
This is a simple way to enjoy a delicious raw pasta dish, using fresh beets.
Angel hair beets and greens
Makes 2 servings
Ingredients:
- Mandoline
- 1⁄4 cup cold-pressed (extra virgin)
- olive oil, divided
- 1⁄4 cup freshly squeezed lemon juice
- 1 tsp fine sea salt, divided
- 1⁄4 cup raw shelled hemp seeds
- 3 tbsp filtered water
- 3 tbsp nutritional yeast
- 2 medium beets, greens attached
Method:
- In a blender, combine 2 tbsp (30 mL) olive oil, 2 tbsp (30 mL) lemon juice, 1⁄2 tsp (2 mL) salt, hemp seeds, water and nutritional yeast. Blend at high speed until smooth. Cover and set aside.
- Remove greens from beets, cutting off and discarding stems. Set leaves aside. Using a vegetable peeler, peel beets. Using mandoline, slice beets approximately 1⁄8 inch (3 mm) thick. Stack slices on top of each other and, using a sharp chef’s knife, cut into strips approximately 1⁄8 inch (3 mm) wide. Place in a bowl, cover and set aside.
- On cutting board, roll up beet greens to form cylindrical shapes. Using a sharp chef’s knife, cut cylinders into strips approximately 1⁄8 inch (3 mm) thick.
- In a bowl, combine greens, beets and remaining olive oil, lemon juice and salt. Toss until well combined. Cover and set aside for 5 minutes, until softened.
- Toss hemp seed sauce with beet mixture. Serve immediately or cover and refrigerate for up to 2 days.
Courtesy Robert Rose Inc., www.robertrose.ca
Tags: beets, doug mcnish, entree, greens, main dishes, pasta, raw, vegan, vegetarian

Beet salsa
Serves 4-6
Ingredients:
- 3 beets, peeled & chopped into small cubes from Cook Once
- 1 whole Jalapeno pepper, seeded & finely chopped
- 1/2 whole red onion, chopped
- 1/2 cups fresh cilantro, chopped
- 2-1/2 tblsps lime juice
- 2 tsps honey
- 1/2 tsp salt
Method:
- Place beets into a large bowl and add jalapeno pepper, red onion, and cilantro.
- In a small bowl, whisk together lime juice, honey and salt.
- Add liquid mixture to beet mixture and fold to combine.
- Refrigerate for 30 minutes prior to serving.
Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest
Tags: appetizer, beets, entertaining, fall, healthy, salsa, vegan, vegetarian

Beet pesto pasta
Serves 4-6
Ingredients:
- 16 large purple beets, top trimmed
- 3 cloves garlic, peeled
- 1/2 cup shelled pistachios
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 cup Parmesan cheese, finely grated
- sea salt
- 1 lb dry spaghetti
Method:
- Bring a medium pot of water to a boil. Add the beets. Boil until fork tender.
- Drain the beets (but reserve 1/2 cup of beet juice/water for produce two) and peel them, the skins will come away easily. Chop into quarters, reserving 3 beets chopped for Produce One and 10 beets chopped for Produce Two. Place remaining beets in the bowl of a food processor. Add the garlic, pistachios, lemon juice and olive oil and pulse until smooth. Add the Parmesan and continue pulsing until you have a smooth thick spread.
- Using the same pot, fill again with water then add salt to the water; bring to a boil. Add the spaghetti and cook to al dente. Drain when done and toss with pesto. Serve immediately.
Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest
Tags: beets, fall, healthy, main dishes, pasta, vegan, vegetarian

Pickled beets
Yields 1 large jar
Ingredients:
- 10 beets, cooked/peeled & cut in quarters
- 1/2 cup apple cider vinegar
- 1/2 cup beet juice
- 3 tblsps honey
- 2 cloves
- 1/2 teaspoon salt
- 3 peppercorns
- 1/4 bay leaf
Method:
- Place the cut beets into a clean, empty jar.
- In a small pan bring the reserved beet juice and the remaining ingredients to a boil.
- Pour the hot liquid mixture over the beets.
- Let come to room temperature and then chill.
Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest
Tags: appetizer, beets, fall, pickles, snack, vegan, vegetarian
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