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Beet Recipes From EatingWell Magazine
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Spring Salad with Beets, Prosciutto & Creamy Onion Dressing
From EatingWell:
March/April 2010
Ingredients
- 1 pound green beans, trimmed
- 3 cups water
- 2 cups distilled white vinegar
- 2 tablespoons salt
- 1 tablespoon pickling spice
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon dried dill seed, or 4 fresh dill seed heads
- 2 shallots, peeled and sliced, leaving root end intact
- 1-2 small fresh red chile peppers, quartered lengthwise
- 2 cloves garlic, peeled and sliced lengthwise
Preparation
- Bring
a large pot of water to a boil. Place a large bowl of ice water next to
the stove. Cook green beans until tender-crisp, 3 to 4 minutes. Use a
slotted spoon to transfer the beans to the ice water to cool. Drain.
- Meanwhile,
combine 3 cups water, vinegar, salt, pickling spice and peppercorns in
a medium saucepan. Bring to a boil and stir until the salt is
dissolved. Let boil for 5 minutes. Remove from the heat and let stand
for 10 minutes to cool slightly.
- Place dill seed
(or dill seed heads), shallots, chiles and garlic in a 2-quart canning
jar (or similar-size tempered glass or heatproof plastic container with
a lid). Place the beans in the container. Carefully pour the hot
vinegar solution through a sieve into the container. Make sure all the
beans are submerged in the liquid. Cool to room temperature. Cover and
refrigerate for 1 day to marinate the beans.
Tips & Notes
- Make Ahead Tip: Refrigerate for up to 1 month. | Equipment: 2-quart canning jar or similar-size tempered glass or heatproof plastic container
Nutrition
Per 1/2-cup serving:
16 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g
carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 156 mg sodium;
65 mg potassium.
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Quick Pickled Beets
From EatingWell:
January/February 2009
Ingredients
- 1 small red onion, halved and sliced
- 1/2 cup red-wine vinegar
- 2 tablespoons sugar
- 1 cinnamon stick
- 4 whole peppercorns
- 2 whole cloves
- 3 cups steamed sliced beets, 1/2-1 inch thick (see Tip)
Preparation
- Combine
onion, vinegar, sugar, cinnamon stick, peppercorns and cloves in a
large saucepan. Bring to a boil over medium-high heat. Cover, reduce
heat to medium-low and simmer until the onion is tender-crisp, 4 to 6
minutes. Stir in beets. Transfer to a large bowl and let marinate,
stirring occasionally, for 30 minutes.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 week.
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Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler.
-
Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.
-
To steam on the stovetop:
Place in a steamer basket over 1 inch of boiling water in a large pot.
Cover and steam over high heat until tender, 10 to 15 minutes.
-
To steam in the microwave:
Place in a glass baking dish, add 2 tablespoons water, cover tightly
and microwave on High until tender, 8 to 10 minutes. Let stand,
covered, for 5 minutes.
- No time to
prep? Look for Melissa's brand Peeled Baby Red Beets in the produce
section of many supermarkets. They're peeled, steamed and ready to eat
and contain far less sodium than their canned counterparts.
Nutrition
Per serving:
44 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 10 g
carbohydrates; 1 g added sugars; 2 g protein; 2 g fiber; 66 mg sodium;
276 mg potassium.
Nutrition Bonus: Folate (18% daily value).
Borscht From EatingWell:
January/February 2009
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 cups reduced-sodium beef broth, or vegetable broth
- 1 medium russet potato, peeled and diced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 cups steamed cubed beets, 1/2-inch cubes (see Tip)
- 2 teaspoons red-wine vinegar
- 1/4 cup reduced-fat sour cream
- 1 tablespoon prepared horseradish
- 1 tablespoon fresh chopped parsley
Preparation
- Heat
oil in a large saucepan over medium heat. Add onion and cook, stirring,
until beginning to brown, about 4 minutes. Add broth, potato, salt and
pepper; bring to a boil. Reduce heat to a simmer, cover and cook until
the potato is just tender, about 8 minutes. Add beets and vinegar;
return to a boil. Cover and continue cooking until the broth is deep
red and the potato is very soft, 2 to 3 minutes more.
- Combine
sour cream and horseradish in a small bowl. Serve the soup with a
dollop of the horseradish sour cream and a sprinkle of parsley.
Tips & Notes
-
Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler.
-
Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.
-
To steam on the stovetop:
Place in a steamer basket over 1 inch of boiling water in a large pot.
Cover and steam over high heat until tender, 10 to 15 minutes.
-
To steam in the microwave:
Place in a glass baking dish, add 2 tablespoons water, cover tightly
and microwave on High until tender, 8 to 10 minutes. Let stand,
covered, for 5 minutes.
- No time to
prep? Look for Melissa's brand Peeled Baby Red Beets in the produce
section of many supermarkets. They're peeled, steamed and ready to eat
and contain far less sodium than their canned counterparts.
Nutrition
Per serving:
172 calories; 10 g fat (2 g sat, 6 g mono); 6 mg cholesterol; 18 g
carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 395 mg sodium;
534 mg potassium.
Nutrition Bonus: Vitamin C (25% daily value), Potassium (15% dv).
