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Meatless Red Flannel Hash
Meatless Red Flannel Hash
This recipe is from Barbara Kafka's Vegetable Love cookbook -- delicious with eggs your favorite way! Serves 4 as a side dish.
3/4 lb. whole beets, trimmed and scrubbed
2 large floury potatoes, scrubbed
2 tablespoons butter plus 1 tablespoon, melted
2 tablespoons vegetable oil
2 medium onions, coarsely chopped
16 fresh sage leaves, cut into thin strips
2 teaspoons kosher salt
7-8 grinds fresh black pepper
1 tablespoon red wine vinegar
Roast beets until a knife easily slips into the flesh. When just cool enough to handle, slip off the skins and coarsely chop. Place the potatoes in a 3-qt saucepan with water to cover. Bring to a boil over high heat. Cook until just tender, about 25 minutes. Drain and refrigerate until cold. Remove the skins and cut into 1/2 inch cubes.
Heat 2T butter and the oil in a 10-inch nonstick frying pan over medium-high heat. Add onions and cook until translucent, about 5 min. Add sage and cook until wilted. Add the potatoes and cook until brown, about 15 minutes. As the potatoes begin to brown, use a spatula to turn, rather than stirring, so the potatoes don't turn to mush. When the potatoes have browned, add the beets, salt and pepper, folding them in with the spatula. Continue to cook for about 10 minutes. Pour in the vinegar and 1/4 cup water or stock. Cook for 2 minutes, or until the liquid is absorbed. Pour in another 1/4 cup water or stock and cook until the liquid has been absorbed once more.
Place an oven rack on the 2nd level from the top and set oven to broil. Center a 9-10 inch glass pie dish over the skillet. Holding the pie dish in place, flip the skillet over, turning the hash out into the pie dish. Press down into an even layer. (The hash can be made ahead at this point and refrigerated. Bring to room temperature before continuing.) Brush the top of the hash with the melted butter. Broil for 10 minutes, or until the top is crusty and nicely browned.
Beet Risotto with Swiss Chard and Brie
Beet Risotto with Swiss Chard and Brie
You could use the Acer here in place of brie. It should leave you a few ounces to enjoy with bread while you cook. Serves 4.
1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped yellow onion
4 large leaves chard, stems and leaves chopped separately
2 1/2 cups chicken or vegetable stock
1/2 cup white wine
1 cup arborio rice or medium-grain white rice
5 ounce Brie, rind discarded, cut into small pieces
Melt butter in heavy large saucepan over medium heat. Add beets, onion and chard stems. Cover; cook until onion is soft, about 8 minutes. Meanwhile, heat broth in a small saucepan. Once the onion is soft, mix the rice into the beets and onion. Saute for a minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 15 to 20 minutes. Season with salt and pepper. Stir in chard greens and brie a minute or two before removing from heat.
Triple Creme and Apple Salad with Honey Vinaigrette
Triple Creme and Apple Salad with Honey Vinaigrette
Carleton from Champlain Valley Creamery suggests using a sweet vinaigrette on salad made with the triple creme. Serves 6.
For the vinaigrette (inspired by Champlain Valley Apiaries recipe):
1 TB honey
6 TB balsamic vinegar
1/2 cup sunflower or extra-virgin olive oil
1/2 shallot, minced
1 TB chopped fresh parsley
salt and pepper to taste
6 - 8 cups claytonia or other salad greens
1 Macintosh apple, cored and cut in a 1/4 dice
1/2 cup roasted beets, cut in a 1/4 dice
1/2 crottin triple creme cheese, cut into small pieces
handful pecans or walnuts, toasted and chopped
salt and freshly ground black pepper to taste
Place all vinaigrette ingredients in a food processor or blender and blend until ingredients are completely combined. Adjust seasonings with salt and pepper.
Place greens in a large salad bowl. Sprinkle with remaining ingredients. Dress with vinaigrette to taste. Toss and serve.
Roasted Beet, Shoot and Sprout Salad
Roasted Beet, Shoot and Sprout Salad
Serve this salad with a slice of the focaccia on the side for a light lunch or dinner, or serve it as an accompaniment for a heartier meal. Serves 4.
1 TB apple cider or white wine vinegar
1 TB minced shallot (optional)
sea salt and freshly ground pepper to taste
1/4 tsp sweet paprika
pinch cayenne pepper (optional)
1/8 tsp ground cumin
1 TB freshly squeezed lemon juice
6 TB sunflower or extra virgin olive oil
4 small to medium roasted beets, chopped in 1/2 pieces*
2 cups mixed sunflower and radish shoots
1 cup sprouted beans
1/4 cup crumbled feta
1 TB toasted pine nuts
To make the dressing, combine the first 8 ingredients in a food processor. Taste and adjust seasonings to your liking. Toss together the beets, shoots, and sprouts. Sprinkle with cheese and pine nuts. Drizzle with desired amount of dressing.
