; batter will be slightly lumpy.)
5. Using chopsticks or tongs, dip vegetables, 1 at a time, in cornstarch mixture, then shake off lightly and dip in egg mixture. Drop pieces into hot oil, adding no more than 5 or 6 at a time so oil temperature doesn’t lower too much (you’ll get a crispier result). Let vegetables cook, carefully flipping halfway through, until crispy and lightly golden, 3 to 4 minutes. After every other batch, check batter consistency; you may need to add about 1 tablespoon flour and 1 tablespoon cold sparkling water to get the batter back to its original consistency.
6. Remove fried vegetables with a slotted spoon or spider; drain on a rimmed baking sheet lined with paper towels. Place in oven to keep warm while repeating the frying process with remaining vegetables. Serve hot with lemon-soy dipping sauce.

https://www.realsimplefood.com

Herbed Beet and Celery Salad

 

Salad Ingredients:

• 3 large beets (peeled and cut into 1/2" wedges)
• 6 stalks of celery
• 1 cup cilantro leaves
• 1 cup parsley leaves
• 1/4 red onion (finely sliced)
• 6 to 8 radishes (thinly sliced into rounds or matchsticks)
• 2 ounces goat cheese
• 3 tablespoons pumpkin seeds

Dressing Ingredients:

• 2 tablespoons white wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon sumac plus more for garnish
• Pinch of fresh ground pepper

Preparation:

1. Bring a medium pot of water to boil on high heat. Add beets to boiling water and reduce heat to simmer for 8 to 10 minutes or until beets are tender enough to pierce easily with a fork.  
2. While the water is boiling, prepare a large bowl filled with cold water and a cup of ice.  When the beets are done, strain and immerse in the cold ice water to stop cooking. Drain beets and set aside.
3. Meanwhile, slice celery and red onions in thin slices. Tear cilantro and parsley leaves from the stems. Make the dressing - add all the ingredients together in a  small bowl and stir vigorously until combined.
4. Once the beets are cooked and everything is chopped, add the beets, celery, parsley, cilantro, red onions, and radishes and dressing. Stir gently to combine.
5. Top with goat cheese, pumpkin seeds and additional sumac and fresh ground pepper before serving.

https://www.freshnessgf.com 

Grilled Beet Baba Ghanoush

 

Ingredients:

• Olive oil (for grill and drizzling)
• 2 pounds red beets (about 4 large)
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini
• ½ garlic clove, finely grated
• Kosher salt and freshly ground black pepper
• Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)

Preparation:

1. Prepare a grill for medium-high heat; lightly oil grate. Grill beets, turning occasionally until skin is charred and flesh is fork-tender, 50–60 minutes. (Alternatively, you can tuck vegetables into coals leftover from grilling something else. Wait until charcoal is completely covered with ash and no black spots remain. Shake grill to knock excess ash off coal, then rake them around and pile them up around vegetables.) Let cool slightly.

2. Halve beets; scoop the flesh into a food processor. Add lemon juice, tahini, and garlic and process until smooth; season with salt and pepper.

3. Drizzle baba ghanoush with oil and top as desired. Serve with flatbreads or pita bread.

4. Do Ahead: Dip can be made 3 days ahead. Cover and chill.

https://www.bonappetit.com/recipe/grilled-beet-baba-ghanoush

Bibb Lettuce Salad with Vinegar-Roasted Beets

 

Ingredients:

• 1 1/4 cups plus 3 tablespoons rice wine vinegar
• 1 1/4 cups water
• 1 tablespoon sugar
• Kosher salt
• 1 1/2 pounds small beets
• 2 thyme sprigs
• 2 garlic cloves, crushed 
• 1 bay leaf
• 3/4 cup plain yogurt
• 3 tablespoons minced shallot
• Pepper
• Two 8-ounce heads of Bibb lettuce, light green leaves only, large leaves torn
• Cilantro leaves and small dill sprigs, for garnish

Preparation:

1. Preheat the oven to 425°. In a large, deep ovenproof skillet, whisk 1 1/4 cups of the vinegar with the water, sugar, and 1 tablespoon of salt. Add the beets, thyme, garlic, and bay leaf. Cover the skillet and roast the beets for about 45 minutes, until tender, turning them halfway through. Remove the beets from the skillet and let cool completely, then peel and cut into wedges; discard the cooking liquid.

