Archive for the 'Beet' Category

Black Bean Beet Burger

Thursday, September 12th, 2019

Zoe Sand, Planted Blissfully

Here’s a great way to use up all those beets you keep getting in your share!
1 15-oz can organic black beans, rinsed and drained (1.5 Cups)
1 cup raw beets, grated
½ cup organic old-fashioned oats
½ cup gold or yellow onion, diced
¼ cup pumpkin seeds/pepitas, whole raw
1½ tsp cumin
1 tsp garlic powder
½ tsp chili powder
salt and pepper to taste
Place ingredients in a large food processor. Pulse ingredients until a thick dough starts to form. The patty mixture should be thick enough that you can roll it in your hands and form balls. Blend ingredients until desired texture. Use a spoon to scoop out about a 1/2 cup amount of mixture, and use your hands to roll into a ball. Place ball on a lined baking sheet, and press down to form a patty shape. Continue until you’ve made about 6 patties. Bake for 10 minutes on each side at 400°F. Serve on a bun or lettuce wrap with all your favorite burger toppings!

Cold Roasted Root Vegetables Salad with Creamy Herb Dressing

Monday, July 11th, 2016

Philippe, Tucson CSA

2 lbs root vegetables (beets, carrots, rutabagas, turnips, etc.), scrubbed and cut in cubes

1 tablespoon olive oil

Salt and pepper


1/2 cup mayo

1/2 cup yogurt

1/2 cup finely chopped herbs (such as parsley, mint, tarragon, basil or dill)

Pre-heat oven to 400º.

Mix vegetables with oil, salt and pepper. Toss in a roasting pan and cook in the oven for one hour. Let cool.

Toss with dressing. Refrigerate before serving.

Chicken Salad with Beet and Celery

Monday, April 13th, 2015

Sara Jones, Tucson CSA

If you don’t eat meat, sautéed tempeh and cashews make a great substitute for the chicken, or use chopped hard boiled eggs.

2 cups cooked chicken, chopped into bite size pieces

2 medium or 1 large beet, cooked and diced into bite size pieces

Large handful celery leaves and stems, finely chopped

3 green onions or a bunch of I’Itoi onions, finely chopped

1/4 cup mayonnaise

1 tablespoon apple cider or red wine vinegar

2 teaspoons Dijon mustard

Salt and pepper to taste

Beet and Carrot Bolognese Sauce

Monday, March 23rd, 2015

Sara Jones, Tucson CSA

This is a great way to use carrots and beets and also works if you have to sneak either of these vegetables past anyone you are serving. You can make a vegan version with cooked lentils or use ground beef or pork.

2 beets, scrubbed and shredded

2 carrots, scrubbed and shredded

1 large onion, diced

1 tablespoon oil

2 cloves garlic, minced

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

1/2 pound ground meat or 1 1/2 cups cooked lentils

1 large can diced tomatoes

Salt to taste


Heat oil in a large saucepan over medium to medium high heat, add beets, carrots and onions and stir to coat in oil. Cook, stirring occasionally, until veggies are caramelized. (Depending on the heat this could take 10-30 minutes, the longer the better for flavor.) Stir in garlic and tomato paste and cook another few minutes. If using ground meat, add now and using a wooden spoon or spatula chop into small bits while browning. Add tomatoes and herbs (and lentils if using) bring to a simmer and cook for about 10-15 minutes. Salt to taste before serving.

Chocolate Beet Brownies

Tuesday, March 10th, 2015

Recipe Provided By Chef Stephanie Green, RDN –

Prep Time: 20 minutes

Cook Time: 35 minutes

Yield: 24 brownies


1 pound beets

4 sticks unsalted butter (2 cups), plus additional

3 cups extra dark unsweetened baking chocolate (1 pound)

6 large eggs

2 teaspoon vanilla extract

2 cups packed brown sugar

2 cups white granulated sugar

2 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt


1. Cut leaves and stems off of beets and discard. Scrub beets and cut away any dark brown areas. Slice

beets into 1/2 inch thick pieces. Place beets in a microwave steamer and cook on high for 5 to 6 minutes

or until tender when pierced with a fork. Transfer cooled beets to food processor and pulse until finely


2. Preheat oven to 350 degrees.

3. Prepare the 13 x 18 inch half-sheet pan by adding a dab of butter to the center of the pan to anchor

the parchment paper. Line with parchment paper and grease thoroughly with additional butter including

the sides of the pan.

4. Slice butter into tablespoon size pieces and place into a double boiler. Add chocolate and cook over

low heat until chocolate begins to melt. Stir occasionally. Remove from heat and let cool.

5. Fit stand mixer with a paddle and beat eggs for 30 seconds on low speed. Add vanilla and brown sugar

and mix on medium-high until light and airy for 2 minutes.

6. Add minced beets and melted chocolate. Mix for 30 seconds on low until just combined.

7. Whisk flour, baking powder and salt in a medium size mixing bowl. Add to batter and mix on low for

30 seconds or until just combined.

8. Spread batter evenly into prepared pan.

9. Bake 30 minutes or until a wooden skewer inserted into the center comes out clean.

10. Allow brownies to cool completely before transferring to a cutting board and slicing into squares.

Cut into 24 squares and serve. Refrigerate or freeze leftovers.

Cook’s Note: Beets can be cooked in a saucepan in 1/2 inch of water. Bring water to a boil, reduce heat

and simmer for 20 minutes or until tender.

