February Beet Recipe Challenge

Throughout February our CSA members channeled their culinary creativity with beets at the forefronts of their minds. We are semi-famous for growing large beets, and lots of them! They keep us nourished through the deep of winter and our Winter CSA members see them every month in their veggie shares. We asked our CSA members to create a beet recipe and share it to our CSA member Facebook Group! Now, we are sharing all of their beet-iful creations with you!

Roasted Beet + Quinoa Salad

(Adapted from Thug Kitchen).
  1. Peel beets and chop into bite-size pieces. Coat with EVOO and balsamic. Roast at 400 for 20-30 min. until browning and shrinking. Stir half way through.
  2. While that bakes, make 1 cup quinoa according to package instructions.
  3. Next, in a mason jar, mix together 1 diced shallot, 1 tsp. dijon, 3 tbsp. balsamic + 1/4 cup EVOO. Shake with lid on jar.
  4. Slice some kale into strips (about 1 cup). Dice some fresh herbs (about 1/4 cup). Parsley or cilantro will work or whatever you have on hand.
  5. Stir kale, mason jar contents, herbs, and baked beets into quinoa. Season to taste with salt and pepper.


Recipe and Photo courtesy of Michelle Porter.

Recipe and Photo courtesy of Sam Georgi.

Pink Potato Soup

Recipe comes from the Mississippi Vegan : https://www.mississippivegan.com/vegan-potato-soup

“I used Rainshadow potatoes, garlic, and beet, and subbed dried dill for the fresh dill because I hate the waste of herbs in plastic clamshells. Was super yummy, and fun”


Beet and Egg Bowl

1. Cook your beets whatever way you like. Peel and chop. Sprinkle with sea salt
2. Roast carrots with sea salt and oil
3. Cook quinoa
4. Fry/poach an egg
5. Assemble in a bowl (would also be awesome with some greens but we were out)
6. Drizzle with dressing (4T red wine vinegar, 1/4c olive oil, 2T Dijon mustard, spoon full of honey, 1T basil, 1/2t oregano, squeeze a lemon) and if you feel so inclined, sprinkle with Trader Joe’s everything but the bagel seasoning. Slosh it all together and eat up.


Recipe and Photo courtesy of Celeste Arrigo.

Photo and Recipe Courtesy of Sam Georgi.

Red Velvet Beet Cake

“I wanted to make red velvet cake for work today and found a recipe with beet (which was a practice started during WWII food rationing as the cacao that traditionally gave the red color was not available). This turned out super tasty and moist – I didn’t have buttermilk so subbed sour cream, no regrets. Considered using beet juice to tint the frosting and do an ombré effect, but ran out of time.”

Recipe: https://cooking.nytimes.com/re…/1016333-beet-red-velvet-cake

Poke- Inspired Japanese Beets

2 beets, roasted, peeled, and cubed
1 lg carrot, chopped
1/4 c chopped red onion
2 sliced green onions

Toss veggies.
In blender or food processor combine:

1 sheet roasted seaweed (such as seaweedsnax)
1 t grated fresh ginger
1 T sesame oil
1 T liquid aminos or soy sauce
1 T rice vinegar
1 t Yuzu citrus juice

Blend until smooth. Toss veggies in dressing, and let sit several hours or overnight. Top with 1 T sesame seeds. Serve with rice.

Recipe and Photo Courtesy of Sam Georgi.

Recipe and Photo courtesy of Lauren Roderick.

Beet and Chicken Sausage Risotto

One onion

garlic to taste

1 Tbl. oil of choice

3 Tbl. Butter/oil of choice to coat the pan

1/2 c Arborio rice

1 tsp. oregano

Approx. 4 cups chicken stock

1 LARGE beet

Chicken sausage

1/2 cut grated Parmesan cheese

Pepper to taste

Sautee onions, beets, any other veg you want (Mushrooms are good, I just didn’t have any), and sausage in oil, set aside. Melt butter in pan, add rice, let brown, stirring fairly frequently. Start adding stock about a 1/4-1/2 cup at a time, stirring in between. Add more stock when you pull the spatula across the bottom of pan and you can see the bottom for a bit before liquid floods it again. Stir in cheese when all stock has been added and rice is cooked through. Add in veg and sausage. This could easily be vegetarian with veggie stock and no sausage.

