Baked Beets

July 13th, 2011


Baked Beets

  • Beets

Dressed Baked Beets

  • 1 1/2-2 tablespoons butter, melted
  • 1/2-1 teaspoon sugar
  • salt & freshly ground black pepper

Baked Beets in Cream

  • 1/4 cup heavy cream
  • salt and pepper
  • lemon juice


Prep Time: 5 mins

Total Time: 1 3/4 hrs

  1. Baked Beets: Preheat oven to 400°.
  2. Trim roots and stems to 1/2″, do not cut beets further!
  3. do not wash beets!
  4. if there is dirt that bothers you, wipe it off with a paper towel; moisture will cause the beets to steam and that is not what you want.
  5. Place beets in a casserole, cover with the lid and seal the entire casserole tightly with foil; bake at 400° for 60-90 minutes.
  6. When beets are cool enough to handle, remove the roots and skins; if you're using the beets whole leave the tails on, otherwise Egal welche Roulette-Variante und Strategie Sie bevorzugen – wir wunschen Ihnen gute Unterhaltung am Spieltisch! Roulette Strategi e – Physikalische Losungsansatze fur Erfolg am Roulette-TischRoulette ist die Konigin der Casinospiele! Strategien, um die Wahrscheinlichkeiten des Spiels zu durchschauen und sie zu ihren Gunsten zu andern, sind so alt wie das Spiel selbst. remove them; the skin can be easily slipped off with your fingers.
  7. Beets are ready to be used in any recipe calling for cooked beets or try one of the two listed here.
  8. Dressed Baked Beets: Put the skinned beets, whole, diced or sliced in a saucepan or skillet; add the butter, sugar, salt and pepper; heat and serve.
  9. Baked Beets in Cream: Thinly slice skinned baked beets; heat in saucepan or skillet with cream, add salt and pepper; just before serving add lemon juice.


Roasted beets, turnips and onions

November 23rd, 2010

Roasting vegetables causes them to be much more intensely flavored than boiling, frying or even steaming.  The sugars found naturally in the produce begin to caramelize and the result is pure D. heaven in your mouth.

The other day I did a roast chicken and pushed the pan of vegetables in alongside whent here was about an hour left.  Dependign on the size of the veggies plan on it taking an hour for them to be cooked. I like to quarter large items.

The beets, turnips, and onion work together well.  You can add carrots, potatoes, or parsnips if you like.  There really isn’t a recipe other than to drizzle the vegetables with olive oil and stir them around once in awhile.  When they are done, salt with crystalized seas salt and sprinkle with some pepper.  Roast at 375F….If your meat is roasting at a higher or lower temp just adjust the vegetable roasting time accordingly..about 15 minutes up or down for every 25 degrees.

This dish works well with chicken or pork especially.

Traditional Polish recipe for beets

November 23rd, 2010

I would like to contribute a traditional Polish recipe for beets :         (Agnes-CSA Member)
Cook beets whole with skin on (they keep color and nutritional value better that way) in salted water, allow them to cool.

Then peel and grate them (make sure you use kitchen gloves because if you don’t, your hands will be beet red).

Melt a small pat of butter (about 1/2 Tbsp for 3-4 large beets) in a frying pan, add the beets and fry them long enough to warm them up.

Add salt and pepper to taste.

You can also add a small amount of sour cream.

Pickled Beets

July 28th, 2010

We also add shelled, hard boiled eggs to the juice, and after 2 to 3 days, they are a beautiful purple all the way down to the yolk (and taste divine!). Slice these eggs, and they are a stunning garnish to salads.


  • 6 medium to large fresh beets, scrubbed and tops cut off
  • 2 cups sugar
  • 2 cups cider vinegar (real–not cider flavored)
  • 2 cups water
  • 1 1/2 teaspoons salt
  • 2 cinnamon sticks
  • 1 Tablespoon whole allspice
  • 3 Tablespoons pickling spice

Preparation Instructions

Put beets in a large saucepan or stockpot and add enough online casino cold water to cover them with 3 inches over the top. Bring to a boil, then turn heat down to maintain a slow boil. Cook until beets are tender when pierced with a fork, about 40 minutes. Pour water off and let beets cool. Slip skins off once the beets are cool enough to handle. Slice and set aside.

Place the sugar, cider vinegar, water, salt, and spices in a smaller saucpan. Bring to a boil and simmer for 15 minutes. Pour this pickling liquid into a large glass jar (1.5 liter or 1/2 gallon), add the sliced beets, cover with a lid and refrigerate. Let the beets sit at least a week before tasting.

Add shelled hard boiled eggs to the mixture as well. Try to use them in 2 to 3 days. If left in the pickling liquid too long, they turn rubbery.

Keep adding more cooked beets (and eggs) as needed. May keep in the refrigerator up to 6 months.

Helpful Hints

These beets make a delicious summer lunch accompanying good cheese and home made bread.

For vegan beets, make sure the sugar you use is vegan. Some white sugar is processed with bone char.

