Thanks to all of our customers who have submitted the following recipes!
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Dip |
From Beth: This recipe is easy and delicious! Great as a dip, warm or cool. Can also be a side dish. The pomegranate molasses is easy to find at Middle Eastern markets, like Amar Halal Foods on Lancaster in Kitchener. Whatever you do, do NOT substitute the molasses you’d use to make gingerbread! |
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Dip |
From Elaine: Beet Hummus, Delicious at anytime but spectacular at Christmas. Simplyrecipes.com |
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Salad |
From Barbara P: Here is a beet recipe from New York Times Cooking. We often have just the roasted beets with the mustard salad dressing from this recipe. It is delicious https://cooking.nytimes.com/recipes/1014717-roasted-beet-salad-with-goat-cheese-and-walnuts |
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Side Dish |
From Marilynn: Following is a beet recipe from “Allrecipes” that our family enjoys. |
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Side Dish |
From Sharon B: I love beets roasted, I wrap them individually in foil then when done, take the skin off, then mix them with feta and balsamic vinegar. So good. |
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Side Dish |
From Sharon S: I usually cut back on the sugar, and I use cooked beets not canned beets. https://www.allrecipes.com/recipe/92773/grandmas-harvard-beets/ |
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Side Dish |
From Danielle: I don’t have an official beet recipe but I will say they are best cubed and tossed in olive oil and rosemary, then baked in the oven for a roasted winter vegetable vibe! [Brussels sprouts, carrots and potatoes are good done this way too, and can be separated from beets with foil to prevent colour transfer] |
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Side Dish |
From Kathleen H: We make beet ‘tuna’ for sushi or sushi bowls. Here’s the recipe along with how you can assemble a sushi bowl: https://www.hotforfoodblog.com/recipes/2019/03/13/vegan-tuna-poke-bowl/ |
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Side Dish |
From Carol B: Harvard Beets Boil or pressure cook 5-6 beets with skins on until they are fully cooked. Cool under cold water then slip off the skins. Dice into small cubes 1cm x 1cm or so. In a bowl, stir together 1 rounded tbsp of cornstarch or tapioca starch with 1 rounded tbsp of white sugar. Put the mix in a saucepan. Add 1/4 cup water Add 1/4 cup white or wine vinegar. Add a pinch of salt. Turn the stove to medium-high. Keep stirring the saucepan. The mixture will turn white then become a clear glaze. This only takes about 2 minutes. Remove from heat and stir into the diced beets. Serve hot. You can adjust the sugar up or down, depending on your preference. Just make sure you mix it 1 to 1 with the cornstarch and they are well blended before you start cooking.
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Side Dish |
From Scott: Here is a recipe I started doing for beets recently. It is called Hasselback beets. Here is a link that inspired it. The link contains a number of other things, but I just do the beet portion of it.
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Soup |
From Donna: This is most like what I grew up with https://downshiftology.com/recipes/beet-soup/#wprm-recipe-container-36445 |
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Soup |
From Donna: I like to roast beets in the oven. A bit of olive oil, salt and pepper and they’re a nice alternative to boiling them. |
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Soup |
From Donna, Cathy and Barb: Borsht https://natashaskitchen.com/classic-russian-borscht-recipe/ |
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From Barbara H: Here are 2 soups I love to make with your beets… The Borscht came from an Alive magazine and the pureed soup from the Vitamix cook book (2nd link from another source, but it is exactly copied from the cookbook). https://www.alive.com/recipe/borscht/ |