beet

Tangy Winter Slaw

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Ingredients

  • 6 carrots, peeled and shredded

  • 2 apples cut into matchsticks

  • 1 large beet peeled and cut into matchsticks

  • ¼ cup mayonnaise

  • 3 tbsp greek yogurt

  • 3 tbsp rice vinegar

  • 3 tbsp honey

  • ½ tsp salt

  • ½ tsp celery seeds

Process

  1. In a medium bowl, mix mayonnaise, greek yogurt, rice vinegar, honey, salt and celery seed

  2. Add in apple, carrot and beet

  3. Toss to coat and serve or refrigerate immediately

Root Vegetable and Apple Salad

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Ingredients

  • 2 beets

  • 3 medium carrots

  • 1 apple

  • Olive oil

  • Balsamic or Apple cider vinegar

  • honey

  • Salt and pepper

 

Process

  1. Preheat oven to 425

  2. Peel and cube carrots, trim and cube beets, and cube apples (approx. 1” cubes)

  3. Trim edges off beets and roast for 1 hour, or until tender

  4. Drizzle oil and salt and pepper over carrots and roast for 25 minutes, or until a fork slides easily into the carrots.

  5. Once carrot and beets have cooled, plate with chopped apple

  6. Drizzle with vinegar of your choice, oil and honey

  7. Garnish with micro greens, feta, or chévre cheese

Roasted Vegetable Salad, with Dijon Vinaigarette

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Ingredients:

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  • 1/2 Large Beet, cubed

  • 1 Cup Sweet Dumpling Squash, cubed

  • 1 Cup Brussels Sprouts, halved

  • 1 Cup Spinach

  • 1/4 Cup Feta Cheese

  • 2 Tbsp. Apple Cider Vinegar

  • 1 Tbsp. Dijon Mustard

  • 4 Tbsp. Olive Oil

  • 1 Clove Garlic, finely chopped

  • Salt

  • Pepper

Process: Roasted Vegetables

  1. Preheat oven to 400F

  2. Cut Beet, Squash & Brussels Sprouts; evenly coat with Olive Oil & season with Salt

  3. Place vegetables on a baking sheet, place in the oven for 30 minutes, or until Squash and Beets are tender, and Brussels Sprouts are browning

  4. Place Spinach in a bowl, top with roasted vegetables, feta and Dijon Vinaigrette*

Dijon Vinaigrette

  1. Combine, 2 Tbsp. Olive Oil, Dijon Mustard, Apple Cider Vinegar, Garlic, salt and pepper in a small bowl; Mix evenly

  2. Pour over Salad

Mesclun Salad with Roasted Beets, Blood Orange, Toasted Pumpkin Seeds, & Blood-Orange Cranberry Vinaigrette

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Recipe Level: Creative | Recipe Speed: Average | Season: Spring/Summer | Type: Salad | Diet: Vegan/DF/GF

  • Mesclun greens
  • 1 recipe "Blood Orange & Cranberry Vinaigrette, Plus Blood Orange Suprèmes"
  • Roasted beets, cubed
  • 1/2 cup toasted pumpkin seeds
  1. Place the mesclun greens in a large salad bowl.
  2. Toss with vinaigrette.
  3. Garnish with blood orange suprèmes, roasted beet cubes, and pumpkin seeds. This would be great with feta or goat cheese, too. 

Spring Salad with a Creamy Yogurt Dressing

Recipe Level: Creative | Recipe Speed: Average | Season: Spring/Summer | Type:  Salad | Diet: Vegetarian/GF

Ingredients

From your basket:

  • ·      4 carrots, peeled and sliced
  • ·      5-7 baby beets, peeled and sliced
  • ·      2-3 cups spinach
  • ·      ½ cup yogurt
  • ·      Pea shoots

 

From the pantry:

  • ·      Olive oil
  • ·      Salt and pepper
  • ·      Lemon juice or half or a fresh lemon

 

Directions

1.     Preheat oven to 400˚F.

2.     Place prepared veggies on a baking sheet. Drizzle with olive oil, salt, and pepper, and mix together.

3.     Bake for 15-20 minutes, turning half way.

4.     While veggies are cooking, prepare your dressing. Combine yogurt, lemon juice, olive oil, salt and pepper in a small dish. Add more salt and pepper to your liking!

