There are so many great recipes out there for beet, i only used this for my juicing.   This garnet-hued winter vegetable is so sweet when cooked that we never feel the need to go beyond boiling or roasting or smoking them. But the beet’s natural sweetness also means that they’re a truly versatile ingredient, making them just as natural of an entree as for dessert. I guess it might be the right time to try something new.  Let’s

 

1.  Beet, Goat Cheese and Honey Tarts

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howsweeteats.com

Ingredients:

1 red beet
1 golden beet
2 tablespoons olive oil
1 sheet puff pastry, thawed
1 egg + 1 teaspoon water, beaten
6 ounces goat cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons honey
fresh basil leaves for garnish

Directions:

Preheat the oven to 425 degrees F. Scrub the outsides of the beet and slice the greens off. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for 1 hour, or until tender enough to slice. Unwrap the beets and let cool until. Once cool, rub the beets to remove the skin. It should peel right off.  Using a sharp knife, slice the beets into 1/4-inch slices. It is best to always start with the golden beet so the color remains and it doesn’t turn red.

Place the thawed puff pastry on a baking sheet. Brush it with the beaten egg wash. Take 4 ounces of the goat cheese and spread it evenly over the pastry. Add the sliced beets on top or however you’d like. Season with the salt and pepper and crumble the remaining goat cheese on top. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey over top. Garnish with a few basil leaves. Serve immediately.

 

2.  Mini Lemon Sour Cream Pound Cakes With Beet Glaze

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hummingbirdhigh.com

Ingredients

For the Mini Lemon Sour Cream Pound Cakes:
(makes six 5-inch cakes)

1 3/4 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 plus 1/8 teaspoons baking powder
1 cup plus 2 tablespoons granulated sugar
zest from 2 lemons
1 cup (2 sticks) unsalted butter
3 large eggs
1/4 cup freshly-squeezed lemon juice
1/4 cup (2 ounces) sour cream

For the Beet Glaze:
(makes around 1 cup)1 medium beet
2 tablespoons freshly squeezed lemon juice
1 cup confectioner’s sugar, sifted

Directions:
 
For the Mini Lemon Sour Cream Pound Cakes:
Preheat the oven to 350 (F). Prepare your mini cake pan by spraying each cavity with baking spray; set aside. In a medium bowl, gently whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 plus 1/8 teaspoons baking powder until well combined. Set aside.
In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup plus 2 tablespoons granulated sugar and the zest from 2 lemons. Paddle the two ingredients together on the mixer’s lowest speed for a minute or so — this will release the oils from the lemon zest and infuse into the sugar. After a minute, add 1 cup unsalted butter and increase the mixer to medium speed. Continue beating until the mixture is light and fluffy, about 3 minutes.
While butter and sugar is creaming, combine 3 large eggs, 1/4 cup freshly squeezed lemon juice and 1/4 cup sour cream in a large liquid measuring cup. Gently whisk together until combined.  With the mixer on medium speed, alternately add the dry ingredients (from the 2nd step) in three batches and the wet ingredients (from the 4th step) in two batches, starting and ending with the dry ingredients. Beat until the batter is just combined, before scraping down the sides of the bowl and folding in the rest of the unmixed ingredients by hand with a rubber spatula.
Use a cookie dough scoop to to scoop approximately 1/2 cup of batter into each prepared muffin cavity. Bake for 20 to 25 minutes, until the tops of the cake appear matte and the shiny center has disappeared — do not bake until the cakes are golden, or they’ll be too dense and dry. Allow the cakes to cool in the pans on a wire rack for 5 minutes before turning them out onto the wire rack to cool completely. Allow the cakes to cool completely before glazing.
For the Beet Glaze:
Preheat the oven to 450 (F).  Peel the skin from 1 medium beet and cut into quarters. Roast in the preheated oven for 30 to 35 minutes until tender. Once tender, allow the beet to cool in the pan on a wire rack until cooled completely.  Once the beet is completely cooled, combine the beet quarters with 2 tablespoons freshly squeezed lemon juice in the bowl of a blender or a food processor. Blend on high until the beets form a smooth puree. Strain the puree into a small bowl — you should have 1 – 2 tablespoons of bright pink beet-lemon juice.

Add 1 tablespoon of the juice to a bowl containing 1 cup confectioner’s sugar. Whisk to combine until completely smooth. If your mixture is still lumpy, you can add more juice one teaspoon at a time, but be careful not to add too much at once or your glaze will be too liquidy. Use immediately — if you wait too long, the glaze will set and be difficult to work with.

 

3.  Beet And Feta Burgers

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food52.com

Being vegetarians of course means that we have tried our fair share of veggie burgers. There are a gazillion meat substitute products out there, but

Makes 6 to 8 burgers

  • 3cups grated beets (about 4 to 5 beets)
  • 1onion
  • 2garlic cloves
  • 2tablespoons olive oil (we prefer cold-pressed)
  • 2organic eggs
  • 1 1/2cups rolled oats (gluten-free if you prefer)
  • 7ounces sheep’s feta cheese or firm tofu
  • 1handful fresh basil, leaves picked
  • 1pinch sea salt and black pepper
  • 2tablespoons coconut oil, ghee or olive oil, for frying
  1. Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blades attached.
  2. Place the grated vegetables in a large mixing bowl.
  3. Add olive oil, eggs, and rolled oats and mix everything well.
  4. Add sheep’s cheese or tofu, basil, salt, and pepper and stir to combine.
  5. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
  6. Try shaping a patty with your hands. If the mixture is to loose, add some more oats.
  7. Form 6 to 8 patties with your hands.
  8. Grill the burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides.
  9. Serve with grilled sourdough bread and toppings of your choice (lettuce, cabbage?, mango, avocado?, tomatoes?, sprouts, and onions).

