Oven Roasted Root Vegetables

We jokingly refer to this dish as “fast food,” despite the fact that it can take 45 minutes to an hour to bake.  It is just so easy. All you must do it chop, toss with oil, put in the oven and walk away.

Ingredients: You can use any or all the following:
Potatoes- cubed. Any variety or a mix of many varieties will do.
Garlic cloves-leave whole or mince, whatever your preference.
Beets-scrubbed and cubed
Carrots-cut in rounds or thin sticks
Parsnips- cubed or cut into thin sticks
Winter squash, cubed and skin peeled
Turnips-cubed
Rutabaga
Olive oil
Salt
Pepper

Preheat oven to 400
Scrub and chop each veggie and put in a large bowl.
Drizzle in enough olive oil to lightly coat veggies, mixing as you go.
Pour everything into a glass casserole dish.
Sprinkle with salt and pepper
Bake for 45 minutes to an hour, stirring occasionally.
You can turn the heat up to 450 when the veggies are done for about 5 minutes to crisp them a little.

 

Chocolate Beet Cake with Rich Chocolate Frosting

1-1/2 cups cooked, peeled, and puréed beets
3 ounces unsweetened chocolate
3 eggs
1-1/2 cups sugar
1 cup oil
1 teaspoon vanilla
1-3/4 cups flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
Optional: red, white, or pink roses with sweet woodruff blossoms, red roses with French lavender blossoms, or gladiolus blossoms, for garnish.
Prepare the beets and set aside.
Melt the chocolate in a double boiler; remove from heat and cool slightly.
stirring well after each addition.
In a separate bowl, sift together the flour, baking soda, and salt and set aside.
Combine the dry ingredients with the chocolate mixture and beat until just blended.
Preheat oven to 350 degrees.
Bake for about 35 minutes or until toothpick comes out clean when inserted into the middle.
Remove from oven and cool before frosting.

Rich Chocolate Frosting
2 ounces unsweetened chocolate
3/4 cup butter
1 cup sugar
1 teaspoon vanilla
1/4 cup flour

Melt chocolate in a double boiler. Remove from heat and set aside to cool.
In a bowl, cream the butter, add the sugar, and beat for 5 minutes until smooth. Add the vanilla and cooled chocolate and beat thoroughly. Set aside.
In a saucepan, combine the flour and 1/4 cup of the milk. Bring the milk to a boil over medium heat, stirring constantly. Reduce the heat to a simmer and continue stirring for 2 minutes. Remove from heat and cool quickly by placing the saucepan in a bowl of cold water, stirring all the while.
When cool, add to chocolate mixture and mix thoroughly.
Spread the frosting over the cake and refrigerate just until it sets.
Garnish with flowers.

Sweet & Sour Borscht

Ingredients:
3 medium beets with leafy tops
2 Tablespoons salad oil
1 small onion, chopped
2 large carrots, diced
2 cups shredded red or green cabbage
1/4 cup lemon juice
2-1/2 Tablespoons dill weed
6 cups vegetable stock
salt and pepper to taste
1/2 cup plain yogurt or sour cream

1. Peel and coarsely chop (or shred) beets. (Only chop good leaves)
2. Heat oil in a 5-quart stock pot over medium heat. Add onion and carrots. Cook, stir occasionally, until vegetables are soft. (approx. 10 mins.)
3. Add beets and tops, cabbage, lemon juice, sugar, dill, and stock; bring to a simmer.
4. Reduce heat to low; cover and simmer until beets and cabbage are tender. (approx. 45 mins.)
5. Season with salt and pepper to taste.
6. Garnish each serving with dollop of yogurt.

