Angel hair beets and greens

BT Toronto | posted Monday, Oct 7th, 2013

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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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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 

Beet salsa

BT Toronto | posted Thursday, Sep 26th, 2013

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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:

1. Place beets into a large bowl and add jalapeno pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, honey and salt.
3. Add liquid mixture to beet mixture and fold to combine.
4. Refrigerate for 30 minutes prior to serving.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

Beet pesto pasta

BT Toronto | posted Thursday, Sep 26th, 2013

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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:

1. Bring a medium pot of water to a boil. Add the beets. Boil until fork tender.
2. 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.
3. 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

Pickled beets

BT Toronto | posted Thursday, Sep 26th, 2013

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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:

1. Place the cut beets into a clean, empty jar.
2. In a small pan bring the reserved beet juice and the remaining ingredients to a boil.
3. Pour the hot liquid mixture over the beets.
4. Let come to room temperature and then chill.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest