Maye’s Beets

This recipe calls for beets, but I have used turnips, rutabagas and celeriac too, and they were all great. The beets make a fuschia-colored salad though, and are definitely the prettiest. I have taken this dish to potlucks and gotten rave reviews, a pretty good trick for a root vegetable.

  • 2-3 medium beets
  • 3 T. sour cream or yoghurt
  • 1 T. prepared horseradish, or to taste
  • ¼  t. salt
  • ¼ t. sugar
  • dash of black pepper, to taste

Cut off the stems of the beet greens, scrub but don’t peel. (Save the greens for another dish, or use them as a garnish for this one.) Boil the beets in water to cover until they are easily pierced with a fork. Drain and cool. When cool, rub off the peel, and cut into thin strips, or for the talented among you, julienne them. There should be about 2 cups. Blend the sour cream or yoghurt with the horseradish, salt, sugar and pepper. Add the beets and stir gently. Chill and serve.

From Sundays at Moosewood.

Liliiya’s Ukrainian Borscht

  • 1 pound of lean pork
  • 8-10 cups of water
  • 4 med chopped potatoes
  • half head of chopped cabbage
  • 4-6 chopped beets
  • chopped fresh dill (about 1/4 cup)
  • 1 medium onion
  • 2 TB butter
  • 4 medium finely chopped carrots
  • 4 finely chopped tomatoes (canned or frozen)

In a pan, brown pork.  Add the browned pork to a large soup pot with water and boil for 15 minutes.  Add potatoes and boil another 10 min. Add cabbage, beets, and dill.  Boil another 20 min.

Meanwhile, in a separate pan, brown onion in butter.  Cook until golden. Add carrots to the onions and cook until tender. Add tomatoes and simmer slowly for 10-15 minutes.  Add the pan vegetables to the soup pot.  Add enough water to make the consistency of soup you enjoy.  Add salt to taste.  Cook until all the vegetables are soft.  Serve topped with sour cream sprinkled with chopped parsley.

Chocolate Beet Cake

OK, for those of you that have been storing up all those beets, wondering when the right recipe would come along, this is it! It sounds weird, but it’s been a hit with our kids.

  • 1 ¼ c. beet puree (see below)
  • 3 eggs
  • ½ c. vegetable oil
  • ½ tsp. salt
  • ¾ c. cocoa powder
  • 1 ½ c. sugar
  • 1 tsp. vanilla
  • 1 ½ c. flour
  • 1 ½ tsp. baking soda

Beet puree can be made ahead of time. Basically, you need to cook beets until they can be easily pierced with a fork. You can roast whole in silver foil (this takes about an hour) or chunk and boil. Either peel before cooking (if boiling) or after (if roasting). Puree cooked beets in blender or food processor. You want the puree to be pretty thick, but you can add a touch of cooking water to make them whirl.

Preheat oven to 350 degrees. Grease and flour bundt pan (or 8-9” square pan). In a large bowl, beat eggs. Whisk in sugar, oil, vanilla, salt and beet puree. In a separate bowl, mixflour, cocoa and soda. Add dry ingredients to wet ingredients a little at a time until incorporated. Pour batter into prepared pan and bake 45-50 minutes, or until a toothpick inserted comes out clean.


Braised Beet Greens

  • 1 pound beet greens (beet tops)
  • 1 small onion, chopped fine
  • 1 tablespoon olive oil or butter
  • salt and pepper
  • flavorful vinegar

Heat oil or butter in large skillet. Add chopped onions and cook until soft, about 5 minutes. Add greens to onions, stir to coat with oil and lightly salt and pepper. When greens wilt down add 1/4 cup water or broth. Cover and cook until tender – the time will depend on the age of the greens: a minute or two for very young greens, 5 minutes or more for older, tougher ones. Taste to test. Uncover and cook for a minute or two to evaporate moisture. Serve warm, sprinkled with your favorite vinegar.