Winter Salad with Beets & Kale

Ingredients:
Dressing:
1 clove garlic – pressed
2 tsp raspberry jam
1 1/2 tsp grainy mustard
1 1/2 tsp apple cider vinegar
3 Tbsp Olive oil

Salad:
5 cups packed torn kale leaves (lacinato or Red Russian are best)
2 cups shredded beets
2 Tbsp salted, roasted pumpkin seeds
salt & pepper to taste

1. Combine dressing ingredients in a jar and shake to mix.
2. Toss kale and beets together. Sprinkle with salt and pepper and toss again.
3. Add dressing and toss yet again. Scatter pumpkin seeds on top and serve.

Red And Green Salad

 

Ingredients:
8 ounces fresh mushrooms, quartered
1 cup Reed’s Powerhouse Dressing (recipe below)
1 Ib green beans, trimmed
2 cups water
1 Ib beets, trimmed to 1 inch of greens, roots left attached, well rinsed
Romaine lettuce leaves for lining platter
Radicchio or red cabbage leaves for lining platter
1 large red onion, sliced and separated into rings
8-10 cherry tomatoes for garnish
1 cup ripe black olives for garnish
1/4 cup Horseradish Cream (recipe below)

Directions:
1) In a medium bowl, toss mushrooms with enough dressing to coat. Cover and refrigerate several
hours or overnight.
2) In a large saucepan over medium-high heat, cook beans in boiling salted water to cover until tender-crisp, 6-7 minutes.
3) Cool under running water, drain, and put in a small bowl. toss with just enough dressing to coat the beans. Cover and marinate several hours or overnight in refrigerator.
4) In a large saucepan over high heat, bring the 2 cups of water to boil. Add beets, cover, reduce heat to medium-low, and cook until beets are tender, 30-40 minutes.
5) Cool beets under cold running water and drain. Slip off skins and trim tops and roots.
6) Slice beets crosswise and, in a small bowl, toss with enough dressing to coat. Cover and refrigerate several hours or overnight.
7) To assemble salad:

– Place romaine leaves at one end of a large platter and radicchio leaves at opposite end.
– Arrange beans on radicchio leaves and beets on romaine leaves.
– Mound mushrooms in center, top with onion rings, and garnish with tomatoes and olives.
– Spread Horseradish Cream on beets, but do not cover entirely.
– Serve at once.
Serves 6-8

REEDS POWERHOUSE DRESSING
1/4 cup olive oil
1/4 cup vegetable oil
3 Tbsp. red wine vinegar
2 garlic cloves, coarsely chopped
1 green onion, including some tender green tops, coarsely chopped
2 parsley sprigs, coarsely chopped
1/4 tsp salt
1/4 tsp dried thyme (1/2 tsp fresh, chopped)
1/4 tsp dried oregano (1/2 tsp fresh, chopped)
1/4 tsp dried basil (1/2 tsp fresh, chopped)
1/4 tsp celery salt
1/4 tsp freshly ground pepper
1/4 tsp paprika
1 Tbsp. grated Parmesan cheese
1 tsp Dijon mustard
– Combine all ingredients in a food processor or blender, blend well. Transfer to a container with a tight-fitting lid, refrigerate till ready to use. Shake well before using.
Makes about 1 cup

HORSERADISH CREAM
2/3 cup plain nonfat yogurt
1 Tbsp. freshly grated horseradish or prepared horseradish
1/4 tsp dry mustard
– In a small bowl, stir together all ingredients till well mixed. Cover and refrigerate until ready to use.
Makes about 3/4 cup

 

 

 

New Potato and Beet Salad

Ingredients:
4 cups of water
1/4 tsp salt
5 large new potatoes (1 1/2 Ibs) unpeeled, scrubbed and halved.
1 medium cucumber, peeled, halved lengthwise, seeded and diced.
1 1/2 Ibs beets, trimmed to 1 inch of greens, and roots left attached.
1/4 cup diced red onion
1/2 cup chopped celery
fresh Dill vinaigrette (recipe below)
1/2 cup sour cream
1 Tbsp of prepared horse radish
1 large hard-cooked egg
chopped dill greens for garnish

