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Produce & Recipes

Beets

Although beets prefer cool temperatures, they will tolerate warmer weather, and as such they are grown in most of the U.S. Beet roots are most often round and red, but some varieties may also be flat or long and tubular, and some are golden in color, or deep dark purplish red. Sugar Beets are a special variety grown for high sugar content, and they are industrially processed to make table sugar both in the U.S. and abroad.
 

For maximum flavor, eat both beet greens and roots as soon as you've picked them.  Though beet roots can boast folacin, vitamin C and fiber, the real nutritional treasure lies in the green tops: they're packed with beta carotene, calcium and iron.

Storage Tips

  Store unwashed beet roots in an open plastic bag in your refrigerator's crisper section for up to three weeks; to increase storage life, remove the greens but leave at least an inch of stem.

  Store beet greens the same way and use them as soon as possible; they'll last only a few days.

Preparation Tips

  To use greens, cut stems where the leaves start. The greens are mild, similar to spinach.

  Grate the roots and use uncooked on salad, or use grated root to add a beautiful color and earthy flavor to risotto.

  If you are cooking the whole root, it will retain more vitamins if cooked with its skin on.

  Beet roots can be boiled or baked/roasted like potatoes.  To roast beets, brush or mist with olive or other mild oil and place in a heavy pan in a 350 to 400 degree F oven for 45 minutes or more depending upon the beets' size. Beets will soften like a baked potato.

  Alternatively, brush them with oil and cook them on your grill like as you would a "baked" potato.

Usage Tips

  You can use both the tops and the roots of beets.

  Beetroot can be peeled, steamed, and then eaten warm with butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad.

  The leaves and stems can be steamed briefly as a vegetable, although this is preferably done with young plants. These and older leaves and stems can be sliced and stir-fried and have a flavor resembling taro leaves. The stems can also be cooked with another foodstuff (eg., black beans) for an increased nutritional value.

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• Beet Greens with Ginger and Hot Peppers

• Beet Green Casserole with Mozzarella Topping

• Beet and Beet Green Risotto

• Beet Green Pasta

Beet Greens with Ginger and Hot Peppers

Member Susan Brazer suggests this dish – delicious and simple!

1 large bunch beet greens, about 3/4 lb

half to whole hot green pepper, about 2-3 inches long

1 inch piece fresh ginger root

1 tbsp oil, peanut or vegetable

4 tbsp water

salt

Wash greens thoroughly and shake but do not dry. Remove stems and keep leaves whole or cut into thin ribbons.

Slice pepper in half and remove stem, seeds and white pith. Mince finely to make about 2-3 teaspoons.

Peel ginger and slice very thinly. Stack slices together and cut into small matchsticks.

In a large, nonstick pan, heat oil over medium-high heat until hot but not smoking. Add ginger and hot pepper. Stir-fry for about a minute. Add beet greens and heat and stir until wilted. If no liquid remains in the pan, add a tablespoon or two of water; cover pan. Steam for a few more minutes until greens are tender. Remove lid and stir to evaporate liquid, watching carefully so that greens do not burn. Season with salt, if desired.

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Beet Green Casserole with Mozzarella Topping

1 1/2 lb beet greens, trimmed

salt and freshly ground pepper

1 c chicken or vegetable broth

1 c half and half or half milk/half heavy cream

4 tbsp butter

1/4 c flour

1/2 c grated Parmesan cheese

1/2 c ricotta cheese

3 tbsp dry bread crumbs

2 oz mozzarella cheese, grated

Preheat oven to 375 degrees (350 degrees if glass dish is used).

Butter a 1 1/2 quart baking dish or casserole.

Chop greens into 1/2 inch ribbons.  In a large sauté pan or skillet, cook greens over low heat, adding them by handfuls and stirring them down as they wilt.  If greens seem too dry, add a tablespoon or two of water.  Cover tightly with lid and braise greens for 10-15 minutes until tender.  Pour off any liquid, and return pan to heat.  Stir briefly to evaporate all moisture and season with salt and pepper.  Transfer to a bowl and set aside.

Combine broth and cream; set aside.

In the same sauté pan, melt butter over low heat.  Add flour and cook, stirring, until bubbling but not browned.  Increase heat to medium and whisk in broth-cream mixture all at once.  Bring to a boil, stirring constantly.  Remove from heat and whisk in Parmesan and ricotta.

Stir greens into the cheese sauce and pour into baking dish.  Sprinkle evenly with bread crumbs, then with mozzarella cheese.

Bake for 20 minutes until sauce is bubbling and mozzarella is melted and lightly browned.

Serves 4-6.

Tips: Use any of your favorite greens for this recipe but avoid the stronger flavored ones like turnip greens.

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Beet and Beet Green Risotto

Risotto is a bit time-consuming but very simple … and well worth the effort.

1 lb red beets with greens, about 3 medium
1/4 c finely chopped onion
1/4 c butter or olive oil
1 c Arborio or long-grain rice

3/4 tsp salt

4 c vegetable or chicken stock

1/2 c freshly grated Parmesan, about 1 1/2 oz
1 tbsp horseradish, optional

Trim stems close to tops of beets. Cut greens into 1/4 inch ribbons and chop stems.  Peel beets and cut into 1/4 inch dice.

In a small saucepan bring stock to a simmer and hold at a steady simmer.

In a medium heavy saucepan, cook onion in butter or oil over medium heat until softened. Add beets and stems and cook, stirring occasionally, 5 minutes.  Stir in rice and salt and cook, stirring constantly, 1 minute.  Stir in 1 cup simmering stock and cook, keeping at a continuous simmer and stirring constantly, until stock is absorbed.  Continue adding stock, about a half-cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.  Keep mixture at a continuous simmer.  When about a cup of stock is remaining, stir in greens and continue cooking and adding stock, about a half-cup at a time, until rice is tender and creamy but still al dente, about 10 minutes more.  Not all stock may be used.  Remove pan from heat.

Stir in Parmesan.  Taste and add more salt, if needed.  Transfer to serving dish and top with horseradish.

Serves 4.

Prep Tips: If you are not a fan of horseradish, simply omit it.  (However, it really makes the dish!)  Water may be used in place of stock but you may need to add more salt.

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Beet Green Pasta

bunch beet greens

1 medium red onion, chopped

2 garlic cloves, minced

1/4 c olive oil

8 oz dry pasta (spaghetti and linguine work best)

(optional; 2 tbsp fresh herbs like oregano, basil, thyme)

1/4 c grated Parmesan cheese

Put on a pot of water and cook the pasta according to instructions on the package. Drain pasta when cooked.

During the pasta cooking time, wash the beet greens, separate the leaves from the stems, and chop the leaves coarsely.

Sauté onion and garlic over medium-high heat in oil for about 5 minutes, until the onions are translucent. Add the beet leaves and continue to cook 5 minutes more, covered. Uncover the beets greens and season with salt, pepper, and optional chopped fresh herbs.

Toss pasta with sautéed vegetables and Parmesan cheese, moistening it with a 1/4 cup of pasta water if necessary.

Makes 3-4 servings

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