*See instructions for roasting beets in the Storage & Use section at the top of the newsletter.
Braised Beets with Red Cabbage
Braised Beets with Red Cabbage
Also from Epicurious.com this preparation results in a beautiful, deep red hue. Makes a delicious side for fish, pork or poultry. Serves 6.
3/4 pound red cabbage (1/2 small head), cut into wedges, cored
4 medium beets (about 2 inches in diameter), peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter
2 onions, chopped
salt and pepper to taste
1/2 cup (or more) water
1/4 cup balsamic vinegar
2 tablespoons chopped fresh parsley
Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside. Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add salt, pepper, 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally, about 30 minutes. Taste and adjust seasonings. Transfer to bowl; top with parsley.
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Inspired from a recipe at Epicurious.com. As this recipe calls for beets, it will have a deep purplish-hue. If you don't think you'll like the color, use turnips, rutabaga, golden beets or winter squash instead. Serves 6-8.
Stew
2 TB sunflower oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup chicken or vegetable stock
1 14 1/2-ounce can diced tomatoes, drained
2 TB fresh lemon juice
1 cup 3/4-inch cubes peeled beets
2 cups 1-inch cubes peeled potatoes
2 cups 3/4-inch cubes peeled carrots
Barley
1 cup barley
1 TB butter
1 TB sunflower oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
3 cups stock or water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided
1/2 cup sprouted beans
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Shoot Salad with Chiffonade of Beet and Radish
Shoot Salad with Chiffonade of Beet and Radish
Adapted from Epicurious.com. To make this a main course salad, sprinkle on cubed baked tofu and serve with squash cornbread. Serves 6 as a first course.
5 tablespoons white-wine vinegar
2 tsp minced shallot
salt and pepper to taste
6 tablespoons olive or sunflower oil
1 tsp sesame oil (optional)
1 pound beets, cooked, chilled, peeled, and grated coarse
2 cups coarsely grated daikon radish
4 cups shoots, rinsed well and spun dry
In a small bowl whisk together the vinegar, shallot and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the beets with one third of the dressing, in another bowl toss the radish with half the remaining dressing, and in a large bowl toss the shoots with the remaining dressing. Arrange the shoots, the beets, and the radish decoratively on 6 salad plates.
Sprouted Bean Salad with Roasted Beets
Sprouted Bean Salad with Roasted Beets
I adapted this recipe from the Food Network site. The original recipe is attributed to Sophia Wakefield of the Harvest Bakery and Cafe, Jackson Hole, WY. I added beets for color and variety.
2 cups sprouted beans
1 cup roasted beets, in a small dice
1/3 cup minced cilantro leaves
3 TB lemon juice
3 TB sunflower or olive oil
1 TB muchi (spicy) curry powder
Pinch organic cayenne pepper
2 tsp soy or tamari sauce
1 tsp minced garlic
3/4 tsp stone-ground mustard
Toss all of the ingredients together in a serving bowl. Serve immediately.
Beet Crisps
Beet Crisps
Adapted from How to Cook Everything Vegetarian by Mark Bittman. Serves 4.
1 pound beets
3 to 4 TB sunflower or canola oil
salt and freshly ground pepper to taste
Preheat oven to 400F. Lightly grease a couple of baking sheets or line them with parchment. Cut the beets in half and then crosswise into thin slices (1/8 or so). Toss them in the oil and spread the slices out on the baking sheets. (It's okay if they're close, but don't let them overlap.) Roast the beet slices until they're beginning to brown on the bottom, 10 to 12 minutes. Flip them over and sprinkle with salt and pepper. Keep roasting until they're well browned, another 10 minutes or so. Serve immediately.
Beet and Cabbage Borscht
Beet and Cabbage Borscht
Adapted from a recipe on Epicurious.com, borscht is a great cold weather way to enjoy your beets. This recipe, interestingly, incorporates cabbage as well. Serves 4.
3 tablespoons sunflower oil
3/4 pound potatoes, peeled, chopped
2 1/2 cups chopped cabbage (about 1/4 of small head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
6 2-inch-diameter beets, peeled, chopped
1 cup drained canned chopped tomatoes or frozen tomato puree (thawed)
1 tablespoon fresh lemon juice
Low-fat sour cream or plain yogurt
Chopped fresh parsley
Lemon wedges
Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream or yogurt; sprinkle with parsley. Serve, passing lemon wedges separately.