2. In a medium bowl, whisk the yogurt with the shallot and the remaining 3 tablespoons of vinegar. Season the dressing with salt and pepper.
3. Arrange the lettuce on a platter and top it with the beets. Drizzle with half of the dressing and garnish with cilantro leaves and dill sprigs. Serve right away, passing the remaining dressing at the table.

https://www.foodandwine.com/recipes/bibb-lettuce-salad-vinegar-roasted-beets

Kale Salad with Carrot Ginger Dressing

 

Ingredients:

Carrot Ginger Dressing:

• ½ cup chopped roasted carrots, from 3/4 cup raw carrots
• 1/3 to ½ cup water
• ¼ cup extra-virgin olive oil
• 2 tablespoons rice vinegar
• 2 teaspoons minced ginger
• ¼ teaspoon sea salt

Salad:

• 1 batch Roasted Chickpeas
• 1 bunch curly kale, stems removed, leaves torn
• 1 teaspoon lemon juice
• ½ teaspoon extra-virgin olive oil
• 1 small carrot, grated
• 1 small red beet, grated*
• ½ watermelon radish, very thinly sliced
• 1 avocado, cubed
• 2 tablespoons dried cranberries
• ¼ cup pepitas, toasted
• 1 teaspoon sesame seeds
• Sea salt & Freshly ground black pepper

Preparation:

1. Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.

2. Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.

3. Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt, and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.

https://www.loveandlemons.com/kale-salad/

Black Bean Beet Burgers

 

Ingredients:

• 3 large red beets (about 1 pound)
• 1/2 cup brown rice (not cooked)
• 1 medium yellow onion, diced small
• 3 to 4 cloves garlic, minced
• 2 tablespoons cider vinegar
• 1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
• 2 (15.5-ounce) cans black beans
• 1/4 cup prunes, chopped into small pieces
• 1 tablespoon extra-virgin olive oil
• 2 to 3 teaspoons smoked paprika, to taste
• 2 teaspoons brown mustard
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon dried thyme
• 1 large egg (optional, leave out for vegan burgers)

• Salt and pepper

Preparation:

1. First, cook the beets: Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.
2. Cook the rice while the beets roast: Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.
3. Begin sautéing the onions when you're done with the rice (or during, if you're OK with multitasking!): Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking are OK, but if it seems like the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.
4. Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.
5. Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.
6. Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.
7. Grate the roasted beets: Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.)
8. Combine the veggie burger mix: Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, 2 teaspoons of smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using — it helps hold everything together, but isn't 100% necessary), and mix until you no longer see any dry oatmeal or egg.
9. Refrigerate the burger mix 2 hours, or up to 3 days: Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.
10. Shape the burgers: When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties.
11. Cook the burgers: Heat a cast iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer and a flick of water evaporates on contact, the pan is ready.
12. Transfer the patties to the pan. Cook as many as will fit without crowding; I normally cook 3 patties at a time in my 10-inch cast iron skillet.
13. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you're adding cheese, lay a slice over the burgers in the last minute of cooking.
14. Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

https://www.thekitchn.com/recipe-best-ever-veggie-burger-96967

Roasted Beet Salad with Orange Vinaigrette

  

Ingredients:

• 3 medium fresh beets (about 1 pound)
• 3 tablespoons olive oil
• 1 teaspoon grated orange zest
• 2 tablespoons orange juice
• 1 tablespoon white wine vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh tarragon, divided
• 1 package (6 ounces) fresh baby spinach
• 4 cups torn mixed salad greens
• 2 medium navel oranges, peeled and sectioned
• 4 ounces crumbled goat cheese
• 1/2 cup chopped walnuts, toasted

Preparation:

1. Preheat oven or grill to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges.
2. In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat.
3. Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

https://www.tasteofhome.com/recipes/roasted-beet-salad-with-orange-vinaigrette/

Grilled Beet Flatbread

Ingredients:

