23rd Harvest Week <> October 1 - 7, 2001

It looks like beets are sticking around for awhile, so let's fight fire with fire shall we? Here are several interesting beet recipes from two different CSA cookbooks. - Debbie

First, a few recipes from "from Asparagus to Zucchini: A Guide to Farm-Fresh Produce," a cookbook by the Madison Area CSA Coalition:

Moen Creek Pickled Beets
makes 4 pints

4 lbs. beets
3 C thinly sliced onions
2 1/2 C cider vinegar
1 1/2 C sugar
1 tbsp. mustard seed
1 tsp. whole allspice
1 tsp. whole cloves
3 sticks cinnamon, broken
1 tsp. salt

Scrub beets with vegetable brush and trim tops, leaving 2 inches of stems and roots. (Young tops can be added as greens to salad or steamed as a vegetable). Cover with boiling water and cook until tender. Lift out beets and drain. Peel and remove stem (quarter any larger than golf ball size); set aside. Combine remaining ingredients with 1 1/2 C water in a large pot. Bring to boil, reduce heat and simmer 5 minutes. Add beets; heat through. Remove cinnamon sticks. Chill in juice. These will keep in refrigerator for several weeks but may disappear long before. Use as a condiment or salad topping (chopped or sliced). Delicious as appetizer with cottage or hard cheeses.

Beet Burgers
makes 6 - 8 burgers

2 C grated beets
2 C grated carrots
1/2 C grated onion
1 C cooked rice
1 C toasted sunflower seeds
1/2 C toasted sesame seeds
2 eggs, beaten
2 tbsp. soy sauce
1 C grated cheddar cheese
3 tbsp. flour
1/4 C oil
minced fresh or dried garlic, cayenne, and fresh or dried parsley to taste

Toast sunflower and sesame seeds in dry skillet or hot oven several minutes, tossing often. Mix ingredients, form into patties, and bake at 350 degrees. Unless patties are very large, it should not be necessary to turn them.

Teriyaki Beets

Makes 4 - 6 servings

12 small unpeeled beets
4 tbsp. butter
2 tbsp. honey
1 tbsp. minced fresh ginger
1 tbsp. soy sauce

Boil or steam beets until almost tender. Rinse in cold water and cut into halves. Combine butter, honey, ginger, and soy sauce in a small saucepan and heat until butter and honey are melted. Brush some sauce over beets and place on heated broiler pan. Broil 5 - 10 minutes until tender, basting frequently. Transfer to serving dish and pour remaining sauce over.

And here is a recipe from the "Rolling Prairie Cookbook," by Nancy O'Connor:

Rosy Home Fries
Serves 6

4 to 5 medium potatoes, cooked until tender but still firm, then cubed
3 medium beets, cooked until tender, peeled and cubed
1 tbsp. canola oil
1 med. onion, finely chopped
1 large red pepper, chopped
1/2 C minced fresh parsley
1/4 tsp. salt
black pepper to taste

Heat the oil in a large skillet over me-dium heat. Add the onions and sauté for 5 minutes, stirring often. Add the potatoes and beets and sauté ap-proximately 10 more minutes, stirring occasionally, until the potatoes begin to brown slightly. Remove from heat. Toss in the red pepper, parsley, salt and pepper. Serve immediately.


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