Chocolate Beet Cake

July 20th, 2010
Beets in a chocolate cake? You might think this is one of those sneaky recipes showing you how to hide vegetables in kids food. It’s not. The beets lend moisture and texture to this chocolate cake. But other than that, you can’t really taste them.I came up with this chocolate beet cake recipe when I kept getting fresh beets in our CSA Share, and my family wasn’t too crazy about them. Now I can put the beets to good use in a way we all like.  Stephanie Gallaghar


  • 3 large beets
  • 1 tsp. olive oil
  • 1/2 cup applesauce
  • 1-1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder
  • 1-3/4 cups all-purpose flour
  • 1-1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups mini chocolate chips


  1. Preheat oven to 375 degrees F. Spray a 9 x 13 pan with cooking spray.
  2. Trim stems off beets, and wash off dirt. Drizzle olive oil over beets. Wrap loosely in foil and place on a sturdy baking sheet. Roast 45-55 minutes, until tender when pierced with a fork.
  3. Remove from oven and let beets cool 10-15 minutes. Peel and cut into chunks.
  4. Place beet chunks and applesauce in a food processor, fitted with a metal blade. Pulse until smooth.
  5. Beat sugar, oil and eggs together in a large mixing bowl. Add cocoa powder and beet mixture. Mix well.
  6. Sift together flour, baking soda and salt. Gradually mix into batter until no clumps of flour show. Do not overmix.
  7. Stir in half of the chocolate chips. Pour into prepared pan.
  8. Bake 40 minutes. Sprinkle with chocolate chips. Bake another 2-10 minutes until cake is done.

Roasted Baby Beets with Braised Beet Greens

June 15th, 2010
Beets with Greens
  • 1 bunch of beets with greens attached
  • 2 tablespoons olive oil, divided
  • 1 teaspoon balsamic vinegar
  • Salt and pepper to taste

You will be using all parts of the beets, both the greens and the roots, and a different preparation method for each: Roasting the beetroots (which will take 30 to 60 minutes) and then braising the beet greens (which will take only seconds).

Chop the beet green tops off of the beets and save both the beetroots and the greens.

Roasting the Baby Beets

Wash the baby beet roots. You don’t have to remove any long stringy roots as these will come off with the skin after roasting.

Make a pocket of aluminum foil by tearing off about a 12-inch piece of foil, placing the beets in the foil with a tablespoon of olive oil, then folding up each point of the square and crumpling them together at the peak to close the pocket. Make sure the beets are coated with the oil. You may wish to add a couple sprigs of rosemary.

Roast in the oven or on a grill until the beets are tender. Tiny beet roots cook in about 30 minutes at 400 F. Larger roots would take longer. If you are baking other items, simply place the beets in the oven alongside the other dishes and test the beets after 30 minutes. You can test the beets with a fork. When they have softened enough to be pricked with the fork, they are done.

Once done, remove from heat and allow to cool a bit.

Once cool enough to handle, you can rub off the outer skin with a paper towel. The beets are now ready to arrange for serving.

Braised Beet Greens

Save this step until right before you are about to serve the meal, as it will go very quickly.

Wash the beet greens.

Heat a tablespoon of olive oil in a small frying pan.

Rip the greens into sections, discarding any large central stem or vein.

Toss them in the pan with the hot oil just until they are wilted, about 30 to 60 seconds.

Add a teaspoon of balsamic vinegar and toss with the greens in the pan briefly.

The greens are now ready to serve.

You can arrange the greens on the plate with the roasted beets on top for an elegant presentation. You can salt and pepper to taste.

How To Store Fruits and Vegetables : Tips and tricks to extend the life of your produce without plastic.

June 15th, 2010

From the Berkeley Farmers’ Markets :  Which have gone plastic free!  Here’s the link if you want to read more about it.

Apples‐ store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.
Citrus‐ store in a cool place, with good airflow, never in an air‐tight container.
Apricots‐ on a cool counter to room temperature or fridge if fully ripe
Cherries‐store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mold.
Berries Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.
Dates‐dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in.
Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag‐ as long as it’s porous to keeping the moisture away from the skin of the dates.
Figs‐ Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un‐stacked.
Melons‐ uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.
Nectarines‐ (similar to apricots) store in the fridge is okay if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.
Peaches(and most stone fruit)‐ refrigerate only when fully ripe. More firm fruit will ripen
on the counter.
Pears‐ will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.
Persimmon‐Fuyu‐(shorter/pumpkin shaped): store at room temperature.
Pomegranates‐ keep up to a month stored on a cool counter.
Strawberries‐ Don’t like to be wet. Do best in a paper bag in the fridge for up to a week check the bag for moisture every other day.
Always remove any tight bands from your vegetables or at least loosen them to allow them to breath
Artichokes‐ place in an airtight container sealed, with light moisture.
Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (will keep for a week outside the fridge)
Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.
Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.
Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.
Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away
Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness.
Beets should be washed and kept in and open container with a wet towel on top.
Beet greens‐ place in an airtight container with a little moisture.
Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.
Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.
Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Celery‐ does best when simply places in a cup or bowl of shallow water on the counter.
Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper.
Corn‐ leave unhusked in an open container if you must, but corn really is best the day it’s picked.
Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.
Fava beans‐ place in an air tight container.
Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few
days place in the fridge in a closed container with a little water.
‐ store in a cool, dark, place.
Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.
Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green Tomatoes‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
Lettuce‐ keep damp in an airtight container in the fridge.
Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase
Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.
Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
Radicchio‐ place in the fridge in an open container with a damp cloth on top.
Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.
Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
Snap peas‐ refrigerate in an open container
Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring onions‐ Remove any band or tie and place in the crisper.
Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.
Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.
Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.
Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage