Friday, August 2, 2013

Fresh Beets here in PA !!

Right now in Pittsburgh we have Fresh beets at the local farmers markets my favorite is Freedom Farms off Rt#8 in Butler pictured below and I am super excited!!

I never had a fresh beet only beets from a can until I did the Beachbody Ultimate Reset and after I was hooked for life! Here are of few of my favorite ways to eat beets :)

 



Mediterranean Roasted Beets
(Makes 1 serving)
 
Mediterranean Roasted Beets
Ingredients
  • 3 medium beets, peeled, cut into ½-inch cubes
  • 1½ tsp. extra-virgin olive oil
  • Himalayan salt (to taste; optional)
  • Herbal seasoning blend (to taste; optional)
  • 1 Tbsp. finely chopped fresh parsley
  • 1 Tbsp. fresh lemon juice

Directions
  1. Preheat oven to 400° F.
  2. Combine beets and oil, plus salt, and seasoning blend (if desired), in a medium bowl; mix well.
  3. Arrange beets in a single layer on a baking sheet. Bake for 45 minutes, or until tender. Remove from oven. Cool for 30 minutes.
  4. Combine beets with parsley and lemon in a medium bowl; toss gently to blend.
  5. Serve warm or chilled.

Roasted Root Medley
(Makes 1 serving)
 
Roasted Root Medley
Ingredients
  • ¼ medium yam, cut into 1-inch chunks
  • ½ medium carrot, cut into 1-inch chunks
  • ½ medium beet, cut into 1-inch chunks
  • ¼ medium onion, peeled, cut into large wedges
  • 2 tsp. extra-virgin olive oil
  • Himalayan salt (to taste; optional)

Directions
  1. Preheat oven to 400° F.
  2. Combine yam, carrot, beet, onion, and oil, plus salt (if desired), in bowl or dish; mix well.
  3. Arrange vegetables in a single layer on a baking sheet. Bake for 40 to 50 minutes, turning once or twice, or until tender.

Roasted Beet Salad With Raspberry Balsamic Vinaigrette 
  

Ingredients:

Servings:6
   
 
6 medium beets, stemmed (red, gold, or a combination, about 1 1/2 pounds total)                             
1 tablespoon olive oil

Raspberry Balsamic Vinaigrette

  • 3/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 3 tablespoons minced red onions
  • 2 tablespoons raspberry jam
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon honey                                                   
  • salt & freshly ground black pepper

Salad

  • 8 ounces mixed baby lettuces and spring greens
  • 1 cup walnuts, toasted
  • fresh ground black pepper
  • 6 ounces gorgonzola, crumbled 
                                             

Directions:

  1. To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center.
  2. Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
  3. To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.
  4. To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table!!
 
 
SAVE THE BEET GREENS !!
"Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will help you make the most of your fresh beets!"~ Sara
 
 
Original recipe makes 4 servings                    

Directions
  1. Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  2. Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
 
I love to cook farm to table and I  hope you learn to enjoy fresh beets as much as my family has! If you try one of the recipes let me know what you think!! s_bucuren@hotmail.com
 
ENJOY !!! Sara :)

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