• 2 whole wheat flatbreads
• 4 medium beets, any colors - greens cut off, beets peeled, and sliced about 1/4 inch thick
• 1 Tablespoon olive oil + extra for brushing on flatbread
• salt and pepper
• 4 large handfuls Kale
• 1/4 cup raw almonds, chopped
• 1 Tablespoon agave
• 1 cup balsamic vinegar
• 2 Tablespoons feta cheese

Preparation:

1. Preheat grill or a cast-iron grill plate over your stove to medium low heat.
2. In a small bowl, toss the sliced beets with olive oil and a few dashes of salt and pepper. Be sure to toss the yellow beets separately from the red beets, so the red color won't bleed onto the yellow. Once grill is to heat, place beets in a single layer and cook slowly until there are nice char-marks, about 8-10 minutes. Flip and cook the other side until the beets are fork-tender.

FOR BALSAMIC REDUCTION:

1. While the beets are cooking, you can start on the balsamic reduction. In a small saucepan, heat the balsamic vinegar until it comes to a rapid boil. Reduce heat to just a simmer, stirring occasionally until the vinegar has reduced to about half it's original amount and is a syrupy consistency. Remove from heat.

FOR "CANDIED" ALMONDS:

1. Place chopped almonds and agave in a small pan on low heat. Stir often and keep a close eye on the almonds. Make sure they are all coated with agave. The agave will become a deep brown color, and as soon as that happens, take it off the heat. Any longer and it will burn, and you do not want that! Put the almonds on a plate and using a fork, separate the individual almonds so they aren't stuck together in one big clump.

FOR KALE:

1. Place the kale in a large pan over low heat. Sprinkle a few drops of water in the pan and cover to create a steam. Let sit for about 2 minutes just so it can soften a bit. Use tongs to toss the kale around. You want it to wilt just a tiny bit so it still holds its crunch and color but it more pliable.

TO ASSEMBLE:

1. Either microwave the flatbreads or warm over a pan. Brush with a small amount of olive oil. Divide the kale between two flatbreads. Top with beets, candied almonds, and feta. Drizzle with the balsamic reduction. Cut into individual slices.

https://happyfoodhealthylife.com/grilled-beet-flatbread-salad/

Fall Harvest Salad

Ingredients:

• MAPLE BALSAMIC VINAIGRETTE:

•  1 tablespoon aged balsamic vinegar
•  1 tablespoon freshly squeezed lemon juice
•  2 teaspoons pure maple syrup
•  1 teaspoon Dijon mustard
•  1 small garlic clove, pressed or grated with a microplane
•  2 tablespoons walnut oil or extra virgin olive oil
•  freshly ground black pepper
•  kosher salt

• FOR THE SALAD:

•  1 small head of radicchio (roughly 8 ounces), quartered, core removed, and thinly sliced
•  2 endive heads, ends trimmed, sliced lengthwise, and cut crosswise into slices
•  2 packed cups of baby arugula
•  1/2 cup chopped walnuts, toasted 
•  2 ripe, slightly firm Bosc pears, cored, and cut into quarters
•  4 ounces high-quality Gorgonzola cheese, crumbled by hand into small pieces (*choose one that is moderately creamy and salty)

• FLAVOR VARIATIONS AND OPTIONAL ADD-INS:

•  shredded roast chicken
•  pomegranate arils
•  sliced apple
•  roasted beets

Instructions:

1. In a large salad or mixing bowl, whisk together the balsamic vinegar, lemon juice, maple syrup, Dijon mustard, and garlic until evenly combined. Slowly pour in the olive oil, whisking with the other hand until emulsified. Season to taste with salt and pepper.
2. Add the sliced radicchio, endive, arugula, and walnuts to the bowl with the vinaigrette and toss gently to coat evenly with the vinaigrette. Top each salad serving with pear quarters and crumbled Gorgonzola cheese. Serve immediately.

https://www.abeautifulplate.com/fall-harvest-salad/

Shawarma Spiced Beets with Garlicky Labneh

Ingredients:

