Raw Beet and Feta Salad

Ingredients

1 medium red or Chioggia beet, raw

1 golden beet, raw

2 carrots, raw

4-8 ounces of feta

½ cup raisins

2 tablespoons each olive oil and balsamic vinegar

Optional, chopped green onions

 

Directions

Grate root veggies using large side of the grater.  Place veggies in large bowl and toss.  Mix in raisins, feta, and green onions.  Whisk together oil and vinegar.  Drizzle oil mixture over salad and toss.  Keeps well in fridge for several days.

Submitted by Anna

 

Beet Hummus

1 small roasted beet (roast 2 hours ahead of time)

1 15 oz. can (1¾ cups) cooked chickpeas, mostly drained

zest of 1 large lemon

juice of 1/2 a large lemon

healthy pinches of salt and black pepper

2 large cloves garlic, minced (or less, to taste)

2 heaping Tbsp tahini

1/4 cup extra virgin olive oil

Scrub a small-ish beet well, and remove the 2 ends. Place on aluminum foil, drizzle with olive oil, and wrap the beet up. Roast at 375 for 1 hour. Cool to room temperature.

  • Once     your beet is cooled and peeled, quarter it and place it in your blender or     food processor. Blend until only small bits remain.
  • Add     remaining ingredients except for olive oil, and blend until smooth.
  • Drizzle     in olive oil as the hummus is mixing.
  • Taste     and adjust seasonings as needed, adding more salt, lemon juice or olive     oil if needed. If it’s too thick, add some water.

To serve, garnish with parsley or cilantro and surround with raw veggies or Late July chips! Will keep in the fridge for up to a week.

Submitted by Marie, adapted from minimalistbaker.com

Beet Salad with Goat Cheese and Toasted Hazelnuts

Ingredients:

Beets, 4 – 6, all alike or different colors, quartered and roasted.

Salad Greens: Arugula or mixed or baby greens.

Some thinly sliced fresh onion, red or white, or shallot.

Quail Croft Goat Cheese

Hazelnuts, cut in half and toasted (Nootka Rose or Holmquist)

A few dried cranberries or cherries.

[…and if you like, bits or slices of orange and/or avocado]

Vinaigrette–an olive oil / balsamic vinegar and/or lemon juice / honey / sea salt mixture is nice.

 

Preparation:

A nice way to roast the beets is to it is to peel and quarter them and coat them with the vinaigrette to roast in a hot over for about 15 minutes. That way they’re pre-dressed. Cut them smaller when they’ve cooled a bit if you want to.

 

Whisk the vinaigrette and mix with the greens, onion or shallot, nuts, dried berries. Drizzle a little vinaigrette on the avocado and orange bits if you want those in your salad too and add them to the greens mixture. Place this part of the salad in a serving bowl,  mound beets on top and crumble the goat cheese over everything. Sprinkle with some fancy salt and fresh ground pepper.

The melding of three recipes, hunted, gathered, and combined by Eleanor

 

Red Beet & Quailcroft Goat Cheese Salad

You’ll need:
5 or 6 red beets
a handful of pine nuts
1 lemon
Quailcroft soft goat cheese
olive oil
salt/pepper/pinch of cayenne

I love beets so much because there is zero waste in our house. We eat the greens. The dog goes ape-shit over the peels (we call them beety bones). We pour the water we baked/steamed them in in our juice (fantastic with orange/carrot juice). All gone.

Heat oven to 350.
Place beets (unpeeled)in a pyrex bowl with lid. Put a little water in the bowl. Bake for 1 hour or until beets are soft.

Peel beets and slice. Season with salt, pepper, pinch of cayenne & lemon zest.
Toss in olive oil and lemon juice.
Briefly roast pine nuts in cast iron pan. Toss in salad.
Crumble in goat cheese.
The salad is better the next day.
Guten Appetit,
Steffi