FRESH DILL VINAIGRETTE
1/4 cup olive oil
3 Tbsp red wine vinegar
1/4 cup chopped fresh dill
1 Tbsp Dijon mustard
1/4 tsp salt
fresh ground pepper (to taste)
– whisk all ingredients together

Procedure:
1) Boil potatoes in 2 cups of water with salt for 20 minutes. cool, and cut into bite sized pieces.
2) Boil beets in 2 cups of water for 30-40 minutes. cool, slip off skins, slice crosswise and set
aside.
3) When beets and potatoes are being cooled, whisk together the vinaigrette.
4) In a medium bowl toss potato, cucumber, onion, celery, with a few Tbsp of dill vinaigrette.
5) In another medium bowl toss the beets with a few Tbsp of vinaigrette.
To serve:
1) Arrange beet slices around the outside of a large serving plate, mound potato mixture in the center of the beets (drizzle more dressing onto potatoes if needed).
2) Combine sour cream and horseradish, and spoon on top of potatoes.
3) Garnish with chopped egg and dill sprigs

Julienned Beet, Broccoli Stem and Carrot Salad

1 raw golden beet, peeled and julienned (you could use a red beet, but it will color the dish)
3 raw broccoli stems, peeled and julienned
2 carrots, julienned
1/2 cup raisins
1/4 cup chopped fresh parsley or cilantro
1 cup chopped toasted cashews

Dressing:
1 small shallot, minced
1 T lemon juice
2 T maple or honey mustard
2 T brown rice syrup
1/2 cup extra virgin olive oil
1/4 tsp sea salt
Freshly ground black pepper

Procedure:
1. Combine beet, broccoli stems, carrots, chickpeas, raisins, and parsley or cilantro in a large bowl.
2. In a separate bowl, combine dressing ingredients with whisk or handheld blender.
3. Pour dressing over vegetables, toss to combine, top with toasted cashews and serve.
Serves 6

Honey Balsamic Beet Salad

2 lbs. trimmed and scrubbed baby beets (or largely cubed bigger beets)
1/2 cup balsamic vinegar
1 Tbsp honey
1 Tbsp olive oil
Salt and pepper to taste
1 1/2 cup cooked quinoa
2 cups arugula or other green
a few sprigs fresh tarragon

1. Place the beets in a baking pan. Combine vinegar, oil, and honey and pour over beets. Sprinkle with salt and pepper. Cover with foil and bake at 400 for about 40 minutes or until tender.
2. On a platter layer the greens, quinoa, and beets. Drizzle roasting juices over the top and sprinkle with shopped tarragon.

 

 

Beet Sandwich

A Rising River Farm original known to convert lifelong beet haters! It sounds crazy, but you must try it. Popcorn dresses with tamari and nutritional yeast make a perfect accompaniment.

-6 medium beets, sliced thin (beet amount depends on how many are eating. Do one medium beet per person)
-1 small onion, sliced paper thin (reds or Walla Walla’s are best)
-dill pickles, sliced thin lengthwise
-good bread, ideally from one of our many fine local bakeries (sourdough is particularly good)
-mayonnaise, or some such substitute
-lettuce or spinach

1. Slice beets into 1/4 inch rings and steam until tender.
2. Thinly slice onions and pickles.
3. Toast your favorite bread
4. To assemble the sandwich spread some mayo on the toast, lay down a layer of beets, then a layer of onions, then pickles, then top with a leaf or two of lettuce or spinach to hold it all in place.

Now enjoy as beet juices dribble down your hands!

Beet Salad with Dill

Ingredients:
6 medium beets, cooked, peeled, and diced
2 green onions (scallions), chopped
2 T Mayonnaise
2 tsp fresh lemon juice
freshly ground pepper to taste
2 T fresh minced dill

Procedure:
1. In a bowl, mix the beets and green onions with the mayonnaise.
2. Add lemon juice, pepper, and dill.
3. Toss gently.
4. Serve warm or cold.