• ½ tsp. coriander seeds
• ½ tsp. cumin seeds
• ½ tsp. fennel seeds
• ¼ tsp. cayenne pepper
• ¼ tsp. ground cinnamon
• Kosher salt, freshly ground pepper
• 3 lb. golden beets, scrubbed, tops trimmed, bulbs halved and sliced lengthwise ½" thick
• 2 medium fennel bulbs, fronds reserved, bulbs halved and sliced ½" thick
• ½ cup plus 2 Tbsp. extra-virgin olive oil
• 1 head of garlic, halved crosswise
• 1 lemon plus 2 Tbsp. fresh lemon juice
• 2 shallots, peeled, thinly sliced
• 1 Tbsp. honey
• 1 tsp. crushed red pepper flakes
• 1 cup labneh or whole-milk Greek yogurt
• 1 cup mint leaves
• 1 cup parsley leaves with tender stems
•  

Instructions:

1. Preheat oven to 400° Lightly crush coriander, cumin, and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl. Add cayenne, cinnamon, and a 4-finger pinch of salt; season with black pepper.
2. Toss beets, fennel, and ½ cup oil in a large bowl. Add spice mixture and garlic and toss again to combine. Divide beet mixture between 2 rimmed baking sheets. Roast, tossing occasionally, until beets are tender and golden brown around the edges, about 30 minutes.
3. Meanwhile, using a vegetable peeler, remove lemon peel in wide strips, avoiding the pith. Thinly slice peel and transfer to a small bowl. Trim both ends of lemon so you can set it upright. Using a sharp knife, cut away lemon rind, exposing flesh. Cut lemon crosswise into ½" rounds; remove seeds. Finely chop lemon flesh and add to bowl with lemon peel. Add shallots, honey, red pepper flakes, 2 Tbsp. lemon juice, and a 4-finger pinch of salt. Stir in 2 Tbsp. oil; season with black pepper. Let dressing sit until ready to use.
4. Pop out garlic cloves into a medium bowl. Add labneh, season with salt and black pepper, and stir to combine.
5. Spread garlicky labneh onto 2 platters. Arrange roasted beets and fennel over, then spoon dressing over. Chop about ½ cup fennel fronds. Scatter fronds, mint, and parsley over vegetables. Serve warm or at room temperature.

https://www.bonappetit.com/recipe/shawarma-spiced-beets-with-garlicky-labneh

Roasted Beet and Goat Cheese Salad with Summer Greens

Ingredients:

• 2 large golden beets
• 2 large red beets
• 4 tablespoons white wine vinegar
• 1/2 cup olive oil
• 2 teaspoons fresh thyme leaves
• Salt and freshly ground black pepper
• Salt and freshly ground black pepper 
• 2 tablespoons lemon juice
• 2 shallots, finely diced
• 4 cups arugula
• 4 ounces soft mild goat cheese

Instructions:

1. Preheat the oven (or grill) to 425 degrees F. 
2. Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool. 
3. To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper. 
4. When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper. 
5. Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.

https://www.cookingchanneltv.com/recipes/lynn-crawford/roasted-beet-and-goat-cheese-salad-with-summer-greens-2107002

Marinated Beets with Potatoes and Horseradish

Ingredients:

• 3 medium beets (about 1 pound)
• 7 tablespoons olive oil, divided
• 2 tablespoons Sherry vinegar or red wine vinegar, divided
• Kosher salt, freshly ground pepper
• 1 pound waxy potatoes (such as Yukon Gold), cut into 1-inch pieces
• 3 scallions, thinly sliced
• 1 cup coarsely chopped mustard greens
• ¼ cup chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 2 tablespoons freshly grated horseradish or 1 prepared horseradish
• 1 tablespoon fresh lemon juice
• ⅓ cup crème fraîche

Instructions:

1. Preheat oven to 400°. Wrap beets in foil and roast directly on rack until tender, about 1 hour. Let cool, peel, and cut into ¾" pieces. Place in a small bowl and toss with 2 Tbsp. oil and 1 Tbsp. vinegar; season with salt and pepper. Let sit at room temperature 30 minutes.
2. Meanwhile, toss potatoes on a large rimmed baking sheet with 1 Tbsp. oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 25–30 minutes. Let cool slightly. Transfer potatoes to a large bowl and add scallions, mustard greens, dill, parsley, horseradish, lemon juice, remaining 4 Tbsp. oil, and remaining 1 Tbsp. vinegar. Toss to combine; season with salt and pepper. Add beets and toss again. Serve drizzled with crème fraîche.

