Beet Slaw

Adapted from Steph Gardreau

INGREDIENTS:

• 1/2 pound beets
• 4 oz. carrot
• 1 Granny Smith apple
• 1 lemon (zest and juice)
• 1/2 tablespoon oil 
• 1/2 teaspoon salt
• 1 teaspoon honey

METHOD:

• Shred beets, carrot and apple with food processor
• Stir in lemon zest, lemon juice, oil, salt and honey

Roasted Balsamic Beets and Carrots

Adapted from Barbara Cooks

INGREDIENTS:

• 2 cups fresh red beets, peeled and cut into 1-inch pieces
• 2 cups fresh carrots, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1 teaspoon dried marjoram
• 2 tablespoons balsamic vinegar

METHOD:

• Preheat oven to 425 degrees
• Peel and cut beets and carrots and place in covered glass baking dish
• Stir in salt and marjoram
• Bake, covered, for 15 minutes, stir and bake another 15 minutes or until tender
• Remove from oven, stir in balsamic vinegar and toss to coat

Lentil Stew with Winter Vegetables

 

Adapted from MyRecipes.com

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, chopped
• 1 cup lentils, rinsed
• 4 cups water
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 medium rutabaga (2 cups diced)
• 1 medium gold beet (2 cups diced)
• 1 small carnival squash (2 cups diced)
• 1 bunch kale, chopped
• 1/2 cup minced parsley
• salt

METHOD:

• Cook onion in oil until transparent, about 3 minutes
• Add lentils, water, thyme and rosemary; bring to a boil
• Add rutabaga, beet and squash, return to a boil, lower heat and simmer 20 minutes, covered
• Stir in kale and cook an additional 10 minutes, covered
• Stir in parsley and salt to taste

NOTES:
Makes 9 cups at 170 calories per cup

Beet Chili

Adapted from Reluctant Entertainer

INGREDIENTS:

• 1 cup dried black beans
• 1 cup dried red kidney beans
• 1 cup dried pinto beans

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• 1 tablespoon oil
• 1 large onion, diced
• 2 red bell peppers, diced
• 6 medium beets, peeled and diced
• pepper
• 4-5 cloves garlic, minced
• 4 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon coriander
• 4 tomatoes, peeled and diced
• 2 cups water
• salt

METHOD:

• Rinse and combine beans, cover with water and soak overnight, drain and rinse, cover with water and cook until tender, drain
• Heat oil in stock pot, add onion, bell pepper, beets and pepper, cook for 15 minutes, stirring occasionally
• Add garlic and spices, cook another 3 minutes
• Add tomatoes, beans, water and salt
• Heat to boiling, reduce heat to low and simmer 30 minutes
• Season to taste with salt and pepper

Beet and Greens Quesadillas

Adapted from Tree Hugger Weekday Vegetarian

INGREDIENTS:

• 1 tablespoon oil
• 1/2 medium onion, thinly sliced
• 2 small/medium beets, thinly sliced and halved
• beet greens from the beets, stems and leaves chopped separately
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 cup water
• 6 (8 inch) or 3 (10 inch) tortillas
• 1 cup Daiya Cheddar Style Shreds

METHOD:

• Heat oil in a large skillet
• Add onion, beet and beet stems; cook over medium-high heat, stirring frequently, for about 6 minutes
• Add the greens, chili powder, cumin, oregano, salt and water; stir until spices and salt are well distributed
• Cook until vegetables are soft and water has evaporated
• Transfer cooked vegetables to a bowl
• Wipe skillet
• Heat skillet over medium-low heat and grease lightly
• Lay a tortilla in the pan, sprinkle 2 tablespoons cheese over 1/2 of the tortilla, cover with beet mixture (1/6 of mixture for 8 inch or 1/3 of mixture for 10 inch tortillas), sprinkle with 1 tablespoon cheese, fold tortilla in half and flip with spatula
• Cook for 1-2 minutes on each side until tortilla is browned and cheese is melted
• Repeat with remaining tortillas
• Cut each quesadilla into 4 wedges

NOTES:
These reheat well in the toaster oven.

Beet Burgers

Served with veggie cheese on a lightly toasted sprouted 7 grain bun.

INGREDIENTS:

• 1 cup millet, rinsed (or brown rice)
• 2 cups water
• 1 vegetable bouillon cube

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• 6 small beets, peeled and shredded (about 5 cups)
• 1 large carrot, shredded (about 1 cup)
• 1/2 cup sunflower seeds, chopped

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• 1 1/2 cups cooked beans (or 1 can rinsed and drained)
• 1 tablespoon oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 teaspoons paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1/2 teaspoon salt

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• 2 tablespoon flaxseed meal
• 6 tablespoons water

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• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon oil

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• 2 tablespoons whole wheat flour

METHOD:

• Combine millet, water and bouillon in pot and cook 30 minutes or until water is absorbed (cook brown rice for 50 minutes)
• Shred beets and carrots in food processor; set aside
• Combine flaxseed meal and water; set aside to gel
• In the food processor combine beans, oil, red wine vinegar, lemon juice, spices and 1 cup of the shredded beets, processing for several minutes until mashed; transfer to a large bowl
• Stir the rest of shredded beets, shredded carrots, sunflower seeds and cooked millet into the bean mash
• In the millet cooking pot, saute onion and garlic in oil about 5 minutes; stir into rest of vegetables
• Stir in flaxseed mixture
• Stir in flour
• Shape into twenty 1/2 cup patties and place on greased cookie sheet
• Bake for 20 minutes at 350 degrees (bake 10 minutes longer to serve without freezing)
• Cool on sheet for 10 minutes, carefully transfer to wire rack and cool 10 minutes longer
• Place racks in freezer for one hour or until patties are partially frozen
• Transfer patties to freezer container, separated by a piece of waxed paper
• To prepare frozen patties, broil in toaster oven for 10 minutes on each side

 

NOTES:

I tried a few different beet burger recipes and although the taste was good, in each case the burger did not hold together.  If I could get it cooked intact and transferred to a bun, it squooshed right out the other side of the bun at the first bite.  I kept trying until I came up with a burger that held together.  I also experimented with partially cooking and freezing to have burgers on hand at all times and that worked very well.  I like these so much I may never buy packaged veggie burgers again.

Russian Salad

INGREDIENTS:

• 2 -3 small beets
• 3 medium potatoes, peeled and cut into 1/2 inch cubes
• 1 head cauliflower, separated into florets
• 1 pound carrots, sliced 1/4 inch thick
• 1/2 pound green beans
• 1/4 cup vegan mayonnaise
• 5 tablespoons red wine vinegar
• 2 teaspoons olive oil
• 1/2 teaspoon salt

METHOD:

• Boil beets until tender, cool, remove peel, cut into 1/2 inch cubes, set aside
• Steam separately then cool and combine in large bowl: potatoes, cauliflower, carrots and green beans
• Blend mayonnaise, red wine vinegar, oil and salt
• Combine sauce with vegetables
• Stir in beets and mix well