5.     Place spinach on a large serving dish or in your favorite salad bowl. For Single Size Vermont Vegetable baskets, try replacing spinach with kale, or use your microgreens or pea shoots as the base of your salad.

6.     Top with roasted veggies, fresh pea shoots or microgreens, and your yummy dressing. Enjoy! 

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Beet & Feta Sandwich with Pea Shoots

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore - Vegetarian

Ingredients

From your basket:

  • 1 medium beet, peeled and sliced into rounds approximately 1/4 in thick

  • ¼ cup pea shoots

  • Feta

  • 2 slices Waitsfield Common bread

From your basket:

  • olive oil or another oil for roasting beets

  • salt and pepper

  

Directions

1.     Toss beets with oil, salt, and pepper, then roast at 400˚F for 20-25 minutes, flipping halfway through.

2.     Before turning oven off, toast bread directly on rack for 1-2 minutes.

3.     Place beets on one slice of bread, covered by a layer of pea shoots, and sliced feta.

4.     Top with the other slice of bread and cut in half. Enjoy! 

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Roasted Beet and Carrot Salad with Feta and Pea Shoots

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Salad | Diet: VegetarianOmnivore - GF

Ingredients

From your basket:

·      3 Carrots, quartered  

·      Beets, sliced into strips

·      Feta

·      Pea shoots

 

From the pantry:

·      Salt & Pepper

·      Olive oil

·      Balsamic vinegar

 

Directions

1.     Preheat oven to 400˚F.

2.     Place veggies on baking sheet with olive oil, salt, and pepper.

3.     Roast until soft, about 25 minutes, flipping half way.

4.     Place on a serving dish. Drizzle with balsamic. Crumble feta over top, and finally garnish with pea shoots. 

Beet and Potato Gratin

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Recipe Level: Creative | Recipe Speed: Leisurely | Season: Fall/Winter | Type:  Main Dish | Diet: Vegetarian - Omnivore

Ingredients

From your basket

  • 3 beets, peeled and sliced
  • 3 red potatoes, sliced (peeled too if you prefer)      
  • Shelburne farms cheddar (if you have any left over from last week’s basket)

 

From the pantry:

  • 8 oz heavy cream
  • 8 oz milk
  • 2 tbsp butter
  • 1 tbsp flour

 

Directions

For cheese sauce:

1.     Melt butter in a medium saucepan.

2.     Add flour and whisk until fully combined, let cook 2-3 minutes.

3.     Add heavy cream and milk, bring to a boil, reduce heat and simmer 5 minutes.

4.     Add shredded cheddar and stir until melted and combined. Your sauce should be thicker than milk, but not so thick it does not easily drip from a spoon.

To complete dish:

5.     Preheat oven to 400˚F.

6.     Slice beets and potatoes and layer “standing” in a glass dish.

7.     Pour cheese sauce over vegetables.

8.     Bake dish in the oven, loosely covered with tinfoil, for 45 minutes. Remove tinfoil and continue cooking another 10-15 minutes.

9.     Your dish is done when vegetables are soft to touch with a fork. Enjoy! 

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Beet Brownies with Fat Toad Farm Caramel Sauce

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Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Basic- Dessert | Diet: Vegetarian 

Beets are the secret ingredient to these gooey, extra chocolatey brownies! The swirls of caramel don't hurt either!

Ingredients

From your basket:

  • 1 1/2 cup pureed beets (Boil a little more than needed, then blend with a tablespoon of water until smooth)

Consider using the Ploughgate Creamery Butter from last week’s basket and the eggs from your share if you receive them!

 From the pantry:

  • 8 tablespoons (1 stick) unsalted butter
  • 1 1/4 cups pure cane sugar
  • 3/4 cup natural unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup unbleached flour
  • 1/2 teaspoon baking powder
  • 1/2 cup dark chocolate chunks
 

Directions

1.     Preheat oven to 325F. Grease or line a 8x8x2 metal pan with parchment foil paper.

2.     Using a saucepan over medium heat, melt butter. Stir frequently as it continues to bubble. When there are small brown specs, and it smells like nutty caramel, remove pan from heat.

