1 cup sugar
1 1/4 cups water
1 cup lemon juice
3/4 cup beet juice*
1/2 cup water (more to taste)
Fresh basil leaves (optional)
Fresh cheese (optional)
Prepare the simple syrup; in saucepan heat sugar and 1 1/4 cup water over medium heat until sugar has dissolved. Cool to room temperature.
In pitcher, combine simple syrup, lemon juice, beet juice, and water. Stir to combine. Add additional water to taste. Serve over ice.
Garnish with basil leaves and serve with a fresh cheese.
*2-3 beets will yield approximately 3/4 cup when juiced.
Recipe from The Wisconsin Milk Marketing Board
Raw Beet Salad
1 pound beets
1 large shallot
salt and freshly ground black pepper
2 tsp Dijon mustard, or to taste
1 Tbsp extra virgin olive oil
2 Tbsp sherry vinegar or other good strong vinegar
Minced parsley, dill, chervil, rosemary, or tarragon
1. Grate the beets and mince the shallots either by hand or with a food processor, then combine.
2. Toss beets and scallions with the salt, pepper, mustard, and vinegar. Taste, and adjust seasonings.
3. Toss in the herbs, and serve!
If you are running out of ideas for the beets here is a great way to use up a bunch!
2 cups pureed, cooked and peeled beets
1/4 cup Organic Extra Virgin Olive Oil
1/3 cup Organic Raw Sunflower Seeds
¼ cup Organic Parsley
¼ cup Organic Basil Leaves
4 cloves Organic Garlic
1 ½ tbsp. Organic Balsamic Vinegar
½ tsp Sea Salt
½ tsp ground pepper
In a food processor blend garlic, parsley, basil and sunflower seeds. Then add the cooked beets, oil, vinegar, salt and pepper and puree until thoroughly mixed but be sure to not over blend it to a soupy consistency.
Note: Most herbs work for this recipe as substitutes. I often substitute more parsley for the basil or cilantro.
makes 2 to 3 cups pesto
Roasted Beets with Dill
This simple side dish is even easier to prepare if you roast the beets the day before you plan to serve them.
* Courtesy of Bon Appetit, April 2001
Yield: Makes 6 servings
2 pounds beets, trimmed (6 medium) * 1/4 cup water* 6 tablespoons unsalted butter
1/4 cup chopped fresh dill *1 tablespoon fresh lemon juice
Preheat oven to 400°F. Place beets in small roasting pan with 1/4 cup water. Cover pan tightly with foil. Bake until beets are tender when pierced with knife, about 1 hour. Cool
Chilled Beet Salad
1 bunch beets, with tops removed
1/2 cup basil leaves, finely shredded
1/4 cup rice wine vinegar or balsamic vinegar
2 garlic scapes, chopped
2 tbsp olive oil
salt and pepper to taste
1.) Steam whole beets with skins on until soft. Remove from steaming basket and peal off skins by hand (I usually do this running them under cold water).
2.) Slice beets either into cubes or bite sized half moons, put in bowl and pour vinegar over them and toss. Put in fridge till chilled (1/2 hour).
3.) Removed from fridge, toss with basil, garlic scapes, olive oil, salt and pepper to taste.
Raw Beet and Cabbage Slaw Recipe
- 1/2 head of cabbage
- 2 medium raw beets
- 1 cup thinly sliced scallions
- 1/4 cup fresh flat leaf parsley
- 1/4 cup extra virgin olive oil
- 1/4 cup cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Wash and core the cabbage. Shred cabbage as finely as possible into ribbons, and grate beets. If you have a food processor, use the slicing disc and process the cabbage and transfer to a large bowl. Install the shredding disc and process the beets and transfer to the bowl. Install the chopping blade and process the parsley and transfer to the bowl. Thinly slice the scallions and add to the bowl.
Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves. Toss vinaigrette with the cabbage-beet-carrot mixture. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly. Add additional salt and pepper to taste and serve.