Simple Roasted Beets From Root to Leaf by Steven Satterfield
“The liquid in this recipe is important, as it steams the beets from the bottom of the pan during roasting, cooking them evenly and keeping them moist. Though they are great on their own, roasted beets are even better in a vinaigrette, pickled, sautéed, pureed, spiced, or even added to a smoothie.” 4 to 6 servings
2 to 4 medium to large beets, stems and greens trimmed 1 tablespoon olive oil 2 tablespoons white wine vinegar 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper Heat the oven to 350 degrees. Wash the beets and place in a shallow roasting pan wide enough to hold them snugly in a single layer. Pour ¼ inch of water into the pan. Drizzle the beets with olive oil and vinegar and then season with salt and pepper. Cover the pan with parchment and foil and wrap the foil tightly around the lip of the pan. Roast the beets until tender, 45 to 60 minutes. To test for doneness, insert the tip of a paring knife into the flesh of a few beets. If they pierce easily, remove the beets from the oven. If not, cook a little longer. Let the beets cool slightly and peel the while they are still warm. With a towel, wipe the skin off each beet until the surface is smooth. Slice the beets and serve as a side dish or use in other preparations.
Sautéed Beets with Orange and Walnuts Also from Root to Leaf by Steven Satterfield
“Once you have roasted your beets, you can use them in many ways. This is one of my favorite combinations.” Serves 4
½ cup walnut halves or pieces 1 tablespoon extra-virgin olive oil 4 medium or 2 large beets, roasted, peeled, and sliced into 1/3 inch thick ½ teaspoon kosher salt Freshly ground black pepper Zest and juice of 1 orange Heat the oven to 300 degrees. Place the walnuts on a baking sheet on the middle rack of the oven. Roast until lightly browned, about 10 minutes. Meanwhile, put a wide skillet over medium-high heat. Put in the olive oil and heat until shimmery. Add the beats and season with salt and pepper. Toss the beets frequently so that they do not burn. Sauté for 4 to 5 minutes, then add the orange juice and zest. Cook a few minutes more until the juice has reduced. Transfer to a serving dish and then add the toasted walnuts. Garnish with more orange zest if desired. Serve hot or at room temperature.
Seared Beets with Walnuts over Wilted Kale From Vegetable Literacy by Deborah Madison Serves 4
5 small or 3 medium beets 3 tablespoons olive oil 1 bunch kale leaves, stems removed and leaves finely chopped 1 clove garlic, finely chopped Sea salt Aged red wine vinegar Small handful of walnut halves or pieces Thinly sliced goat feta or goat Gouda cheese Crushed aniseeds or dried oregano A handful of micro greens, garden thinnings, or sprouts
Steam the beets. When cool, either slip off the skins with your hands or peel them neatly with a knife. Cut them into wedges.
Heat 1 tablespoon of the oil in a wide skillet over medium heat. Add the beets and cook them, turning as needed, until seared, 10 to 15 minutes.
While the beets are cooking, rinse the kale and drain in a colander but do not dry. Heat 1 tablespoon oil in a second wide skillet over high heat. When the oil is hot, add the kale, garlic, and a few pinches of salt. Turn the greens as they cook, taking care that the garlic doesn’t burn. The water clinging to the kale will steam the greens then evaporate. When shiny and tender, add 1 tablespoon vinegar and toss it with the kale. Taste for salt. Loosely arrange the kale on a small platter and cover with the beets, walnuts, and slivers of cheese. Crush a pinch or so of aniseeds and sprinkle them over the salad, then drizzle the remaining oil over all and sprinkle with more vinegar and salt. Finish with the micro greens and serve.
Lentils and Beets with Salsa Verde From A Modern Way to Eat by Anna Jones Serves 4
For the beets: 3 to 4 large or 6 to 8 medium beets, peeled and quartered 4 tablespoons red wine vinegar Extra virgin olive oil Sea salt and freshly ground black pepper
For the lentils: 2 cups Puy lentils, rinsed 4 cloves garlic A good handful of cherry tomatoes 1 bay leaf A few sprigs of fresh thyme 4 ¼ cups vegetable stock
For the salsa verde: 2 tablespoons capers 2 tablespoons cornichons A bunch of fresh mint A bunch of fresh parsley A bunch of fresh basil Extra virgin olive oil Juice of ½ a lemon Preheat your oven to 350 degrees. Put the quartered beets on a tray with the vinegar, a good glug of olive oil, and a splash of water. Then season with salt and pepper and toss everything to coat. Cover with foil and roast in the oven for 1 hour until the beets are cooked through and the juices are neon pink. While the beets are roasting, make the lentils. Put them into a pan with the unpeeled garlic, cherry tomatoes, and herbs. Add vegetable stock to just cover, place over medium heat, bring to a simmer, and simmer for 20 to 25 minutes, until they are cooked and the water has evaporated. If they are looking too dry, add a little boiling water as needed. Next, make your salsa verde. On a big cutting board, chop the capers and cornichons until they are pretty fine, and then add the herbs and chop everything together until you have a fine mass of green. Scoop everything into a bowl and add 3 tablespoons of olive oil and the lemon juice. Season with salt and pepper, tasting and balancing to your liking; more oil? More salt? More lemon? Once the lentils are cooked and all the water has evaporated, scoop out the tomatoes and the garlic cloves and put them into a bowl to cool. Once cool enough to handle, pop the garlic out of its skins, put back into the bowl with the tomatoes, and use a fork to mash everything together. Stir this garlic and tomato paste into the lentils. Taste, season with salt and pepper, then dress with a generous glug of olive oil and a splash of red wine vinegar. Once the beets are cooked, pile the lentils onto plates, top with the roasted beets, and drizzle their dark pink roasting juices over the top. Spoon on the salsa verde to finish. If you have some leftover salsa verde, it will keep in a jar in the fridge for 2 to 3 days
1 14-ounce can chickpeas, drained and rinsed 1 medium golden beet (raw), peeled, and quartered (4-inch diameter) 4-6 tablespoons fresh lemon juice (2 lemons) 4 medium garlic cloves 1/4 teaspoon fine grain sea salt, plus more to taste 2 tablespoons tahini (optional) 1/3 - 1/2 cup ice water 3/4 teaspoon ground turmeric (optional) pinch of saffron (optional) 3 tablespoons nutritional yeast (optional) To serve (all or some of the others): sesame seeds, hemp seeds, edible chive/flower blossoms, chopped chives, thread of toasted sesame oil Peel the chickpeas by popping each one out of its skin. This will make your hummus extra smooth. If you can't stand the idea of this (understandable!) - skip this step. Your hummus won't be quite as smooth, but will still be tasty. Place the chickpeas into a blender or food processor and puree into a thick paste. Add the beets and puree again. Add the lemon juice, garlic, salt, and tahini. Slowly drizzle in the ice cold water. Keep processing for a few minutes, three or so. Add the turmeric, saffron, and nutritional yeast and give another spin. Taste and adjust with more salt or lemon juice if needed. This recipe calls for substantially less salt than many other hummus recipes, the idea being, you start with a bit, and then salt to taste. Smear hummus across a serving plate or bowl, and top with any of the suggested toppings. Makes about 2 cups.