Pickled beets & eggs

– adapted from Pennsylvania Dutch recipe –
1 dozen eggs boiled & chilled
2 large red beets, boiled & cubed
Save 1 cup of beet water
4 cups apple cider vinegar
1 cup sweetener
Yellow onion sliced thinly
3 tbls pickling spice (black peppercorns, cinnamon stick, bay leaf, whole cloves, whole mustard
seeds, nutmeg, whole coriander seeds)
Combine sweetener, vinegar, beet water, pickling spices in pot and bring to boil
Add beets, boil ~2 minutes
Put peeled eggs in jar add onion & beet mixture. Add water to cover eggs and let pickle for at
least 3 days before eating. Can add more eggs if desired, enjoy.

Recipe and Photo courtesy of Liz Asher.

Recipe and Photo Courtesy of Michelle Porter.

Beet Burgers

“This beet burger recipe is from my cookbook, Living Luxe Gluten Free. I call it the Ms. Fit Burger, and it is a fave in our household.”
15 oz. canned black beans, rinsed, drained and mashed (or ½ cup dry beans, soaked, cooked, drained and mashed)
3 medium beets, cooked and mashed
1⁄2 green bell pepper, chopped
1⁄4 red onion, chopped + 1⁄2 red onion, thinly sliced
2 to 3 garlic cloves, minced
1 egg, lightly beaten (for vegan prep, soak 1 tbsp. flax meal in 3 tbsp. water for 5 minutes)
1 tsp. ground black pepper
1 tsp. smoked paprika
1⁄4 tsp. salt
1⁄4 to 1⁄2 cup rice, cooked
1 to 2 tbsp. GF oat flour
1 tbsp. butter or butter substitute
GF Burger buns or GF bread slices
  1. Combine mashed beans and beets in a large bowl. Set aside.
  2. Place green pepper, chopped onion, and garlic in a food processor and finely chop. Once chopped, pour into mashed beans and beets and combine.
  3. In a separate bowl, whisk together egg, black pepper, paprika, and salt. Combine with bean and green pepper mixture and stir. Then stir rice into mixture until sticky. Add half of the thinly sliced onions and gradually stir in oat flour (adding just enough to help mixture stick together). Use hands to form 4 tightly packed patties.
  4. Heat butter in a large skillet over medium to medium-high heat. Cook burgers for 3 minutes per side, or until outsides are slightly browned.
  5. While burgers cook, sauté remaining onion slices in pan along- side patties. If using cheese, place on top of burgers while cooking to melt (I tend to put the cheese on immediately after the patties have been cooked on one side and I’ve flipped them over to begin cooking on the other side).
  6. When burgers are ready, place in buns and top with sautéed onions and condiments. Serve.

Beet BBQ Sauce

-2 medium beets (or one large Rainshadow beet)
-1/3 cup apple cider vinegar
-1/2 cup chopped onion
-1 1/2 Tablespoons molasses
-1 Tablespoon honey
-1 teaspoon salt
-1 teaspoon black pepper
-1/2 teaspoon garlic pow
-1/4 teaspoon cayenne
-1/4 teaspoon ground mustard
-1/4 teaspoon cumin

Boil beets with the skins on in a pot of water until soft. Use a fork to check tenderness. It should take about an hour for the medium beets, and a little longer for the big ones.

When soft, take beets out of water and peel. Dice beet into large chunks.

Combine beets, acv, molasses, honey, and spices in a blender, magic bullet, or food processor and blend until smooth. About 1-2 minutes.

Place in a jar and store in the fridge for up to 7 days. And put it in EVERYTHING

Recipe and Photo courtesy of Eleanor Babcock.

Photo and Recipe courtesy of Melanie Feltmate.

Beet Steaks

Boil beets, peel, slice, smash a little, bread and fry!

“I also used the water from boiling the beats to make the Italian rice: saute onions and sun dried tomatoes. Add one cup dry rice and garlic, cook 3 minutes. Add 1.5 cups beat juice, cover, boil/simmer 15 minutes. When rice is done, add in some cooked Rainshadow Italian sausage.”