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Roasted Beet Crostini
From EatingWell:
January/February 2008
Ingredients
- 1 bunch beets with greens attached, (see Tip)
- 16 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
- 2 tablespoons extra-virgin olive oil, divided
- 6 cloves garlic, minced
- 1 tablespoon sherry vinegar, or red-wine vinegar
- 2 tablespoons water
- 1/4 teaspoon salt
- 4 ounces creamy goat cheese
- 1/4 teaspoon freshly ground pepper
Preparation
- Preheat oven to 400°F.
- Trim
greens from beets, reserving stems and greens. Place the beets in a
baking pan, cover with foil and roast until very tender when pierced
with a knife, 45 minutes to 1 1/2 hours, depending on the size of the
beets. Uncover and let cool. Reduce oven temperature to 350°.
- While
the beets cool, arrange baguette slices in a single layer on a large
baking sheet. Bake, turning the slices over once halfway through, until
toasted but not browned, about 14 minutes.
- Thinly
slice the beet green stems and finely chop the leaves; keep stems and
leaves separate. Heat 1 tablespoon oil in a large skillet over medium
heat. Add the stems and cook, stirring occasionally, until tender,
about 3 minutes. Add the remaining 1 tablespoon oil and garlic and
cook, stirring, until fragrant, about 15 seconds. Add the greens,
vinegar and water and cook, stirring occasionally, until the greens are
tender and the liquid has evaporated, 4 to 5 minutes. Stir in salt and
remove from the heat.
- Peel the cooled beets and
cut into 1-inch pieces. Place 3/4 cup beet pieces, goat cheese and
pepper in a food processor and puree until smooth (reserve the
remaining beets for another use).
- To assemble crostini, spread about 2 teaspoons beet-cheese spread on each slice of toasted baguette and top with sautéed greens.
Tips & Notes
- Make Ahead Tip:
Prepare through Step 4, store the beet spread and greens separately in
the refrigerator for up to 2 days. Bring to room temperature before
assembling.
-
Tip:
Look for bunches of beets with 2 to 3 medium-to-large beets for this
recipe. If you have trouble finding beets with greens still attached,
use loose beets plus 3 cups finely chopped chard greens and thinly
sliced stems.
Nutrition
Per crostini:
82 calories;
4 g fat
(1 g sat, 2 g mono);
3 mg cholesterol; 10 g carbohydrates; 4 g protein; 2 g fiber; 181 mg sodium; 224 mg potassium.
Nutrition Bonus: Vitamin A (25% daily value)
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Beets & Greens Salad with Cannellini Beans
From EatingWell:
Winter 2003
Ingredients
- 2 bunches beets with unblemished greens, or 8 cups lightly packed beet greens
- 2 cloves garlic, crushed and peeled
- 1/2 teaspoon salt
- 3 tablespoons red-wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 teaspoon dried oregano, or 2 teaspoons fresh oregano leaves, minced
- Freshly ground pepper, to taste
- 1 15-ounce or 19-ounce can cannellini beans, rinsed
- 1/4 cup thinly slivered red onion, (1/2 small onion)
Preparation
- If
using beets, preheat oven to 400°F. Cut greens from beets, leaving
about 1 inch of stem attached; reserve about 8 cups greens, lightly
packed. Wash and dry the beets. Wrap in foil and roast until tender, 1
1/4 to 1 1/2 hours, depending on the size. (Alternatively, place beets
in a microwave-safe dish, add 1/4 cup water, cover and microwave on
high for 20 to 25 minutes.) When the beets are cool enough to handle,
peel 4 of them and cut into 1/2-inch wedges. You should have about 2
cups. Place in a medium bowl. (Reserve the remaining beets for another
use.)
- Using a mortar and pestle or the side of a
chef’s knife, mash garlic and salt into a paste. Transfer to a large
bowl. Add vinegar and whisk to blend. Add oil, oregano and pepper,
whisking until blended. Measure out 1 tablespoon and add to the beet
wedges; toss to coat. Add beans to the remaining dressing and toss to
coat. Let marinate at room temperature until ready to use.
- Place
onion in a small bowl, cover with cold water and add a handful of ice
cubes; let stand for 10 minutes, or until ready to use.
- Meanwhile,
bring 2 cups lightly salted water to a boil in a large wide pan. Wash
beet greens in several changes of water; trim the stems. Add the greens
to boiling water, cover and cook until tender, about 5 minutes. Drain
well, pressing on the greens with the back of a spoon to remove excess
moisture. Cut into 1-inch pieces.
- Drain the
onion. Add to the beans along with greens; toss to coat. Spoon the
salad onto a serving platter or individual plates and garnish with the
beets, if using. Serve immediately.
Tips & Notes
- Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days.
-
Soaking the onion in ice water for 10 minutes or more renders it less pungent and more crisp.
Nutrition
Per serving:
302 calories;
19 g fat
(3 g sat, 13 g mono);
0 mg cholesterol; 28 g carbohydrates; 7 g protein; 8 g fiber; 869 mg sodium; 821 mg potassium.
Nutrition Bonus:
Vitamin A (90% daily value), Vitamin C (30% dv), Potassium (23% dv),
Folate & Iron (20% dv), Calcium & Magnesium (15% dv).
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Organic Beet Seeds are included in our Garden Starter Collection! 