https://www.bonappetit.com/recipe/marinated-beets-with-potatoes-and-horseradish

Crunchy Beetroot Salad with Feta and Pear

Ingredients:

• 3 ripe pears
• 4 large beetroot
• 200 g feta cheese
• a few sprigs of fresh mint
• 1 large handful of sunflower seeds , optional
• LEMON OIL DRESSING
• 1 lemon
• extra virgin olive oil

Instructions:

1. Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
2. Secure the lid on the jar, give it a good shake, and put aside until needed.
3. Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater.
4. Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed.
5. Divide the salad between plates or place on a serving platter, then crumble over the creamy feta.
6. Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).

https://www.jamieoliver.com

Sweet and Savory Roasted Root Vegetable Dip

This recipe which will be sampled during the pick-up, amended to include kohlrabi, radish and turnips, with carrots for dipping:

Ingredients

• 3 medium sized golden beets, trimmed, peeled, and cut into quarters
• 6 large carrots, trimmed, peeled, and halved
• 3 tbsp. + ½ c. extra virgin olive oil, divided
• sea salt, to taste
• 1 medium sized head of garlic, end cut off
• 1 tbsp. honey
• ½ tsp. ground cumin
• ½ tsp. ground coriander
• ⅛ tsp. smoked paprika
• zest of 1 lime
• 2 tbsp. fresh lime juice
• 1 large or 2 small bread boules, for serving
• ¼ c. crumbled feta cheese, for garnish
• 2 tbsp. fresh flat leaf parsley, minced, for garnish
• 1 tbsp. fresh chives, minced, for garnish
• pita, naan, flatbreads, or french rounds, for serving

Instructions:

• Preheat oven to 400°F.
• Toss beets and carrots with 2 tbsp. oil, and sprinkle with sea salt. Wrap garlic in foil packet and drizzle with 1 tbsp. oil before sealing. Arrange veggies and garlic on rimmed baking sheet and roast 45 minutes or until vegetables are tender and edges are golden brown, flipping veggies halfway through cooking.
• When garlic is cool enough to handle, squeeze cloves out of papery skin and set aside. Place beets, carrots, and garlic in a food processor and pulse until broken down a bit. Then, with processor running, drizzle in ½ c. oil, honey, ¼ tsp. sea salt, cumin, coriander, smoked paprika, and lime zest and juice. Season with sea salt, to taste.
• Transfer mixture to a serving bowl and top with feta, parsley, and chives. Serve with pita, naan, flatbreads, or The Fresh Market French Rounds.

https://www.thefreshmarket.com

Colorful Beet Salad with Carrot Quinoa and Spinach

Ingredients:

• Salad:
• ½ cup uncooked quinoa, rinsed
• 1 cup frozen organic edamame
• ⅓ cup slivered almonds or pepitas (green pumpkin seeds)
• 1 medium raw beet, peeled
• 1 medium-to-large carrot (or 1 additional medium beet), peeled
• 2 cups packed baby spinach or arugula, roughly chopped
• 1 avocado, cubed
• Vinaigrette:
• 3 tablespoons apple cider vinegar
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh mint or cilantro
• 2 tablespoons honey or maple syrup or agave nectar
• ½ to 1 teaspoon Dijon mustard, to taste
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

Instructions:

• To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
• To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
• To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
• To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife.
• To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
• To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.
• Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You’ll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.

https://cookieandkate.com/2015/raw-beet-salad-with-carrot-quinoa-spinach/

Roasted Beets

Ingredients:

• 12 beets
• 3 tablespoons good olive oil
• 1 1/2 teaspoons fresh thyme leaves, minced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons raspberry vinegar
• Juice of 1 large orange

Instructions:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

foodnetwork.com/recipes/ina-garten/roasted-beets-recipe-1925366