 

4.  Ginger Beet Sorbet

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http://boulderlocavore.com

A sophisticated sorbet made from sweet, chili oil marinated beets, orange, ginger, honey and cinnamon.

Ingredients

  • 1-6.5 ounce package Love Beets Baby Beets in Sweetfire Marinade
  • 1 cup Water
  • ½ cup Granulated Sugar
  • Zest of 1 Orange
  • ½ teaspoon fresh Ginger, peeled and diced
  • 3 small sprigs fresh Thyme
  • 1 cup freshly squeezed Orange Juice (3-4 oranges)
  • 1 ½ tablespoon Honey
  • ¼ teaspoon ground Cinnamon

Instructions

  1. In a medium saucepan combine the beets, water, sugar, orange zest, ginger and thyme over medium heat. Bring mixture to a boil, allow to boil for one minute and remove from heat. Cover and allow to sit for 30 minutes.
  2. Place a fine mesh strainer on a medium mixing bowl and pour the mixture through the strainer. Pour the strained liquid into a blender and add the beets as well. Blend until the mixture is fully pureed.
  3. Place beet puree into a sealed container and refrigerate until it is fully cooled (approximately an hour).
  4. While the beet puree is cooling, combine the fresh orange juice, honey and cinnamon in a small saucepan over low heat. Whisk just until the honey dissolved (2-3 minutes) and remove from heat. Place in a covered container and chill in the refrigerator.
  5. When both mixtures are completely chilled, add them together and whisk to fully combine.
  6. Process the liquid in an ice cream maker following the manufacturer’s instructions. Once sorbet is fully frozen in the machine, remove and place in a freezer-safe container to chill overnight for best consistency.  To Freeze without a Machine: Place sorbet in a shallow freezer-proof pan. Allow to almost freeze fully (1 to 1 1/2 hours), and stir the mixture completely. Repeat the freeze/stir process a two more time times to ensure a consistent texture (this breaks up ice crystallization).

 

 

5.  Nigel Slater’s Extremely Moist Chocolate-Beet Cake

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http://food52.com

Step aside, red velvet. It just so happens that the deep pink earthiness of a beet is surprisingly well suited for bittersweet chocolate. Crushed beets 

Serves 8

  • 8 ounces fresh beets
  • 7 ounces fine dark chocolate (70%)
  • 1/4 cup hot espresso
  • 3/4 cup + 2 tablespoons butter
  • 1 cup + 2 tablespoons all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 3 tablespoons good quality cocoa powder
  • 5 eggs
  • Scant 1 cup superfine sugar
  • Crème fraîche and poppy seeds, to serve
  1. Lightly butter an 8-inch springform cake pan and line the base with a round of baking parchment. Heat the oven to 350 degrees F.
  2. Cook the beets, whole and unpeeled, in boiling unsalted water. Depending on their size, they will be tender within 30 to 40 minutes. Young ones may take slightly less. Drain them, let them cool under running water, then peel them, slice off their stem and root, and process in a blender or food processor until a coarse purée.
  3. Melt the chocolate, broken into small pieces, in a small bowl set over a pot of simmering water. Don’t stir.
  4. When the chocolate looks almost melted, pour the hot espresso over it and stir once. Cut the butter into small pieces — the smaller the better — and add to the melted chocolate. Push the butter down under the surface of the chocolate with a spoon (as best you can) and leave to soften.
  5. Sift together the flour, baking powder and cocoa. Separate the eggs, putting the whites in a large mixing bowl. Stir the yolks together.
  6. Now, working quickly but gently, remove the bowl of chocolate from the heat and stir until the butter has melted into the chocolate. Let sit for a few minutes, then stir in the egg yolks. Do this quickly, mixing firmly and evenly so the eggs blend into the mixture. Fold in the beets. Whisk the egg whites until stiff, then fold in the sugar. Firmly but gently, fold the beaten egg whites and sugar into the chocolate mixture. A large metal spoon is what you want here; work in a deep, figure-eight movement but take care not to over-mix. Lastly, fold in the flour and cocoa.
  7. Transfer quickly to the prepared cake pan and put in the oven, decreasing the hea immediately to 325 degrees F. Bake for 40 minutes. The rim of the cake will feel spongy, the inner part should still wobble a little when gently shaken. Test with a cake tester or toothpick too — if it is still gooey in the center, continue baking just until moist crumbs cling to the tester.
  8. Set the cake aside to cool (it will sink a tad in the center), loosening it around the edges with a thin icing spatula after half an hour or so. It is not a good idea to remove the cake from its pan until it is completely cold. Serve in thick slices, with crème fraîche and poppy seeds.
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