Beets Rolled in Horseradish Butter

  • 4 beets
  • 2 Tbs Butter
  • 1 Tbs Apple Cider Vinegar
  • 1 Tbs Freshly Grated Horseradish
  • Salt & Fresh Ground Pepper (to taste)

Begin by scrubbing and cleaning the beets.  Cook beets 30 minutes in lightly salted boiling water, or bake until tender.  Rinse under cool water and slip off the skins.  Melt 2 tablespoons butter in a saucepan over medium heat.  Add 1 tablespoon freshly grated horseradish root.  Add 1 tablespoon apple cider vinegar.  Add the cooked beets, stirring gentle to coat.  Season with salt and pepper to taste.

From The Cook’s Garden.

Beet, Carrot, Apple, Raisin and Walnut Salad

  • 4 carrots
  • 1 large beet
  • 1 apple
  • ½ c. raisins
  • ½ c. walnuts
  • 2-3 Tbsp. mayonnaise
  • 1 tsp. lemon juice
  • 1 Tbsp. honey
  • dash of cinnamon

Grate the carrots. Lightly peel the raw beet with a vegetable peeler. Add cut up apple, raisins and nuts (you can toast the nuts for a few minutes in a toaster oven or skillet). Add mayo, lemon juice, honey and cinnamon and stir to mix.

Beet Risotto with Greens and Feta

  • 2 Tbs. olive oil
  • 1 ¼ c. chopped onion
  • 1 ½ c. arborio rice
  • 1 ½ Tbs. minced fresh ginger
  • 1 tsp. crumbled dried rosemary
  • ½ c. red wine
  • 3 ½ cups finely chopped peeled beets
  • 2 vegetable bouillon cubes
  • 3 c. water
  • 3 ½ c. chopped greens
  • 4 oz. feta cheese
  • ½ c. chopped toasted walnuts

To toast nuts, heat in a dry skillet over medium heat until they barely start to brown.  Stir often to avoid scorching.  Heat oil in a Dutch oven over medium-high heat, add onion and cook until translucent.  Add ginger, rosemary and rice, stir to coat and cook a minute or two.  Add wine and cook until wine is absorbed, stirring constantly.  Add beets, bouillon cubes and water.  Cover and reduce heat.  Simmer for 20 minutes or until beets are tender, stirring occasionally.  Stir in greens and cook an additional 5-10 minutes.  Add cheese and stir until blended.  Sprinkle each serving with toasted walnuts.

Makes 8 servings.

Beet and Broccoli Salad

A great salad can be made with beets and broccoli. We steam the broccoli and beets together with the sliced beets on bottom.  Generally, when the broccoli is done (i.e. just turned dark green and starting to get tender) the beets are also done.  We then toss them in a simple vinaigrette and serve them either warm or cold.  This vinaigrette is the one we use:


  • 1 clove garlic
  • 1 tsp salt
  • 3 Tbs red wine vinegar
  • 1 tsp wet mustard
  • 5 Tbs extra virgin olive oil
  • black pepper

Press garlic into the bottom of  your salad bowl.  With a fork, mix well with salt until it forms a paste.  Mix in vinegar and mustard until salt is dissolved.  Whisk in olive oil to make an emulsion.  Add black pepper to taste.  These proportions are in no way set in stone.  You should experiment to find the proportions you prefer.  Also, other spices, herbs and vinegars can be used to vary the dressing.

Baked Beet Salad

Bake a beet in the oven by wrapping in aluminum foil and baking at 350 degrees for 30-45 minutes.  After baking, the beet will keep almost indefinitely in the refrigerator.  When you want to make the salad, gently rub the skin off the beet and slice onto a bed of salad greens.  Top with crumbled blue cheese and roasted hazelnuts.  Dress with your favorite vinaigrette.

Apple and Raw Beet Slaw

  • 1 tsp. grated ginger
  • 1 lb. beets, peeled
  • 1 large Granny Smith apple
  • 3 Tbsp. sherry vinegar
  • ½ tsp. coarse grain salt
  • 1/8 tsp. black pepper
  • 1-2 Tbsp. extra-virgin olive oil

In a medium sized salad bowl, using smallest grater holes, grate fresh ginger directly into bowl. Grate beets and apples, add them to the bowl with ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt and pepper and toss to coat evenly. Add olive oil, stir to combine, Taste and adjust seasonings. Serve immediately or keep refrigerated.

Serves 6.