3.     Add sugar, cocoa powder and salt to combine.

4.     In separate bowl, beat eggs. After butter mixture has cooled in pot 4-5 minutes, slowly pour in eggs, stirring constantly until well combined.

5.     Add vanilla and beet puree, stir to combine.

6.     Add flour and baking powder, stir to combine.

7.     Add chocolate chunks, stir to combine.

8.    Drizzle caramel sauce over brownies and swirl around with a toothpick. 

9.    Bake 25-35 minutes in preheated oven or until top no longer looks wet. Enjoy!

 

Adapted from: https://selfproclaimedfoodie.com/beet-brownies/

 

Not much of a "from scratch baker"? You can also mix the beet puree in with your favorite kind of boxed brownie mix. Follow the regular instructions, but be sure to add 1/4 to 1/2 cup flour to bulk up the mix for the beets! 

Grain Bowl with Beets, Apples, and Feta

grain bowl with beets, apples, and feta

This grain bowl is quick to make and great for leftovers! Double our recipe and enjoy all throughout the week. Add an egg, chicken, or tofu to make this dish extra filling.

INGREDIENTS

  • 1/2 cup quinoa + 1 cup water or broth

  • 3-4 beets

  • 1-2 apples

  • Crumbles of feta

  • Braising greens

  • 1 small onion

Maple vinegar dressing

  • 2 tbsp red wine vinegar

  • 2 tbsp oil (we used olive)

  • 1 tbsp dijon mustard

  • 1 tsp maple syrup

  • Pinch of salt and pepper

DIRECTIONS

  1. Preheat oven to 425 degrees F

  2. Peel and cut beets into thin slices

  3. Toss with oil and any herbs you have on hand, making sure beets are evenly coated. Roast for 20-25 minutes

  4. In the meantime, cook the quinoa. Set aside once done

  5. While the quinoa is cooking, dice a small onion. Heat a pan over low-medium heat and drizzle oil into the pan. Put the onion and greens into the pan and cook until the greens are wilted and the onions are soft

  6. Make the dressing by putting the red wine vinegar, oil, dijon mustard, maple syrup, salt, and pepper into a small bowl and whisk together

  7. Cut the apples into small chunks and crumble the feta into small pieces.

  8. To assemble, mix the quinoa, greens, roasted beets, apple, and feta together in one bowl. Drizzle the dressing over, mix, and serve

Easy Roasted Vegetable Salad with Beans and Balsamic Vinaigrette

Intervale Food Hub Roasted Vegetable Salad

This technique is one of our all-time favorites for making the most of big piles of vegetables. It's especially helpful when you have a busy schedule, and want to cook once, but have lots of meals ready to go. 

Start with vegetables - chop them into relatively even sized pieces. Keep in mind that bulkier veggies, like carrots, might cook more slowly, so can be cut slightly smaller to ensure even cooking with a big mixed vegetable roast or sauté.

Then, add in extras to make well-rounded meals:

  • Add chicken, tofu, or beans for extra protein (we used beans from this week's Omnivore and Localvore Packages)
  • Add pasta or grains like quinoa, couscous, etc. for healthy carbohydrates
  • Sunflower seeds, dried cranberries, or nuts can add even more nutrients and great texture
  • Add dressing when you're ready to serve - we have a quick and simple balsamic vinaigrette recipe below!

 

INGREDIENTS

Vermont peppers, beets, and broccoli

Salad:

  • 2 beets
  • 1 broccoli head
  • 2 bell peppers
  • Mesclun or your lettuce of choice
  • 3-4 small carrots
  • 1 leek
  • 1 cup beans

Dressing:

  • Even parts olive oil to balsamic vinegar
  • Dried or fresh thyme and oregano
  • 1 clove of garlic

 

 

 

DIRECTIONS

  1. Preheat oven to 425 degrees F
  2. Cut beets, broccoli, peppers, carrots, and leeks into bite sized pieces
  3. Place beets and leeks onto one baking sheet, drizzle with olive oil, and roast for 35-40 minutes
  4. Place broccoli, peppers, and carrots onto another baking sheet, drizzle with olive oil, and roast for the last 20-25 minutes of the beets and leeks
  5. Assemble vegetable plate with lettuce in the middle and the roasted vegetables and beans around it
  6. Make the dressing and drizzle over the entire salad. Enjoy mixed together or with individual sections