Beet and Potato Salad

Adapted from

1 pound (1 quart) potatoes
Beets from 1 bunch of beets
1 small onion, minced
2-3 hard boiled eggs, chopped
1 bulb fennel, raw, sliced into thin slivers
2 T sherry or red wine vinegar
1 T Dijion mustard
1/4 c plain yogurt
1/4 c olive oil
Salt and pepper to taste

Preheat oven to 400 degrees F. Trim the beets into 1 inch chunks, toss with olive oil and place in a roasting pan. Roast until tender. Remove and let cool

Boil the potatoes in salted water until just fork tender. Remove and run under cold water. When cool enough to handle, cut into 1 inch chunks.

Combine the beets, potatoes, eggs and fennel in a bowl that can accommodate all of them.

In another small bowl, combine the remaining ingredients and whisk until well combined. Drizzle the dressing over the potato and beet mixture. Taste and adjust for salt and pepper. Serve warm promptly, or allow to cool in the refrigerator before serving.

Braised Beet Thinnings

1 bunch beet thinnings

2 T. Olive Oil
1c. liquid — water, stock, or white wine
2 t. Your favorite kind of vinegar — we like apple cider Salt and pepper 

Heat 2 T. olive oil over medium heat in a heavy skillet with a tight fitting lid. Lay the beet thinnings in the skillet so that they all fit inside. Pour over the liquid and cover with the lid. 

Cook over medium-low heat for about 15 minutes or until beets are just tender. Check periodically to make sure the pan doesn’t boil dry. Add more liquid if needed. 

Once the beets are tender, add vinegar, a pinch of salt and a grind of fresh black pepper. Stir once and remove to a plate to serve. 

OPTIONAL — after removing the beets, cook the remaining liquid down to a glaze consistency. Add 2 T. butter and stir until melted. Drizzle over the beets just before serving for a nice sheen and extra punch. 

They’re great with a crumble of blue cheese or gorgonzola. 

Beet Risotto

5-6 cups vegetable stock
3 tbs butter or olive oil
1 onion, diced
1.5 cups arborio rice
1/2 cup dry white wine
chopped parsley
chopped basil
2-3 medium beets, peeled and grated (about 2 cups)
2-3 cups greens, finely chopped
grated zest and juice of 1 lemon

Heat the stock until simmering. Heat the butter/olive oil in a big, wide pot. Add the onion and cook over medium heat for about three minutes, stirring frequently. Add the rice, stir to coat cook, stirring constantly for one minute. Stir in the wine until it’s absorbed, then stir in the basil, a few tbs of parsley, the beets, and the greens. Add two cups stock, stir, and cover with a lid until stock is absorbed. Begin adding the remaining stock ½ cup at a time, stirring constantly until each addition is absorbed before adding the next. When the risotto is nearly done, season with salt and pepper to taste, then add the lemon juice and zest. Remove form the heat and stir in parmesan.

Beet and Cabbage Borscht

2 tbps butter
1 1/2 cups chopped onion
1 1/2 cups thinly sliced potatoes
1 1/2 cups thinly sliced beets
1 lg. carrot, sliced
3 cups chopped cabbage
4 cups stock or water
2 tbsp cider vinegar
1 tbsp honey
1 cup tomato puree or ketchup
dill (fresh or dried)

Boil potatoes and beets in stock or water in another pan. In kettle, saute onions in the butter. Add salt and then carrots when onions are translucent. Add cabbage. Add potatoes, beets and their stock/water to main kettle and cook, covered until all vegetable are tneder. When you add potatoes and beets, add additional ingredients. 

Serve topped with sour cream, yougurt, extra dill or chopped tomatoes.

Adapted from Moosewood Cookbook.

Serves 4-5