Root Vegetable Fritters

Monday, April 22nd, 2013

Kusuma Rao, Ruchikala

These fritters come together pretty easily without egg. If you do eat eggs, adding 1 or two of them to the mixture will help bind them even more. Cast Iron skillets are great for this as they maintain high heat very easily. Make sure the lentils you use have been drained of their liquid so the mixture stays firm. If you don’t have turmeric, asafetida or mustard seeds you can do the same recipe just sautéing an onion with some garlic, adding any herbs or spices you like.


1 tablespoon olive oil
2 teaspoons mustard seeds
½ teaspoon of turmeric
¼ teaspoons of asafetida (optional)
2 jalapenos, minced (or to taste)
½ cup grated coconut
3 cups of grated root vegetables (I used a combination of beets, carrots, and rutabaga)
1 cup cooked lentils
1 cup cooked brown rice
½ cup minced cilantro
1 cup pumpkin seeds (lightly hand-crushed)
oil for frying

1) Add oil to a large skillet on medium heat. Add mustard seeds and wait until they begin to pop. Add turmeric, asafetida, and jalapenos. Sauté for 1-2 minutes.
2) Add grated vegetables with 2 teaspoons of salt and the grated coconut. Sauté for 5 minutes until they have just softened.
3) Transfer the mixture into a large mixing bowl. Spread the mixture into the bowl to allow it to cool down.
4) When it’s cool enough to touch, combine with rice, lentils, bread crumbs, coconut, cilantro, and pumpkin seeds with cilantro.

Mix together thoroughly with hands until it comes together as a firm “dough”. Taste for seasoning and add more salt if needed.

Sear the fritters!

In a cast iron or nonstick skillet add enough oil to coat the bottom of the pan. Form tight balls with the mixture using about 1/3 cup of the dough for each one. Flatten the mixture with your hands slightly. Make sure the oil is sufficiently hot, gliding across the pan quickly. Add 3-4 fritters in the skillet at one time. Wait 2-3 minutes, and when the fritter starts to brown, flip it with a spatula and do the same on the other side.

When they’re browned on both sides drain on a paper towel and serve.

Serving suggestion: Make a quick sweetened yoghurt using a 1 cup of plain yoghurt with 1 ½ tablespoons of sugar and ½ teaspoon of salt. Mix together thoroughly.

Beet Hummus

Monday, April 16th, 2012


1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
2 tablespoon tahini sesame seed paste
5 tablespoons lemon juice
1 small clove garlic, chopped
1 teaspoon ground cumin
1 tablespoon lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups.

About Beets

Monday, January 9th, 2012

Regardless of your politics, you don’t have to do as your president does in all things. Apparently, Barack Obama doesn’t like beets. Say what?! What’s not to like about beets? This little root vegetable has so many varieties and uses: mangelwurzel for fodder, the sugar beet for sugar, chard for leafy greens, and beetroots or garden beets for the root vegetable.

Sometimes called “blood turnips,” beets trace their history to the second millennium BC, and have been popular from the Mediterranean to China.  While we tend to think of beets primarily for their roots, beet leaves were widely popular until the cultivation of spinach. In 19th century Europe, beets became commercially significant once it was discovered that they offered an alternative to sugar cane. Today beets are cultivated commercially for table sugar.

At the CSA, we generally Bull’s Blood beets, known for their tender, sweet burgundy-colored leaves, and Chioggia beets with their recognizable red-and-white striped roots. Chioggias tend to be sweeter than other beets.

Beet leaves can be steamed or stir-fried. Roots can be boiled or roasted, or eaten raw, usually sliced or shredded. Beets can also be pickled. Save the pickling juice and use it to dye hard-boiled eggs, which is a tradition of the Pennsylvania Dutch. Beets can also be juiced in a home or commercial juicer, and drinking beet juice is said to make you perform better in sports, due to the abundance of nitrates.

It might make you perform better elsewhere, too: the Ancient Romans believed beetroot juice to be an aphrodisiac. The Romans also treated fevers and constipation with beets. During the Middle Ages, people ate beets to help with digestion and to enhance the health of the blood.

Beets are a good source of fiber, potassium, iron, and folic acid. The pigment betacyanin, which makes beets red, is an antioxidant. All that goodness in one remarkable vegetable? Makes you want to eat them all year. But maybe you shouldn’t eat them all the time: beets are high in oxalic acid, which is said to contribute to the formation of kidney stones.

Sauteed Beet Greens with Sardines

Tuesday, April 19th, 2011

Dhanya Sullivan, Tucson CSA

This is simple and yummy.

1 Can Sardines in Olive Oil
1 Bunch Beet Greens or other CSA Greens
Sea Salt to taste
Walnut Halves (optional)

Open a can of TJ’s sardines in olive oil. Pour oil into frying pan, add beet greens and saute till cooked.
Add sardines to warm them up and you’re done! sea salt. OH…I started with warming up some walnut
halves and added them in when serving.


Arugula, Orange and Beet Salad

Sunday, January 23rd, 2011

Lorraine Glazar, Tucson CSA

Serves 2

I bunch arugula, washed and stemmed
2 oranges
2-3 beets, depending on size
¼ cup orange juice
¼ cup olive or canola oil
½ to 1 teaspoon marmalade (optional)
2 tablespoons finely chopped cilantro (optional)
1 teaspoon Dijon mustard
Salt and pepper to taste

Arrange the arugula on individual plates or a large platter.  Cut the peel off the oranges, then slice crosswise into rounds.  If the beets are large, they may need peeling, but if small, simply grate them.

Mix the orange juice, oil, mustard, marmalade and cilantro in a blender to make a dressing.  (Alternatively, shake in a jar until emulsified or whisk in a bowl).  Add salt and pepper to your taste.

Top the arugula with orange slices and sprinkle with the grated beets.  Top with the orange vinaigrette.