Beets

Beets get their vibrant coloring from pigments called betalains which have powerful antioxidant effects and are known to reduce inflammation. I boil them up and keep them on hand to toss into a salad or I make a little snack of beets with crumbled goat, feta or burrata cheese. If I’m feeling fancy, I squeeze an orange over the top and grate in a little of the zest and a quick drizzle of goat cheese.

STORAGE TIP: It’s super important to separate the leaves from the bulbs as soon as you get home or your beets will soften quickly. Cut the stems about an inch above the bulb. Wrap the greens in a flour sack towel (or paper towel and place in an open plastic bag in the fridge and use within a few days. Put the beets in a plastic bag in the crisper drawer in the fridge. They should keep for 1-3 months. Do not wash before storing as this accelerates the rotting process.

4 METHODS OF COOKING BEETS
If you’re not familiar with cooking beets here is a helpful article that details four different methods.

BEET AND TURNIP GRATIN
A gorgeous and light gratin – no heavy cheese or cream – just garlic and herbs and chicken broth to highlight the beets and turnips.

BEET, CUCUMBER AND FETA SALAD WITH BASIL
I love it when I find recipes that I can make entirely out of the bounty from my CSA share and a few pantry staples. The perfect summer lunch!

BEET FRITTERS WITH BEET GREENS YOGURT
Crispy beet and potato fritters with a creamy yogurt sauce. All the yumminess of beets without the long roasting time.

BEET LATKES WITH SMOKED SALMON AND CARAWAY SOUR CREAM
These colorful latkes are perfect for breakfast, lunch or dinner.

BEETS ON THE GRILL
Too hot to cook your beets inside? Cook them on the grill!

BEET REUBEN
A vegetarian take on this classic deli sandwich.

BEET SALAD
Beets topped with pistachios, goat cheese and a super simple vinaigrette. Great for barbecues or lunch on a hot summer day: Toss 6 large chopped, cooked beets with 1/2 cup each chopped pistachios and parsley, and 1/4 cup each sherry vinegar and olive oil; season with salt. Top with crumbled goat cheese.

BEETS WITH PECORINO PECANS AND SHISHITO PEPPERS
If you have extra beets, follow the roasting instructions to roast them all and then use the extras in salads and sandwiches all week.

CHOCOLATE BEET CAKE
Amazingly my kids are now excited to see beets when we pick up our share! How, you ask? Two years ago Brittany posted a recipe for a Chocolate Beet Cake. I saw it, debated it, decided I couldn’t do it. Every time we got beets I considered it but couldn’t bring myself to try it. Finally, last year I pulled up the recipe again and read the reviews about how this had become people’s go-to chocolate cake recipe. I was still skeptical but decided to give it a try. Now if I could just sneak it past the kids…but alas, I was caught red-handed. Literally. They still tried it though and we all LOVED it! Super rich and chocolatey without any hint of beet flavor, just a delicious fudgy moistness. Give it a try – but maybe wear gloves if you’re trying to sneak the beets past anyone. 😉

CREAMY POLENTA WITH CRISPY BEETS & PESTO
I love the addition of fresh dill in the pesto. Top this with a sprinkling of microgreens if you’ve got them!

CRISPY SMASHED BEETS WITH GOAT CHEESE
Tart balsamic vinegar, bright rosemary and creamy goat cheese all combined with crispy beets? Sign me up!

GRILLED BEETS WITH BURRATA AND POPPY SEED VINAIGRETTE
If you’ve never tried burrata cheese you’ve been missing out. It comes in balls that are mozzarella on the outside with a creamy filling. It’s amazing – especially on top of grilled beets with a zesty orange vinaigrette. YUM!

PASTA PRIMAVERA WITH BEETS, RADISHES & RADICCHIO
This recipe calls for vacuum-packed cooked beets but I cook my own. I love to roast them but for a recipe like this (or if it’s a hot day) I’ll steam them.

ROASTED BEET, CARROT AND KALE SALAD
I’m sure I’ve mentioned that I love a good make-ahead dinner and this one is perfect for a hot summer night. Roasted beets, carrots and shallots (I would use my fresh onions here) are roasted and tossed in a maple-mustard vinaigrette while they’re still warm and then they soak up all that delicious dressing as they cool off.